Quick and Easy Mini Meatloaf Recipe on a Sheet Pan

Looking for an easy mini meatloaf recipe that comes together quickly and makes good use of leftovers? This sheet pan version of mini meatloaves is a convenient way to enjoy a classic comfort food without the hassle of a traditional meatloaf recipe. It can also be made in a muffin tin for even more versatility.

How to Make Mini Loaves on a Sheet Pan

Making mini meatloaves on a baking sheet is an easy way to cook multiple servings at once while keeping the cooking time short. The small size ensures even cooking, making it the best way to enjoy meatloaf quickly.

I also love this recipe for mini meatloaves because it’s a great make-ahead meal and a good option for cooking with kids.

We made these together when my girls were just 10 and 13 years old, and we had so much fun. It’s also easier to get kids to eat their dinner when they’ve had a hand in creating it.

Ingredients

This is a very versatile recipe, but I’ll start with the basics we used the first time. To make these delicious mini loaves, you’ll need:

• 1 cup cheddar cheese, shredded
• 3/4 cup whole milk
• 1/2 cup small onion, peeled and finely chopped
• 1/2 cup quick oats
• 1 egg
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound lean ground beef (or substitute with ground turkey, ground chicken, or ground pork)
• 2/3 cup ketchup (or tomato sauce for a different flavor)
• 1/2 cup brown sugar, packed
• 1 tablespoon yellow mustard

Directions

This easy recipe comes together in a few simple steps. Preheat your oven to 350°F and prepare a large baking sheet with cooking spray or parchment paper for easy cleanup.

1. Combine the cheddar cheese, whole milk, small onion, quick oats, egg, salt, and black pepper in a large mixing bowl.
2. Add the lean ground beef (or other ground meat) and mix until fully incorporated.
3. Shape the meat mixture into eight small balls or loaves (whichever you prefer) and place them on the prepared baking sheet.
4. Mix the ketchup, brown sugar, and mustard in a small bowl. Spoon the sauce over the mini loaves, covering the tops and sides.
5. Bake at 350°F for 25-30 minutes, or until the internal temperature reaches 160°F when checked with a meat thermometer.
6. Serve hot and enjoy.

What to Serve with this Mini Meatloaf Recipe

These mini meatloaves make a great sheet pan dinner, but adding side dishes completes the meal. Here are a few ideas.

• Vegetables: Green beans, roasted sweet potatoes, or parmesan carrots
• Starches: Mashed potatoes, condensed milk dinner rolls, or rice
• Appetizers: A fresh salad, deviled eggs, or stuffed mushrooms
• Dessert: Apple crisp, Nutella bars, or a fruit salad

If you want to make it a traditional meal, choose a vintage dessert recipe. In the spring and summer, we love strawberry blackberry crisp to use up our leftover berries.

Making This a Freezer Meal

This mini meatloaf recipe is perfect for meal prepping and freezer cooking. Use these tips to make a double batch and store extras.

1. Prepare the meatloaf mixture and shape it into mini loaves.
2. Place them on a baking sheet lined with parchment paper and freeze for 1-2 hours until firm.
3. Transfer to an airtight container or wrap individually with plastic wrap.
4. When ready to cook, thaw in the refrigerator overnight, bake as directed, or bake from frozen at 350°F for 10-15 minutes.

Possible Substitutions and Additions

This recipe is a perfect choice when meal planning to use up leftovers and reduce food waste. Here are some easy substitutions and additions:

Meat Substitutions

• Ground Turkey or Chicken: A leaner option that works well with this recipe.
• Ground Pork or Ground Chuck: Adds extra richness and flavor.
• Leftover Cooked Meat: Finely chop leftover roast beef, shredded chicken, or pork and mix with a small amount of breadcrumbs to create a meatloaf mixture.

Binder Alternatives

• Breadcrumbs: Use Italian breadcrumbs, quick oats, or crushed crackers. Or use breadcrumbs from my cheesy bread recipe for a flavor boost.
• Cooked Rice or Quinoa: Great for adding texture while using up pantry staples.
• Mashed Potatoes or Sweet Potatoes: Add a scoop of leftover mashed potatoes as a creative way to bind the mixture and add moisture.

Flavor Enhancements

• Cheese: Swap cheddar cheese with parmesan cheese, mozzarella, or pepper jack for a different taste.
• Sauce Alternatives: Instead of ketchup, try barbecue sauce, tomato sauce, or a mixture of apple cider vinegar and brown sugar.
• Seasonings: Add garlic powder, onion powder, Italian seasoning, or fresh herbs like parsley and thyme.

Vegetable Additions

• Finely Chopped Carrots, Zucchini, or Bell Peppers: Adds extra nutrients and flavor.
• Leftover Cooked Vegetables: Dice leftover roasted veggies and mix them into the meat mixture.
• Spinach or Kale: Chop and mix into the meatloaf mixture for extra greens.

These simple swaps and additions make this an easy recipe to adapt based on what you have on hand, reducing waste while still making a delicious meal.

Mini Meatloaf Recipe FAQs

Do you have questions about this recipe? Below are some of the most common ones. If you don’t see yours, leave a comment and ask!

Can I use a muffin tin instead of a baking sheet?

Yes, you can use a muffin pan to make easy mini meatloaf muffins. Just divide the meat mixture evenly into muffin cups and adjust the cooking time to about 20-25 minutes. This method helps create the perfect size portions and makes cleanup easier.

How do I store leftovers?

Store leftover mini meatloaves in an airtight container in the refrigerator for up to 4 days. Reheat in a medium skillet over medium heat or in the microwave. You can also freeze cooked mini loaves for up to 3 months.

What’s the best way to reheat mini meatloaves?

To maintain the best flavor and texture, reheat leftovers in the oven at 325°F for 10-15 minutes. You can also warm them in a covered skillet with a little olive oil or chicken stock to keep them from drying out.

This easy way to make a miniature version of a favorite meatloaf recipe is perfect for feeding the entire family or preparing healthy lunches for the next day. Try making a double batch and freezing extras for a quick and delicious meal whenever you need it.

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