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To make mini meatloaves, you need a few key ingredients. Here’s what you will need: - 1 pound ground beef or turkey - 1 cup breadcrumbs - 1/2 cup freshly grated Parmesan cheese - 1/4 cup finely chopped onion - 1/4 cup finely chopped bell pepper - 1/4 cup milk - 1 large egg - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste These ingredients give the meatloaves their rich taste and texture. The ground meat forms the base, while the breadcrumbs and cheese add a delightful bite. Onions, bell peppers, and garlic provide great flavor. The glaze is what makes mini meatloaves extra special. It’s easy to whip up and adds a zesty kick. For the glaze, gather: - 1/4 cup ketchup - 2 tablespoons brown sugar - 1 tablespoon apple cider vinegar Mix these ingredients together for a sweet and tangy topping. This glaze not only enhances flavor but also makes the meatloaves look appealing. Seasoning is crucial for great taste. Here’s what you should use: - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste These seasonings bring out the best in the meat. They create layers of flavor that make each bite enjoyable. Don’t skip the salt and pepper; they are key to making your mini meatloaves shine! {{ingredient_image_2}} Set your oven temperature to 375°F (190°C). This is the sweet spot for baking mini meatloaves. While the oven warms up, lightly grease a muffin tin or mini loaf pan. Greasing helps prevent sticking, making it easier to remove the loaves later. In a large mixing bowl, combine 1 pound of ground beef or turkey, 1 cup of breadcrumbs, and 1/2 cup of freshly grated Parmesan cheese. Add 1/4 cup of finely chopped onion and 1/4 cup of finely chopped bell pepper. These veggies add flavor and moisture. Next, pour in 1/4 cup of milk and crack 1 large egg into the bowl. Don’t forget the 2 cloves of minced garlic, 1 teaspoon of dried oregano, and 1 teaspoon of dried basil. Season generously with salt and pepper. Mix everything gently until just combined. This helps to keep the meatloaves tender and juicy. Now, divide the meat mixture into 8 equal portions. Shape each portion into a small loaf or spoon the mix into the muffin tin cavities. Press gently to fill evenly. In a small bowl, whisk together 1/4 cup of ketchup, 2 tablespoons of brown sugar, and 1 tablespoon of apple cider vinegar to create a tangy glaze. Brush this glaze generously over each mini meatloaf. If you have leftover glaze, set it aside for later. Carefully place the mini meatloaves in the oven. Bake for 25-30 minutes. You want the internal temperature to reach 160°F (70°C). This ensures they are cooked through. In the last 5 minutes of baking, apply the reserved glaze for an extra layer of flavor. Once baked, remove them from the oven and let cool for a few minutes before serving. Enjoy warm for the best taste! To keep your mini meatloaves tender, mix ingredients gently. Over-mixing can make them tough. Use your hands to combine the meat, breadcrumbs, and veggies. This helps keep the loaves light. Don’t forget to add milk and egg; they add moisture and richness. Timing is key when you glaze your meatloaves. Brush the glaze on before baking for great flavor. In the last five minutes, add more glaze for a shiny finish. This second layer intensifies the taste and gives a nice look. Mini meatloaves pair well with sides like creamy mashed potatoes or a fresh salad. The creamy potatoes balance the savory meat. A crisp salad adds a nice crunch. You can also garnish the meatloaves with parsley for color. This makes the dish pop on the plate! Pro Tips Use Lean Meat: Opt for lean ground turkey or beef to reduce fat content and make the dish healthier without sacrificing flavor. Add Vegetables: Customize your mini meatloaves by incorporating finely grated carrots or zucchini for added moisture and nutrition. Make Ahead: Prepare the meatloaves and glaze in advance, then refrigerate for up to 24 hours. Bake them fresh when you're ready to serve! Experiment with Spices: Don't hesitate to add your favorite spices or herbs to the meat mixture for a unique flavor twist, such as smoked paprika or fresh parsley. {{image_4}} You can swap ground beef for turkey. Turkey gives you a leaner meatloaf. If you need gluten-free, use gluten-free breadcrumbs. They work great and keep the taste. Want to spice things up? Add chili powder to the meat mix. It brings a nice kick. You can also toss in veggies like mushrooms or spinach. They add flavor and nutrients. While the tangy glaze is tasty, you can try other options. Barbecue sauce can give a sweet, smoky flavor. Mustard adds a nice tang. Mix and match to find your favorite. To keep your mini meatloaves fresh, store them in an airtight container. Place a piece of wax paper between layers to avoid sticking. You can also wrap each mini meatloaf in plastic wrap. This will help lock in moisture. For best taste, refrigerate them within two hours of cooking. To reheat mini meatloaves, use the oven for the best results. Preheat it to 350°F (175°C). Place the meatloaves in a baking dish. Add a splash of water or broth to keep them moist. Cover the dish with foil to prevent drying out. Heat for about 15-20 minutes, or until warm. You can also use the microwave if you're in a hurry. Place them on a microwave-safe plate and cover with a damp paper towel. Heat in short bursts of 30 seconds until hot. In the fridge, mini meatloaves last for about 3-4 days. If you freeze them, they can last up to 3 months. Make sure to label your containers with the date. This way, you can enjoy your mini meatloaves later without worry. Yes, you can make mini meatloaves ahead of time. This makes meal prep easy. I often prepare the meat mixture the night before. Simply cover it and store it in the fridge. This allows the flavors to blend well. You can also shape the meatloaves and freeze them. Just make sure to wrap them tightly. When you need them, thaw and bake them straight from the fridge or freezer. To cook mini meatloaves at 375°F, you should bake them for about 25 to 30 minutes. Always check the internal temperature. It should reach 160°F for safe eating. Each oven may vary slightly, so keep an eye on them. For the best results, use a meat thermometer. This ensures they are cooked through but still juicy. Yes, you can easily substitute meat in this recipe. Ground turkey is a great lean option. You can also try ground chicken or pork. If you prefer a vegetarian option, use lentils or black beans. Just mash them to get a good texture. You can also add chopped veggies for extra flavor. This makes mini meatloaves fun and diverse. In this blog post, we've covered everything you need to make mini meatloaves. You learned about main ingredients, tangy glaze components, and essential seasonings. I walked you through each step, from preparation to baking. We also shared tips for flavor, texture, and serving. Mini meatloaves are versatile and easy to customize. You can swap ingredients and try different glazes. Store leftovers properly to enjoy them later. With these tips, your mini meatloaves will be a hit every time. Enjoy cooking!

