These Mini Meatloaves are an easy twist on classic meatloaf, perfect for little hands and family-friendly dinners! Packed with flavour from French onion soup mix, herbs, tomato paste and a touch of Worcestershire sauce, these mini-sized meatloaves are tender, juicy, and just the right portion size for both kids and adults. They can easily be made gluten-free. Ready in 30 minutes, this recipe is perfect for busy weeknights and great for making ahead.
Why You’ll Love These Mini Meatloaves
Classic meatloaf in mini form makes dinner time easier and is ideal for baby-led weaning and toddler meals. The individual portions pressed into a muffin tray cook faster, and they’re easy to store, freeze, and reheat.
These baby meatloaves have a comforting flavour that’s family-approved but are also made with whole food ingredients, making them a healthier alternative to store-bought options. Plus, they’re customisable – just adjust the seasonings to suit your family’s taste!
They can easily be made gluten-free mini meatloaves too, by switching out a couple of ingredients for gluten-free options if needed.
Ingredients in Mini Meatloaves
Here’s all you need to make these muffin tin meatloaves:
Beef Mince/Ground Beef – I use lean beef for a lighter option. These meatloaves are juicy enough without needing regular beef mince, with it’s higher fat content.
Onion – Adds natural sweetness and flavour.
Garlic – Two cloves bring a mild, savory flavour. Substitute the whole cloves with two tsp minced garlic.
Panko Breadcrumbs – These keep the meatloaves light and tender. Substitute with regular breadcrumbs if needed. You can also substitute Panko with gluten-free breadcrumbs to make these mini meatloaves gluten-free.
Egg – Acts as a binder to hold the mini meatloaves together.
Worcestershire Sauce – Adds a touch of umami and richness. Use a gluten-free version if needed.
Tomato Paste – For extra flavour.
Fresh Parsley – Adds a bright, fresh flavour. Don’t substitute – dried parsley just isn’t the same!
Dried Thyme & Oregano – Classic herbs for warmth and flavour.
French Onion Soup Mix – The flavour maker of these meatloaves! The soup mix adds a yummy savouriness that brings everything together. I use an additive-free, gluten-free homemade onion soup mix but you can use a packet mix if you like.
Pepper & Salt – Leave out the salt if serving to family under 12 months.
How to Make Mini Meatloaves
First, grate the onion and transfer to a large bowl. Add the Panko breadcrumbs and mix together, and then let the mixture sit for two minutes so that the breadcrumbs absorb the onion juice. This little trick of grating the onion, rather than dicing it, means that your Mini Meatloaves will have a lighter, more moist texture.
Mince and add the garlic, and all remaining ingredients. Mix until just combined, being careful not to overmix. Divide the mixture evenly into 8 portions and shape each into a ball. Place into lightly oiled muffin tin holes and press down gently, so that the mixture fills each hole. Bake in the oven for 20-25 minutes, until cooked through and lightly browned on top.
Thermomixer? Add onion and garlic to the mixing bowl and chop. Add the Panko breadcrumbs and mix for just a few seconds, then let sit for two minutes so that the breadcrumbs absorb the onion juice. Add all remaining ingredients and mix well. Divide the mixture evenly into 8 portions and shape each into a ball. Place into lightly oiled muffin tin holes and press down gently, so that the mixture fills each hole. Bake for 20-25 minutes, until cooked through and lightly browned on top.
You’ll find the recipe card below, with ingredient amounts and detailed steps for both regular and thermo cooker methods.
Serving
I like to brush Mini Meatloaves with just a little tomato sauce/ketchup once out of the oven – it will soak in and add a touch more flavour and colour.
Serve meatloaves with mashed potatoes, roasted or steamed veggies, or a simple salad. Top with tomato sauce/ketchup or gravy, or have without. These mini meatloaves are a wholesome, versatile meal the whole family will love!
You can even crumble them over pasta or rice for an easy twist on traditional spaghetti and meat sauce.
I find for our family that two mini meatloaves are a great portion size for adults, and one meatloaf works well for kids. That means I normally have two leftover. Excellent! They make great leftovers for sandwiches or wraps the next day. I’ve sliced leftover meatloaves in half horizontally to make mini cheeseburgers for school lunches too. They were a big hit!
Storing and Freezing
Mini Meatloaves can be stored in an airtight container in the fridge for up to 5 days.
To freeze, place them on a baking sheet lined with parchment paper and freeze individually. Once frozen, transfer them to a freezer-safe container or bag. Defrost and reheat in the oven or microwave for an easy, hot meal in minutes!
Mini Meatloaves
Category: Family MainsTap or hover to scale
Ingredients
- 1/2 onion peeled (Thermomixers: quartered)
- 1/2 cup Panko breadcrumbs
- 2 garlic cloves peeled
- 500 g beef mince/ground beef lean
- 1 egg
- 1/2 tsp Worcestershire sauce
- 2 tbs tomato paste
- 2 tbs fresh parsley finely chopped
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tbs French onion soup mix from a packet or homemade
- 1/2 tsp ground black pepper
- 1/4 tsp salt for family over 12 months
Instructions
- Pre-heat oven to 180°C/ 350°F. Grease a standard muffin tin with olive oil, or olive oil spray.
- Grate the onion. Mix it with the Panko breadcrumbs and let sit for 2 to 3 minutes, until the onion liquid is absorbed by the breadcrumbs.
- Add all remaining ingredients and mix well.
- Divide into 8 even portions and shape into balls. Transfer each to a muffin tin hole, and press down gently so that the meatloaf mixture fills the hole.
- Bake 20 to 25 minutes, until cooked through and browning on top.
Thermomix Instructions
- Put the onion and garlic into the mixing bowl. Chop for 3 seconds, speed 7, MC on. Scrape down the mixing bowl.
- Add the Panko breadcrumbs. Mix for 4 seconds, speed 2, MC on. Let sit for 2 to 3 minutes, until the onion liquid is absorbed by the breadcrumbs.
- Add all remaining ingredients. Mix for 10-15 seconds, speed 4, reverse, MC on.
- Divide into 8 even portions and shape into balls. Transfer each to a muffin tin hole, and press down gently so that the meatloaf mixture fills the hole.
- Bake 20 to 25 minutes, until cooked through and browning on top.
