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Quick Mini Meatloaves in a Muffin Tin

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These mini meatloaves are a quick and easy dinner option, cooked in a muffin tin for perfectly portioned, flavorful individual servings. Ready in about 20 minutes of active prep time, they are a comforting and practical twist on classic meatloaf.

Ingredients

Scale
  • 1 lb (450 g) ground beef (85% lean)
  • 1/2 cup (50 g) breadcrumbs (regular or panko; almond flour or gluten-free oats for gluten-free)
  • 1 large egg, room temperature
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1/4 cup (60 ml) milk (whole, 2%, or coconut milk for dairy-free)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/3 cup (80 ml) ketchup
  • 1 tbsp brown sugar
  • 1 tsp mustard

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine ground beef, breadcrumbs, egg, chopped onion, minced garlic, Worcestershire sauce, milk, salt, and pepper. Mix gently with your hands or a spoon until just combined.
  3. Divide the meat mixture evenly into the 12 muffin cups, packing lightly about 3 ounces (85 g) per cup.
  4. In a small bowl, mix ketchup, brown sugar, and mustard to make the glaze.
  5. Brush the glaze generously over each mini meatloaf.
  6. Bake in the preheated oven for 20-25 minutes until cooked through with an internal temperature of 160°F (71°C).
  7. Let them rest for 5 minutes before removing from the tin.
  8. Serve warm with your favorite sides.

Notes

Avoid overmixing the meat to keep loaves tender. Lightly spray muffin tin with cooking spray to prevent sticking. If glaze browns too fast, tent with foil halfway through baking. Use a meat thermometer to ensure doneness. Variations include using ground turkey or chicken, vegetarian versions, and gluten-free substitutions.

Nutrition

Keywords: mini meatloaves, quick dinner, muffin tin meatloaf, easy meatloaf recipe, weeknight dinner, ground beef recipe, comfort food

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