This easy baby meatloaf is made with just a few simple ingredients and is rich in protein, iron and zinc. The soft, moist texture is perfect for baby led weaning and finger food babies. (dairy-free + gluten-free)

This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
Baby Meatloaf
Despite being incredibly high in critical nutrients that little ones need to thrive, meat is often an afterthought when starting solids with babies. And I get it! Serving meat seems scary, and in today's culture, we're taught "eat more plants!" But the truth is, a rapidly growing baby needs high quality protein, iron and zinc, among other nutrients that are difficult to get from plants alone.
That's where this baby meatloaf comes in. It is an easy way to serve beef to babies - the texture is soft and moist, the shape is perfect for cutting into baby led weaning-style strips for little hands to grasp, and it's incredibly easy to make with just a handful of simple, nutritious ingredients and no added sugar. I'll show you exactly how to make and serve meatloaf to even the youngest of eaters!
Read More: Beef as a First Food for Babies
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Ingredients
- Ground beef I like to use 90/10 or 85/15. You can also use a mixture of half beef and half pork, bison or venison.
- Red bell pepper Adds a nice subtly sweet flavor without added sugar.
- Onion Adds more flavor and moisture, so there's no need for adding milk.
- Garlic
- Egg Binds everything together.
- Quick oats You can also just use plain breadcrumbs.
- Tomato sauce (Tomato puree from a can, not ketchup, for those in the UK!) You can also use crushed tomatoes if that's what you have.
- Salt and pepper Optional, but the recipe benefits from a little seasoning.
Helpful Equipment: Food processor, sheet pan, silicone baking mat or parchment paper
Step By Step Instructions
For the full printable recipe, scroll to the recipe card at the bottom of the page.
- In a food processor, finely chop the red pepper, onion and garlic. You don't want it pureed, but you want it similar in texture to using a grater.
- In a large bowl, combine the ground beef, chopped veggies, egg, oats or breadcrumbs, and salt and pepper if you're using it. Use your hands to squish it all together until it's mixed well.
- Shape the mixture into four mini oval-shaped loaves on a lined sheet pan. Spoon 2 tablespoon of tomato sauce over the top of each loaf.
- Bake at 425°F for 16-20 minutes, or until the internal temperature reaches 165°F.
Tips and Recipe Variations
- For mini meatloaf muffins, press the meat mixture into a standard-sized muffin tin (no need to grease it if you're using beef with more than 10% fat) and top each muffin with a scant 1 tablespoon of tomato sauce. Bake for 15-20 minutes.
- Bread crumbs - I use quick oats in this recipe to keep it gluten-free, and because oats are so nutritious, but you can also use regular breadcrumbs instead if that's what you have on hand.
- Salt - I'm not opposed to a tiny bit of salt in this recipe, even for babies, but if you prefer not to add any, leave it out. Also, look for tomato sauce with no added salt. Read more about my stance on salt here.
- For older kiddos and adults who may prefer a bit more sweetness like we're accustomed to, you can top your meatloaf with ketchup, or mix a little bit of your favorite barbecue sauce into the tomato sauce.
Storage and Reheating
Store leftover meatloaf in an airtight container in the refrigerator for up to 5 days. Mini loaves and muffins also freeze well! Place them in a single layer on a baking sheet to freeze solid, then transfer them to a freezer bag and store for up to 3 months. Thaw mini meatloaves in the refrigerator overnight or on the counter for up to 1 hour.
To reheat, pop mini meatloaves back in the oven at 350°F until warmed through, or simply microwave in 30-seconds intervals. (Be careful when microwaving, as it can create hot spots. Always test the temperature of food before serving to baby.)
How To Serve Meatloaf To Babies 6 Months and Up
For baby led weaning babies and finger food babies 6 months and up who do not yet have a pincer grasp, cut meatloaf into strips the width of 1-2 adult fingers. This shape is easiest for them to grasp and bring to their mouths.
Once baby develops a pincer grasp (using the index finger and thumb to pick up small objects), usually around 9 months, you can cut meatloaf into small bite-sized pieces about the size of your fingernail.
We like to serve meatloaf with mashed potatoes and soft-cooked carrots cut into sticks, both of which are great for babies!
More Baby Friendly Beef Recipes
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Easy Baby Friendly Meatloaf
This easy baby meatloaf is made with just a few simple ingredients and is rich in protein, iron and zinc. The soft, moist texture is perfect for baby led weaning and finger food babies. (dairy-free + gluten-free)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 mini loaves or 12 muffins 1x
- Category: main dish
- Method: baked
- Cuisine: American
Ingredients
- ½ medium red bell pepper
- ½ medium onion
- 1 large clove garlic
- 1 lb ground beef (90/10 or 85/15)
- 1 large egg
- ¼ cup quick oats or plain breadcrumbs
- ½ tsp each salt and black pepper (optional)
- ½ cup tomato sauce
Instructions
- Heat oven to 425°F. Line a baking sheet with a silicone baking mat or parchment paper.
- Use a food processor to finely chop the bell pepper, onion and garlic. You want it about the texture of something grated or shredded but not pureed. You can also finely chop everything by hand.
- In a large bowl, mix the chopped veggies, ground beef, egg, oats, and salt and pepper, if using. Use your hands to smush everything together until it's mixed well.
- Form the meat mixture into 4 mini oval-shaped loaves on the prepared baking sheet. Spoon about 2 tablespoon of tomato sauce onto each.
- Bake for 16-20 minutes, or until the internal temperature reaches 165°F.
- Cool to the touch before cutting into finger-shaped strips for baby.
Notes
- Salt and pepper: I find this recipe benefits from a little seasoning if you're making it for the whole family. I am not opposed to a little bit of salt for babies in family recipes like this (read more about my stance on salt for babies here). Leave it out if you want to.
- Tomato sauce: I am talking about canned tomato puree, not ketchup, for my friends in the UK. You can also use crushed tomatoes.
- Other meats: Feel free to use half beef and half ground pork, turkey, venison, or bison. You do need the fat from at least half beef to keep the meatloaf moist.
- Breadcrumbs: I use quick cooking oats here to keep things gluten-free, but you can also use plain breadcrumbs.
- Mini meatloaf muffins: Press meat mixture into a standard 12-cup muffin tin (no need to grease if you're using greater than 10% fat ground beef) and spoon about 1 tablespoon of tomato sauce on top of each. Bake for 15-20 minutes.
- Freezing: These freeze well for up to 3 months in an airtight freezer bag.
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