Description
This Mini Meatloaf recipe offers perfectly portioned loaves packed with flavor and a moist texture thanks to a flavorful panade made from crushed Ritz crackers, milk, and savory sauces. Sautéed onions, bell peppers, and garlic add depth and tenderness, while a cheesy glaze of ketchup and BBQ sauce creates a delicious finish. Ready in under an hour, these mini loaves are ideal for quick family dinners and pair beautifully with mashed potatoes and roasted vegetables.
Ingredients
Scale
Vegetables and Butter
- 1 Tablespoon butter
- ¼ cup yellow onion, diced
- ¼ cup bell pepper, diced
- 1 teaspoon minced garlic
Wet Ingredients and Seasonings
- 1 egg
- 1/3 cup milk
- 1 teaspoon yellow mustard
- 1 teaspoon ketchup
- 1 teaspoon BBQ Sauce
- ½ Tablespoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon pepper
Binders and Cheese
- 1/3 cup crushed Ritz crackers (or Italian breadcrumbs)
- ½ cup shredded cheddar cheese
Main Protein
- 1 pound ground beef (85% lean)
Glaze
- ½ cup ketchup (plus more for serving)
- ½ cup BBQ Sauce
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the mini meatloaves.
- Sauté Vegetables: Melt butter in a small saucepan over medium heat, then sauté diced yellow onions and bell peppers for 4 minutes until softened. Add minced garlic and cook for an additional minute. Remove from heat and let the mixture cool completely.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the egg, milk, yellow mustard, ketchup, BBQ sauce, Worcestershire sauce, shredded cheddar cheese, salt, and pepper until smooth and well blended.
- Add Dry Ingredients and Vegetables: Stir in the crushed Ritz crackers, then add the cooled sautéed vegetables mixture. Finally, add the ground beef and gently mix everything until just combined. Avoid overmixing to keep the meatloaf tender.
- Form Mini Loaves: Divide the meat mixture into 4 equal portions and shape each into a 5-inch loaf. Place the loaves on a baking sheet lined with parchment paper, ideally one with raised edges to catch drippings. Prepare the glaze by mixing ketchup and BBQ sauce, then brush half of this glaze evenly over the tops of the loaves.
- Bake and Remove Grease: Bake in the preheated oven for 25 minutes. Carefully remove the baking sheet and transfer the loaves to a new parchment-lined sheet or plate using a spatula to drain off grease. Replace the parchment paper on the original baking sheet for the next step.
- Apply Remaining Glaze and Finish Baking: Brush the remaining glaze over the mini meatloaves and return them to the oven. Bake for an additional 15 minutes, or until the internal temperature reaches 160°F (71°C) to ensure they are fully cooked.
- Serve: Optionally, brush a little extra ketchup over the meatloaves before serving. They are delicious served alongside creamy mashed potatoes and roasted green beans or carrots. They also pair well with garlic butter pasta or your favorite side dishes.
Notes
- Doubling the Recipe: Easily double the ingredients for larger servings or leftovers; ingredient quantities adjust automatically when changing servings.
- Pro Tip for Grease Management: Place slices of fresh bread underneath each meatloaf while baking to absorb excess grease.
- Make-Ahead Method: Shape loaves as directed, cover with plastic wrap, and refrigerate for up to 2 days before baking. You can also freeze uncooked loaves; thaw overnight in the refrigerator before baking.
- Meatloaf Muffins Alternative: For smaller portions, divide the mixture into 8 muffin tins and bake for about 25 minutes. Let rest 5 minutes before serving.
- Don’t Overmix: Mixing beyond just combined can cause the meatloaf to become tough.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
