These Mini Meatloaves with a BBQ glaze are a quick and easy weeknight dinner option that will have everyone asking for seconds. A classic and comforting meal.
Meatloaf lovers should also try my Italian Stuffed Meatloaf.
Each year at back-to-school time, I find myself feeling nostalgic for the meals that I used to cook during this busy time. The transition from summer brings a shift in the cooking routine as consistent mealtimes and wholesome meals are absolutely vital. And for your own sanity, easy, no-stress recipes are a must!
I know, oh so well, what an incredibly busy and stressful time this is. And, not just for the kids, but for Mom and Dad. The mounds of paperwork, shopping for back-to-school clothes (this one is extra special fun if you have boys), and fighting the crowds with teacher lists in hand to shop for all those essential back-to-school supplies.
I liked to load up our menu for those first few weeks with comforting, kid-friendly dinners that I knew they all loved like these easy Mini Meatloaves. They were guaranteed to go over with the guys and we love them too!
Recipe Highlights
- Family-Friendly: The classic flavor of these Mini Meatloaves is exceptionally kid-friendly but people of all ages will love them.
- Quick Cooking: Dividing meatloaf into individual portions cuts the baking time a bit.
- Easy Cleanup: The sheet pan cooking method means incredibly easy cleanup.
- Cook Once/Eat Twice: Use leftovers to make meatloaf sandwiches for lunch the next day.
Ingredient Notes
- Onion and garlic: Diced yellow onion and minced garlic.
- Oil: A little olive oil for sautéing the onions and garlic.
- Seasoning: Italian seasoning, kosher salt, and freshly ground black pepper.
- Worcestershire sauce
- Tomato paste
- Large eggs
- Breadcrumbs – Plain panko breadcrumbs.
- Milk
- Ground beef: 85% to 90% lean.
- BBQ glaze: The classic meatloaf glaze consists of ketchup, your favorite brand of BBQ sauce, and a little Dijon mustard.
How to Make Mini Meatloaves
- Sauté the onions, garlic, Italian seasoning, salt, and pepper in a little olive oil until the onions are tender but not browned.
- Add the Worcestershire sauce and tomato paste and cook, stirring constantly, until well combined. Remove from the heat and allow the mixture to cool slightly.
- In a large bowl, whisk the eggs with the panko breadcrumbs and milk until well combined.
- Break up the ground beef and add it to the bowl along with the slightly cooled onion mixture. Mix lightly (don’t overmix or the meatloaf will be dense).
- Line a baking sheet with foil and coat the foil with nonstick cooking spray. Divide the meatloaf mixture into 8 portions, shape each portion into a small oval, and place them on the baking sheet. Bake in a 350 degree F oven for 20 minutes.
- Meanwhile, combine the ketchup, BBQ sauce, and mustard in a small bowl Remove the baking sheet from the oven and spoon the sauce evenly over the tops. Return the pan to the oven and bake for an additional 20 to 25 minutes, or until the internal temperature has reached 165 degrees F.
Pro Tip
After you serve the meatloaves, the foil can be removed and tossed so you have one less thing to clean!
Serving Suggestions
Garnish: Garnish your mini meatloaves with fresh herbs, like parsley or chives, for a pop of color and extra flavor.
Classic Meatloaf and Mashed Potatoes: Broccoli Cheese Mashed Potatoes or Cheddar Mashed Potatoes, are an excellent flavor complement to the BBQ meatloaf glaze.
Roasted Vegetables: Pair Mini Meatloaves with a side of Sheet Pan Roasted Vegetables, Roasted Sweet Potatoes, Roasted Delicata Squash, or Sweet Chili Garlic Roasted Brussels Sprouts.
Simply Prepared Veggies: Boiled or steamed green beans or broccoli, Skillet Corn with Jalapeno, or Sauteed Spinach with Garlic and Lemon all complement the meatloaves well.
Potatoes: Serve with a side of Crispy Oven Baked Fries, Lemon Garlic Roasted Potatoes, or Parsley Potatoes.
Coleslaw: Fresh and tangy California Coleslaw or even a store-bought packaged coleslaw can provide a refreshing and crunchy side dish to balance the richness of the meatloaf.
Bread: Serve your mini meatloaves with a side of warm Mexican Cornbread – such a delicious flavor combination! Or try my easy Cheater Garlic Bread.
Mac and Cheese: Mini meatloaves go exceptionally well with Baked Macaroni and Cheese or my easy Stovetop Macaroni and Cheese. The creamy, cheesy pasta makes for a comforting pairing.
Green Salad: Balance the meal with a Simple Italian Salad or fresh Lemon Parmesan Salad.
