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.
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 1/3 ground beef, 1/3 ground pork, and 1/3 ground veal. In this version, I stuck with just 1 type of meat, ground beef, to keep things simple.