Mini Meat Loaves Recipe (2024)

I Love it!! It was so easy to make. I change the Dijon mustard for Spicy mustard and make it my own with a little bit of on top spices of adobo seasoning, coriander and pinch of garlic. My Boyfriend loved it! Thanks again for making it easy for this first timer.

I love this recipe, I make it often. I prefer it with plain breadcrumbs versus seasoned, and I like to sautee the onions a little before adding them, but they still taste amazing with the onions raw. Also spicy brown mustard tastes very good substituted for the dijon. I like the portion control and as another reviewer wrote, I also usually double the recipe and freeze the 2nd half. Just as easy to make a double batch as a single batch.

Meh. Cooking Light has a recipe for mini meatloaf that you make in muffin tins that is much more flavorful. I'll stick with that one.

This is a great recipe. Simple and delicious. Since I'm not a fan of oregano, I left it out and added garlic. Also, I used a traditional meatloaf mixture of 1/3# ground beef, 1/3# ground pork and 1/3# ground veal, which can be purchased at the supermarket altogether in a 1# package. We had this for dinner last night, and just made sandwiches with the leftovers today for lunch. I froze two of the loaves for another day. The cooking time was "spot on" too. 25 minutes at 400 degrees. Thank you for posting this recipe !

I've tried many recipes, but once I found this one I never looked any further - this one is the keeper! I love the flavor and the simplicity. This is one of my family's favorite meals. The only thing I do differently is to use chuck instead of leaner meat, so of course you will have less grease and fat if you go with the sirloin. I always double the recipe because this is so good leftover as well.

The taste:effort ratio is high

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We love this recipe! It's quick to make and is one of our go to meals for a weeknight dinner!

Thisis the only meat loaf that I make. I like to add some gorganzolla cheese to add that little bit extra but u don't have to because its great as is.

Tastes good, and it is quick and simple - 7 year old Logan approved!

If you like meatloaf you will love this! This is my standard go to meatloaf, but extra tasty!

Made this last night. It was really easy to make and tasted good!

This is really my go-to meatloaf recipe. Making smaller loaves instead of one big one really ups the enjoyment value.

We love these! I use venison in place of sirloin & serve with CL bacon & brown sugar collard greens. I will continue to use this as my go to meat loaf recipe.

This is a quick and great recipe as-is. I've made it many times. But when I make meatloaf, I like to use co*cktail sauce instead of the ketchup. When I made it tonight, I used 1 lb. lean ground beef and 1 lb. ground turkey. I added chopped fresh spinach and micro diced green and yellow zucchini. I also used old-fashioned oats instead of the bread crumbs (trying to ratchet up the fiber and veggies for the new year!). I probably use more oregano than the recipe calls for, as well as sea salt and freshly ground pepper. AMAZING. Froze the leftovers for a quick dinner and also workday lunches. These freeze delightfully well and are on the table quickly at 50% microwave power for a few minutes. These are great for meatloaf sammies too!! LOVE this recipe!

Very good!

My favorite meat loaf ever. I really don't change a thing.

Great, easy recipe. My picky 7-year-old daughter loved it. Definitely a keeper recipe.

Finally, a meatloaf recipe that I know I will repeat. It was simple, inexpensive, and delicious, perfect for a weeknight dinner. The meatloaf was moist and flavorful. The 2 1/2 Tbsp of the ketchup mixture seems like a lot to put on top of the loaves but it bakes to form such a nice topping and dribbles down the sides. Time and temperature were perfect for the cooking.

I made this with lean ground beef because I didn't have ground sirloin. It worked fine. I left the onion out of one of the loaves because my kids split one and I knew they wouldn't eat it if they saw onion. It was good and satisfying. I served it with boxed mashed potatoes and a salad.

I made these tonight and they were very good. Good comfort food and easy to prepare, too. Even better, they smelled wonderful while cooking. I made a double batch so that I can freeze the leftovers for a quick, comforting, hot meal on a busy day. The only thing I did differently was to add a little chopped mild pepper along with the onion.

It was delicious!! My husband and daughter loved it. I did omit the oregano and used a little seasoning salt instead. I added a little brown sugar to the reserved ketchup and basted them the last 10 min of cooking time and topped them off with shredded cheddar-jack cheese.I served it mashed potatoes, green beans and rolls. This recipe is definitely a keeper. I'll make this again and again in the future.

These were very flavorful as well as quick and easy to make.

