Mini Meatloaf Recipe – Organize Yourself Skinny


This mini meatloaf recipe is baked on a sheet pan alongside potatoes and veggies to make for a quick and delicious weeknight dinner! You can make this meatloaf with ground beef or ground turkey- so you have options.

Either way, you’ll get a healthy filling dinner that’s portioned out for the perfect serving!

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I’m no stranger to meatloaf, and you’ll often see it on my weekly meal plan as I prepare it quite a bit for my family.

Meatloaf is a favorite because it’s so easy to throw together, can be made ahead of time, is delicious, and everyone eats it. I tend to make it with ground turkey to keep it lean and low-fat!

Our favorites include this Bacon Cheeseburger Meatloaf, Italian Meatloaf, Pizza Meatloaf.

I have so many more recipes to choose from, but those are the three my family requests the most.

Reasons you’ll love this recipe

  • One-pan meal! To make a one-pan dinner recipe, I cook the meatloaves on a sheet pan with potatoes and veggies. I’m all about easy and quick, especially during the busy workweek. 
  • Shorter cooking time. When I cook a meatloaf using a classic cooking method, it will be in the oven for over an hour. During the week, I don’t have time for that. Mini meatloaf recipes shave about ½ hour off the cooking time. 
  • Portion-control. When I prepare a this meatloaf recipe, I know the portion and nutritional information ahead of time – this helps me stay on track with my calories.
  • Easy to freeze. Whole meatloaf recipes are easy to freeze – you can see my freezing meatloaf instructions here. However, mini meatloaf recipes are easier to freeze, thaw, and cook. 

Ingredients

ingredients to make a mini meatloaf recipe
  • Bread and milk. This combo creates a panade that’s essential for a juicy meatloaf. If you have gluten sensitivity, swap in gluten-free bread or bread crumbs.
  • Ground beef. I use 93/7 organic grass-fed ground beef to keep the recipe tasty and healthy. Of course, swap in ground turkey to lower the saturated fat. Ground pork or ground chicken is also delicious.
  • Worcestershire sauce. For an extra layer of rich flavor, Worcestershire sauce is a must, especially if you’re using ground turkey.
  • Seasoning. A well-seasoned meatloaf is a delicious one! I use a seasoning blend of onion powder, garlic powder, salt, and pepper.
  • Grated Parmesan cheese. If you can grate the parmesan cheese fresh for the best flavor.
  • Shredded cheddar cheese. There’s nothing like getting ooey-gooey cheddar cheese with each bite of meatloaf. If you can shred fresh, I recommend doing so for the best texture and taste. 
  • Egg. Using egg binds the ingredients together and gives the meatloaf structure.
  • Ketchup and mustard. This condiment duo gives the meatloaf its burger flavor.
  • Butter potatoes. Any potato will work in this sheet pan recipe. I like butter potatoes for their creamy consistency and buttery flavor.
  • Broccoli florets. We are huge roasted broccoli fans, so that is typically my veggie of choice when making a sheet pan dinner. However, any hearty veggie will work.
  • Olive oil. To help the potatoes and veggies roast in the oven, I toss with a bit of olive oil first.

FAQs

Can any meatloaf recipe be turned into a mini meatloaf recipe?

It sure can! You can use a traditional meatloaf recipe or try something different, like a Mexican meatloaf. The only possible difference could be the cooking time depending on the recipe. You need to prepare the ingredients and form them into 4-6 small meatloaves.
 
The bigger the meatloaf recipe, the more meatloaves you’ll get. In my experience, 1lb of ground beef will get me four portions. If I try to make more meatloaves using 1lb of ground meat, the portions will be a lot smaller. For my family, four pieces work out well.

If I need more portions, I’ll use a recipe that calls for 2lbs of ground meat or double the recipe.
 
You can also prepare meatloaves in a muffin tin for easy meatloaf muffins.

How long does it take to cook a mini meatloaf?

With a recipe that makes four portions from 1lb of ground meat, I’ll cook the loaves for 35-40 in a 375-degree oven.

If you make smaller portions, those will cook between 20 – 25 minutes at 375 degrees.

If you’re unsure the meatloaves are cooked enough; then I suggest investing in a meat thermometer.

Ground beef should have an internal temperature of 160 degrees to be considered well done or fully cooked, and ground turkey should be at 165 degrees.

