Glazed Mini Meatloaves

Tender and juicy, these glazed mini meatloaves are easy to make and cook faster than traditional meatloaf. This recipe is a quick, family‑friendly dinner that works great on a weeknight, and the mini meatloaves can also be frozen in single-serve portions for easy lunches and dinners ahead.

I originally published this recipe in 2009 and have since added new photos and updates to the recipe so it is better than ever.

Dozens of readers have commented that they love this recipe even despite being self-professed meatloaf haters! This recipe is some of the best meatloaf you’ll ever eat. And the glazed mini meatloaves are so easy to make.

Why You’ll Love This Recipe

• Perfectly proportioned high-protein meal
• Easy enough for a weeknight but delicious enough for any dinner (even for entertaining!)
• Super kid- and family-friendly (just read through all the comments below of home cooks reporting that their husbands and kids went crazy for this meal)
• Can be frozen in individual portions for easy lunches and dinners down the road

Key Ingredients for the Meat Mixture

A wet mixture of flavorful binding ingredients is mixed together and then added to the meat:

• Finely crushed crackers: this recipe works best using crushed saltine crackers; however other varieties of crackers can be used, including gluten-free crackers, if needed.
• Milk: any type of milk can be used – skim, 1%, 2% or whole milk.
• Worcestershire sauce: this is a powerhouse ingredient that adds a lot of flavor in one spoonful.
• Egg: this ingredient helps bind the meatloaf together; however if you are working with an egg-free diet, it can be left out. The meatloaves may have a slightly less sturdy consistency – take care as you cook and flip them in the skillet.
• Dijon mustard: yellow mustard can be subbed in a pinch; if so, consider reducing the amount to 2 to 3 teaspoons.
• Ground meat: I prefer using a mixture of ground beef and ground pork; however, 100% ground beef can be used, and several readers report this recipe works well with ground turkey.

The recipe also calls for a handful of simple spices, like garlic powder, salt and pepper.

Forming Mini Meatloaves

1. Portion the meat mixture into 4 to 6 equal pieces, depending on how big you want the mini meatloaves.
2. With your hands, shape each piece into an oval shape about 3/4-inch thick.
3. It’s a bit like shaping a hamburger patty – just oval shaped instead of circle.

Making the Glaze

The glaze takes these little meatloaves over the top! It is sweet and tangy and 100% mandatory (if you ask me and my kids!).

You only need three ingredients for the meatloaf glaze:

• Ketchup: every day ketchup – the brand you prefer best – works here.
• Brown sugar: the amount of brown sugar can be tailored to your taste buds, anywhere from 2 to 4 tablespoons.
• Vinegar: apple cider vinegar is preferred; however, other varieties can be swapped in or out, as desired.

Don’t Skip the Browning Step

It may be tempting to skip browning the mini meatloaves in the skillet prior to baking. Trust me, I’m all for simplifying weeknight meals, and I totally understand why that might be someone’s first inclination.

But the browning step is important for two reasons:

1. It adds a delicious, deep, golden flavor to the meatloaves.
2. Cooking in oil prior to baking forms a tasty crust on the outside of the mini meatloaves that not only adds flavor but also adds a sturdy outer layer so the meatloaves don’t fall apart.

This recipe has been a family favorite of ours for decades, to the tune of big hugs and statements like “you are the best mom ever!” And listen, I have teenage boys, so hugs are not exactly a frequent occurrence around here. 😉

Glazed Mini Meatloaves

Yield: 4 to 6 mini meatloafs

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

4.82 stars (94 ratings)

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Ingredients

Meatloaves:

• ⅔ cup finely crushed saltine crackers, about 17-20 crackers
• ¼ cup milk
• ⅓ cup minced fresh parsley or 2 teaspoons dried parsley
• 3 tablespoons Worcestershire sauce
• 1 large egg
• 1 ½ tablespoons Dijon mustard
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 ½ pounds ground beef or a combination of ground beef and ground pork
• 2 to 3 tablespoons oil

Glaze:

• ½ cup ketchup
• 2 to 4 tablespoons packed light brown sugar
• 1 tablespoon apple cider vinegar

Instructions 

• Preheat the oven to 425 degrees F. Line a sheet pan with foil and set aside.
• In a large bowl, combine the cracker crumbs, parsley, milk, Worcestershire sauce, egg, mustard, onion powder, garlic powder, salt and pepper and stir to combine well.
• Add the ground meat and mix until evenly combined.
• Shape the meat mixture into 4 to 6 oval-shaped loaves.
• Heat oil in a 12-inch nonstick skillet over medium heat until the oil is rippling. Add the mini meatloaves in a single layer with space in between (may need to cook in batches) and cook for 2 to 3 minutes per side, until golden. They'll cook more in the next step.
• Transfer the meatloaves to the prepared baking sheet.
• Mix the glaze ingredients together until smooth.
• Spoon the glaze over the top of each meatloaf. Bake for 18 to 20 minutes, until an instant-read thermometer inserted at the thickest part registers 160 degrees F. Serve warm.

Author: Mel

Course: Main Course

Cuisine: American

Method: Bake

Serving: 1 Meatloaf, Calories: 632kcal, Carbohydrates: 35g, Protein: 33g, Fat: 39g, Saturated Fat: 14g, Cholesterol: 169mg, Sodium: 1304mg, Fiber: 1g, Sugar: 22g

Recommended Products

12-Inch Nonstick Skillet

Wire Whisk

Silicone Spoon

Recipe Source: adapted from The Best 30-Minute Recipe

Recipe originally published April 2009; updated August 2025 with new photos, recipe notes, etc.

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