Mini Meatloaves

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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.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American

Servings: mini meatloaves

Calories: 348kcal

Author: Valerie Brunmeier

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

If you don't want to use foil, you can skip it and just grease the baking sheet.

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.

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