Is mini meatloaf healthy?

Of course, it all depends on the ingredients you add to the meatloaf recipe, but in general, individual small meatloaves are healthy and can easily be a part of any eating style.

If you’re low-carb, keto, paleo, Whole30, or following a high protein low calorie diet then mini meatloaf would be a great option to add to your meal plans.

What other vegetables can I serve with a mini meatloaf recipe?

The recipe I’m sharing cooks for 40 minutes in a 375-degree oven, so vegetables on the heartier side work best for this recipe. I’ve used sweet potatoes, butter potatoes, broccoli, cauliflower, brussel sprouts, green beans
.
Or make mashed potatoes as a side dish and double up on the sheet pan veggies.

close up of a small meatloaf cut in half on a plate with potatoes.

Supplies

These are some of the supplies I recommend using when making this meatloaf:

How to make this mini meatloaf recipe

step by step collage showing how to make mini meatloaf and veggies.

I decided to do a variation of my popular cheeseburger meatloaf for this mini meatloaf recipe.

  • The first thing to do with any ground beef or ground turkey meatloaf (or meatball recipe) starts with a parade – this is a paste you make by mixing milk and bread in a large bowl. This is my secret or “not so secret” tip for preparing the juiciest meatloaf or meatballs.
  • In a small bowl, mix the ketchup and mustard.
  • Then, add the ground beef, spices, egg, shredded cheese, grated parmesan cheese, and 1/2 of the ketchup and mustard mixture. The rest of the ketchup mixture is used for the top of the mini meatloaves!
  • Using your hands, mix everything until all meatloaf ingredients are evenly distributed throughout the meat. 
collage showing the last steps for making mini meatloaf and veggies
  • Divide the meat mixture into four portions and then put it onto a sheet pan. Spread the rest of the ketchup and mustard mixture evenly on the meatloaf minis.
  • Next, get the veggies ready. Start by cutting the florets into bite-size pieces and then cut the baby potatoes into halves or quarters. I prepare both separately with one tablespoon of olive oil and salt and pepper.
  • Add the broth veggies to the sheet pan with the meatloaf minis.
  • Bake in a 375-degree oven and cook for 35 – 40 minutes or until the meatloaf minis cook through and veggies are roasted.

I either divide the sheet pan into four dinners to feed my family, or I’ll put it into four meal prep bowls to heat and eat for dinner throughout the week.

two plates with a piece of meatloaf, potatoes, and broccoli

Storage tips

Meatloaf is one of the best recipes for meal prep. Just about every recipe I’ve made tastes great made ahead of time.

For the week

Assemble the ingredients and prepare the mini meatloaves ahead of time. You can store the uncooked meatloaves on the sheet pan, cover them with plastic wrap and a refrigerator. 

If you don’t have that kind of room in your refrigerator, you can store the meatloaves in glass meal prep containers. Or, you can keep them on a plate and cover them with plastic wrap or foil. When you’re ready to cook them, continue with the recipe.

Cook ahead of time and then heat and eat during the week. This is the way I cook ahead meatloaf most often. Meatloaf is a recipe that reheats great so, if I have time on meal prep day, I’ll make it then. I will also cook the veggies to store alongside the meatloaf to make individual meal prep bowls to heat and eat all week for lunch or dinner.

To freeze

Freezing mini meatloaf is the same as freezing whole meatloaf recipes.

  1. Mix the ingredients and assemble the mini meatloaves.
  2. Then, place the meatloaves onto a sheet pan and flash freeze. Individually wrap the meatloaves in plastic wrap and foil, stick them into a large freezer bag, label, and freeze.
  3. When ready to eat, remove the meatloaves from the freezer the night before and let the loaves thaw overnight in the refrigerator.
  4. Remove the wrapping and continue with the recipe. If the meatloaves are still frozen a little, you’ll need to add more cooking time.

More Sheet Pan Recipes

This mini meatloaf recipe is one of my favorite sheet pan dinners to make for an easy weeknight meal. It takes minimal effort but tastes like you’ve been cooking all day!

