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.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Family Dinner Ideas
Cuisine: New Zealand
Keyword: mini meatloaf recipe, mini meatloaf, meatloaf recipe mini
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.