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Thai Chili Mini Meatloaf Recipe

This mini meatloaf recipe is nothing like the comfort food meatloaf I grew up with! For starters, it’s mini (think two-bite) and secondly, it is covered in an absolutely amazing sauce.

Mom’s meatloaf was thick, often a little dry and covered in ketchup. Nothing about that description will sell a kid on meatloaf.

Thai Chili Mini Meatloaf Photo

My modern day mini meatloaf recipe is for modern day kids and their sophisticated palates. I think a lot of kids these days eat things we would never have dreamed of eating when I was a kid.

Foods like sushi, noodle bowls, lettuce wraps, chicken and waffles, or fun sandwiches never entered my vocabulary as a kid! Back then food was for sustenance, not pleasure.

Food didn’t have to be fun, it just had to nourish.

Thai Chili Mini Meatloaf Picture

This mini meatloaf recipe takes a basic meatloaf recipe but instead of making one large loaf, you make "mini" loaves in a muffin tin. I also used a mixture of ground turkey and ground pork.

Plus, the addition of veggies pack in extra nutrients and keeps the loaves very moist. The meatloaves were lean but terrifically moist.

Since these loaves are small, they don’t long to bake, which is fantastic when you are short on time but have a hungry family to feed! The sauce is not that plain old ketchup sauce we all normally associate with meatloaf.

Thai Chili Mini Meatloaf Image

This sauce is the perfect blend of sweet and savory. Chili garlic sauce, honey, rice wine vinegar, sesame oil, garlic, ginger and coconut aminos make a tangy sauce that transforms this humble dish into something amazing!

Note: soy sauce can be used instead of the coconut aminos (coconut aminos are for those of us trying to keep things Paleo).

Also, feel free to adjust the amount of the chili garlic sauce. Some kids love spice, and some do not. This should be made to suit your tastes.

Thai Chili Mini Meatloaf Photo

Thai Chili Mini Meatloaf Recipe

Tanya Schroeder
Thai Chili Mini Meatloafs are sweet and spicy delectable bites of win. They’re Paleo meatloaves are made in a muffin pan and covered in a sauce with a little Thai flair!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Cuisine Paleo
Servings 8 2 mini meatloaves
Calories 294.9 kcal


  • 1 Ground Turkey
  • 1 Ground Pork
  • 3 Garlic minced
  • 1 Fresh Ginger minced
  • 0.75 Salt
  • 0.33 Chopped Carrots (chopped finely)
  • 1 Fresh Spinach torn
  • 3 Chili Garlic Sauce
  • 3 Honey
  • 1 Lime Juice
  • 2 Rice Wine Vinegar
  • 1 Sesame Oil
  • 2 Garlic minced
  • 1 Fresh Ginger minced
  • 0.25 Coconut Aminos or soy sauce


  • Preheat the oven to 350°F. Spray two mini cupcake pans with non-stick spray and set aside.
  • In a bowl, combine the turkey, pork, garlic, ginger, salt, carrot and spinach. Gently mix by hand just until combined.
  • Scoop the meat and roll into large meatball shapes and place each one in a muffin tin cup. Repeat with the remaining meat mixture.
  • Bake meatloaves for 30 minutes.
  • Meanwhile, prepare the sauce:
  • In a small saucepan, combine the chili sauce, honey, lime juice, vinegar, oil, garlic, ginger and coconut aminos.
  • Whisk mixture until combined. Continue to cook on low until mixture slightly thickens.
  • After 30 minutes, remove the meatloaves, coat in sauce and return to oven for an additional 10 minutes. 


Calories: 294.9kcalCarbohydrates: 10.12gProtein: 20.54gFat: 18.38gSaturated Fat: 5.75gTrans Fat: 0.13gSodium: 457.72mgFiber: 1.5gSugar: 7.96g
Keyword Baked, Dinners, Easy Dinners, Family Meals and Snacks, Meatloaf, Paleo, Thai
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