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Mini Meatloaf

Mini meatloaf made as individual meatloaves in a muffin tin with a ketchup glaze. Golden meatloaf muffins bake until the tops are caramelized and the center reaches 160°F for juicy, portion-perfect dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
rest 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 2 lb ground beef
breadcrumbs
  • 0.67 cup breadcrumbs
eggs
  • 2 eggs
whole milk
  • 0.33 cup whole milk
onion
  • 1 small onion finely grated
garlic
  • 3 garlic minced (3 cloves)
worcestershire sauce
  • 2 tbsp Worcestershire sauce
garlic powder
  • 1 tsp garlic powder
onion powder
  • 1 tsp onion powder
salt and pepper
  • 0.25 tsp salt and pepper to taste
glaze ketchup
  • 0.33 cup ketchup
brown sugar
  • 1 tbsp brown sugar
mustard
  • 1 tsp mustard

Equipment

  • 1 sheet pan
  • 1 muffin tin

Method
 

Preheat and prep the tin
  1. Preheat the oven to 375°F and grease a 12-cup muffin tin so the mini meatloaves release cleanly.
Mix and form the mini loaves
  1. Combine ground beef, breadcrumbs, eggs, whole milk, finely grated small onion, minced garlic, Worcestershire sauce, garlic powder, onion powder, salt, and pepper until just mixed—do not overmix to keep the texture tender.
  2. Divide the meat mixture evenly among the muffin cups, pressing gently so each one holds together during baking.
Add the glaze and bake
  1. Mix ketchup, brown sugar, and mustard, then spoon about 1 teaspoon over the top of each mini meatloaf.
  2. Bake for 20–25 minutes at 375°F until the internal temperature reaches 160°F and the tops look caramelized and glossy.
Rest and serve
  1. Rest the mini meatloaves for 5 minutes before removing from the tin so the juices settle and the glaze stays set.

Notes

For the best texture, stop mixing as soon as the ingredients are combined—overmixing can make the center dense. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat in the microwave or oven until warm throughout. Freezing is yes: freeze cooled meatloaf muffins up to 2 months, thaw overnight in the fridge, then reheat. For a lighter option, swap leaner ground beef (or use ground turkey) while keeping the same binder and glaze.