Korean-Inspired Mini Meatloaf Recipe 

When you’re craving meatloaf but don’t have the time to wait for it to bake, make this Mini Meatloaf Recipe! It’s my go-to recipe for when I’m craving my Mom’s meatloaf but don’t want to go to all the work (it’s labor-intensive and she knows it). Not this one. This recipe makes 6 individual and very flavorful mini meatloaves that you are sure to love. 

Why Make Mini Meatloaf

• Shorter Cook Time: Instead of an hour (or longer) cook time, mini meatloaf cook in about 30 minutes making it a great weeknight meat! 
• Individual Servings: If you’re planning on serving a specific number of people, you can guarantee one recipe will serve six people. No guessing game here! 
• Easier Storage: if you’ve got leftovers, keep some in the fridge for leftovers Meatloaf Sandwiches this week and freeze a few for a later date. 

Ingredient Notes

• Sandwich bread: I always like to use whole-wheat sandwich bread, because, well it’s whole-wheat and it’s more nutrient dense. The bread is used to make a panade, which is a method often used for meatballs to retain moisture. You can use white sandwich bread.
• Milk: I make this recipe with 2% milk, but whole milk is also a great option. 
• Eggs: used to bind the meatloaves together. You’ll need two large eggs. 
• Scallions: aka green onions. Grab a bunch because you’ll need 6 for this recipe. You can also top the baked meatloaves with sliced scallions. 
• Cilantro: you’ll need half a bunch of cilantro.
• Ginger: I recommend using fresh, though dried ground ginger will also work. 
• Garlic: fresh is always best. You’ll need two large cloves. 
• Gochujang: this is one of my favorite ingredients to cook with—it’s sweet, spicy and savory. Gochujang is a Korean chili paste and is generally sold in stout red plastic containers. You’ll need 2 tablespoons for this recipe. Keep the opened container in the refrigerator and use it in my Korean Meatballs, Gochujang Noodles (a reader favorite!) and Steak and Eggs.  
• Ground beef: I tested this recipe with a variety of fat percentages and found that 85/15 was the best. 
• Ketchup: a classic meatloaf topping for a reason! I tested the glaze for this meatloaf without ketchup and it just needs it. Use whatever brand you like best. 
• Brown sugar: another classic ingredient for meatloaf glaze. I tested this recipe with honey and there’s a reason brown sugar is a classic. 

Making Mini Meatloaf

The process is fairly straightforward, let’s walk through it. 

1. Make a Panade

The reason these mini meatloaves are so tender and juicy is thanks to the panade—a method that combines a starch and liquid (commonly bread and milk) that is mixed with ground meat to prevent the protein fibers from shrinking and tightening.  

2. Process the Aromatics

The second step is to mince all of the aromatics in a mini food processor. If you do not have a mini food processor, use a blender or regular food processor and alternate scraping down the sides and processing as needed.

3. Combine the Beef Mixture 

Add the aromatics to the panade and mix to combine.

Then add the beef and mix to combine but don’t overdo it. Overmixing, like in baking, will result in a dense meatloaf. 

4. Form into Mini Meatloaves and Glaze

Divide the beef mixture into 6 mini meatloaves (each will be about ¾ cup of mixture or 6 ½ ounces). Arrange evenly on a baking sheet—no need to grease the sheet.

Brush each meatloaf with the gochujang and ketchup glaze. 

5. Bake

Bake the mini meatloaves until an instant-read thermometer inserted in the centers registers 155ºF. This will take just 25 minutes (not bad for meatloaf!).

6. Broil the Mini Meatloaf

Once the mini meatloaf has reached 155ºF, turn the oven to broil and broil the mini meatloaves until the tops are browned and caramelized. This can take anywhere from 5 to 15 minutes depending on your oven and broiler.

Flavor Variations

• I took this recipe a Korean-inspired route, but there are a variety of different flavor variations you can play around with. 
• Make Italian-inspired mini meatloaf by using Italian seasoning, fresh parsley, roasted red peppers and fennel seed. 
• If you love the flavor of tex-mex, add taco seasoning, green bell pepper and an enchilada sauce over top. 
• Keep is classic and season the loaves with sautéed onion, celery, garlic and season with fresh parsley and a dash of Worcestershire. Glaze the meatloaves with a combo of ketchup, brown sugar and Worcestershire or a sweet BBQ sauce. 

FAQs

Make it a Meal and Serve with…

• My favorite way to serve these mini meatloaves is to serve them over a bed of green peas that have been mixed with chopped kimchi, sesame seeds and toasted sesame oil. 
• In keeping with the Korean flavors, serve this meatloaf with a Korean Cucumber Salad. 
• For something a bit less spicy but still refreshing, make a Butter Lettuce Salad. 
• I also think green beans pair wonderfully with meatloaf. Try my Green Beans and Potatoes or Roasted Green Beans. If you choose either one of these, I recommend roasting the potatoes or the green beans prior to cooking the meatloaf. Once the meatloaf is done, pop the potatoes or green beans under the broiler to reheat slightly before serving. 
• Can’t go wrong with a good Caesar Salad.

This post is written and created in partnership with the Iowa Beef Council. As always the thoughts, opinions, recipe, photos and content are all my own.