Mini meatloaves with ground beef make a quick weeknight dinner that most families like. The ketchup glaze keeps the flavor familiar while the meat stays moist. You will find 11 versions here that change up the seasonings and mix-ins. Each recipe uses basic ingredients and simple steps. These options give you new ways to serve the same type of meal.
Helpful Tips Before You Start
These points will help you get consistent results with ground beef mini meatloaves and ketchup glaze.
Mix Gently
Combine the beef and other ingredients just until they come together. Overmixing creates a dense texture.
Shape Uniform Portions
Divide the mixture into 2 to 3 ounce balls or small loaves. Even sizes cook at the same rate in the oven.
Make a Simple Glaze
Stir ketchup with a small amount of brown sugar or mustard. Apply it in the final minutes of baking so it sets without burning.
Bake in a Muffin Tin
Press the mixture into muffin cups for easy portion control and neat round shapes. This also helps excess fat drain away.
Check Internal Temperature
Pull the mini meatloaves at 160 degrees. Ground beef dries out fast once it passes that point.
Mushroom and Thyme Mini Meatloafs with Ketchup Glaze
These mini meatloafs pair ground beef with finely chopped mushrooms and fresh thyme for an earthy, savory flavor. The ketchup glaze on top adds a simple sweet finish that ties everything together. They make a reliable choice for weeknight meals or weekend batch cooking when you want something hearty but easy to portion.
The mushrooms keep the meatloafs moist while the thyme adds a light herbal note that stands out without overpowering the beef. Serve them with mashed potatoes or roasted vegetables for a complete plate.
Mushroom and Thyme Mini Meatloafs with Ketchup Glaze
Ingredienser
- 1½ pounds ground beef
- 8 ounces cremini mushrooms, finely chopped
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- ½ cup panko breadcrumbs
- 1 large egg
- 2 teaspoons chopped fresh thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup ketchup
- 1 tablespoon brown sugar
fremgangsmåte
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Heat a skillet over medium heat and cook the mushrooms and onion for 6 to 8 minutes until the liquid evaporates and the mixture turns golden. Add the garlic and cook for 1 minute more, then remove from heat and let cool slightly.
- In a large bowl, combine the ground beef, cooled mushroom mixture, breadcrumbs, egg, thyme, salt, and pepper. Mix with your hands until just combined.
- Divide the mixture into 8 equal portions and shape each into a small loaf. Place the loaves on the prepared baking sheet.
- Stir the ketchup and brown sugar together in a small bowl. Spread the glaze evenly over the top of each mini meatloaf.
- Bake for 25 to 30 minutes until the internal temperature reaches 160°F. Let rest for 5 minutes before serving.
merknader
Cuisine: American
Equipment: Skillet, Mixing Bowl, Baking Sheet
Spicy Jalapeño Corn Mini Meatloafs with Ketchup Glaze
These mini meatloafs pack ground beef with diced jalapeños and sweet corn for a spicy yet balanced bite. The ketchup glaze on top turns caramelized and sticky during baking. They work well for weeknight dinners or casual get-togethers when you want something heartier than tacos but still quick.
The corn keeps the texture moist while the jalapeños add steady heat that builds with each slice. A simple side of rice or roasted vegetables rounds out the plate without competing with the main flavors.
Spicy Jalapeño Corn Mini Meatloafs with Ketchup Glaze
Ingredienser
- 1 lb ground beef
- 2 jalapeños, seeded and finely diced
- ¾ cup corn kernels
- ½ cup plain breadcrumbs
- 1 large egg
- ¼ cup diced onion
- 2 garlic cloves, minced
- 1 tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup ketchup
- 1 tbsp brown sugar
fremgangsmåte
- Heat the oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, jalapeños, corn, breadcrumbs, egg, onion, garlic, cumin, salt, and pepper. Mix with your hands until the ingredients are evenly distributed.
- Divide the mixture into four equal portions and shape each into a small loaf about 3 inches long. Place the loaves on the prepared baking sheet.
- Stir the ketchup and brown sugar together in a small bowl until smooth. Spread the mixture evenly over the top and sides of each mini meatloaf.
- Bake for 25 to 30 minutes until the internal temperature reaches 160°F and the glaze looks set. Let the meatloafs rest for 5 minutes before serving.
merknader
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Parchment Paper
Italian Herb and Sun-Dried Tomato Mini Meatloafs with Ketchup Glaze
These mini meatloafs pack sun-dried tomatoes and Italian herbs into a simple ground beef base. They suit busy weeknights when you want something familiar yet a little different from plain meatloaf.
