Print: Healthy Mini Meatloaf

Ingredients

Main Ingredients

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

Main Ingredients

□ 1 In a large mixing bowl, I add ground beef, grated zucchini, thawed minced onion, egg, breadcrumbs, salt, and pepper.
□ 1 Using my hands or a spatula, I gently combine everything until it’s evenly mixed. I make sure not to overwork the meat—this keeps the meatloaf tender instead of dense.
□ 1 Once the mixture is ready, I divide it evenly into 6–8 portions depending on the size of my pan.

Instructions

I find using a muffin tin or mini loaf pan works best:
Lightly grease the pan or line it with parchment paper for easy cleanup.
Press each portion of meat mixture gently into the pan, shaping it into a small loaf.
Smooth the tops and make sure there are no cracks—this helps the glaze stick nicely.
I preheat my oven to 375°F (190°C).
Bake the mini meatloaves for 25–30 minutes, until the internal temperature reaches 160°F (71°C) for fully cooked, juicy meat.
About 5 minutes before they’re done, I like to brush a little extra ketchup on top for a glossy finish.
When baked, these mini meatloaves come out tender, packed with flavor, and perfectly portioned for an easy, healthy meal.
Serving Your Healthy Mini Meatloaf
Once my mini meatloaves are out of the oven, I love how they look—golden on top, juicy inside, and perfectly portioned. They’re great for a hearty dinner, meal prep, or even packed lunches.

Why This Recipe Works: Craving a wholesome comfort meal without the guilt? My Healthy Mini Meatloaf is a perfect solution. Packed with lean protein, sneaky veggies, and flavor that hits all the right notes, these individual meatloaves are ideal for weeknight dinners or meal prep. I love that they’re portion-controlled, easy to make, and topped with just enough ketchup to give that classic meatloaf taste. Whether you’re cooking for one or a family, this recipe is both satisfying and nourishing.

Storage & Make-Ahead Tips: For longer storage, freezing works perfectly: Let the mini meatloaves cool completely. Place them in a freezer-safe container or bag, separating layers with parchment paper to prevent sticking. Freeze for up to 3 months. To enjoy, thaw overnight in the fridge and reheat in the oven at 350°F (175°C) for 10–15 minutes, or until warmed through. Let the mini meatloaves cool completely. Place them in a freezer-safe container or bag, separating layers with parchment paper to prevent sticking. Freeze for up to 3 months. To enjoy, thaw overnight in the fridge and reheat in the oven at 350°F (175°C) for 10–15 minutes, or until warmed through.