WHAT’S FOR DINNER?
Mini Meatloafs
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COOK TIME
25 min
TOTAL TIME
35 min
SERVINGS
10-12 meatloafs
These simple Mini Meatloaves are a fun twist on an American comfort food classic. Made with ground beef, breadcrumbs and a bit of sweet and savory flavor, these muffin tin loaves go with any side dish and are great for a weeknight dinner!
Don’t get me wrong, this girl loves indulging in lobster, chocolate chip cookies, and even cheeseburgers but if you ask me what foods are in my top 5 favorites I can always guarantee that meatloaf is on the list. This might sound crazy to some people but I think part of it is the nostalgia of it. Growing up my grandma made this meatloaf and it’s stuck with me ever since!
The good thing about my grandma’s recipe is that it can be made in a bunch of different ways. There’s the classic oven baked meatloaf, or my Instant Pot Meatloaf, but when I want things to cook faster and need more individual servings, I just bake it in a muffin tin!
I love anything in mini form so this idea was so natural to me. And honestly, it’s super easy! All the basics are still here with lean ground beef, a mix of simple spices, a little onion for flavor, and that sweet tangy glaze. Shape the mixture into muffin cups to help everything bake evenly and give you the perfect little portions. They come out tender, flavorful, and ready for whatever sides you love!
Ingredients You’ll Need
2 lbs Lean Ground Beef – Gives them a tender, hearty texture while keeping things lighter than higher fat beef blends. I stick with lean because the glaze adds just enough richness without making the meat greasy.
Breadcrumbs – These help bind the mixture together and keep the meatloaves soft instead of dense. Regular plain breadcrumbs work best so the seasonings shine through.
Eggs – Act as the glue that holds everything in place so the mini meatloaves bake up sturdy but still moist.
Onion – Adds moisture and a subtle savory flavor that mixes right into the beef without overpowering anything.
Garlic powder – Adds a warm, savory flavor that spreads evenly throughout the mixture. Using powder instead of fresh garlic keeps the texture smooth and consistent.
Dried parsley – It’s simple but makes the meatloaves taste a little more balanced while adding a pop of color.
Salt and Pepper – Seasons the beef from the inside out giving it a good flavor base.
Mustard – Adds a tangy layer of flavor that works perfectly with the brown sugar and ketchup in the glaze. It also helps keep the meatloaf mixture from tasting too heavy.
Brown sugar – Adds sweetness that caramelizes slightly as the meatloaves bake and helps balance the savory ingredients.
Ketchup – Brings moisture and classic meatloaf flavor into the mixture and also helps everything brown nicely.
How To Make Mini Meatloafs
Prepare for baking: Preheat the oven to 350°F and lightly coat a standard muffin or cupcake tin with nonstick cooking spray.
Mix the meatloaf base: In a large mixing bowl, combine the lean ground beef, breadcrumbs, eggs, diced onion, garlic powder, dried parsley, salt, pepper, mustard, brown sugar, and ketchup. Use your hands to mix everything together until the ingredients are evenly incorporated without overmixing.
Portion into the muffin tin: Divide the meat mixture evenly in the muffin cups and press gently to level the tops. Filling each cup the same amount helps the mini meatloaves cook at the same rate.
Bake the first round: Place the muffin tin in the preheated oven and bake for 20 minutes. This initial bake allows the mini meatloaves to set and begin to brown.
Make the glaze: While the meatloaves cook, stir together the ketchup, mustard, and brown sugar in a small bowl until smooth.
Add the glaze: Remove the pan from the oven and spoon a small amount of the glaze over each mini meatloaf.
Finish baking: Return the muffin tin to the oven and bake for an additional 5 minutes to allow the glaze to caramelize and thicken.
Serve: Let the mini meatloaves cool for a few minutes in the pan, then remove and serve warm with your favorite sides. Enjoy!
Expert Tips
Mix the meat gently with your hands to avoid overworking it which keeps the mini meatloaves tender instead of tough and compact.
Lightly pack the meat mixture into each muffin cup so the mini meatloaves hold their shape without becoming dense.
Grease the muffin tin generously since lean ground beef releases less fat and can stick if the cups aren’t well coated.
Use a cookie scoop or measuring cup to portion the meat evenly which helps every mini meatloaf bake at the same speed.
