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Quick & Easy Muffin Tin Mini Meatloaves with Classic Glaze

Three perfectly cooked mini meatloaf portions topped with a thick, glossy brown glaze, served on a white plate.
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Make individual portions of classic meatloaf quickly using a muffin tin. These mini meatloaves are juicy, flavorful, and perfect for weeknight dinners or meal prep.

Ingredients

Scale
  • 1 pound ground beef (85% lean 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 400 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, pressing lightly to form a compact shape in each cup.
  4. In a small bowl, whisk together the glaze ingredients: 1/4 cup ketchup, brown sugar, and Worcestershire sauce.
  5. Spoon about 1 teaspoon of the glaze mixture 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 pan for 5 minutes before carefully removing them with a small offset spatula. Serve warm.

Notes

  • For easier cleanup, line the muffin tin cups with paper liners before greasing.
  • If you prefer a crispier top, you can skip the glaze until the last 5 minutes of baking.
  • These freeze well. Cool completely, then store in an airtight container for up to three months.

Nutrition

Find it online: https://eatableempress.com/mini-meatloaf-quick-juicy-bites/