If you are looking for a couple of more sheet pan dinner recipes, take a look at this list:

mini meatloaf recipe

Mini Meatloaf Recipe

This mini meatloaf recipe is baked on a sheet pan alongside potatoes and veggies to make for a quick and delicious weeknight dinner! You can make this mini meatloaf with ground beef or ground turkey- so you have options. Either way, you’ll get a healthy filling dinner that’s portioned-out for the perfect serving!

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Course: dinner

Cuisine: American

Keyword: mini meatloaf, mini meatloaf recipe, mini meatloaves

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 4 people

Calories: 447kcal

Ingredients

  • 1 slice bread
  • 3 tablespoons milk
  • 1/4 cup ketchup
  • 2 tablespoons mustard
  • 1 lb ground beef
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 cup parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 large egg beaten
  • 1/2 cup shredded cheddar cheese
  • 1 lb baby potato butter potatoes halved
  • 3 cups broccoli florets cut into bite-size pieces
  • 2 tablespoons olive oil divided
  • salt and pepper

Instructions

  • Preheat oven to 375 degrees.

  • In a medium bowl, mix together milk and bread until a paste is formed.

  • In a small bowl, mix together the ketchup and mustard.

  • Then in the bowl, with the milk and bread paste, add the ground beef, Worcestershire sauce, onion powder, garlic powder, salt, pepper, parmesan cheese, shredded cheddar cheese, egg, and half of the ketchup mustard mixture. Mix all of the ingredients until everything is evenly distributed throughout the meat. Form into four loaves and place onto a sheet pan coated with cooking spray. Spread the remaining ketchup and mustard mixture evenly onto the top of the meatloaves.

  • In another medium bowl, mix together the potatoes with 1 tablespoon of olive oil, salt, and pepper. Place onto the sheet pan next to the meatloaf.

  • In the same medium bowl as the potatoes, mix together broccoli florets and 1 tablespoon of olive oil. Place on the sheet pan next to the potatoes.

  • Cook for 40 minutes or until meatloaves are cooked completely and veggies are roasted.

  • Serve immediately or store in glass meal prep containers for dinner throughout the week.

Notes

Storage tips
Meatloaf is one of the best recipes for meal prep. Just about every recipe I’ve made tastes great made ahead of time.
For the week
Assemble the ingredients and prepare the mini meatloaves ahead of time. You can store the uncooked meatloaves on the sheet pan, cover them with plastic wrap and a refrigerator. 
If you don’t have that kind of room in your refrigerator, you can store the meatloaves in glass meal prep containers. Or, you can keep them on a plate and cover them with plastic wrap or foil. When you’re ready to cook them, continue with the recipe.
Cook ahead of time and then heat and eat during the week. This is the way I cook ahead meatloaf most often. Meatloaf is a recipe that reheats great so, if I have time on meal prep day, I’ll make it then. I will also cook the veggies to store alongside the meatloaf to make individual meal prep bowls to heat and eat all week for lunch or dinner.
To freeze
Freezing mini meatloaf is the same as freezing whole meatloaf recipes.

  1. Mix the ingredients and assemble the mini meatloaves.
  2. Then, place the meatloaves onto a sheet pan and flash freeze. Individually wrap the meatloaves in plastic wrap and foil, stick them into a large freezer bag, label, and freeze.
  3. When ready to eat, remove the meatloaves from the freezer the night before and let the loaves thaw overnight in the refrigerator.
  4. Remove the wrapping and continue with the recipe. If the meatloaves are still frozen a little, you’ll need to add more cooking time.

Nutrition

Serving: 1g | Calories: 447kcal | Carbohydrates: 11g | Protein: 29g | Fat: 32g | Saturated Fat: 13g | Fiber: 1g | Sugar: 5g

Did you make this recipe? 

Have you tried this Mini Meatloaf recipe? If so, I’d love for you to rate this recipe and leave a comment below. We all learn from each other’s experiences. Also, it would be awesome if you could share a picture on Instagram and tag it #organizeyourselfskinny. I can’t wait to see it!


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About Tammy Overhoff

Hi, I’m Tammy Overhoff, a busy mom, wife, and entrepreneur. I am the owner, author, and recipe developer here at Organize Yourself Skinny. Since 2011 Organize Yourself Skinny has become a trusted resource for make-ahead meals, reviews, and lifestyle hacks to help you fit healthy habits and routines into your busy schedule. I’m the author of the Organize Yourself Skinny eBook & 30-day Workbook Bundle.





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