Talk about good cheap eats! Mini meatloaves are full of flavor and pair well with mac and cheese for a filling comfort food that won’t disappoint.
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Everybody knows that the crispy, caramelized edges of the meatloaf are the best part. And you get more of a good thing when you make mini meatloaves.
Savory meatloaves are made miniature so that they cook quickly. They’re easy to portion, too, making them perfect for meal prep.
These mini meatloaves are so tasty. It’s hard for me not to eat the whole batch!
Why Make These Mini Meatloaves
They are delicious. When you make food you love, you’re less likely to get pricy takeout or restaurant food. These mini meatloaves are worth going home for!
They are easy to make. This mini meatloaves recipe mixes up in minutes with regular pantry staples. So good!
They are simple and affordable. In the old days I might have made meatloaf with canned bread crumbs and a packet of dried onion soup mix. Today I used the heels of a loaf of bread. Practically free since who wants to eat the heels anyway? You’ll be amazed at the great flavor this has with just a few spices from your cupboard.
Ingredients
Here’s what you’ll need to make Mini Meatloaves. It’s one of our favorite, easy 5-ingredient ground beef recipes.
ground beef or turkey – You can really use any ground meat or mince you like: pork, beef, turkey, lamb, or chicken.
sandwich bread, ground into crumbs – It is easy to make homemade breadcrumbs in the blender or food processor. If you prefer, you can use about 1 cup commercial breadcrumbs.
onion – fresh chopped onion adds great flavor and fiber to these mini meatloaves. You can also use dried onion flakes if that’s what you have.
soy sauce – This adds a nice umami to the mini meatloaves. You can use fish sauce or Worcestershire sauce if you don’t have it.
Homemade Seasoned Salt – Making my own seasoned salt means I always have what I need. It’s one of my favorite homemade spice blends.
Step-by-Step Instructions
Here’s how to make these easy mini meatloaves:
- Preheat the oven to 350 °. Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a mixing bowl, combine all ingredients gently. Don’t overmix.
- Divide the mixture into 8 equal portions. Form each one into a small loaf or patty.
- Bake for 20 to 25 minutes or until cooked through.
Tips for Success
Serving Suggestions: Serve these meatloaves with Stovetop Mac and Cheese for an easy but hugely filling meal for a bargain price! I like to have steamed veggies or a salad on the side. If your people like it, you can glaze the mini meatloaves with ketchup or bbq sauce in the last few minutes of baking.
Shop Your Kitchen: This is a very versatile recipe, allowing you to make substitutions for the meat and bread. Use what you have so that you can save money.
To Make a Meal Prep: Divide the mini meatloaves into meal prep dishes with your favorite sides, such as mac and cheese, mashed potatoes, or french fries.
Freeze Extra for Later: Cool the mini meatloaves and wrap in meal-size portions. Store in the freezer for up to 6 weeks.
Make a Plan for Leftovers: Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. Reheat in the microwave. If you store your leftovers in clear containers, they’re more likely to get eaten.
Sample Costs
Here’s how the numbers crunch when making homemade mac and cheese alongside mini meatloaves.
- ground beef – $3.99
- bread – free because I use the heels that no one wants
- spices – $0.25
- onion – $0.25
- soy sauce – $0.10
- macaroni – $0.99
- cheese (¼ pound) – $0.90
- milk – $0.25
- butter – $0.38
- flour – $0.25
- broccoli – $0.99
Total for this meal to feed 4 to 8, depending on ages and appetites: $8.35
Boom! Comfort food win!
More 5-Ingredient Recipes
Tell us what you think!
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Mini Meatloaves
Ingredients
- 1 lb ground beef
- 2 slices sandwich bread ground into crumbs, about 1 cup bread crumbs
- ½ onion chopped
- 1 tablespoon soy sauce
- 1 ½ teaspoon Homemade Seasoned Salt
Instructions
- Preheat the oven to 350 °.
- In a mixing bowl, combine all ingredients gently. Don’t overmix.1 lb ground beef, 2 slices sandwich bread, ½ onion, 1 tablespoon soy sauce, 1 ½ teaspoon Homemade Seasoned Salt
- Divide the mixture into 8 equal portions. Form each one into a small loaf or patty. Place in a 9 x 13 inch baking pan.
- Bake for 20 to 25 minutes or until cooked through.
Notes
Nutrition
This post was originally published on October 24, 2012. It has been updated for content and clarity.
Michelle Carpenter
Yum-o! I grabbed the Worchestershire by mistake and didn’t realize until I added 1 TB of it to the mix. I threw in the soy sauce, too. My husband and son devoured the mini meatloaves. One is in the fridge for my son’s lunch.
Wow – this will be in our meal plan routine on a regular basis.
As usual, another great recipe.
Jessica Fisher
Worcestershire would give similar umami vibes as the soy sauce. Good call, even if it was by accident. 😉
Stephanie
Made this as a meal tonight for dinner – it was great.
