Print

Mini Meatloaf Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 10 reviews

This Mini Meatloaf Recipe offers a delicious and convenient twist on classic meatloaf, baked in a muffin tin for perfectly portioned individual servings. Featuring a flavorful blend of ground beef, spices, and a tangy ketchup glaze, these mini meatloaves are juicy, tender, and perfect for weeknight dinners or meal prep.

Ingredients

Glaze

  • ¾ cup (180 g) ketchup
  • 2 tbsp (25 g) light brown sugar
  • ½ tsp (1.5 g) garlic powder
  • ½ tsp (1.5 g) onion powder

Meatloaf

  • 1 lb (454 g) ground beef (85/15)
  • ⅔ cup (70 g) plain, dry bread crumbs
  • ½ cup (75 g) finely chopped yellow onion
  • 1 tbsp (15 g) ketchup
  • 1 tbsp (15 g) prepared barbecue sauce
  • 2 cloves garlic (minced or grated)
  • 1 tsp (5 g) soy sauce
  • 1 tsp (3 g) garlic powder
  • 1 tsp (3 g) onion powder
  • 1 tsp (1 g) Italian seasoning
  • 1 tsp (5 g) kosher salt
  • ½ tsp (1 g) black pepper
  • 1 large egg
  • Cooking spray (for greasing muffin tin)

Instructions

  1. Preheat: Preheat the oven to 350°F (175°C). Thoroughly grease a 12-cup muffin tin with cooking spray to prevent sticking.
  2. Prepare glaze: In a small bowl, stir together the ketchup, light brown sugar, garlic powder, and onion powder until well combined. Set this sauce aside to use as a glaze.
  3. Mix meatloaf ingredients: In a large bowl, combine the ground beef, dry bread crumbs, finely chopped yellow onion, ketchup, barbecue sauce, minced garlic, soy sauce, garlic powder, onion powder, Italian seasoning, kosher salt, black pepper, and the egg. Mix gently just until all ingredients are evenly combined, avoiding overmixing to keep the meatloaf tender.
  4. Divide mixture: Evenly divide the meat mixture among the prepared muffin cups, about 55 to 60 grams per cup. Do not pack the meat too tightly to maintain a light texture.
  5. Apply glaze: Spoon the prepared ketchup glaze evenly over the tops of each mini meatloaf portion, coating them generously.
  6. Bake: Bake in the preheated oven for 30 to 35 minutes, or until an instant-read thermometer inserted into the center of the meatloaf reads 160°F (71°C) indicating safe doneness.
  7. Rest and serve: Remove the meatloaves from the oven and let them rest in the muffin tin for 5 minutes. This allows the juices to redistribute ensuring moist, flavorful mini meatloaves. Carefully remove from the pan and serve warm.

Notes

  • Use 85/15 ground beef for the best balance of flavor and moisture.
  • Do not overmix the meat mixture to avoid tough meatloaves.
  • The glaze adds a tangy sweetness that balances the savory meat well.
  • Mini meatloaves can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Reheat gently in the microwave or oven to preserve texture.

Find it online: https://recipeplenty.com/mini-meatloaf-recipe/