Leftover Meatloaf Ideas
- Meatloaf Sandwich: Slice the meatloaf and make a hearty sandwich with your favorite bread or rolls. Add lettuce, tomato, cheese, and condiments for extra flavor. A great choice for lunch boxes or take to work lunches.
- Meatloaf Tacos: Crumble the meatloaf and use it as a filling for soft or hard-shell tacos. Top with salsa, shredded cheese, sour cream, and your choice of toppings.
- Meatloaf Sliders: Make mini meatloaf sliders using small dinner rolls or slider buns. Add cheese, lettuce, and your favorite condiments for a bite-sized treat. For warm sliders, add cheese, wrap in foil, and bake at 350 degrees F for about 10 to 15 minutes, or until warmed through.
Storage Tips
Refrigerate: Transfer the cooled leftover meatloaves to an airtight container and refrigerate within 2 hours of cooking. They will last well in the fridge for up to 4 days.
Freeze: For longer storage, these Mini Meatloaves freeze very well. Once cooled, individually wrap each mini meatloaf in plastic wrap, aluminum foil, or place them in airtight containers. This helps prevent freezer burn and keeps them fresh. Label and date your storage containers and freeze. Thaw and use frozen meatloaf within 2 to 3 months for the best quality. When you’re ready to enjoy your frozen mini meatloaves, transfer them from the freezer to the refrigerator to thaw overnight.
Reheating: Reheat mini meatloaves in an oven, toaster oven, or microwave until warmed through.
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Mini Meatloaves
These Mini Meatloaves with a BBQ glaze are a quick and easy weeknight dinner option that will have everyone asking for seconds. A classic and comforting meal.
Servings: 8 mini meatloaves
Ingredients
Meatloaves:
- 1 tablespoon olive oil
- 1½ cups diced yellow onion
- 1 teaspoon minced garlic
- 2 teaspoons Italian seasoning
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 2 large eggs
- ½ cup plain panko breadcrumbs
- ⅓ cup milk
- 2½ pounds ground beef (85% to 90% lean)
- chopped fresh parsley of chives, optional for garnish
BBQ Glaze
- ¼ cup ketchup
- ¼ cup BBQ sauce, your favorite brand
- 1 tablespoon Dijon mustard
Instructions
-
Preheat oven to 350 degrees F. Line a large rimmed baking sheet with foil and coat it with nonstick cooking spray.
-
Heat the olive oil in a medium skillet. Add the onions, garlic, Italian seasoning, salt, and pepper and cook over MEDIUM-LOW heat, stirring occasionally, for 4 to 5 minutes, until the onions are tender but not browned. Reduce heat to LOW and add the Worcestershire sauce and tomato paste. Cook, stirring constantly, until well combined. Remove from the heat and allow to cool slightly.
-
In a large bowl, whisk the eggs. Mix in the panko and milk until well combined. Break up the ground beef and add it to the bowl along with the slightly cooled onion mixture. Mix lightly, starting with a wooden spoon and ending with your hands (don’t overmix or the meatloaf will be dense).
-
Divide the mixture into 8 portions and shape each portion into a small loaf, offsetting them to fit on the prepared sheet pan. Bake for 20 minutes.
-
Meanwhile, in a separate small bowl, combine the ketchup, BBQ sauce, and mustard. Remove the baking sheet from the oven and spoon the sauce evenly over the tops. Return the pan to the oven and bake for an additional 20 to 25 minutes, or until the internal temperature has reached 165 degrees F.
-
Garnish with fresh herbs, if desired, and serve warm.
Notes
Storing Leftovers
Refrigerate: Transfer the cooled leftover meatloaves to an airtight container and refrigerate within 2 hours of cooking. They will last well in the fridge for up to 4 days.
Freeze: For longer storage, these Mini Meatloaves freeze very well. Once cooled, individually wrap each mini meatloaf in plastic wrap, aluminum foil, or place them in airtight containers. This helps prevent freezer burn and keeps them fresh. Label and date your storage containers and freeze. Thaw and use frozen meatloaf within 2 to 3 months for the best quality. When you’re ready to enjoy your frozen mini meatloaves, transfer them from the freezer to the refrigerator to thaw overnight.
Reheating: Reheat mini meatloaves in an oven, toaster oven, or microwave until warmed through.
Nutrition
Serving: 1 meatloaf · Calories: 348 kcal · Carbohydrates: 14 g · Protein: 32 g · Fat: 18 g · Saturated Fat: 7 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 8 g · Trans Fat: 1 g · Cholesterol: 139 mg · Sodium: 994 mg · Potassium: 668 mg · Fiber: 1 g · Sugar: 8 g · Vitamin A: 212 IU · Vitamin C: 4 mg · Calcium: 71 mg · Iron: 4 mg
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
This post was originally published on August 2, 2014. It has been updated with new text and images.