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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.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
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
- 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.
- 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.
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.
Recipe FAQs
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.
Eggs help bind the meatloaf together while adding flavor, richness, and juiciness.
Cook until the temperature is 165 degrees on an internal thermometer.
Turkey Meatloaf
There are few things more welcome than a generous slice of homemade Turkey Meatloaf. It’s easy to make, the leftovers are off the charts delicious, and no one at the table will miss the beef.…
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Mini Meatloaves with Balsamic Glaze
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
- 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.
- 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.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Do you have the original recipe for the meatloaf meatballs that was linked to this post? They were the best!
Hi Harmony! We do! I’ll have a copy emailed to you. Take care! – Meggan
Could you substitute lamb or turkey in this receipe?