Easy Mini Meatloaves in Muffin Pan
These muffin-pan meatloaves are juicy, saucy, and weeknight fast. Tender centers and a tangy glaze in under 40 minutes.
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Servings:
Ingredients
Main Ingredients
- 1.25 lb lean ground beef
- 0.75 cup plain breadcrumbs
- 0.33 cup milk
- 1.75 oz beaten egg about 1 large
- 0.5 cup finely chopped onion
- 2 tsp minced garlic
- 3 tbsp ketchup for the meat mixture
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tsp dried parsley
- 1 tsp neutral oil for greasing the pan
- 0.33 cup ketchup for glaze
- 1.5 tbsp light brown sugar for glaze
- 1 tsp apple cider vinegar for glaze
- 0.5 tsp hot sauce optional, for glaze
Instructions
Preparation Steps
- Preheat oven to 400°F. Lightly oil a 12-cup muffin tin with the neutral oil.
- Stir together the glaze: ketchup, brown sugar, vinegar, and hot sauce. Set aside.
- In a large bowl, combine breadcrumbs, milk, onion, garlic, parsley, salt, and pepper.
- Whisk in the beaten egg, ketchup, Worcestershire, and Dijon until evenly moistened.
- Add ground beef and gently mix with your hands just until combined; do not overwork.
- Divide mixture among muffin cups, packing lightly. You should fill all 12 wells evenly.
- Spoon a little glaze over each mini meatloaf, spreading to coat the tops.
- Bake 20–22 minutes, until centers reach 160°F. Rest 5 minutes, then loosen edges and lift out.
- For stickier tops, broil 1–2 minutes after baking, watching closely.
Notes
Swap the beef for ground turkey and add 1 extra tablespoon of milk for a lighter version. To freeze, bake and cool completely, then wrap individual meatloaves and freeze up to 2 months; reheat covered at 350°F until hot. Serve with mashed potatoes or tuck into slider buns with extra glaze.
This recipe is an original creation inspired by classic Easy Mini Meatloaves in Muffin Pan flavors. All ingredient ratios and instructions are independently developed.