Meatloaf is not something that I cook very often, but I do enjoy it once in a while and I’m so glad that I tried this recipe. It’s super easy and the meatloaves were delicious. Please don’t skip the glaze as it really makes these- it’s a slightly sweet, slightly spicy burst of flavor.
I really like the individual size of these meatloaves because they cook much faster than a regular meatloaf. (Plus, they look cuter too… or as cute as meatloaf can look.) Even if you’re only cooking for a small crowd, I recommend making the full recipe of 8 mini loaves because the leftovers are great, especially as a sandwich.
Makes 8 meatloaves
For the meatloaves:
- 1 tbsp. olive oil
- 3 cups chopped yellow onion (about 2 large onions)
- 3 cloves garlic, minced
- 1 tsp. dried thyme
- 1 tsp. kosher salt
- 1 tsp. black pepper
- 3 tbsp. Worcestershire sauce
- 1/3 cup chicken broth
- 1 tbsp. tomato paste
- 2 1/2 pounds ground beef
- 1/2 cup panko or other breadcrumbs
- 2 large eggs, lightly beaten
For the glaze:
- 1/2 cup ketchup
- 1 tsp. hot sauce
- 2 tbsp. brown sugar
- 1/4 cup apple cider vinegar
- 1/2 tsp. ground coriander
- Preheat the oven to 350 degrees F. Wrap a wire rack with aluminum foil, and poke holes with a skewer or fork. Set atop a rimmed baking sheet.
- Heat oil in a skillet. Add the onion and cook until softened and translucent, but not browned, about 5 minutes. Add the garlic, salt, pepper, and thyme and cook until fragrant, about 30 seconds. Remove from heat and stir in the Worcestershire sauce, chicken broth, and tomato paste.
- Transfer the onion mixture to a large bowl. Add the ground beef, breadcrumbs, and eggs. Lightly combine using a fork, being careful not to mash the mixture. This will keep the meatloaves from being dense and tough.
- Divide the mixture into eight portions, and shape each into a loaf. Place each loaf on the baking sheet. At this point they can be refrigerated for several hours, or frozen.
- Bake about 30 minutes, or until they reach 140 degrees on an instant-read thermometer. Meanwhile, combine the ketchup, hot sauce, brown sugar, vinegar, and coriander in a small saucepan. Bring to a boil, and cook until the glaze is thick and syrupy, about 5 minutes.
- Brush the tops and sides of each meatloaf with glaze. Allow to cook an additional 5-10 minutes, or until they reach 150-155 degrees. Place meatloaves under broiler. Broil a few minutes until meatloaves are lightly browned and reach 160 degrees on an instant-read thermometer.
- Allow to rest 10 minutes before serving.
This site contains affiliate links. If you make a purchase through these links, I may receive a small commission. Thank you for supporting Kristine's Kitchen!