Mini Meatloaf Recipe
These individual mini meatloaves are convenient and satisfying, perfect for a weeknight dinner or meal prepping. Comfort food made easy, baked in muffin tins for quicker cooking. Classic meatloaf flavor in personal-sized portions with a sweet and tangy glaze.
Ingredients
- 1 pound ground beef 80/20
- 1/2 cup breadcrumbs plain or Italian-seasoned
- 1 large egg
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 1/2 cup ketchup divided
- 1 tablespoon Worcestershire sauce
- 2 tablespoons brown sugar light or dark
- 1 tablespoon apple cider vinegar
- Salt and black pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or use muffin liners.
- In a large mixing bowl, combine ground beef, breadcrumbs, egg, finely diced onion, minced garlic, 1/4 cup of ketchup, Worcestershire sauce, salt, and pepper.
- Gently mix with your hands until just combined, being careful not to overmix.
- Divide the meatloaf mixture evenly among the 12 muffin cups, filling each about 3/4 full.
- In a small bowl, whisk together the remaining 1/4 cup of ketchup, brown sugar, and apple cider vinegar to make the glaze.
- Spoon the glaze evenly over the top of each mini meatloaf.
- Bake for 25-30 minutes, or until the internal temperature reaches 160°F (71°C).
- Let the mini meatloaves rest in the muffin tin for about 5 minutes before serving.