Why You’ll Love This Moist & Glazed Mini Meatloaf
If you’re tired of the same old dinner routine, these mini meatloaves will absolutely transform your weeknight meals. I’m obsessed with how these little beauties combine lean ground beef with veggies like corn and green beans—sneaky nutrition that even picky eaters devour.
The brown sugar-ketchup glaze creates this irresistible caramelized crust that’ll have everyone asking for seconds.
And can we talk about portion control? Individual loaves mean everyone gets those coveted crispy edges. Plus, they cook in just 35 minutes, not the hour traditional meatloaf demands. Perfect for those nights when I’ve forgotten to plan dinner until, well, dinner time.
What Ingredients are in Moist & Glazed Mini Meatloaf?
These mini meatloaves pack so much flavor into such adorable little packages, and the ingredient list might surprise you. Unlike traditional meatloaf that relies heavily on bread crumbs and onions, this recipe incorporates vegetables right into the mix for added moisture and nutrition. The combination of savory beef with sweet corn and tender green beans creates a perfect balance that keeps these mini loaves incredibly moist, while the special glaze adds that perfect finishing touch.
- 1 1/2 pounds lean ground beef
- 3/4 cup frozen corn
- 3/4 cup frozen cut green beans
- 2 eggs
- 3 ounces Hunt’s tomato paste
- 6 ounces Hunt’s fructose-free ketchup (plus 6 tablespoons more for topping)
- 20 unsalted crackers, crushed (salt-free)
- 2 teaspoons onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 tablespoons brown sugar
What makes this recipe special is the intentional choice of fructose-free ketchup, which some home cooks might want to substitute with regular ketchup if dietary restrictions aren’t a concern.
The unsalted crackers provide the perfect binding without adding unnecessary sodium—something I really appreciate when feeding my family.
And can we talk about those frozen vegetables? Such a time-saver, and they actually work better than fresh in this recipe since they release just the right amount of moisture as the meatloaves bake. No pre-cooking necessary!
How to Make This Moist & Glazed Mini Meatloaf
Making these mini meatloaves couldn’t be simpler, and the process starts with preheating your oven to 350 degrees. This moderate temperature guarantees our little loaves cook evenly without drying out or burning the delicious glaze we’ll add later.
While the oven heats up, prepare a cookie sheet by lining it with foil—trust me, this step saves so much cleanup time. If you have a cooling rack that fits over your cookie sheet, place it on top for even better results, allowing the fat to drip away as the meatloaves bake.
Now for the fun part—mixing! In a large bowl, combine 1 1/2 pounds of lean ground beef with 3/4 cup frozen corn and 3/4 cup frozen green beans (no need to thaw them first).
Add 2 eggs for binding, 3 ounces of Hunt’s tomato paste for richness, and 6 ounces of Hunt’s fructose-free ketchup for tang. Crush 20 unsalted crackers until they’re fine crumbs and add those in, along with 2 teaspoons onion powder, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 2 tablespoons brown sugar for that perfect savory-sweet balance.
The secret to perfect mini meatloaves? Mix everything by hand until just combined—overworking makes them tough, while gentle mixing keeps them tender. Once everything is blended, form the mixture into small, individual loaves and place them about an inch apart on your prepared baking surface.
After 35 minutes in the oven, these little beauties will be cooked through but still incredibly moist. Don’t forget the crowning touch—about halfway through baking, brush the tops with the reserved 6 tablespoons of fructose-free ketchup to create that signature glaze that gets slightly caramelized in the oven.
The result? Mini meatloaves that are perfectly portioned, packed with hidden veggies, and glazed to perfection. I love serving them with mashed potatoes and watching them disappear faster than I can say “seconds, anyone?”
Moist & Glazed Mini Meatloaf Substitutions and Variations
While the classic mini meatloaf recipe creates a delicious dish, you’ll be amazed by how versatile this humble comfort food can be with just a few simple swaps.
I often substitute ground turkey when I’m craving something lighter, or mix in Italian sausage for extra flavor—trust me, it’s a game-changer. Not a fan of corn? Try diced bell peppers or carrots instead.
For a low-carb version, replace those crushed crackers with almond flour or crushed pork rinds.
And the glaze? Sometimes I add a dash of Worcestershire sauce or balsamic vinegar for depth. Who knew meatloaf could be so adaptable?
What to Serve with Moist & Glazed Mini Meatloaf
Although mini meatloaf is delicious on its own, pairing it with the right sides can transform your meal from good to absolutely memorable.
I love serving mine with creamy mashed potatoes—they’re perfect for soaking up that rich tomato glaze. Classic mac and cheese works wonderfully too, especially for the kids.
For a lighter option, roasted vegetables like Brussels sprouts or carrots add color and nutritional balance.
Don’t forget a simple green salad with vinaigrette.
My family’s favorite combination? Mini meatloaf with garlic roasted potatoes and steamed broccoli. What’s your go-to side dish pairing?
Final Thoughts
These mini meatloaves have truly become a staple in my kitchen, and I hope they’ll find a place in yours too.
There’s something magical about combining lean ground beef with vegetables and that sweet, tangy glaze that makes dinner feel special without hours of work.
I love how versatile they are—perfect for weeknights when time is tight or for meal prep Sundays.
The individual portions mean everyone gets those coveted crispy edges, and leftovers reheat beautifully for lunch the next day.
Trust me, once you’ve tried these bite-sized beauties, regular meatloaf might seem a bit… ordinary.
Moist & Glazed Mini Meatloaf
Ingredients
Equipment
Method
- Preheat oven to 350°F.
- Line a cookie sheet with foil and place a cooling rack on top if available.
- In a large bowl, combine ground beef, frozen corn, and frozen green beans.
- Add eggs, tomato paste, 6 ounces of ketchup, crushed crackers, onion powder, black pepper, garlic powder, and brown sugar.
- Mix gently by hand until just combined, being careful not to overmix.
- Form mixture into small, individual loaves and place them about an inch apart on the prepared baking surface.
- Bake for about 35 minutes, brushing tops with the reserved 6 tablespoons of ketchup halfway through baking.
