Description
These mini meatloafs baked in a muffin pan offer a fun and convenient twist on classic meatloaf. Made with ground beef, aromatic herbs, and a tangy-sweet topping of ketchup, brown sugar, and mustard, they cook quickly and come out juicy and flavorful in perfectly portioned sizes. Ideal for meal prep, parties, or family dinners, these savory bites are easy to make and pair beautifully with mashed potatoes or roasted vegetables.
Ingredients
Scale
Meatloaf Mixture
- 1 lb ground beef (85% lean)
- 1 egg
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Topping
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon mustard
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or lightly oil the cups to prevent sticking.
- Prepare the meat mixture: In a large mixing bowl, combine ground beef, egg, breadcrumbs, milk, finely chopped onion, minced garlic, Worcestershire sauce, dried oregano, dried parsley, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated but avoid overmixing to keep the meatloaf tender.
- Form the meatloaf: Scoop the meat mixture evenly into the prepared muffin tin, filling each cup to the top. Press down gently with your fingers or a spoon to compact the meat slightly ensuring they hold their shape while baking.
- Prepare the topping: In a small bowl, whisk together ketchup, brown sugar, and mustard until smooth. Spoon a small amount of this mixture on top of each mini meatloaf, spreading it evenly to cover the surface.
- Bake the meatloafs: Place the muffin tin in the preheated oven and bake for 20-25 minutes. Check for doneness by ensuring the internal temperature of the meatloafs reaches 160°F (71°C). The topping should be caramelized and slightly bubbly.
- Serve: Let the mini meatloafs rest for a few minutes after removing from the oven to allow juices to redistribute. Serve warm as individual portions alongside mashed potatoes or roasted vegetables for a complete meal.
Notes
- Use a meat thermometer to ensure meatloafs are fully cooked to 160°F for food safety.
- You can substitute ground turkey or chicken for a leaner option, adjusting cook time slightly.
- Breadcrumbs can be swapped for gluten-free breadcrumbs to make this recipe gluten-free.
- Leftover mini meatloafs reheat well in the microwave or oven and are great for meal prep lunches.
- For softer meatloafs, add a little more milk to the mixture.
