These Mini Meatloaves cook faster than your traditional meatloaf and still have all that delicious, savory flavor you’d want them to have.

The soft, juicy and bite sized meatloaves are drenched in that beautiful, sticky sauce to finish things up. Super easy and fun to put together, they can be the perfect dinner for everyone in the family, and are sure to be a total hit with the kids!

WHY YOU’LL LOVE THIS RECIPE
MINI MEATLOAVES INGREDIENTS
HOW TO MAKE MINI MEATLOAVES IN AN OVEN
STORAGE AND REHEATING NOTES:
HELPFUL TIPS & SUBSTITUTIONS:
- Can I Make and Freeze the Meatloaves?
- What Other Kind of Meat Can I Use?
Try Some of my other Favorite Appetizers/Dinner Recipes!

WHY YOU’LL LOVE THIS RECIPE

Wickedly delicious: These meatloaves pack in all the delicious savory and salty flavors in a traditional meatloaf, but in a better format.
Great kid friendly food: These bite sized foods are perfect for kids, and also for meal prep.
Super quick to make: Making these mini meatloaves is incredibly easy. You’ll need just a few minutes of kitchen time and you’re sorted.

MINI MEATLOAVES INGREDIENTS

Egg
Water
Ground Beef
Stove Top Stuffing
Ketchup
Seasoning Salt
Garlic Powder
Onion Powder
Black pepper
Brown Sugar
Worcestershire Sauce

*see recipe card for amounts

HOW TO MAKE MINI MEATLOAVES IN AN OVEN

Preheat your oven to 375 degrees F.
In a large mixing bowl whisk together egg and water.
Break up the ground beef into the bowl with the egg mixture then add the Stove Top Stuffing (whole package), ketchup, seasoning salt, garlic powder, onion powder and black pepper.
Use your hands to mix all the ingredients together until they are fully incorporated , just be sure not too over mix because it can result in a tough meatloaf.
Spray two muffin tins with non-stick cooking spray and use a scoop to evenly distribute the meatloaf mixture among each tin. Flatten out the mixture and set the pans aside.
Next, make the glaze by whisking together the brown sugar and ketchup (and worcestershire sauce if using) until smooth.
Spoon the glaze over each mini meatloaf evenly.
Bake for 35 minutes or until the edges are crispy and meat cooked all the way through.
*You can definitely make half of this recipe if you want less mini meatloaves (this recipe makes 24) but make sure that you shake the ingredients in the stove top stuffing box until fully mixed together before halving because the bread mixture and seasonings are somewhat separated in the packet.

STORAGE AND REHEATING NOTES:

If you have any leftovers that you want to store for later, just cover them up in plastic wrap or pop them in an airtight container and refrigerate them for 2-3 days.

How Can I Reheat the Mini Meatloaves?

The best way to reheat these meatloaves is to microwave them until they’re nice and warm.

Baking them again will cause them to become dry, so I wouldn’t recommend that. But you could toss them in an air fryer to warm them back up and get back some of the original crispiness!

HELPFUL TIPS & SUBSTITUTIONS:

Can I Make and Freeze the Meatloaves?

You sure can! You can get all the meatloaf mixture into the individual greased muffin trays, cover it all up with plastic wrap and freeze it until you’re ready to bake.

You can also wrap up individual cooked mini meatloaves in parchment paper and refrigerate it for later.

What Other Kind of Meat Can I Use?

I’ve used ground beef for this recipe, but you can also choose to use any other lean ground meat of your choice. Ground turkey and chicken are two other good options.

How Do I Serve the Mini Meatloaves?

You can serve these versatile mini meatloaves with baked mac and cheese, mashed potatoes or any stir fried veggies of your choice.

Try Some of my other Favorite Appetizers/Dinner Recipes!

Mini Meatloaves

4.07 from 30 votes

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Prep Time 10

Cook Time 1

Total Time 1 10

Servings Servings

Calories 164 kcal

These mini meatloaves are great as a make-ahead dinner for the entire family, and have the perfect, delicious, savory taste.

EQUIPMENT

1 Oven
Mixing Bowl
Muffin Tin / Brownie Tin, (12 holders)

INGREDIENTS

1 Egg
¾ cup Water
2 lbs Ground Beef
6 ounces Stove Top Stuffing, 1 package
½ cup Ketchup
1 Tbsp Seasoning Salt
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
½ tsp Black pepper

Ingredients for the Glaze:

1 cup Brown Sugar
1 cup Ketchup
2 Tbsp Worcestershire Sauce, optional

INSTRUCTIONS

Preheat your oven to 375 degrees F.
In a large mixing bowl whisk together egg and water.
Break up the ground beef into the bowl with the egg mixture then add the Stove Top Stuffing (whole package), ketchup, seasoning salt, garlic powder, onion powder and black pepper.
Use your hands to mix all the ingredients together until they are fully incorporated , just be sure not too over mix because it can result in a tough meatloaf.
Spray two muffin tins with non-stick cooking spray and use a scoop to evenly distribute the meatloaf mixture among each tin. Flatten out the mixture and set the pans aside.
Next, make the glaze by whisking together the brown sugar and ketchup (and worcestershire sauce if using) until smooth.
Spoon the glaze over each mini meatloaf evenly.
Bake for 35 minutes or until the edges are crispy and meat cooked all the way through.
*You can definitely make half of this recipe if you want less mini meatloaves (this recipe makes 24) but make sure that you shake the ingredients in the stove top stuffing box until fully mixed together before halving because the bread mixture and seasonings are somewhat separated in the packet.