Mini Meatloaf

This healthy mini meatloaf is made with extra-lean beef, hidden zucchini for moisture, and baked in a muffin tin for a quick 30-minute dinner. Kid-friendly, freezer-friendly, and perfect for busy weeknights.

Course Dinner

Cuisine American

Keyword healthy meatloaf recipe, healthy mini meatloaf, mini meatloaf, mini meatloaf recipe, mini meatloaves

Prep Time 15

Cook Time 20

Total Time 35

Servings (2 mini meatloaves per serving)

Calories 158.5kcal

Author Blair Lonergan

Ingredients

1 lb. extra lean ground beef (I use 93% or 96% lean)
1 small zucchini, finely grated (about ¾ cup)
½ cup frozen minced onion, thawed (see my note below)
1 large egg
½ cup Italian-style breadcrumbs
1 teaspoon kosher salt
½ teaspoon ground black pepper
6 tablespoons ketchup, divided

Instructions

Preheat the oven to 400°F. Spray a standard 12-cup muffin pan with nonstick cooking spray; set aside. Place the meat in a large bowl. Add the zucchini, onion, egg, breadcrumbs, salt, pepper, and 2 tablespoons of the ketchup. Use your hands to gently combine.
Press the ingredients into the prepared muffin cups. I like to use an ice cream scoop to portion the meat into each cup.
Top each mini meatloaf with a dollop of the remaining ketchup.
Place the muffin pan on a foil-lined baking sheet (to catch any drips). Bake, uncovered, for 20-25 minutes, or until the meatloaves are cooked through and a thermometer registers 155-160°F.

Notes

Don't overmix: Gently combine the ingredients until just incorporated. Overworking makes the meatloaf dense and tough.
Frozen onion shortcut: Frozen minced onion is naturally soft once thawed, so there's no need to sauté. If using fresh onion, mince and sauté in butter or olive oil until softened before adding to the mixture.
Ice cream scoop tip: Use an ice cream scoop to portion the meat evenly into each muffin cup for uniform cooking.
Check the temperature: Pull the meatloaves from the oven at 155-160°F. They'll continue cooking as they rest. Going higher will dry them out.
Gluten-free option: Swap the breadcrumbs for old-fashioned oats (use the same amount).
Make it with turkey: Ground turkey works well here. The zucchini helps keep it moist since turkey is leaner. Consider adding a splash of Worcestershire for extra flavor.
Full-size meatloaf option: Shape the mixture into a rectangular loaf on a foil-lined baking sheet sprayed with nonstick spray. Bake at 350°F for about 45 minutes, or until it reaches 155-160°F.
Storage: Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.

Nutrition