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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.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings (1 loaf each)
Calories 461kcal



  • 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.


  1. 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.
  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.


Serving: 1loaf (6 oz. precooked weight) | Calories: 461kcal | Carbohydrates: 12g | Protein: 29g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 162mg | Sodium: 343mg | Potassium: 537mg | Fiber: 1g | Sugar: 6g | Vitamin A: 238IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 4mg