Mini Meatloaf Recipe
A family-friendly mini meatloaf recipe baked on one tray with potatoes and veggies. No breadcrumbs or eggs—just easy, wholesome comfort food made with chia seeds.
Servings: 4 large servings
Calories: 796kcal
Ingredients
Mini Meatloaves
- 500 g minced beef (1 pound)
- 2 medium carrots (grated and squeezed dry)
- 1 medium onion (grated)
- 3 Tablespoons tomato paste (50 grams)
- 2 Tablespoons chia seeds
- 1 Tablespoon wholegrain mustard
- 1 Tablespoon soy sauce (or Worcestershire sauce)
- 1 teaspoon garlic powder
- 1 Tablespoon mixed herbs
Toppings
- 4 Tablespoons Tomato Ketchup / Sauce
- 1 cup grated cheese (optional)
Vegetables
- 4 medium potatoes (roasting variety) 600 grams. 1.3lb
- 2 Tablespoons olive oil
- 1 head broccoli (cut into florets)
- 6-8 baby carrots
- Salt & Pepper as needed
Instructions
- Preheat your oven to 200°C (390°F) and line a large tray with baking paper. Choose a tray with a lip to catch juices.
- TMix the meatloaf: In a large bowl, combine beef mince, grated carrot and onion, tomato paste, chia seeds, mustard, soy sauce, garlic powder, herbs, and ketchup. Use your hands to mix until well combined.
- Shape the mini meatloaves: Form into 4–5 small loaves and place on one end of the baking tray.
- Add the potatoes: Chop potatoes into 2-3 cm chunks. Toss in olive oil and spread around the mini meatloaves.
- Bake for 15 minutes.
- Add glaze & cheese (optional): Remove tray, top each mini meatloaf with ketchup and grated cheese.
- Add the carrots and broccoli: Toss in olive oil, then add to the tray. Return to the oven for another 10–15 minutes or until meatloaves are cooked through (75°C internal temp) and vegetables are golden and tender.
- Enjoy!
Video
Notes
- Use a floury potato like Agria for the crispiest roast spuds.
- Add salt after cooking if serving babies or toddlers.
- If your tray is overcrowded, split the ingredients between two trays for better roasting results.
- Chia seeds take about 10 minutes to gel once mixed with wet ingredients—this improves the bind.
- I often prep this mini meatloaf recipe ahead of time, You can mix and shape the loaves in the morning and store them in the fridge until you’re ready to bake.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
- Beef Mince: I use standard beef mince, but you can easily swap this for ground turkey or chicken if you prefer a lighter version. A plant-based mince also works for a vegetarian twist—just be sure it holds together well.
- Carrot & Onion: Grated finely to blend into the mix and add moisture, flavour, and a hidden veggie boost. Be sure to squeeze out the carrot so it doesn’t make the mixture too wet Grated zucchini or broccoli stalk can also be used.
- Tomato Paste: Adds depth and richness. If you don’t have paste, you can use double the amount of thick tomato purée, but reduce other liquids slightly.
- Chia Seeds: These are the secret binding ingredient! They soak up moisture and replace both breadcrumbs and egg. No chia seeds? Ground flaxseed is the best substitute (use 1½ tablespoons ground flax + 4 tablespoons water). You could of course substitute the chia seeds for an egg.
- Wholegrain Mustard: Brings gentle tang and warmth—leave it out if you’re cooking for little ones who are sensitive to spice, or swap with Dijon or yellow mustard.
- Soy Sauce: Adds umami and saltiness. Use tamari for a gluten-free version or Worcestershire sauce for more savoury depth.
- Garlic Powder & Mixed Herbs: Easy pantry shortcuts for flavour. Fresh garlic or herbs can be used—just finely mince and increase the amount slightly.
- Tomato Ketchup/Sauce: Sweetens and balances the savoury loaf. Use your favourite ketchup brand (regular or sugar-free), or swap it out for BBQ sauce if you prefer a smoky flavour twist. You can also use my homemade tomato sauce—it’s refined sugar free and perfect for little ones.
- Grated Cheese (Optional): A kid-pleasing touch, but totally optional. Omit for dairy-free diets, or use a plant-based grated cheese alternative.
- Roasting Potatoes: Use a floury variety like Agria or Yukon Gold for crispy edges. Sweet potatoes or parsnips also roast beautifully in this dish.
- Baby Carrots: These roast up sweet and tender—no peeling needed! You can also use chopped regular carrots or swap in other root veggies.
- Broccoli: Break into florets so they roast quickly. Cauliflower or green beans work too—just keep an eye on timing as softer veg may need less roasting.
- Olive Oil: Keeps everything golden and crispy. Substitute with avocado oil or a light neutral oil if needed.
- Salt & Pepper: Add to taste, keeping in mind little ones—season at the table if you’re serving young kids or babies.
Nutrition
Serving: 1large | Calories: 796kcal | Carbohydrates: 64g | Protein: 40g | Fat: 45g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 117mg | Sodium: 880mg | Potassium: 2097mg | Fiber: 13g | Sugar: 12g | Vitamin A: 6931IU | Vitamin C: 186mg | Calcium: 386mg | Iron: 7mg