Jessica Fisher
So glad you liked it! Thanks!
Bree_Nett
When I click the print button on the Mac and Cheese recipe, it opens the meatloaf recipe page instead. :-/
Jessica Fisher
Thanks for letting me know. You can go here to print it: http://lifeasmom.com/stovetop-mac-cheese/
Angie
How would you sub the homemade white sauce into the mac & cheese?
Jessica Fisher
Steps 2 and 3 are basically the white sauce step. You can use more milk (per my white sauce recipe) for a saucier texture, or just do the 1 1/2 cups here. Stir in the cheese gradually to melt and toss with the cooked pasta. Hope that helps!
Carmen
I put the mac and cheese in a baking dish and bake it at 425 for 25-30 minutes until it’s browned and bubbly on top. I also use extra sharp cheddar. It is awesome baked!
Sarah
Can I use skim milk for this? Or another alternative?
Thanks! 🙂
Sarah
Jessica Fisher
I think that would be fine. It may not be as creamy as full fat, but it will still be good.
Robyn
I thought the meatloaf needed a little more moisture or an egg or katsup? I followed the recipe as it, but maybe our 3000 foot elevation effects the moisture content? Should there be some other moist or binding agent to hold it all together?
Jessica Fisher
I live at sea level, so I’m not really sure. I should have specified which grade of ground beef I used. I think that could make a difference. Do you remember what you used?
Kelly
This was the first homemade mac and cheese that my husband didn’t make weird looks about! The sauce turned out really smooth! I usually end up with gritty/lumpy cheese sauces, so something was happening right tonight, whether it was recipe or me. Haha. I added some extra seasonings (Mrs. Dash shaker is my favorite!) to bump up the flavor as a main course. Next time I want to try using a sharper cheddar for more cheese flavor.
Jessica Fisher
Yay! Always glad to hear about successes. And happy husbands. 🙂
Jenny D
Just made the mac and cheese for my twins for lunch. It was sooo tasty, everyone enjoyed it! I’ve been trying homemade mac and cheese recipes for a few months now and this will probably be our go to recipe now. It’s crazy that we have bought the boxed stuff for so long and homemade is seriously just as easy… and better for you and tastier! Thanks!
Jessica Fisher
Yeah! Isn’t it crazy how the boxed stuff isn’t any easier than homemade? Weird.
Amanda
When I make homem-made mac and cheese I keep adding milk to the sauce until smooth, it takes out the grit. Also make the roux w/more butter than flour. I add ham, sauteed onions to mine.. and I top w/ crispy onions and bake. Not the healthiest, but sure is yummy. When i make it I have enough for 2 dinners and freeze a pan for next time.
Charlene
My husband eats the heels of the bread if he sees them. It’s so annoying. I grew up in a house where they weren’t eaten, and there were always plenty for meatloaf, etc. Now I have to improvise! Oh well, it just inspires creativity! 🙂 Great ideas here!
Jessica Fisher
Ha! I will eat the heels sometimes, too, but they’re always the last to go.
Steph (The Cheapskate Cook)
What a great URS subject! Looking forward to clicking around to the other meals. Thanks Jessica!
Kathy
First meatloaf I have seen without eggs! How does that affect recipe?
Jessica Fisher
I don’t think so. I’ve done this for several years with great success.
Gretchen
I make a “Versatile Beef Mix” for the freezer and make meatballs, mini meatloaves and Salisbury steak with it. We love the mini version of meatloaf better than the big one and you are right – it does cook in less time. Thanks for the recipes!
Cluttered Mama
I am going to try this Mac & Cheese. I have yet to find a non-Velveeta homemade recipe for Mac & Cheese that doesn’t come out kinda gritty… I am hoping this is the one, because we’re trying to do away with the processed stuff!
Jessica Fisher
I wonder why it’s gritty. What grind of flour are you using?
Cluttered Mama
All purpose? It has been a while… but yeah most of my cheese sauced recipes come out kind of flour-y
Jessica Fisher
I would try cooking the flour in the butter a little longer and then whisking in the liquids. It also might be too much flour.
Sarah
I struggled to find a Mac & Cheese (homemade) that my daughter liked – until I found a recipe for homemade Velveeta! Simple recipe…gelatin, water, cheese, milk. Just Google ‘homemade Velveeta” and you’ll find some options.
Selena
I make my stove-top mac and cheese by cooking up elbow noodles (one lb), immediately after draining I add half a stick of butter and 2 cups pre-shredded cheese to melt naturally with the heat of the pasta then add one tablespoon sour cream and a 1/4 cup of milk stirring it all until the sauce blends then serve. I have used plain whole fat Greek yogurt in place of the sour cream and had it still work. I hope this helps, enjoy!
Kristia {Family Balance Sheet}
The boxed stuff just doesn’t compare to homemade.
Thanks for the linky.