The tomatoes give chewy bursts of flavor while the herbs keep each bite savory. The ketchup glaze adds a familiar sweet-tangy finish that ties everything together.
Italian Herb and Sun-Dried Tomato Mini Meatloafs with Ketchup Glaze
Ingredienser
- 1 pound ground beef
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup breadcrumbs
- 1 large egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup ketchup
fremgangsmåte
- Preheat the oven to 375°F. In a mixing bowl, combine the ground beef, sun-dried tomatoes, breadcrumbs, egg, onion, garlic, oregano, basil, salt, and pepper. Mix with your hands until the ingredients are evenly distributed but do not overwork the meat.
- Divide the mixture into four equal portions. Shape each portion into a small loaf about 3 inches long and place them on a baking sheet.
- Bake for 20 minutes. Remove the sheet from the oven and spread 2 tablespoons of ketchup over the top of each mini meatloaf.
- Return the sheet to the oven and bake for 10 more minutes, or until the internal temperature reaches 160°F. Let the meatloafs rest for 5 minutes before serving.
merknader
Cuisine: Italian
Equipment: Mixing Bowl, Baking Sheet
Smoky Bacon and Onion Mini Meatloafs with Ketchup Glaze
These mini meatloafs bring together crispy bacon and sweet onion for a hearty main that feels special without extra effort. The smoky seasoning pairs with a simple ketchup glaze to create a balanced bite that works for weeknight dinners or casual gatherings with friends.
The texture stays moist inside thanks to the onions, while the bacon adds crunch in every slice. It is a reliable choice when you want something comforting that still feels a bit different from plain meatloaf.
Smoky Bacon and Onion Mini Meatloafs with Ketchup Glaze
Ingredienser
- 1 pound ground beef
- 6 slices bacon
- 1 medium onion, finely diced
- 1/2 cup breadcrumbs
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon yellow mustard
fremgangsmåte
- Cook the bacon in a skillet over medium heat until crisp. Remove the bacon, drain on paper towels, and crumble it into small pieces. Leave about 1 tablespoon of bacon fat in the skillet.
- Add the diced onion to the same skillet and cook for 5 minutes until soft and lightly golden. Let the onion cool slightly.
- Heat the oven to 375 degrees and line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, crumbled bacon, cooked onion, breadcrumbs, egg, milk, smoked paprika, salt, and black pepper. Mix with your hands until just blended.
- Divide the mixture into 4 equal portions and shape each into a small loaf about 3 inches long. Place them on the prepared baking sheet.
- Stir together the ketchup, brown sugar, and mustard in a small bowl. Spread the glaze evenly over the top and sides of each mini meatloaf.
- Bake for 25 minutes until the internal temperature reaches 160 degrees. Let the meatloafs rest for 5 minutes before serving.
merknader
Cuisine: American
Equipment: Skillet, Mixing Bowl, Baking Sheet
Greek Feta Olive and Oregano Mini Meatloafs with Ketchup Glaze
These mini meatloafs bring a Mediterranean twist to a classic comfort food. The combination of salty feta, briny olives, and earthy oregano gives each bite a bright, savory flavor that pairs well with the sweet ketchup glaze on top. They work well for weeknight dinners or casual gatherings when you want something a little different from plain meatloaf.
This recipe serves 4 people.
Greek Feta Olive and Oregano Mini Meatloafs with Ketchup Glaze
Ingredienser
- 1 lb ground beef
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped kalamata olives
- 1 tsp dried oregano
- 1/2 cup plain breadcrumbs
- 1 large egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup ketchup
fremgangsmåte
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, feta cheese, kalamata olives, oregano, breadcrumbs, egg, onion, garlic, salt, and black pepper. Mix gently with your hands until the ingredients are evenly distributed.
- Divide the mixture into four equal portions and shape each into a small loaf about 3 inches long. Place the loaves on the prepared baking sheet.
- Spread 2 tablespoons of ketchup over the top of each mini meatloaf, using the back of a spoon to coat evenly.
- Bake for 25 to 30 minutes until the internal temperature reaches 160°F and the glaze has thickened slightly.
- Remove from the oven and let the meatloafs rest for 5 minutes before serving.
merknader
Cuisine: Mediterranean
Equipment: Mixing bowl, Baking sheet, Parchment paper
Asian Ginger Scallion Mini Meatloafs with Ketchup Glaze
These mini meatloafs combine ground beef with fresh ginger and scallions for an aromatic twist on a classic. The ketchup glaze brings a familiar sweet and tangy layer that balances the savory filling. They make an easy weeknight dinner when served with rice and steamed vegetables.
