These pre-portioned Mini Meatloaves are juicy, delicious, and topped with a sticky balsamic glaze. The meatloaf mixture is simple to make from a few staple ingredients.

A cutting board with mini meatloaves on top.
Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. Mini Meatloaves with Balsamic Glaze Recipe

Recipe ingredients

Labeled ingredients for mini meatloaves.

Ingredient notes

  • Ground beef: The standard meatloaf mixture is ⅓ ground beef, ⅓ ground pork, and ⅓ ground veal. In this version, I stuck with just 1 type of meat, ground beef, to keep things simple.
  • Panko breadcrumbs: Or substitute fresh breadcrumbs.

Step-by-step instructions

  1. Adjust rack to upper position and preheat oven to 450 degrees. Line a baking sheet with aluminum foil for easy clean up. In a small bowl, combine ketchup and balsamic vinegar. In a large bowl, combine beef, eggs, onion, panko, garlic, parsley, 1 tablespoon of salt, and 1 teaspoon pepper.
Mini meatloaf mix in a bowl with balsamic glaze nearby.
  1. Mix with hands to combine. Divide beef mixture into 6 pieces (about 6 ounces each) and form into 1-inch tall free-standing loaves. Place on prepared baking sheet.
Mini meatloaves on a baking sheet before baking.
  1. Brush ketchup mixture over loaves. Bake until the internal temperature reaches 160 degrees, about 25 minutes. Garnish with parsley.
Brushing balsamic glaze on mini meatlovaes.

Recipe tips and variations

  • Yield: This recipe makes 6 mini loaves (about 6 ounces each pre-cooked weight).
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Make ahead: The meatloaves and glaze can be assembled a day in advance. Store covered in plastic wrap and bring to room temperature before baking.
This mini meatloaf recipe with a shiny balsamic glaze is sure to please. I love the idea of mini meatloaves because they are pre-portioned, making them easier to serve. The meatloaf mixture is simple and light, with the use of panko breadcrumbs and a few staple ingredients.

Recipe FAQs

What is meatloaf mix?

Standard meatloaf mix is equal parts ground beef, pork, and veal. Because veal is hard to track down and somewhat controversial, many meatloaf recipes use just beef and pork (or just beef, like this recipe). Some recipes use gelatin to mimic the viscosity of veal.

Why do you need eggs in meatloaf?

Eggs help bind the meatloaf together while adding flavor, richness, and juiciness.

How long should I cook meatloaf?

Cook until the temperature is 165 degrees on an internal thermometer.

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Mini meatloaves with balsamic glaze on a wooden cutting board.

Mini Meatloaves with Balsamic Glaze

These pre-portioned Mini Meatloaves are juicy, delicious, and topped with a sticky balsamic glaze. The meatloaf mixture is simple to make from a few staple ingredients.
5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 6 servings (1 loaf each)
Course Main Course
Cuisine American
Calories 461

Ingredients 

  • 1/2 cup ketchup
  • 3 tablespoons balsamic vinegar
  • 2 pounds ground beef (see note 1)
  • 2 eggs
  • 1/2 cup onion finely chopped
  • 1/2 cup panko breadcrumbs (see note 2)
  • 2 cloves garlic minced
  • 1 tablespoon minced fresh parsley plus more for garnish
  • salt and freshly ground black pepper

Instructions 

  • Adjust rack to upper position and preheat oven to 450 degrees. Line a baking sheet with parchment paper or aluminum foil for easy clean up.
  • In a small bowl, combine ketchup and balsamic vinegar. In a large bowl, combine beef, eggs, onion, panko, garlic, parsley, 1 tablespoon of salt, and 1 teaspoon pepper. Mix with hands to combine.
  • Divide beef mixture into 6 pieces (about 6 ounces each) and form into 1-inch tall free-standing loaves. Place on prepared baking sheet.
  • Brush ketchup mixture over loaves. Bake until the internal temperature reaches 160 degrees, about 25 minutes. Garnish with parsley.

Notes

  1. Ground beef: The standard meatloaf mixture is ⅓ ground beef, ⅓ ground pork, and ⅓ ground veal. In this version, I stuck with just 1 type of meat, ground beef, to keep things simple.
  2. Panko breadcrumbs: Or substitute fresh breadcrumbs.
  3. Yield: This recipe makes 6 mini loaves (about 6 ounces each pre-cooked weight).
  4. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  5. Make ahead: The meatloaves and glaze can be assembled a day in advance. Store covered in plastic wrap and bring to room temperature before baking.

Nutrition

Serving: 1loaf (6 oz. precooked weight)Calories: 461kcalCarbohydrates: 12gProtein: 29gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 162mgSodium: 343mgPotassium: 537mgFiber: 1gSugar: 6gVitamin A: 238IUVitamin C: 3mgCalcium: 56mgIron: 4mg
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