Description
These Sheet Pan Mini Meatloafs are the perfect weeknight dinner – quick, easy, and full of flavor! Individual portions of meatloaf are baked on a sheet pan, making them faster to cook and easy to serve. Topped with a sweet and tangy glaze, these mini meatloafs are a family favorite!
Ingredients
Scale
For the Mini Meatloafs:
- 1 lb ground beef (or ground turkey)
- 1/2 cup breadcrumbs (or gluten-free breadcrumbs)
- 1/4 cup milk (dairy or non-dairy)
- 1/4 cup finely chopped onion
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper, to taste
For the Glaze:
- 1/4 cup ketchup
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard (or yellow mustard)
- 1 teaspoon apple cider vinegar
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Line a sheet pan with parchment paper or lightly grease it with cooking spray.
- Prepare the meatloaf mixture: In a large bowl, combine the ground beef, breadcrumbs, milk, chopped onion, Parmesan cheese, egg, Worcestershire sauce, garlic powder, oregano, salt, and pepper. Mix until just combined. Be careful not to overmix, as this can make the meatloaf tough.
- Shape the mini meatloafs: Divide the meat mixture into 6-8 equal portions (depending on the size you prefer) and shape them into oval or rectangular patties. Arrange them on the prepared sheet pan, spacing them out evenly.
- Make the glaze: In a small bowl, whisk together the ketchup, brown sugar, mustard, and apple cider vinegar until smooth. Taste and adjust the sweetness or tanginess to your preference.
- Glaze the meatloafs: Spoon a generous amount of the glaze over each mini meatloaf, spreading it evenly on top.
- Bake: Bake the meatloafs in the preheated oven for 25-30 minutes, or until the internal temperature reaches 160°F (71°C) and the meatloafs are cooked through.
- Serve: Remove the mini meatloafs from the oven and let them rest for a few minutes before serving. Serve with your favorite side dishes like mashed potatoes, roasted vegetables, or a fresh salad.
Notes
- Substitutions: You can substitute the ground beef with ground turkey, chicken, or even a mix of ground beef and pork for added flavor.
- Gluten-Free Option: Use gluten-free breadcrumbs to make the meatloafs gluten-free.
- Add-ins: Add finely chopped vegetables like bell peppers, carrots, or zucchini to the meat mixture for added nutrition.
- Leftovers: These mini meatloafs make great leftovers. Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini meatloaf
- Calories: 230 kcal
- Sugar: 7g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7 g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 80mg