Mini Meatloaves with a Tangy Glaze

Delicious mini meatloaves topped with a zesty glaze, perfect for a family meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 pound ground beef (or turkey)
  • 1 cup breadcrumbs
  • 0.5 cup freshly grated Parmesan cheese
  • 0.25 cup finely chopped onion
  • 0.25 cup finely chopped bell pepper
  • 0.25 cup milk
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste salt and pepper
  • 0.25 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar

Instructions
 

  • Preheat the Oven: Set your oven temperature to 375°F (190°C) and lightly grease a muffin tin or a mini loaf pan to prevent sticking.
  • Prepare the Meat Mixture: In a large mixing bowl, combine the ground beef (or turkey), breadcrumbs, grated Parmesan cheese, chopped onion, chopped bell pepper, milk, egg, minced garlic, oregano, basil, and season generously with salt and pepper. Mix the ingredients together gently until just combined to maintain a tender texture.
  • Shape the Meatloaves: Divide the meat mixture into 8 equal portions. Form each portion into a small loaf shape or spoon the mixture into the muffin tin cavities, pressing gently to fill evenly.
  • Make the Tangy Glaze: In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar until smooth and well combined, creating a zesty topping for your meatloaves.
  • Apply the Glaze: Generously brush the tops of each mini meatloaf with the tangy glaze. Set aside any leftover glaze for later use.
  • Bake: Carefully place the mini meatloaves in the preheated oven and bake for 25-30 minutes, or until they reach an internal temperature of 160°F (70°C) and are cooked through.
  • Finish with Remaining Glaze: In the last 5 minutes of baking time, apply the reserved glaze over the meatloaves to create an extra layer of flavor and a beautiful shiny finish.
  • Cool and Serve: Once baked, remove the mini meatloaves from the oven and allow them to cool for a few minutes before serving. They should be enjoyed warm for the best taste.

Notes

Garnish with fresh parsley and serve with mashed potatoes or salad.
Keyword easy, family meal, glaze, meatloaf, mini