A family favorite; very quick week night meal that we all love. I highly suggest making the recipe according to directions prior to making changes. As a cooking teacher; this is a basic. Many of the problems I've read would have been eliminated!!! I've made this dozens of times and have no need to use a muffin tin instead of a jelly roll pan; nor do I find it too salty and I cut salt from most recipes. The only changes I've made is making loaves smaller and using dry onions because my son would not eat them if he found fresh onions!

Loved this meat loaf recipe. I used half ground turkey and half ground beef. Also added fresh rosemary and thyme. Instead of making loaves, I used my muffin pan.

I used a large muffin pan to bake these as meatloaf muffins. They turned out great.

The only thing that I did different...added Parmesean cheese to the top of all loaves prior to baking.. if you are worried about a jelly roll pan...I used a normal pyrex baking dish..The meat loaves turn out very moist...and I will certainly make these again.

My husband is not a fan of meatloaf but he gave this recipe the make it again seal of approval. I did make some changes to the ingredients that I think made a big difference in flavor. I diced and sauteed in olive oil with a little salt: 1/2 cup of fresh sh*take mushrooms, 1/2 sweet onion, 1 celery stalk, and 1/4 orange bell pepper, then added it to the meat mixture where it says add the onion. I also used a stone ground deli mustard that had a white wine flavor that really added to the recipe.

I have been making meatloaf in the large muffin tins. Freeze them and they are great to take for lunch or for a quick dinner on a busy night. This recipe was okay, but I think the Turkey Herb Meatloaf on the site has more flavor.

I'm a vegetarian but i made this for my family. They all gave it two thumbs up.

I am not a big meat loaf fan either, but this was really good! I thought they would be really small portions but the size portion was actually perfect. Because they are smaller it cooks much quicker. I will make this again,.

I was never a big meat loaf fan, but I love this recipe. The portion size is perfect. I do omit the onions, because I don't like them, but I think it takes anything away from the recipe. I serve with CL SPicy roasted potatoes and asparagus or a sweet potato and mixed vegetables.

This was great! I made it according to the recipe but I used home made Bar-b-Q sauce in place of the ketchup and mustard. I did add one clove of minced fresh garlic and a tsp of dry mustard. I served with CL's garlic mashed potatoes and it was wonderful. Oh, and I made 6 little loaves in a muffin-tin and they were the perfect portion size.

Previous reviewers commented that this is too salty. I used No Salt ketchup and, instead of seasoned breadcrumbs, used Panko (japanese unseasoned crumbs) and seasoned with 1 t. dried basil. Any unseasoned breadcrumbs will work; I happened to have a box of Panko available.I also used McCormick's "Smokehouse" black pepper. Quick and Delicious!

I've been making this for years - my husband's favorite meat loaf. The next day, serve it cold like a pate with Dijon mustard and cornichon pickles.

They were delicious; made them just as is except for the egg; I would make it again in a minute. Easy; I froze the other two so can have them for another meal. Served it with baked potato and a salad and it was just enough.

I have made this recipe twice, once with salt and once without. Both times, the meatloaf was inedible. It was so salty. Perhaps the Dijon mustard did it, but my husband was so disappointed. Will not make again.

My family didn't like the flavor of this meatloaf at all. My teenage son said it tasted like a big Italian meatball! It smelled much better while cooking than it tasted. I liked the idea of smaller loaves and quicker cooking time, but if I make it again, I will leave out the oregano and seasoned bread crumbs, and use plain crumbs and add some garlic.

I have made this many times and it is a family favorite. I appreciate the great flavor with cooking light guidance. Also the short cooking time makes it nice when you get home from work. I always serve garlic mashed potatoes with it. I would not consider it company fair but family weeknight fair as the loaves are not particularly attractive, kind of light brown.

Delicious! I added 1 cup of diced tomato because I had them. The mini loaves, that I shaped by hand and baked without the mini tins, were moist and had a really good flavor. If you're tracking your food intake, the mini-loaves make portioning easy! I will make this again!

I usually double this recipe and then freeze the extra loaves. It's great portion control, but most important, just tastes really good. If we're feeling particularly decadent, we'll just slice the loaves and serve it open face on a slice of bread and use a package of McCormick's Brown Gravy (substituting half red wine for some of the water) to slather on the top. This is a solid recipe, easy to make with ingredients that I always have on hand, and it goes on the table quickly. What more would you want???