Cute & Cozy Wholesome Mini Meatloaf

This equally adorable and delicious Mini Meatloaf recipe delivers tender, flavorful, and scrumptious mini meatloaves. Equal parts beef and pork with aromatics, spices, and cottage cheese for extra protein goodness, and a swoon-worthy glaze to coat! It’s the perfect meal prep-friendly dinner or fun meatloaf recipe for entertaining or enjoying with the little ones. Pair with mashed potatoes or your favorite sides!

Lately, I’ve been living for all the cozy, homey foods that scream comfort. Everything from chicken pot pies to spaghetti and meatballs has been on repeat, whew. Another staple that’s been thoroughly enjoyed in my home is this mini meatloaf recipe. Now, meatloaf is one of those recipes that you either love so much or hate with a passion, ha. Personally, I am a big fan of it…well, a fan of my meatloaf that is. Because let’s be real, I’m sure we’ve all experienced someone’s sad meatloaf before, oof. Peeps, this recipe is far from sad.

Cozy, Easy Mini Meatloaf 🥰

Who needs a big ole slab of meatloaf when you could have a bunch of itty bitty mini meatloaves instead? The individual, personal servings of meatloaf are clutch (and s’cute!) for meal-prepping, entertaining, and/or whipping up for the kiddos. There’s no bland, boring vibes within this recipe because when I tell you we’ve got tons of flavor-loaded goodness all up and through this dish! Whether you serve up for a weeknight dinner or a special occasion, it’s versatile like that.

⇢ Fall vibes I’m feeling? Glad ya asked…these Pumpkin Cinnamon Rolls, soul-hugging Cajun Gumbo, and rich + decadent Sticky Toffee Pudding– gah.

Mini Meatloaf Recipe Highlights:

Oh yeah, let’s talk about some things you’ll love about this recipe:

• MOIST & FLAVORFUL: I don’t know about you, but dry and bland meatloaf just makes me wanna slide down the wall screaming, crying, and throwing up. Ugh. Luckily, we don’t have that issue here. Nah. The ingredient lineup ensures nothing but tender, moist af, and delectable meatloaf.
• EASY AS 1, 2, 3: Like every other traditional meatloaf recipe, this mini meatloaf is no different. Bring the meatloaf mixture together, then we’ll shape it into minis, prep the meatloaf glaze, then coat and bake. From start to finish, the entire recipe is wildly straightforward and simple!
• FUN TO SERVE: Just like I mentioned earlier, mini meatloaf means the cutest little individual servings. So, no slicing a large meatloaf into wedges. Everyone gets their own, already shaped serving. It’s perfect for parties, entertaining, meal prep needs, or just a regular ole dinner to enjoy.

Mini Meatloaf Recipe Ingredients:

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

• Ground beef: Gotta have that ground beef for meatloaf, duh.
• Ground pork: I love a 50/50 combination of beef and pork. The addition of pork adds some richness and flavor and also promotes a moist/tender texture.
• Breadcrumbs: I use plain panko breadcrumbs to help bind the mixture.
• Onion: Just a little, grated on a box grater for aromatic flair.
• Eggs: Another binding agent for structure.
• Cottage cheese: When I developed this recipe, I wanted to incorporate milk protein that added a good amount of wholesome nutrition. Cottage cheese delivers just that! It’s like a little sneaky ingredient that blends well into the meatloaf mixture for both nutrient magic and meltingly-tender meatloaf.
• Ketchup: For a pop of tomato-y, umami flavor.
• Garlic: A little garlic paste in the mix is chef’s kiss.
• Worcestershire: A flavor bomb of a condiment, yum.
• Spices: I use dried oregano, dried parsley, smoked paprika, and salt/pepper.
• & for the meatloaf glaze: ketchup, brown sugar, and balsamic glaze.

How To Make This Mini Meatloaf Recipe:

(Note: please see the recipe card directly below for the complete written instructions.)

