Mini Skillet Meatloaves
Weeknight dinners just got a whole lot easier with these flavorful Mini Skillet Meatloaves! Made with a hearty mix of ground beef and pork, these individually portioned loaves are perfectly seasoned with Italian herbs, Dijon mustard, and a hint of garlic for a savory and satisfying bite. Quickly seared to golden perfection in a skillet and brushed with a tangy ketchup-Worcestershire glaze, they’re as tender as they are delicious. Ready in just 40 minutes, this small-batch comfort food is ideal for busy families craving a homestyle meal without the wait. Serve with creamy mashed potatoes or crisp green beans for a complete and comforting dinner. Perfect for quick dinners, meal prepping, or even special occasions, these skillet-cooked meatloaves are a crowd-pleaser you’ll make again and again!
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Recipe Information
Ingredients
- 1 lb ground beef
- 0.5 lb ground pork
- 0.5 cup breadcrumbs
- 0.25 cup milk
- 1 egg
- 0.5 cup yellow onion, finely chopped
- 2 cloves garlic, minced
- 0.5 cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp Italian seasoning
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp vegetable oil
- 2 tbsp parsley, chopped (optional)
Instructions
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, milk, egg, chopped onion, minced garlic, 1 tablespoon of ketchup, Worcestershire sauce, Dijon mustard, Italian seasoning, salt, and black pepper.
Mix together gently using your hands or a spatula until all ingredients are fully incorporated. Be careful not to overmix, as this can make the meatloaves dense.
Divide the mixture into four equal portions and shape each one into a small loaf about 4 inches long and 2 inches wide.
Heat a large skillet over medium heat and add the vegetable oil. Once the oil is hot, carefully place the mini meatloaves into the skillet.
Sear each meatloaf for 2-3 minutes per side until browned all over. Use a spatula to flip them gently to maintain their shape.
Reduce the heat to low, cover the skillet, and cook for an additional 10-12 minutes, flipping once halfway through, until the internal temperature of the meatloaves reaches 160°F (70°C).
While the meatloaves are cooking, prepare the glaze by combining the remaining ketchup and 1 tablespoon of Worcestershire sauce in a small bowl.
Brush the glaze over the top of each meatloaf during the last 2-3 minutes of cooking, allowing it to caramelize slightly.
Remove the meatloaves from the skillet and let them rest for 5 minutes before serving.
Garnish with chopped parsley if desired and serve with your favorite sides like mashed potatoes or steamed vegetables.
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 1028 mg | 45% | |
| Total Carbohydrate | 22.1 g | 8% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 8.7 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 78 mg | 6% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 520 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
