Mini Meatloaf

Contributor: Emily Dingmann
  • Author: Emily Dingmann
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Category: Entrée
  • Method: Baked
  • Cuisine: American


  • 1 Tbsp. cooking oil
  • 1 small onion, chopped
  • 2 lb. lean ground beef
  • ½ cup dry breadcrumbs
  • 2 Tbsp. ketchup, divided
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp. Italian seasoning
  • ½ tsp. garlic powder
  • 1 egg, lightly beaten
  • 1 Tbsp. yellow mustard


  1. Preheat oven to 350°F.
  2. Heat the oil in a medium skillet over medium heat. Add the onion and sauté until softened, about 5 minutes. Transfer onion to a large bowl.
  3. To the bowl add ground beef, breadcrumbs, 1 tablespoon of the ketchup, Worcestershire sauce, Italian seasoning, garlic powder and egg. Use your hands to evenly mix the spices into the meat, being careful not to overmix.
  4. Line a large baking sheet with foil. Transfer meat to baking sheet and shape into 8 2×3-inch loaves. Bake for 25 minutes.
  5. Meanwhile, in a small bowl combine the remaining tablespoon of ketchup and mustard. Remove meatloaf from oven after 25 minutes and spread with ketchup mixture.
  6. Return meatloaf to oven and bake until internal temperature on an instant read thermometer is 160°F., approximately 10-15 more minutes. Remove meatloaf from oven and let rest for 10-15 minutes.