The texture stays tender thanks to the egg and breadcrumbs, while the ginger adds a bright note without overpowering the beef. This version keeps things simple but delivers clear Asian-inspired flavor in every bite.
Asian Ginger Scallion Mini Meatloafs with Ketchup Glaze
Ingredienser
- 1 lb ground beef
- 1/2 cup finely chopped scallions
- 2 tablespoons grated fresh ginger
- 2 cloves garlic, minced
- 1 egg
- 1/2 cup panko breadcrumbs
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/2 cup ketchup
fremgangsmåte
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, 1/3 cup of the scallions, ginger, garlic, egg, panko breadcrumbs, soy sauce, and sesame oil.
- Mix with your hands until the ingredients are evenly distributed but do not overwork the meat.
- Divide the mixture into 8 equal portions and shape each into a small loaf. Place the loaves on the prepared baking sheet.
- Stir the ketchup until smooth, then brush it evenly over the top and sides of each mini meatloaf.
- Bake for 25 minutes, or until the internal temperature reaches 160°F.
- Remove from the oven and let the meatloafs rest for 5 minutes before serving. Sprinkle the remaining scallions over the top.
merknader
Cuisine: Asian
Equipment: Mixing Bowl, Baking Sheet, Parchment Paper
Tex-Mex Black Bean and Cumin Mini Meatloafs with Ketchup Glaze
These mini meatloafs combine ground beef with black beans and cumin for a simple Tex-Mex twist on a classic. The beans add texture while cumin brings a steady savory depth that pairs well with the sweet ketchup glaze.
They suit weeknight dinners or casual family meals when you want something hearty but easy to portion. Each loaf stays moist inside with a lightly caramelized top from the glaze.
Tex-Mex Black Bean and Cumin Mini Meatloafs with Ketchup Glaze
Ingredienser
- 1 pound ground beef
- 1 (15-ounce) can black beans, drained and rinsed
- 2 teaspoons ground cumin
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 large egg
- 1/2 cup plain breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup ketchup
fremgangsmåte
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Place the ground beef in a large bowl. Add the black beans, cumin, onion, garlic, egg, breadcrumbs, salt, and pepper.
- Mix everything with your hands until the ingredients are evenly combined.
- Divide the mixture into four equal portions and shape each into a small loaf. Place the loaves on the prepared baking sheet.
- Spread 3 tablespoons of ketchup over the top of each loaf.
- Bake for 25 to 30 minutes until the internal temperature reaches 160°F and the glaze looks set.
merknader
Cuisine: Mexican
Equipment: Mixing Bowl, Baking Sheet, Oven
Zucchini Carrot and Basil Mini Meatloafs with Ketchup Glaze
These mini meatloafs hide shredded zucchini and carrot inside the beef mixture for extra moisture and a mild sweetness that balances the savory flavor. Fresh basil adds a bright herbal note that stands out against the simple ketchup glaze. They work well for weeknight dinners or lunch boxes because they reheat without drying out.
The texture stays tender thanks to the vegetables, while the glaze creates a lightly sticky top layer during baking. Kids and adults both tend to enjoy them since the veggies blend in without changing the classic meatloaf taste too much.
Zucchini Carrot and Basil Mini Meatloafs with Ketchup Glaze
Ingredienser
- 1 pound ground beef
- 1 cup shredded zucchini
- 1/2 cup shredded carrot
- 1/4 cup chopped fresh basil
- 1/2 cup breadcrumbs
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup ketchup
- 1 tablespoon brown sugar
fremgangsmåte
- Heat the oven to 375 degrees and line a baking sheet with parchment paper.
- Place the ground beef in a large bowl and add the shredded zucchini, shredded carrot, chopped basil, breadcrumbs, egg, salt, and black pepper.
- Mix everything with your hands until the ingredients are evenly combined but not overworked.
- Divide the mixture into 8 equal portions and shape each into a small loaf about 3 inches long.
- Arrange the mini meatloafs on the prepared baking sheet with space between them.
- Stir the ketchup and brown sugar together in a small bowl until smooth.
- Spoon the ketchup mixture over the top of each mini meatloaf, spreading it lightly to cover the surface.
- Bake for 25 to 30 minutes until the internal temperature reaches 160 degrees and the glaze looks set.
merknader
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Oven
Roasted Red Pepper and Paprika Mini Meatloafs with Ketchup Glaze
These mini meatloafs highlight roasted red peppers for natural sweetness and moisture alongside paprika for a mild smoky note. The ketchup glaze bakes into a simple, glossy finish that balances the savory beef.
