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.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings (1 loaf each)

Calories 461kcal

Author Meggan Hill

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

US Customary - Metric

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 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.
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