Perfect Mini Meatloaf Recipe
These Mini Meatloaves are individual servings of savory, perfectly seasoned meatloaf, each boasting a beautifully caramelized glaze. They are a comforting classic in a fun, personalized package, perfect for weeknight dinners and picky eaters.
Equipment
- Large bowl
- Small bowl
- Whisk
- Measuring cups and spoons
- 12-cup muffin tin
- Oven
- Spoon or spatula
- Meat thermometer
Ingredients
- 1.5 pounds ground beef 80/20 blend recommended
- 1 cup breadcrumbs plain or Italian seasoned
- 1 large egg, lightly beaten
- ½ cup milk whole or 2%
- ½ cup finely chopped onion
- 2 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- 1 teaspoon dried Italian herbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup ketchup for glaze
- 2 tablespoons packed brown sugar for glaze
- 1 tablespoon yellow mustard for glaze
- 1 teaspoon Worcestershire sauce for glaze
Instructions
- Preheat your oven to 350°F (175°C).
- Lightly grease a 12-cup muffin tin.
- In a large bowl, combine the ground beef, breadcrumbs, egg, milk, onion, garlic, Worcestershire sauce, ketchup, Italian herbs, salt, and pepper.
- Gently mix all ingredients together with your hands until *just* combined. Be careful not to overmix.
- Evenly distribute the meatloaf mixture into the prepared muffin tin cups. Fill each cup almost to the top.
- In a small bowl, whisk together the ketchup, brown sugar, mustard, and Worcestershire sauce for the glaze.
- Spoon a generous amount of glaze over each mini meatloaf, ensuring they're nicely coated.
- Bake in the preheated oven for 25-30 minutes, or until the meatloaves are cooked through and the glaze is bubbly and slightly caramelized. An internal temperature of 160°F (71°C) is your target.
- Let the mini meatloaves cool in the muffin tin for a few minutes before carefully removing them with a spoon or spatula.
- Serve warm and enjoy!
Notes
To prevent dry meatloaf, avoid overmixing and use an 80/20 ground beef blend. Add a tablespoon or two of olive oil for extra moisture if needed. Store cooked mini meatloaves in an airtight container in the refrigerator for up to 3-4 days, or freeze them for up to 2-3 months. Reheat in the oven at 350°F (175°C) for 10-15 minutes, in the microwave for 1-2 minutes, or in a skillet over medium heat until heated through. For cheesy meatloaf, add shredded cheese to the meat mixture. For veggie-packed meatloaf, add finely diced bell peppers, carrots, or zucchini. For spicy meatloaf, add red pepper flakes or chopped jalapeños. For BBQ meatloaf, use BBQ sauce instead of ketchup. For Italian meatloaf, use Italian sausage, sun-dried tomatoes, and fresh basil.