Name: Mini Meatloaf Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 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; 4 Tablespoons Tomato Ketchup / Sauce; 1 cup grated cheese ((optional)); 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

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This mini meatloaf recipe is a weeknight lifesaver—juicy individual meatloaves, crispy roast potatoes, and sweet veggies, all baked together on one tray. It’s a no-fuss, no-fail dinner that’s both nutritious and easy to clean up after. If you’ve been looking for a mini meatloaf recipe that fits real-life mum chaos (and still gets the job done), this is it.

Hand holding a dinner plate with roast carrot, broccoli and potato and a small meatloaf above a lined baking tray of roast vegetables and other mini meatloaf's.

Table of Contents

Why This Recipe

Sheet Pan Simplicity – This mini meatloaf recipe cooks everything—meat and sides—on a single tray.
No Breadcrumbs or Eggs – Chia seeds act as the binder, making this a great allergy-friendly option.
Kid-Approved Portions – There’s something about having your own personal meatloaf that makes it extra special.

Ingredients You Will Need

Ingredients for Mini meatloaf on benchtop with text overlay.

Ingredient Notes, Substitutes, & Allergy Swaps

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.

Mini Meatloaf Recipe Illustrated Step By Step Guide

Below are illustrated step-by-step instructions to make my mini meatloaf recipe, if you prefer just the written instructions then head straight to the printable recipe card below.

Step 1: Gather and Mix Your Mini Meatloaf Base

Start by grabbing a nice big mixing bowl—you’ll want room to get your hands in there. Add the beef mince, grated carrot (don’t forget to squeeze out that extra liquid!), onion, tomato paste, chia seeds, mustard, soy sauce, garlic powder, dried herbs, and a good spoonful of tomato ketchup.

Large glass bowl on benchtop with beef mince, grated carrot and onion, tomato paste, chia seeds, mustard, soy sauce, garlic powder, herbs, and ketchup.

Step 2: Get Hands-On

Now for the fun bit—mix it all together with your hands until everything is well combined. The chia seeds will start doing their binding magic while you work the mixture

Ingredients for meatloaf combined together in a large glass bowl on benchtop.

Step 3: Shape and Set Up Your Tray

Form the mixture into 4–5 little meatloaves—rectangle-shaped or oval, whatever suits! Place them on one end of a lined sheet pan. Then, toss your chopped potatoes in a drizzle of olive oil and spread them out around the meatloaves.

Four mini rectangle meatloaf's on a lined baking tray with chopped potatoes.

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Step 4: Add the Colour

After 15 minutes of roasting, it’s time to add the rest. Toss the baby carrots and broccoli florets in a little oil, just enough to give them some roasting shine. Take the tray out of the oven, top each mini meatloaf with a swipe of tomato ketchup (or BBQ sauce if you like a smoky flavour), and sprinkle on some grated cheese if you're going that route. Then nestle your carrots and broccoli into the tray

Lined baking tray with chopped potato, broccoli, mini carrots and four mini rectangle meatloaf's two topped with tomato sauce and grated cheese and 2 with tomato sauce.

Step 5: Serve It Up

Bake for another 10–15 minutes, until your mini meatloaves are cooked through (look for 75°C/165°F internal temp) and your veggies are golden and delicious. Use a spatula to lift and serve.

Metal spatula holding a mini meatloaf above tray of roast vegetables.

Top Tips

Here is how you can make these Mini Meatloaf Recipe perfectly every time!

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.

Dinner plate with roast vegetables and and meatloaf cut in half showing the inside.

How to Make This Recipe Suitable For Baby Led Weaning

No added salt in the mix—season adult portions separately.
Make sure the veggies are cooked until very soft, finger squishable.. my baby led weaning foods guide shows what this looks like.
Serve veggies and meatloaf sliced into finger-sized portions for easier grip.

Lined baking tray with roasted vegetables and four mini rectangle meatloaf's, with cheese melted on top.

Quick Start Guide To BLW

Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.

4.63 from 29 votes (29 ratings without comment)

2 Comments

Rachel says:

May 24, 2020 at 6:53 pm

Can the meatloaf part be frozen, do you think?

1. My Kids Lick The Bowl says:
  
  May 25, 2020 at 7:33 am
  
  That should be ok