Mini Meatloaf

Ingredients

• 680 g (1½ lb)minced beef
• 227 g (½ lb)minced Italian sausage, or minced beef
• 113 g (1 cup)grated mature Cheddar
• 1 packetonion soup mix
• 1 smallyellow onion, finely chopped
• 2eggs, lightly beaten
• 90 g (¾ cup)breadcrumbs
• 120 ml (½ cup)water
• 80 ml (⅓ cup)ketchup

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F).

2. 2

   Mix the ingredients

   Put all the ingredients in a large bowl. Mix thoroughly with your fingers until evenly combined.

3. 3

   Shape and bake

   Shape the mixture into 6–8 round, dome-shaped mini loaves. Arrange them on a greased, foil-lined, rimmed baking sheet and bake for 35–40 minutes, until browned outside and no pink remains inside.

What is mini meatloaf?

Meatloaf is an American comfort-food dish made by mixing minced meat with seasonings and a binder, then baking it into a loaf. This version divides the mixture into small individual portions rather than forming one large loaf.

Beef and Italian sausage bring a savoury base, while Cheddar adds richness and onion soup mix supplies seasoning. The water, eggs and breadcrumbs help keep the mixture cohesive as it bakes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 456 calories, 25g protein, 15g carbs, 32g fat.

The beef, sausage and Cheddar contribute most of the protein and fat, while the breadcrumbs and ketchup provide much of the carbohydrate. Pair a mini loaf with green vegetables and a modest serving of potatoes to make a balanced plate.

Choosing the meat

Beef and sausage: The sausage contributes seasoning and fat alongside the beef. If you prefer, use minced beef in its place, as the recipe allows.

Cheddar: Sharp Cheddar gives the meat mixture a pronounced cheesy flavour. Grate it finely enough to distribute through the mixture.

Mixing the mixture

Combine gently but thoroughly: Use your fingers to bring the ingredients together so the egg, breadcrumbs and seasonings are spread throughout. Stop once the mixture is uniform; compacting it heavily can make the loaves dense.

Shaping and spacing

Even portions: Shape the mixture into 6–8 rounded domes, keeping them roughly similar in size so they finish baking at about the same time. The recipe serves eight, so making eight loaves gives a straightforward portion for each serving.

Prepare the tray: Grease the foil-lined, rimmed baking sheet before setting the loaves on it. Leave a little space between them so they can brown rather than crowding together.

Checking when they are done

Timing: Bake at 175°C for 35–40 minutes. The smaller loaves cook more quickly than a single large meatloaf, but their exact finish depends on their size.

Doneness: Look for browned outsides and check that no pink remains inside, as the method specifies. Avoid relying on colour alone if you have a food thermometer; check the centre of a loaf.

What to serve alongside

A simple side: Serve with mashed potatoes or roast potatoes and a green vegetable such as peas or green beans. The vegetables add freshness alongside the rich meat and cheese.

For an easy dinner, bring the loaves to the table straight from the baking sheet and add extra ketchup on the side if you like.

Recipe notes & tips

• Finely chop the onion so it distributes evenly through the meat mixture.
• Lightly beat the eggs before adding them to help them mix in evenly.
• Grease the foil as well as lining the baking sheet to make the loaves easier to lift off.
• Make the loaves a similar size so they bake at a similar rate.
• Begin checking for doneness at 35 minutes, especially if you make eight smaller loaves.

Variations

• Beef only: Replace the Italian sausage with the same amount of minced beef, as suggested in the recipe.
• Different cheese: Use another well-flavoured grated cheese in place of the mature Cheddar.
• Extra herbs: Mix in chopped parsley for a fresh herbal note.
• More seasoning: Add a little black pepper to the meat mixture before shaping.
• Ketchup topping: Brush a little extra ketchup over the loaves before baking for a more pronounced tomato finish.

Common mistakes to avoid

• Overmixing: Work the ingredients together only until combined to avoid dense loaves.
• Uneven shaping: Make the portions a similar size so some do not finish much earlier than others.
• Crowding the tray: Leave space between the loaves to help them brown.
• Skipping the foil: Line and grease the rimmed baking sheet as directed to make cleanup and serving easier.
• Underbaking: Bake for 35–40 minutes and check that no pink remains inside before serving.

How to store

Refrigerate leftovers in a covered container within two hours and eat within 3–4 days. Reheat until piping hot throughout in the oven or microwave; add a splash of water or a little ketchup if the meat seems dry.

Frequently asked questions