1. Preheat & prep. Preheat the oven to 350°F. Lightly spray a large-rimmed baking sheet with cooking spray and then set aside.
2. Combine the meatloaf mixture. In a large bowl, combine the ground beef, ground pork, breadcrumbs, grated onion, eggs, cottage cheese, ketchup, garlic, worcestershire sauce, dried oregano, dried parsley, smoked paprika, and salt/pepper- to taste. Use your hands to bring the mixture together until just combined- careful not to over-mix the meat mixture.
3. Shape the mini meatloaves. Then use a ⅓ cup measuring cup to scoop the meat mixture into individual portions. Use your hands to shape the meat mixture into an oval shape, and then place the loaves onto the large baking sheet with a bit of space between each one. Repeat the process until all mini meatloaves are shaped- you should have 12 mini loaves.
4. Make the meatloaf glaze. In a medium bowl, combine the ketchup, brown sugar, and balsamic glaze. Stir to combine and then use a pastry brush to brush the glaze over the top of each mini meatloaf.
5. Bake the meatloaves for 30 minutes or until the internal temperature registers at least 165°F when checked for doneness.
6. Serve. Divide the mini meatloaves among serving plates and serve alongside your favorite sides for a complete meal, if desired. Dig in! 😛

What To Serve With Your Mini Meatloaf:

We love pairing this meatloaf with mashed potatoes and green beans, so dang good and comforting to the max! Check out this garlic mashed potatoes recipe, too. For other delicious pairings, don’t miss great side dishes like:

• Southern Green Beans
• Creamy Black-Eyed Peas
• Wedge Salad
• Stovetop Mac and Cheese
• Collard Greens
• Jalapeño Cheddar Cornbread

Tips + Tricks, FAQs & More

As with many recipes, you may have additional questions about this meatloaf recipe. Like other BBR recipes, I always advise sticking to the recipe as it is written in the recipe card directly below. However, here’s some extra info:

• Can I use x, y, z type of meat? After testing this recipe, I found a combination of beef and pork to be the best in terms of flavor and texture. However, feel free to use all beef or a mixture of beef and ground turkey/ground chicken. And note, when substituting for other types of meat, you might sacrifice some flavor and overall texture- fyi.
• What binds the meatloaf? The breadcrumbs, eggs, and cottage cheese are the elements that help bind the mini meatloaf together to hold its shape.
• Cottage cheese note: Big fan of the Good Culture brand; the taste and soft, small curds are my favorite! I used to loathe cottage cheese until I gave this brand a whirl…and I recommend whole-milk cottage cheese for maximum flavor + nutrition benefits. The cottage cheese sorta melts during the baking process creating little pockets of moisture within the mini meatloaf.
• What keeps the meatloaf moist? The pork and the cottage cheese. Pork has a good amount of fat which ensures a decent level of moisture within the meatloaf. And just like how milk is used in some recipes for moistness, cottage cheese does the same here. The milk protein adds richness and keeps the meat from toughening up due to the protein molecules.
• Don’t overwork the meat mixture. Overworking the meat mixture may result in toughness. The key is to mix until just combined.

Storing Your Mini Meatloaf & Freezing:

To freeze unbaked meatloaf: Bring the meatloaf mixture together and form the mini loaves, then wrap each one in plastic wrap tightly and place them inside an airtight container. This will prevent freezer burn and contamination. Also, I like to label with the date made for safekeeping. The raw mini meatloaf should be kept for about 4 months in the freezer. Thaw overnight in the fridge (or defrost) and then glaze the top and bake as directed.

To freeze cooked meatloaf: Wrap each mini meatloaf in plastic wrap and then place them inside an airtight container. This will prevent freezer burn and keep the freshness on point. Also, I like to label with the date made for safekeeping. The cooked mini meatloaf should be kept for about 4 months in the freezer. Thaw overnight in the fridge (or defrost) and heat in the microwave until warmed through or bake meatloaf in the oven at 325°F for 10-15 minutes or until warmed through.

To refrigerate cooked meatloaf: Wrap each mini meatloaf in plastic wrap and then place them inside an airtight container. The cooked mini meatloaf should be kept for about 3-4 days in the fridge. Heat in the microwave until warmed through or bake meatloaf in the oven at 325°F for 10-15 minutes or until warmed through.

I adore this Mini Meatloaf recipe, y’all. Aside from the adorableness, this meatloaf recipe is simply good. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

You can’t miss these other recipes:

• Broccoli Cheddar Soup
• Miso Ginger Soy Salmon Rice Bowls
• Pork Tenderloin with Dijon Cream Sauce
• Homemade Spaghetti-O’s
• Air Fryer Old Bay Chicken Skewers
• Hibachi Steak Bowls

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