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meatloaves
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Meatloaves: 7 Best Ways to Bake Perfect Meatloaves Fast

A flexible meatloaf recipe that uses mini loaves, a hot-start bake, and a late glaze to cook faster while staying juicy.
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Prep Time 15 minutes
Cook Time 25 minutes
Rest Time 5 minutes
Total Time 45 minutes
Servings: 8
Course: dinner, Main Course
Cuisine: American
Calories: 315
Ingredients Method Notes

Ingredients
  

  • 1.5 lb ground beef 80/20 recommended
  • 3/4 cup panko breadcrumbs
  • 1/2 cup milk
  • 1 large egg
  • 1/2 cup yellow onion grated
  • 2 to 3 cloves garlic minced
  • 1 tbsp Worcestershire sauce
  • 2 tbsp ketchup for the meat mixture
  • 1 to 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 2 tbsp parsley chopped, optional
Glaze
  • 1/2 cup ketchup
  • 2 tbsp brown sugar
  • 1 tsp Dijon mustard

Method
 

  1. Preheat the oven to 425°F, and if possible place an empty sheet pan inside while it heats.
  2. In a bowl, mix the panko and milk, then let it sit for 2 to 3 minutes to form a quick panade.
  3. Stir in the onion, garlic, Worcestershire sauce, ketchup, salt, pepper, paprika, and parsley.
  4. Add the ground beef and egg, then mix just until combined without overworking the meat.
  5. Shape the mixture into 8 mini meatloaves about 1 to 1 1/2 inches thick, and place them on a rack over a sheet pan or on parchment.
  6. Bake at 425°F for 10 minutes, then reduce the heat to 400°F and bake 8 to 15 minutes more, until the internal temperature reaches 155°F for beef so it can rest to 160°F.
  7. While the meatloaves bake, stir together the glaze ingredients.
  8. Brush the glaze on during the last 5 to 7 minutes of baking.
  9. Rest the meatloaves for 5 minutes before serving.

Notes

  • Mini meatloaves cook faster than one large loaf, glaze should be added near the end to avoid burning, and a thermometer gives the most reliable doneness.
  • For turkey, pull at 160°F and let it rest to 165°F.
  • One standard loaf takes about 50 to 70 minutes instead of the mini-loaf timing above.
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