Ingredients:

  • 1 ½ pounds (680 g) ground beef (80/20 blend recommended for juiciness)
  • ½ cup (50 g) bread crumbs (plain or panko)
  • 1 large egg
  • ¼ cup (60 ml) milk
  • ½ small onion, finely chopped (about ¼ cup)
  • 2 cloves garlic, minced
  • 2 tbsp (8 g) fresh parsley, chopped (or 1 tbsp dried)
  • 1 tsp Worcestershire sauce
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ cup (60 ml) ketchup
  • 1 tbsp brown sugar (or honey)
  • 1 tsp Dijon mustard (optional, for tang)
  • ¼ cup grated cheese (cheddar, mozzarella, or Parmesan) for stuffing or topping
  • Finely chopped bell peppers or carrots for added nutrition

Instructions:

  1. Preheat oven to 375°F (190°C). Prepare the baking dish or muffin tin, lightly greasing or lining with parchment paper.
  2. In a large bowl, combine ground beef, bread crumbs, egg, milk, onion, garlic, parsley, Worcestershire sauce, salt, and pepper. Mix until just combined—do not overmix.
  3. Divide and shape the mixture into 4–6 mini loaves, shaping each into a small oval or round. Place in the prepared baking dish or muffin tin.
  4. In a small bowl, whisk together ketchup, brown sugar, and Dijon mustard if using. Brush the tops of each mini loaf generously with the sauce.
  5. Bake in the preheated oven for 30–35 minutes or until the internal temperature reaches 165°F (74°C) and the tops are caramelized.
  6. Let the mini meatloaves rest for 5–10 minutes before serving to help retain juices.
  7. Serve with additional glaze or gravy as desired.