Description
Make individual servings of classic meatloaf quickly using a muffin tin. These portions cook fast and are great for meal prepping.
Ingredients
Scale
- 1 pound ground beef (80/20 recommended)
- 1/2 cup breadcrumbs (Panko or regular)
- 1/4 cup milk
- 1 small onion, finely minced
- 1 large egg, lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 tablespoons ketchup (for the mix)
- 1/4 cup ketchup (for the glaze)
- 1 tablespoon brown sugar (for the glaze)
- 1 teaspoon Dijon mustard (for the glaze)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Lightly grease a standard 12-cup muffin tin.
- In a large bowl, combine the ground beef, breadcrumbs, milk, minced onion, egg, salt, pepper, garlic powder, and 2 tablespoons of ketchup. Mix gently with your hands until just combined; do not overmix.
- Divide the meat mixture evenly among the 12 muffin cups, pressing lightly to form a compact shape in each cup.
- In a small bowl, whisk together the 1/4 cup ketchup, brown sugar, and Dijon mustard to create the glaze.
- Spoon about 1 teaspoon of the glaze over the top of each mini meatloaf.
- Bake for 18 to 20 minutes, or until the internal temperature reaches 160 degrees Fahrenheit.
- Let the meatloaf muffins rest in the tin for 5 minutes before carefully removing them.
Notes
- For easy removal, line the muffin tin cups with paper liners before adding the meat mixture.
- You can substitute ground turkey for ground beef, but check for doneness slightly sooner.
- These freeze well; cool completely, then place in an airtight container for up to 3 months.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini meatloaf
- Calories: 190
- Sugar: 5
- Sodium: 350
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 0
- Protein: 16
- Cholesterol: 60