Name: Cute & Cozy Wholesome Mini Meatloaf Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb ground beef (85/15); 1 lb ground pork; ½ cup plain panko breadcrumbs; ½ small yellow onion, grated on large holes of a box grater; 2 large eggs, lightly beaten; ⅔ cup whole milk cottage cheese (Good Culture); ¼ cup ketchup; 1 tablespoon garlic paste (or 4 cloves pressed/finely minced); 1 tablespoon Worcestershire sauce; 1 tablespoon dried oregano; 2 teaspoons dried parsley; ½ teaspoon smoked paprika; Kosher salt & freshly ground black pepper, to taste; ½ cup ketchup; ¼ cup packed dark brown sugar; 1 tablespoon balsamic glaze

Introduction

These Cute & Cozy Wholesome Mini Meatloaves are perfect for a comforting meal that feels both homey and special. Made with a blend of beef and pork, they are tender, flavorful, and topped with a sweet and tangy glaze. They’re ideal for weeknight dinners or any time you want a satisfying homemade dish.

A white plate holds a meal with three main parts: two glistening, dark red meatballs covered in shiny sauce and sprinkled with small green herbs on the top left; a bright green pile of green beans mixed with sliced almonds in the center bottom; and a creamy, pale yellow mashed cauliflower with a slightly rough texture, seasoned with black pepper and herbs, filling the right side of the plate. A silver fork rests on the left edge of the plate, lying on an orange cloth. The background has a white marbled texture with a glass of dark red liquid and a small wooden board with fresh herbs visible nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef (85/15 recommended)

1 lb ground pork

½ cup plain panko breadcrumbs

½ small yellow onion, grated on large holes of a box grater

2 large eggs, lightly beaten

⅔ cup whole milk cottage cheese

¼ cup ketchup

1 tablespoon garlic paste (or 4 cloves pressed/finely minced)

1 tablespoon Worcestershire sauce

1 tablespoon dried oregano

2 teaspoons dried parsley

½ teaspoon smoked paprika

Kosher salt & freshly ground black pepper, to taste

½ cup ketchup (for glaze)

¼ cup packed dark brown sugar (for glaze)

1 tablespoon balsamic glaze (for glaze)

Instructions

Step 1: Place an oven rack in the center position and preheat the oven to 350°F. Lightly spray a large-rimmed baking sheet with cooking spray and set aside.

Step 2: In a large bowl, combine the ground beef, ground pork, panko breadcrumbs, grated onion, eggs, cottage cheese, ¼ cup ketchup, garlic paste, Worcestershire sauce, dried oregano, dried parsley, smoked paprika, and salt and pepper to taste. Use your hands to gently mix until just combined; avoid over-mixing.

Step 3: Use a ⅓ cup measuring cup to portion the meat mixture into 12 equal parts. Shape each portion into an oval and place them evenly spaced on the prepared baking sheet.

Step 4: In a medium bowl, mix together ½ cup ketchup, dark brown sugar, and balsamic glaze until fully combined. Brush this glaze generously over the top of each mini meatloaf.

Step 5: Bake the mini meatloaves in the preheated oven for about 30 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.

Step 6: If desired, brush the meatloaves with any remaining glaze again after baking. Serve warm with mashed potatoes and green beans for a complete meal.

Tips & Variations

For extra moisture, use a mix of ground beef and pork as suggested; pork adds juiciness without overpowering flavor.

Grate the onion finely so it fully integrates and distributes moisture evenly.

Use disposable gloves for mixing to keep hands clean and avoid overworking the meat.

Try substituting cottage cheese with ricotta for a slightly different creamy texture.

Brush the glaze twice—once before and once after baking—for a richer topping.

Serve with roasted vegetables or a simple salad for a lighter option.

Storage

Store any leftover mini meatloaves in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in the oven at 325°F for about 10-15 minutes or until heated through. These mini loaves also freeze well; wrap them tightly and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

FAQs

Can I make these mini meatloaves ahead of time?

Yes, you can prepare and shape the meat mixture a day ahead and keep it covered in the refrigerator. Just add the glaze and bake when ready to serve.

Can I use all beef instead of mixing with pork?

While using all beef is possible, mixing in pork helps keep the meatloaves moist and tender. If using only beef, consider adding a tablespoon of olive oil or finely grated vegetables to enhance moisture.