With two veggies in the mix, an easy method, and a flavor and texture to please both toddlers and parents, these Mini Meatloaves are a favorite family dinner. Plus, they are iron-rich, easy to reheat, and can be made with beef, chicken, or turkey!
I had a request from a reader a while back for a mini meatloaf recipe and I was instantly committed to bringing this recipe to the website. With veggies in the mix and a super easy method, this is such a great family dinner. The texture is easy for a baby or toddler to easily chew (even as a baby-led weaning food), the flavor is yummy enough for us parents, and they are an iron-rich food for toddlers that’s perfect to share for dinner.
You can make these right before serving or prep them ahead of time as an easy freezer meal for the family and reheat them. They are easy to customize according to your preference, whether you want to use beef, turkey, or chicken. And they pair well with everything from buttered noodles and rice to roasted potatoes or Sweet Potato Baby Food.
(You may also like my Healthy Meatball Recipe, Zucchini Burgers, and Homemade Hamburger Helper.)
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Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Mini Meatloaves so you know what to pick up from the store or have ready.
- Ground beef: I like to use lean ground beef in this recipe since that gives it the flavor I expect from meatloaf. But you can use lean ground turkey or ground chicken if you prefer.
- Breadcrumbs: I use Italian flavored breadcrumbs in this recipe for extra flavor. You can use plain ones if you prefer and add a dash of oregano to the mix.
- Onion and carrot: I like to grate onion and carrot on a box grater and mix them in with the rest of the mini meatloaf ingredients. This adds extra nutrients without impacting the flavor or texture.
- Dijon mustard, garlic powder, chili powder: This combination of ingredients adds just enough flavor to the meatloaf mixture.
- Egg: I add one large egg to the mixture to help it bind together easily. If you need to skip the egg, add a splash of milk instead.
- Ketchup: I brush the tops of the mini meatloaves with ketchup for extra flavor. You can use regular ketchup or a no-added-sugar one according to your preference.
Step-by-Step Instructions
Here’s a preview of how to make these Mini Meatloaves so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Add the ingredients to a large bowl.
Step 2. Mix well with clean hands or a spoon.
Step 3. Divide the batter among the prepared muffin pan, using about ¼ cup in each cup. Top with ketchup.
Step 4. Bake until golden brown and cooked through. Serve warm with desired sides.
Frequently Asked Questions
The best way to ensure that these meatloaves are juicy is to use an instant read meat thermometer to check the internal temperature and ensure they are not overcooked. Then, remove from the pan and cool on a wire rack or serve warm.
They are really easy to cook in a mini muffin pan. You can also use a mini loaf pan, though the baking time will be a little longer.
You can use any variety of ketchup you prefer, including a no-added-sugar one. If you want to skip it, you can omit it entirely or use barbecue sauce instead.
How to Store
Store leftover Mini Meatloaves, once cooled, in an airtight container in the refrigerator for up to 5 days. Reheat briefly to warm through.
Or you can freeze the cooked meatloaves in a freezer bag with as much air removed as possible for up to 6 months.
Best Tips for Success
- I prefer to make this recipe with lean ground beef. If desired, you can use lean ground turkey or chicken.
- Try minced mushrooms in place of the carrots for a veggie with a color that blends in more uniformly.
- Serve with Broccoli Rice, Cheesy Rice, Buttered Noodles, or another desired side.
I’d love to hear your feedback on this post, so please rate and comment below!
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Preheat the oven to 350 degrees F. Grease a nonstick muffin pan with nonstick spray.
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Add the ingredients except the ketchup to a large bowl and mix well with clean hands or a spoon.
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Divide the batter among the prepared muffin pan, using about ¼ cup in each cup. Press down gently.
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Brush each with ketchup.
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Bake for 20-24 minutes, or until an instant read meat thermometer inserted into the center reads 160 degrees F.
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Let cool for 2 minutes in the muffin pan, then use a knife (if needed) to transfer to a plate. Serve warm.
- Store leftover Mini Meatloaves, once cooled, in an airtight container in the refrigerator for up to 5 days. Reheat briefly to warm through.
- Or you can freeze the cooked meatloaves in a freezer bag with as much air removed as possible for up to 6 months.
- I prefer to make this recipe with lean ground beef. If desired, you can use lean ground turkey or chicken.
- Try minced mushrooms in place of the carrots for a veggie with a color that blends in more uniformly.
- Serve with Broccoli Rice, Cheesy Rice, Buttered Noodles, or another desired side.
- Gluten-free: Use GF breadcrumbs.
- Egg-free: Omit the egg and add a splash of milk.
Serving: 1 mini meatloaf, Calories: 112kcal, Carbohydrates: 7g, Protein: 12g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 49mg, Sodium: 297mg, Potassium: 236mg, Fiber: 1g, Sugar: 2g, Vitamin A: 689IU, Vitamin C: 1mg, Calcium: 23mg, Iron: 2mg