Individual Meatloaves

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.

Individual Meatloaves

Printable Recipe

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Allow to rest 10 minutes before serving.

Source: adapted from Pink Parsley; meatloaves originally from Ina Garten; glaze originally from Cook’s Illustrated.

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