Make these easy mini meatloaf muffins for a quick, family-friendly dinner or perfect meal prep lunch idea. They cook fast and stay juicy.
Author:rosasterling
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:12 servings 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1.5 lbs ground beef (80/20 recommended for juiciness)
1/2 cup breadcrumbs (Panko or regular)
1/4 cup milk
1 large egg, lightly beaten
1/4 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
1/4 cup ketchup (for the mix)
1/2 cup ketchup (for the glaze)
1/4 cup packed brown sugar (for the glaze)
1 tablespoon apple cider vinegar (for the glaze)
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin or line with paper liners.
In a large bowl, combine the ground beef, breadcrumbs, milk, egg, chopped onion, salt, pepper, Worcestershire sauce, thyme, and 1/4 cup of ketchup. Mix gently with your hands until just combined. Do not overmix to keep the meatloaf juicy.
Divide the meat mixture evenly among the 12 muffin cups, pressing lightly to form individual meatloaves.
In a small bowl, whisk together the glaze ingredients: 1/2 cup ketchup, brown sugar, and apple cider vinegar.
Spoon about one teaspoon of the glaze over the top of each mini meatloaf.
Bake for 20 to 25 minutes, or until the internal temperature reaches 160°F (71°C) and the glaze is slightly set.
Let the mini meatloaves rest in the pan for 5 minutes before carefully removing them. Serve warm.
Notes
For extra flavor, add 1/4 cup of shredded cheddar cheese into the meat mixture before portioning.
These are excellent for make-ahead meatloaf; cool completely, then store in an airtight container in the refrigerator for up to 4 days.
If you prefer a sweeter glaze, increase the brown sugar in the glaze mixture slightly.