Description
This Meatloaf in a Muffin Pan recipe transforms classic meatloaf into perfectly sized, individual portions baked in a muffin tin. Featuring ground beef seasoned with herbs, garlic, and Worcestershire sauce, topped with a sweet and tangy ketchup-brown sugar-mustard glaze, these mini meatloafs are quick to prepare, bake evenly, and are ideal for family dinners or meal prepping.
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 the 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 evenly incorporated.
- Form the meatloaf: Scoop the meat mixture into each muffin cup, filling them to the top. Use your fingers or a spoon to press the meat down gently, compacting it evenly in each cup.
- Prepare the topping: In a small bowl, whisk together ketchup, brown sugar, and mustard until smooth. Spoon this mixture evenly on top of each mini meatloaf in the muffin tin.
- 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 reaches 160°F (71°C) using a meat thermometer.
- Serve: Remove the meatloafs from the oven and let them rest for a few minutes. Serve warm as individual portions, delicious alongside mashed potatoes or roasted vegetables.
Notes
- Use an instant-read thermometer to ensure the meatloaf is fully cooked for food safety.
- You can substitute ground beef with ground turkey for a leaner option.
- If you prefer gluten-free, use gluten-free breadcrumbs.
- These mini meatloafs can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Customize toppings by adding BBQ sauce or your favorite glaze instead of the ketchup mixture.