Let the mixture rest for five minutes before filling the pan because the breadcrumbs absorb moisture and help the meatloaves hold together better during baking.
Set the muffin tin on the middle oven rack for the most even heat circulation which helps the glaze caramelize and prevents the undersides from overcooking.
Use a small offset spatula or butter knife to lift the mini meatloaves out of the tin. They release more cleanly after they have cooled for a few minutes.
Let the meatloaves rest before serving because the juices redistribute. Even a few minutes makes a difference!
Ways To Customize
Swap part of the ground beef for ground pork or turkey to change the richness and give the mini meatloaves a slightly different texture.
Add finely diced bell peppers to the meat mixture for extra moisture and a mild sweetness.
Use crushed buttery crackers instead of breadcrumbs to create a buttery flavor.
Mix in a splash of Worcestershire sauce for deeper savory flavor that pairs perfectly with the classic ketchup glaze.
Fold shredded cheddar or mozzarella into the meat mixture for a cheesy meatloaf.
Replace the ketchup glaze with barbecue sauce when you want a smokier meatloaf.
Season the meat mixture with Italian seasoning to create a meatball-inspired version that works well with pasta or marinara.
Use ground Italian sausage as one of the pounds of meat for Italian flavor and juicy meatloaf.
Stir a spoonful of minced jalapeños into the beef mixture for a mini meatloaf with a gentle kick of heat.
Use gluten free bread or breadcrumbs if you’re avoiding wheat.
What To Serve Meatloaf With
Storage Instructions
Storing: Store cooled leftover mini meatloaves in an airtight container in the refrigerator for up to four days.
Freezing: Freeze mini meatloaves by placing the cooled portions on a baking sheet until firm, then transferring them to a freezer-safe bag or container. Separate layers with parchment to prevent sticking and freeze for up to three months.
Reheating: Warm them in a 300°F oven for 10–12 minutes or until heated through. When reheating from frozen, thaw them in the refrigerator overnight or heat them directly from frozen in a covered dish at 300°F until they reach 165°F.
FAQ
Can I use a silicone muffin pan for mini meatloaves?
Yes, a silicone muffin pan works well because the flexible sides make it even easier to remove the meatloaves. Place the silicone pan on a baking sheet to keep it stable when lifting it in and out of the oven.
How do I prevent extra grease from pooling in the muffin cups?
Using lean ground beef helps prevent grease in general when making this recipe. Fattier meat will make the loaves shrink.
Why did my mini meatloaves shrink so much?
Shrinkage happens when the meat mixture is packed too tightly or the beef has a higher fat content. Lightly filling each cup and using lean beef helps with its size and shape.
Can I prep the meat mixture ahead of time?
Yes, you can assemble the meat mixture 24 hours ahead and keep it covered in the refrigerator. Letting it rest actually hydrates the breadcrumbs and improves the texture during baking.
Do I need to cook the onions before adding them?
No, diced onions soften fully while baking, but you can sauté them first if you prefer a sweeter, more mellow flavor. Pre-cooking also helps avoid excess moisture if your onions are very juicy.
Print
Mini Meatloafs
My Grandma’s classic meatloaf recipe but in a super convenient and quicker mini form.
Ingredients
2 lbs lean ground beef
1 cup breadcrumbs
2 eggs
1/2 cup onion, diced
2 teaspoons garlic powder
2 teaspoons dried parsley
1 teaspoon salt
1 teaspoon pepper
1 Tablespoon mustard
1 Tablespoon brown sugar
1/4 cup ketchup
Topping
2 Tablespoons Brown Sugar
2 Tablespoons mustard
1/3 cup Ketchup
Instructions
- Preheat the oven to 350 degrees. Spray a cupcake tin with nonstick spray, set aside.
- Combine the ingredients for the meatloaf (minus the topping ingredients) in a large bowl until fully combined. (use your hands, it’s easier)
- Divide meat mixture evenly into each cupcake cup. Cook in the oven for 20 minutes.
- While cooking, mix the topping ingredients together until combined. Remove meatloafs from the oven and top each one with a spoonful of the topping mixture.
- Place back in the oven to cook for 5 more minutes. Remove and let cool slightly. Serve and enjoy!
Notes
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One Response
awesome