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Quick Mini Meatloaf Muffins with Simple Glaze

Cross-section view showing the moist, textured interior of an amazing mini meatloaf topped with shiny ketchup glaze.
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Make individual meatloaf portions quickly using a muffin tin. These are easy to serve and great for meal prep.

Ingredients

Scale
  • 1.5 lbs ground beef (80/20 recommended)
  • 1/2 cup breadcrumbs
  • 1/4 cup milk
  • 1 large egg, lightly beaten
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup ketchup (for glaze)
  • 2 tablespoons brown sugar (for glaze)
  • 1 tablespoon apple cider vinegar (for 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 breadcrumbs and milk. Let stand for 5 minutes to soften the breadcrumbs.
  3. Add the ground beef, egg, onion, garlic, salt, and pepper to the breadcrumb mixture. Mix gently with your hands until just combined. Do not overmix.
  4. Divide the meat mixture evenly among the 12 muffin cups, pressing lightly to form a compact shape.
  5. In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar for the glaze.
  6. Spoon about 1 teaspoon of the glaze over the top of each mini meatloaf.
  7. Bake for 20 to 25 minutes, or until the internal temperature reaches 160 degrees Fahrenheit.
  8. Remove from the oven and let the meatloaves rest in the tin for 5 minutes before carefully removing them.

Notes

  • For a richer flavor, substitute half of the ground beef with ground pork or veal.
  • These freeze well after cooking; cool completely, then store in an airtight container for up to three months.
  • If you prefer a bacon cheddar flavor, mix 1/2 cup shredded cheddar cheese and 4 slices of crumbled cooked bacon into the meat mixture.

Nutrition

Find it online: https://whiskdaily.com/mini-meatloaf-recipe-easy-meatloaf-cups/