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Mini meatloaves offer a comforting and easy dinner solution that feels special without extra effort. Juicy ground beef blended with garlic, onion, and Italian herbs builds familiar, family—friendly flavors. Topped with marinara sauce and melted mozzarella, they bring warmth and a cheesy finish everyone loves. These small loaves are perfect for weeknight meals or gatherings where you want something delicious and easy to serve.
I first made these on a hectic weeknight, and they instantly became a family favorite. The cheesy topping always gets compliments, and the smaller size feels more fun to eat than a traditional meatloaf.
Ingredients
- Ground beef: one and a half pounds provides savory richness—choose freshly ground beef for best flavor
- Plain breadcrumbs: half a cup help bind the mix without overpowering taste—use quality pantry staples for best results
- Whole milk: half a cup adds moisture ensuring tender meatloaves
- One large egg: acts as a natural binder for the mixture
- Salt: three—quarter teaspoon balances flavors
- Freshly ground black pepper: half a teaspoon gives subtle heat
- Garlic powder: one teaspoon gives aromatic depth— a great shortcut for fresh garlic
- Onion powder: one teaspoon enhances savory notes
- Dried oregano: half a teaspoon brings an herby, slightly peppery flavor—check for vibrant green color indicating freshness
- Worcestershire sauce: one tablespoon adds tangy umami complexity
- Marinara sauce: three—quarter cup divided for mixing and a flavorful topping— a good quality sauce elevates the dish
- Shredded mozzarella cheese: three—quarter cup tops the meatloaves with melty cheesy goodness—fresh shredded works best for even melting
Instructions
- Preheat Oven and Prepare Baking Sheet:
- Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Line a rimmed baking sheet with parchment paper or foil for easier cleanup or lightly oil the surface to prevent sticking.
- Mix Meatloaf Base:
- In a large bowl, combine the ground beef, breadcrumbs, milk, egg, salt, black pepper, garlic powder, onion powder, dried oregano, Worcestershire sauce, and half a cup of marinara sauce. Mix gently just until everything is combined. Over—mixing can make the meatloaves tough, so stop once the ingredients are evenly blended.
- Shape and Arrange Mini Loaves:
- Divide the mixture evenly into six portions. Shape each portion into a compact oval mini loaf about four inches long. Place them on the baking sheet leaving at least one inch between each to ensure they cook evenly.
- Top with Sauce and Cheese:
- Spoon or brush the remaining quarter cup of marinara sauce over the tops of the mini meatloaves. Sprinkle shredded mozzarella evenly over each one to create a bubbly, cheesy topping.
- Bake to Perfection:
- Bake the loaves in the preheated oven for twenty—two to twenty—five minutes. Check that the internal temperature reaches one hundred sixty degrees Fahrenheit or seventy—one degrees Celsius and the cheese is melted and slightly golden. Let the meatloaves rest for five minutes before serving to lock in the juices.
Mozzarella cheese is my favorite part because it melts just right to a golden bubbly top that everyone crowds around to enjoy first. These mini meatloaves always remind me of family game nights where food brought everyone together in laughter and fun. The easy portion size makes sharing leftovers just as appealing.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. For longer storage, allow the mini meatloaves to cool completely, then wrap tightly in plastic wrap or foil and freeze for up to three months. To reheat, bake covered in a 350 degree Fahrenheit oven until warmed through to maintain moisture and flavor.
Ingredient Substitutions
Ground turkey is a great leaner alternative to beef that still holds well with the breadcrumbs and milk. Crushed saltine crackers can replace plain breadcrumbs adding a slightly saltier, crispier texture. Smoked provolone cheese makes a wonderful substitute for mozzarella offering a subtle smoky flavor and a gooey melt.
Serving Suggestions
Serve these mini meatloaves alongside creamy mashed potatoes or butter—sautéed green beans for a complete homestyle meal. For a delicious surprise, stuff a small cube of mozzarella inside each mini loaf before baking to create a cheesy center that delights every bite.
These mini meatloaves are an easy, crowd—pleasing weeknight meal that stores and freezes well. They reheat beautifully and make great leftovers.
Common Questions About Recipes
- → Why did my meatloaves turn out too dry?
Overbaking or using lean meat can dry them out. Use ground beef with at least 15% fat and avoid baking beyond 160°F (71°C). Letting them rest after baking retains moisture.
- → Can I freeze these mini meatloaves?
Yes, cool completely, wrap tightly, and freeze for up to 3 months. Reheat covered in a 350°F oven until warmed through.
- → What if my mixture is too sticky to shape?
Chill the mixture for 15 minutes to firm it up. Lightly oil your hands before shaping to prevent sticking.
- → How can I add vegetables for more nutrition?
Finely grate carrots or zucchini and mix them into the meat base. Be sure to squeeze out excess moisture to avoid sogginess.
- → What are good serving suggestions?
Serve over creamy mashed potatoes or alongside garlicky green beans. For a twist, stuff a cube of mozzarella inside each loaf before baking.