Cute & Cozy Wholesome Mini Meatloaf Recipe
These Cute & Cozy Wholesome Mini Meatloaves are a delightful twist on classic meatloaf, featuring a blend of ground beef and pork mixed with fragrant herbs, cottage cheese, and a tangy glaze. Perfectly portioned as individual mini loaves, they bake to juicy perfection and are easy to serve with your favorite sides for a comforting, family-friendly meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 mini meatloaves 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Meatloaf:
- 1 lb ground beef (85/15)
- 1 lb ground pork
- ½ cup plain panko breadcrumbs
- ½ small yellow onion, grated on large holes of a box grater
- 2 large eggs, lightly beaten
- ⅔ cup whole milk cottage cheese (Good Culture recommended)
- ¼ cup ketchup
- 1 tablespoon garlic paste (or 4 cloves pressed/finely minced)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dried oregano
- 2 teaspoons dried parsley
- ½ teaspoon smoked paprika
- Kosher salt & freshly ground black pepper, to taste
Glaze:
- ½ cup ketchup
- ¼ cup packed dark brown sugar
- 1 tablespoon balsamic glaze
Instructions
- Preheat & Prep: Place an oven rack in the center position and preheat the oven to 350°F. Lightly spray a large-rimmed baking sheet with cooking spray and set aside.
- Combine the Meatloaf Mixture: In a large bowl, combine the ground beef, ground pork, panko breadcrumbs, grated onion, beaten eggs, cottage cheese, ¼ cup ketchup, garlic paste, Worcestershire sauce, dried oregano, dried parsley, smoked paprika, and salt and freshly ground black pepper to taste. Use your hands (with disposable gloves if preferred) to gently mix until just combined. Avoid overmixing to keep the meatloaves tender.
- Shape the Mini Meatloaves: Using a ⅓ cup measuring cup, scoop portions of the meat mixture and shape each into an oval mini loaf with your hands. Space them evenly on the prepared baking sheet. This recipe makes about 12 mini loaves.
- Make the Meatloaf Glaze: In a medium bowl, combine ½ cup ketchup, dark brown sugar, and balsamic glaze. Stir until fully blended. Use a pastry brush to generously coat the top of each mini meatloaf with the glaze. Save some glaze for glazing after baking if desired.
- Bake the Meatloaves: Place the baking sheet in the preheated oven and bake for approximately 30 minutes, or until the internal temperature of the meatloaves reaches 165°F on an instant-read thermometer.
- Serve: After baking, optionally brush the mini meatloaves again with the reserved glaze using a clean pastry brush. Divide among plates and serve warm with sides such as mashed potatoes and green beans for a complete meal. Enjoy your wholesome, cozy mini meatloaves!
Notes
- Use disposable gloves when mixing the meat for easier cleanup and less mess on your hands.
- Do not overmix the meat mixture to prevent the meatloaves from becoming dense or tough.
- Check the internal temperature with a meat thermometer to ensure doneness and food safety (165°F).
- Leftover glaze can be stored in the refrigerator and used as a topping for leftover meatloaf slices.
- Substitute panko breadcrumbs with gluten-free breadcrumbs if needed to accommodate dietary restrictions.
- For extra flavor, try adding finely chopped fresh herbs like parsley or thyme to the meat mixture.
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