Print

Quick & Easy Muffin Tin Mini Meatloaves with Classic Glaze

A close-up shot showing four glazed mini meatloaf portions, with one cut in half revealing the moist interior texture.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make individual, juicy meatloaves quickly using a muffin tin. This recipe is perfect for weeknight dinners, portion control, and easy cleanup.

Ingredients

Scale
  • 1 pound ground beef (80/20 recommended)
  • 1/2 cup breadcrumbs
  • 1/4 cup milk
  • 1/4 cup finely chopped onion
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 cup ketchup (for the mix)
  • 1/4 cup ketchup (for the glaze)
  • 1 tablespoon brown sugar (for the glaze)
  • 1 teaspoon Worcestershire sauce (for the glaze)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a standard 12-cup muffin tin.
  2. In a large bowl, combine the ground beef, breadcrumbs, milk, chopped onion, egg, salt, pepper, garlic powder, and 1/4 cup of ketchup. Mix gently with your hands until just combined. Do not overmix.
  3. Divide the meat mixture evenly among the 12 muffin cups. Gently press the mixture down to form compact mini meatloaves.
  4. In a small bowl, whisk together the remaining 1/4 cup ketchup, brown sugar, and Worcestershire sauce to create the glaze.
  5. Spoon about one teaspoon of the glaze over the top of each mini meatloaf.
  6. Bake for 20 to 25 minutes, or until the internal temperature reaches 160 degrees Fahrenheit and the glaze is set.
  7. Let the mini meatloaves rest in the tin for 5 minutes before carefully removing them.

Notes

  • For easy removal, line the muffin tin cups with paper liners before filling.
  • You can substitute half the ground beef with ground pork or turkey for a different flavor profile.
  • These freeze well after cooking; cool completely before storing in an airtight container.

Nutrition

Find it online: https://delishdiarist.com/mini-meatloaf-quick-easy-muffin-tin-recipe/