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These mini meatloaves are the perfect solution for busy weeknights! Baked in a muffin tin, they're individually portioned, quick-cooking, and kid-friendly.
This recipe is always a hit-even with meatloaf skeptics, just like my Italian Style Meatloaf! Simple to make, they come together with minimal prep time, and the sweet and tangy glaze caramelizes beautifully in the oven.
Whether you're feeding a family or stocking the freezer, these little loaves make dinnertime simple, satisfying, and stress-free. Serve with mashed potatoes and green beans with bacon, for a classic comfort food dinner everyone will love!
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Notes About the Ingredients for this Recipe
- Meat - 80/20 ground beef makes this recipe easy, adds a delicious, savory flavor, and keeps the loaves moist and tender.
- Bread vs. Breadcrumbs - Soaking a slice of bread in milk creates a soft, moist texture that you can't achieve with just breadcrumbs. It's my go-to trick for both meatloaf and my oven-baked Italian meatballs.
- Topping - I opted for a traditional ketchup glaze, with yellow mustard, brown sugar, garlic powder, and onion powder to create a flavorful, sweet, and tangy topping. The perfect contrast to the juicy beef! Not only does it add flavor, but it's another trick to lock in moisture, so they don't dry out as they bake.
How to Make Mini Meatloaves in Muffin Tins
Combine the Meat Mixture - First, soak the bread in milk. Then, add the egg and seasonings, mixing with a fork to combine and break up the egg and bread. Add the ground beef and gently fluff with a fork to incorporate the ingredients.
Portion - Divide the mixture into 12 equal portions and press them into a greased muffin pan.
Bake - Transfer the mini meatloaves to a preheated oven, and bake at 375˚F until they begin to set.
Add the Topping - While the meatloaves bake, whisk the topping ingredients in a small bowl, then spoon it evenly over each mini loaf. Continue to bake until it caramelizes.
Serve - Let the mini meatloaf muffins rest for about 5 minutes. Then, enjoy it warm with your favorite sides!
Amanda's Secret Meatloaf Tip
My secret to the perfect meatloaf is simple: avoid overmixing the meat, and use a meat thermometer to check for doneness, ensuring the center reaches an internal temperature of 160°F. These two tips ensure a juicy, flavorful meatloaf with a tender texture that's never dense or tough.
Storing, Freezing, and Reheating Suggestions
- Fridge - Store leftover meatloaf muffin cups in an airtight container in the refrigerator for up to 3-4 days.
- Freezer - Press the meat mixture into a greased muffin tin. Then, cover the loaves with plastic wrap (skipping the glaze), and freeze until solid. Transfer the individual portions to a freezer-safe container or sealable bag, and freeze for up to 3 months. Thaw in the fridge overnight, and bake as normal when you're ready to serve.
- Reheating - Warm in the microwave or in the oven, just until heated through.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
Frequently Asked Questions
Feel free to use ground turkey or a mixture of ground beef and ground pork in place of the beef. Then, experiment with different mix-ins like cheddar cheese, Italian seasoning, or jalapeños. You can also replace the ketchup topping with barbecue sauce or place bacon on top before baking. Feel free to get creative!
I like to serve this mini meatloaf recipe with Roasted Garlic Mashed Potatoes. Then, I add veggies, such as Roasted Brussels Sprouts or Roasted Parmesan Artichokes.
Hearty Beef Recipes
If you loved this mini meatloaf recipe, add these other hearty beef recipes to your dinner rotation soon!
Recipe
Mini Meatloaves in Muffin Tins
Video
Equipment
Ingredients
Meatloaf Mix
- 1 slice white bread
- 2 Tablespoons milk
- 1 large egg
- 1 ½ teaspoons dehydrated onion flakes
- 1 teaspoon garlic powder
- 2 teaspoons dried parsley
- 1 teaspoon dried mustard
- 2 teaspoons salt
- ½ teaspoon pepper
- 2 pounds ground beef
Ketchup Topping
- 6 Tablespoons ketchup
- 1 teaspoon yellow mustard
- 2 Tablespoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Preheat the oven to 375°F and grease a muffin tin with cooking spray.
- Add the bread to a mixing bowl and pour the milk over the top, allowing it to absorb. Add the egg, dried onion, garlic powder, dried parsley, dried mustard, salt, and pepper. Mix with a fork to combine and break up the egg and bread. (1 slice white bread, 2 Tablespoons milk, 1 large egg, 1 ½ teaspoons dehydrated onion flakes, 1 teaspoon garlic powder, 2 teaspoons dried parsley, 1 teaspoon dried mustard, 2 teaspoons salt, ½ teaspoon pepper)
- Add the ground beef and gently fluff with a fork to incorporate the ingredients without overmixing. (2 pounds ground beef)
- Divide the mixture into 12 equal portions, about ⅓ cup each, and press into the greased muffin tin.
- Place in the preheated oven and bake for 10 minutes.
- While the meatloaves are baking, mix the ketchup, mustard, brown sugar, garlic powder, and onion powder to create the topping. (6 Tablespoons ketchup, 1 teaspoon yellow mustard, 2 Tablespoons brown sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder)
- After 10 minutes, remove the meatloaves from the oven and spoon the topping evenly over each one. Return to the oven and bake for an additional 5 minutes.
- After cooking, let rest for 5 minutes and then serve!
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