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30-Minute Mini Meatloaves – Quick, Delicious & Easy On The Wallet!

Meatloaf Cakes

Over a year and a half ago I happened to catch an episode of Rachael Ray’s talk show where Republican Presidential nominee Mitt Romney’s wife, Ann, was preparing his favorite meal! Believe it or not, his very favorite dish is Meatloaf Cakes! As traditional and, dare I say, boring as that may seem, I have to admit a slightly modified version of this recipe has become one of OUR favorite dishes as well!

“Mini” loaves are just more attractive than one big loaf, and the fact that they are “mini” also means they cook much quicker, which is nice when you need to get dinner on the table in a hurry (a common occurrence at my house!)  Add one of the Romney family’s OTHER favorite recipes, Roasted Vegetables, and you have a wonderful meal I’m betting your family will love it as much as mine. :-)

Related: 11 Easy Ways To Make Your Next Meatloaf Unbelievably Good

30-Minute Mini Meatloaves 

adapted from Ann Romney’s Meatloaf Cakes


For mini meatloaves:

  • 2 pounds ground beef
  • 4 slices bread, crumbled, or 1 cup dried breadcrumbs
  • 2 eggs
  • 1/2 cup diced onion
  • 2 Tbsp lemon juice
  • 2 teaspoons seasoning salt (I used Lawrys brand)
  • 1/2 teaspoon black pepper

Meatloaf Cakes

For glaze:

  • 1/2 cup ketchup
  • 1/2 cup brown sugar
  • 1 tsp dry mustard
  • 1/4 tsp ground cloves (optional)
  • 1/4 tsp ground allspice (optional)


Heat oven to 350 degrees.

Meatloaf Cakes
In a large mixing bowl, combine the ground beef, breadcrumbs (I used gluten-free bread that I made into crumbs in my Blendtec blender,) eggs, onion, lemon juice, seasoning salt, and black pepper.

Meatloaf Cakes
Mix ingredients lightly with a fork. Don’t mash or the loaves will be dense. Divide the mixture into 6 portions and shape each portion into a mini loaf on a sheet pan. Bake for 15 minutes.

Meatloaf Cakes

While the mini loaves are baking, make the glaze. In a small bowl, mix together the ketchup, brown sugar, mustard, cloves and allspice.

Meatloaf Cakes
After the mini loaves have baked for 15 minutes, brush some of the glaze on each loaf and return to the oven. Bake for another 15 minutes or until cooked through.

Meatloaf Cakes
Serve with mashed potatoes and roasted vegetables (see below.)

Roasted Vegetables

Roasted Vegetables

They are so easy and are delicious with the meatloaf cakes!

Heat the oven to 400 degrees. Peel and chop carrots, zucchini, turnips, butternut squash, yams, brussel sprouts, onions….whatever your family likes…..into approximately 1-inch cubes. Toss with olive oil, sprinkle with kosher salt and place in single layer on a baking sheet. Don’t overcrowd. Roast for 40 to 45 minutes.

Meatloaf Cakes

My kids (and husband) love that they each get their own mini meatloaf and I love that is on the table in half the time!

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  • I made these last night with only one change, leaving out the brown sugar in the glaze (we’re a sugar free family). They were delicious. I love it when healthy eating tastes great!

  • These also work out very well when cooked in a muffin pan….if you have kids you can use the smaller sized 12 muffin pan and it portions out well. For adults, the larger sized muffins in the 6 muffin pan are perfect (and that one works in my toaster oven so no need to heat up the kitchen in warm weather :-) Great idea, and if you are a couple, it becomes the best of the ‘cook once, eat two or three times’ type of recipe this way!

  • I used to work in a dinner-prep store (making and freezing meals for a month). We had a few different kinds of mini meatloaves. You can put anything in these: bacon, onion, and cheddar cheese; BBQ sauce and potato chips; or maybe green onions, water chestnuts, and teryaki sauce. Then make sides to match! We had greek turkey burgers. You could make these with italian dressing, or balsamic dressing! We also turned these into hamburgers during the summer months. They are so versatile! Ok, now I’m hungry, lol. Better make something like this for dinner tonight!

  • I like the idea that it’s so quick, but how do you get the meatloaf and the veggies on the table at the same time when they have two different oven temps? (I’m easily confused.) ;)

  • All I make are mini meatloaves. I add whatever flavored crackers I have on hand and shredded cheese. I then use a sweat bbq sauce as the glaze. Instead of putting them in the oven, I will often cook them in a skillet on my cook top. My family loves them!

  • These look like something even the non-meatloaf lover (me) would try.
    I figure I can bake potatoes & roast vegetables at the same time, just have to figure out the baking time for each & a temp they can share.
    Thanks for the idea.

  • My mother made these growing up as well, but she cooked them in an electric skillet, and she would pour a can of tomato soup over them, and occasionally take a spoon and baste them with the juice in the pan.

    Man….I don’t have an electric skillet, but surely I could recreate that with my cast iron?

    Thanks for the memories!

      • I don’t get too upset about every thing I read….or I would find myself sitting in a corn field mumbling. My grandparents never cooked in anything else and both lived to be over 100.

  • I love your mini meatloaf. I make them too, our grandchildren love them. Yours look wonderful. I hope you will share at my hop today xo

  • Hi, all! Have made a Betty Crocker mini meatloaf recipe similar to this, and will definitely make Jillee’s version . . the photo is making my mouth water, and it’s not even lunchtime!! Anyway, a suggestion from me: I’m single, and have a few other single friends. I’ve made my version in those small, disposable foil pans (I think size is about 3″ x 6″, in a 5-pack), and given them as a little treat for those times when you just want to pull something out of the fridge or freezer and have a quick meal. No clean-up involved! Cheers!

  • What a great idea. If you make regular meatloaf in a loaf pan, it takes so much longer to cook. I will try these with my own meatloaf recipe which is fairly similar to this one, and I will use a large scooper to make the balls. Timesaver!

  • My Polish grandmother made these and called them klops. (rhymes with cups) These are worth making if there is only 1 or 2 of you. Can freeze the rest and have a ready dinner at a later date. Also try substituting with panko bread crumbs. (I picked that up from Food Network.)

  • I grew up eating these and they really are good, and they are quick to prepare. Your recipe is very close to what my mother always made with the addition of a little chopped bell pepper. I haven’t made them in years, but I’m going to have them tonight! Roasted veggies is one of my husband’s favorites, and they are so easy we have them often. Thank you for the recipe!

  • Have to share this one, which I call “Bachelor’s Meatloaf,” as given to me by my eponymous bachelor friend over 40 years ago. Word for word …

    Squish, ooze or otherwise homogenize the following: an egg, 10.5 oz. pizza sauce, 1.5 tsp salt, 1/4 tsp pepper, 3 cups corn flakes (yes!), 2 lbs ground beef, 1 finely chopped onion.
    Press half of this into the bottom of a pan. Cover with sliced mozzarella cheese. Press the other half on top. Bake at 350° for 1 hour ±. Last 3 minutes place criss-crosses of sliced mozz. cheese on top. Problem: it wallows in melted fluids. Find some way to drain!

    If baked in a standard loaf pan, it slices up nicely (if there’s any left) to make that neglected American classic, the meatloaf sandwich.

    • I have a really cool meatloaf pan that has the drain built right in. It’s two separate pieces, so easy to use and wash, and you can use the pan alone for bread etc. :)

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