Sheet Pan Mini Meatloaves are the perfect combination of tender, juicy, and packed with flavor. These individual-sized meatloaves cook faster than a traditional loaf, making them ideal for busy weeknights when you need a hearty meal in a hurry.
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Not only do these adorable miniature meatloaves cut down on cooking time, but they also add a fun, personalized touch to dinner—everyone gets their own perfectly portioned mini meatloaf! Whether you’re serving them with classic mashed potatoes and green beans or a fresh salad, these little loaves are guaranteed to be a win for the whole family.
Why I love mini meatloaf!
- These mini meatloaves cook in half the time of a traditional meatloaf. If you’re craving comfort food but pressed for time, this recipe is your go-to solution!
- They’re also endlessly customizable! Got one person who’s not a fan of ketchup topping and another who can’t get enough of it? No problem—everyone gets exactly what they want.
- Another bonus? These freeze beautifully, so you can whip up a big batch and enjoy homemade mini meatloaves anytime, with zero fuss.
- And let’s be honest—anything in mini form just tastes better. 😉
- Finally, sheet pan recipes are the ultimate kitchen hack. Everything cooks on one pan, and cleanup is a breeze. What’s not to love?
What you’ll need:
You can find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- Large Mixing bowl
- Sheet Pan
- Ground beef (or use ground chicken or turkey)- a 80/20 mix or 75/25 works great to keep the meatloaves juicy
- Eggs– to hold it all together
- Seasonings– salt, pepper, onion powder
- Italian seasoned panko breadcrumbs– the panko makes the meatloaf lighter
- Shredded mozzarella cheese– optional but so good!
- Worcestershire sauce
- For the topping– yellow mustard and ketchup
How to make it
Preheat oven to 375 ° F
In a large bowl add the ground beef, eggs, seasonings, breadcrumbs, Worcestershire sauce and cheese. Mix together until just combined , don’t over mix.
Spray a sheet pan with nonstick spray. Shape into 6 mini loaves. Try to not make the middies too thick or the meatloaves will not cook evenly.
Place the meatloaves on the sheet pan.
Mix together the ketchup and mustard in a small bowl and brush over the meatloaves.
Bake for 30-35 minutes, or until cooked to an internal temperature of 160°F.
Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.
Mini Meatloaf Tips & Tricks
- I line my sheet pan with foil for easy clean up, but that’s optional.
- Don’t like ketchup for the topping? Try BBQ sauce, chili sauce, or brown sugar instead. Or whip up some gravy to pour over.
- Double this recipe for more mini loaves. This recipe makes 6, double it for 12, or make the meat loaves bigger. Keep in mind if the loaves are bigger, you’ll need a longer cook time. You could also make the meatloaves smaller and get 12 from the recipe.
- To freeze: Allow the meatloaves to cool completely. Wrap well in foil and store in a freezer bag or container. Freeze up to 3 months. To serve, thaw in the fridge over night and microwave 2-3 minutes, or bake at 350° for 5-7 minutes until warmed through.
- To store: Cool completely. Store in an airtight container in the fridge 3-4 days. To serve, microwave 2-3 minutes or bake for 5-7 minutes.
What to serve with mini meatloaves
- Oven Roasted Potatoes
- Extra Cheesy Mashed Potatoes
- Creamy Mashed Potatoes
- A Hearty Salad
- Roasted Vegetable Salad
- Baked Potatoes
- Glazed Carrots
More Sheet Pan Recipes
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Sheet Pan Mini Meatloaves
Equipment
Ingredients
- 2 pounds lean ground beef or use ground chicken or turkey
- 2 eggs
- 2 tbsp fresh chopped parsley or 2 tsp dried or 2 tsp dried
- 2/3 cup Italian seasoned panko breadcrumbs
- 1 cup mozzarella cheese shredded
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tsp onion powder
- 2 tbsp Worcestershire sauce
- 2 tbsp yellow mustard
- 1/2 cup ketchup
Instructions
- Preheat oven to 375 ° F
- In a large bowl add the ground beef, eggs, seasonings, breadcrumbs, Worcestershire sauce and cheese. Mix together until just combined , don’t over mix.
- Spray a sheet pan with nonstick spray. Shape into 6 mini loaves. Try to not make the middies too thick or the meatloaves will not cook evenly.
- Place the meatloaves on the sheet pan.
- Mix together the ketchup and mustard in a small bowl and brush over the meatloaves.
- Bake for 30-35 minutes, or until cooked to an internal temperature of 160°F.
Notes
- I line my sheet pan with foil for easy clean up, but that’s optional.
- Don’t like ketchup for the topping? Try BBQ sauce, chili sauce, or brown sugar instead. Or whip up some gravy to pour over.
- Double this recipe for more mini loaves. This recipe makes 6, double it for 12, or make the meat loaves bigger. Keep in mind if the loaves are bigger, you’ll need a longer cook time. You could also make the meatloaves smaller and get 12 from the recipe.
- To freeze: Allow the meatloaves to cool completely. Wrap well in foil and store in a freezer bag or container. Freeze up to 3 months. To serve, thaw in the fridge over night and microwave 2-3 minutes, or bake at 350° for 5-7 minutes until warmed through.
- To store: Cool completely. Store in an airtight container in the fridge 3-4 days. To serve, microwave 2-3 minutes or bake for 5-7 minutes.
