Mini Meatloaves
40 min
|
easy
Recipe by Eunice
Introduction
Meet mini meatloaves that eat like meatball parm: juicy, properly seasoned with garlic and spice, topped with marinara and a bubbly mozzarella cap, no dry bites allowed.
They bake fast, portion perfectly for meal prep, kids, or game day sliders, and those caramelized edges bring the cozy comfort you want on a weeknight.
Ingredients (6 servings)
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Ingredients for 6 Mini Meatloaves
- 1½ lb ground beef ground beef 1.5 lb
- ½ cup plain breadcrumbs plain breadcrumbs 1.67 oz
- ½ cup whole milk whole milk 4 fl oz
- 1 large egg large egg 1 ct
- ¾ tsp salt salt
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- 1 tsp garlic powder garlic powder 0.1 oz
- 1 tsp onion powder onion powder 0.08 oz
- ½ tsp dried oregano dried oregano 0.06 oz
- 1 Tbsp Worcestershire sauce Worcestershire sauce 0.5 fl oz
- ¾ cup marinara sauce (divided - ½ cup in mixture, ¼ cup for topping) marinara sauce 6 oz
- ¾ cup shredded mozzarella cheese (for topping) shredded mozzarella cheese 2.27 oz
How to Make Mini Meatloaves
-
Preheat and prep the pan
Heat the oven to 400 F.
Line a sheet pan with parchment and set a lightly oiled wire rack on top to keep the bottoms from getting soggy, or oil a muffin tin for easy portioning.
-
Make the panade
Stir the breadcrumbs and milk together in a large bowl and let it sit for 3 to 5 minutes until it forms a thick paste.
-
Season the base
Whisk in the egg, salt, black pepper, garlic powder, onion powder, dried oregano, Worcestershire, and 1/2 cup marinara until smooth.
-
Mix in the beef gently
Add the ground beef and use your fingers or a fork to fold it in just until combined without squeezing it tight.
Stop mixing as soon as you no longer see dry spots for tender meatloaves.
-
Portion and shape
Divide the mixture into 6 equal mounds and shape each into a compact mini loaf about 4 to 4 1/2 inches long.
Set them on the rack or in the muffin cups and press a shallow groove on top to hold sauce.
-
Bake the loaves
Bake for 15 minutes.
They should be mostly set but not fully cooked through yet.
-
Sauce and cheese
Spoon the remaining 1/4 cup marinara across the tops, then sprinkle evenly with the shredded mozzarella.
Return to the oven and bake 7 to 10 minutes until the cheese is melted and the centers reach 160 F.
-
Optional broil and rest
Broil 1 to 2 minutes to brown the cheese if you like a golden cap, watching closely.
Rest 5 minutes so juices settle before serving.
Substitutions
- Swap ground beef with ground turkey
- Use 93 percent lean turkey and add 1 tablespoon olive oil to the mix to keep it juicy, which keeps the texture tender while giving a slightly lighter, clean flavor that pairs beautifully with marinara and mozzarella.
- Use crushed gluten-free crackers or quick oats instead of breadcrumbs
- Crushed crackers add buttery savor and structure while quick oats give a wholesome bite, and both hydrate well into a panade that keeps the mini loaves moist without falling apart.
- Trade mozzarella for provolone or pepper jack
- Provolone melts silky with a mild, smoky edge and pepper jack adds creamy heat, both giving a lush melt and more personality without compromising that stretchy cheese pull.
Tips
- Build a proper panade
- Let the milk fully hydrate the breadcrumbs so the mixture traps juices and gives you a tender, sliceable texture instead of a tight, bouncy loaf.
- Mix with a light hand
- Fold the beef in with your fingers or a fork and stop as soon as it is cohesive since overmixing packs proteins tight and makes the loaves dense.
- Season check with a tester
- Pan-fry a teaspoon of the mixture in a hot skillet, taste, and adjust salt or pepper before shaping the batch so you lock in the right balance.
- Rack equals crisp edges
- Bake on a wire rack set over a sheet pan to let fat drip away and hot air circulate which prevents soggy bottoms and gives more browned surface.
- Groove the tops
- A shallow channel on each loaf holds sauce and cheese in place which keeps toppings from sliding and flavors the bite from the first cut.
- Thermometer wins every time
- Pull the loaves at 160 F in the center for beef since this guarantees food safety while avoiding overcooked, dry meat.
Nutrition Facts *
| Energy | 399 | kcal |
|---|---|---|
| Protein | 34 | g |
| Total Fat | 20 | g |
| Carbohydrates | 16 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why are my mini meatloaves dense and tough?
- <p>You likely overmixed or compressed the meat while shaping which tightens the proteins.</p><p>Mix just until combined and shape with relaxed hands so air stays in the mixture.</p>
- The loaves fell apart, what went wrong?
- <p>The panade may have been too dry or you skipped the egg which binds the mixture.</p><p>Make sure the breadcrumb and milk paste is thick and smooth and that the egg is fully incorporated before adding the beef.</p>
- How do I avoid greasy, soggy bottoms?
- <p>Bake on a rack so fat drips away and line the pan for easy cleanup.</p><p>Let them rest 5 minutes so juices redistribute instead of pooling under the loaves.</p>
- Can I make these ahead or freeze them?
- <p>Yes, assemble and shape, then freeze raw on a sheet until firm and store airtight for up to 2 months.</p><p>Bake from frozen at 375 F for about 30 to 35 minutes, then sauce and cheese and finish until 160 F.</p>
- Can I cook these in an air fryer?
- <p>Yes, air fry at 375 F for 10 minutes, add sauce and cheese, then air fry 3 to 5 minutes more until the centers hit 160 F.</p><p>Give the basket a light oiling and leave space between loaves for airflow.</p>
Serving Suggestions
Serve these with a crisp garlicky salad and roasted broccoli or tuck leftovers into a garlic-buttered sub roll for a meatball-parm style sandwich that slaps.
If you want a little swagger, add a pinch of smoked paprika to the panade next time and finish with fresh basil ribbons for sweet-peppery perfume against the melty cheese.
More pairings:
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