Introduction:
Mini Meatloaf in a Pan is a quick and convenient twist on the classic meatloaf, offering all the savory, comforting flavors in individual servings. Perfect for busy weeknights or family meals, this recipe uses a pan to bake smaller, bite-sized loaves, ensuring faster cooking time and a delicious crust all around.
Whether you’re making it for two or a crowd, these mini meatloafs are juicy, flavorful, and packed with all the right seasonings.
Ingredients:
1 lb ground beef (or turkey for a leaner option)
1/2 cup breadcrumbs (regular or panko)
1/4 cup milk
1 large egg
1 small onion, finely chopped
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
1/4 cup ketchup (for topping)
1 tablespoon brown sugar (optional, for topping)
1 tablespoon mustard (optional, for topping)
Instructions:
Preheat your oven to 375°F (190°C). Grease or line a baking pan with parchment paper.
In a large mixing bowl, combine the ground beef, breadcrumbs, milk, egg, chopped onion, minced garlic, Worcestershire sauce, ketchup, oregano, basil, salt, and pepper. Mix everything together until well combined, being careful not to overmix.
Shape the mixture into 4-6 mini loaves, depending on how large you want them. Place them in the prepared baking pan.
In a small bowl, mix the ketchup, brown sugar, and mustard (if using). Spread this sauce mixture over the top of each mini meatloaf.
Bake in the preheated oven for 25-30 minutes or until the meatloafs are cooked through and reach an internal temperature of 160°F (71°C).
Remove from the oven and let rest for a few minutes before serving.
Description: Mini Meatloaf in a Pan is a fast, easy-to-make comfort food that satisfies without the wait. These little loaves are tender on the inside with a slightly crispy outer layer, thanks to their compact shape and the glaze on top. The combination of beef (or turkey) and herbs makes them juicy and flavorful, while the topping adds a nice tangy sweetness. Whether served with mashed potatoes, a side salad, or roasted vegetables, this meal is a crowd-pleaser.
Tips:
Meat choice: You can substitute ground turkey or chicken for a lighter option, but be sure to add a bit of olive oil to keep them moist.
Freezing: These mini meatloafs freeze well. You can freeze the uncooked loaves and bake them later, or freeze leftovers for a quick meal.
Flavor boosts: Try adding grated cheese to the mixture for extra richness or sautéed vegetables like bell peppers or zucchini for added flavor and nutrition.
Resting time: Let the meatloafs rest for a few minutes before serving. This helps redistribute the juices and keeps them tender.
Variations:
Vegetable-packed: Add finely chopped vegetables like carrots, mushrooms, or bell peppers to the mixture for added texture and flavor.
Cheese: Add 1/4 cup of shredded cheese (cheddar or mozzarella) to the meat mixture for a cheesy twist.
Spicy: Add a teaspoon of chili flakes or a small chopped jalapeño for some heat.
Italian: Use Italian seasoning instead of oregano and basil, and top with marinara sauce instead of ketchup for a pizza-like flavor.
Corrections:
Dry meatloaf: If your meatloaf turns out dry, try adding a bit more milk or Worcestershire sauce next time. A little extra moisture can help keep it juicy.
Overcooked edges: If the edges are too crispy or overcooked, reduce the oven temperature by 10°F or use a glass pan for even baking.
Enjoy: These Mini Meatloafs in a Pan are a simple yet satisfying meal that’s sure to be enjoyed by all. Whether you’re serving them to your family or meal prepping for the week, you’ll love how easy and delicious they are. Enjoy with your favorite sides, and dig in!