They suit busy weeknights when you want portioned servings without extra fuss. The peppers keep the texture tender while the spice adds depth that feels familiar yet distinct.
Roasted Red Pepper and Paprika Mini Meatloafs with Ketchup Glaze
Ingredienser
- 1 pound ground beef
- 1/2 cup plain breadcrumbs
- 1 large egg
- 1/2 cup roasted red peppers, finely chopped
- 2 teaspoons paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup ketchup
fremgangsmåte
- Heat the oven to 375°F. Line a baking sheet with parchment paper.
- Place the ground beef, breadcrumbs, egg, chopped roasted red peppers, paprika, garlic powder, salt, and black pepper in a mixing bowl. Mix with your hands until evenly combined.
- Divide the mixture into four equal portions. Shape each into a small oval loaf and set them on the prepared baking sheet.
- Spoon the ketchup evenly over the top of each mini meatloaf, spreading it lightly with the back of the spoon.
- Bake for 25 to 30 minutes until the internal temperature reaches 160°F and the glaze looks set.
merknader
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet
Breakfast-Style Bell Pepper and Parsley Mini Meatloafs with Ketchup Glaze
These mini meatloafs combine ground beef with diced bell pepper and fresh parsley for a lighter, brighter take on a classic. The bell pepper adds subtle sweetness while the parsley keeps the flavor fresh. They make a good choice for weekend breakfast or brunch when you want a savory main that still feels a bit different from standard meatloaf.
The ketchup glaze bakes into a sticky coating that balances the herbs and vegetables inside. Each small loaf stays moist thanks to the egg and breadcrumbs, and the portions make them easy to serve alongside eggs or toast.
Breakfast-Style Bell Pepper and Parsley Mini Meatloafs with Ketchup Glaze
Ingredienser
- 1 pound ground beef
- 1 red bell pepper, finely diced
- 1/4 cup chopped fresh parsley
- 1/2 cup plain breadcrumbs
- 1 large egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup ketchup, divided
- 1 tablespoon brown sugar
fremgangsmåte
- Preheat the oven to 375°F and lightly grease a muffin tin or small baking dish.
- In a large bowl, combine the ground beef, diced red bell pepper, chopped parsley, breadcrumbs, egg, onion, garlic, salt, and black pepper.
- Add 1/4 cup of the ketchup and mix everything until evenly distributed but not overworked.
- Divide the mixture into 8 equal portions and press each into the muffin tin or shape into small loaves on the baking dish.
- In a small bowl, stir together the remaining 1/4 cup ketchup and the brown sugar until smooth.
- Spread the ketchup mixture over the top of each mini meatloaf.
- Bake for 25 to 30 minutes until the internal temperature reaches 160°F and the glaze looks set.
- Remove from the oven and let the meatloafs rest for 5 minutes before serving.
merknader
Cuisine: American
Equipment: Mixing Bowl, Muffin Tin, Baking Sheet
Garlic Herb Crusted Mini Meatloafs with Ketchup Glaze
These mini meatloafs get a savory boost from a garlic herb crust that turns golden and crisp in the oven. The ketchup glaze adds a familiar sweet tang that balances the seasoned beef. They fit well for weeknight meals or casual gatherings when you want something hearty without much fuss.
The crust comes from a simple breadcrumb mixture pressed on top before baking. This creates a textured contrast with the soft interior while the glaze keeps everything moist. Ground beef forms the base so the flavors stay straightforward and family friendly.
Garlic Herb Crusted Mini Meatloafs with Ketchup Glaze
Ingredienser
- 1 pound ground beef
- 1 cup panko breadcrumbs
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried thyme
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup ketchup
fremgangsmåte
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, egg, salt, and black pepper. Mix until just blended.
- Reserve 1/3 cup of the panko breadcrumbs in a small bowl. Add half the minced garlic, the parsley, and the thyme to the reserved crumbs and stir to combine.
- Add the remaining panko and remaining garlic to the beef mixture and mix until evenly distributed.
- Divide the beef mixture into 8 equal portions and shape each into a small loaf. Place the loaves on the prepared baking sheet.
- Press the garlic herb crumb mixture firmly onto the top of each loaf.
- Spoon or brush the ketchup evenly over the crumb topping on each loaf.
- Bake for 25 to 30 minutes until the internal temperature reaches 160 degrees and the crust is lightly browned.
merknader
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet
