Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mini Meatloaves in a Muffin Tin

Mini Meatloaves in a Muffin Tin

  • Author: Amelia
  • Total Time: 35 minutes
  • Yield: 12 mini meatloaves 1x
  • Diet: Gluten Free

Description

Mini Meatloaves in a Muffin Tin transform classic comfort food into perfectly portioned, juicy little bundles that bake faster and are perfect for family dinners, meal prepping, or packed lunches. Made with simple ingredients, these mini meatloaves are tender, flavorful, and kid-friendly with a delicious tomato sauce glaze. This easy, versatile recipe allows for various creative adaptations while delivering a hassle-free, crowd-pleasing meal.

Ingredients

Scale

Main Ingredients

  • 1 lb ground beef (80/20 blend for best juiciness)
  • 1/2 cup bread crumbs
  • 1 large egg
  • 1/4 cup finely chopped onion
  • 1 clove garlic, minced
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • Salt, to taste
  • Black pepper, to taste

Topping

  • 2 tablespoons tomato sauce or ketchup (for glaze)

Instructions

  1. Preheat and Prepare the Muffin Tin: Preheat your oven to 375°F (190°C). Grease each cup in your muffin tin thoroughly with cooking spray or a little oil to prevent sticking.
  2. Mix the Meatloaf Ingredients: In a large bowl, combine ground beef, bread crumbs, egg, finely chopped onion and garlic, ketchup, Worcestershire sauce, salt, and pepper. Mix with your hands or a sturdy spoon just until combined to keep the meatloaves tender.
  3. Portion Into the Muffin Tin: Divide the meat mixture evenly among the prepared muffin tin cups, pressing gently but firmly to shape each mini meatloaf without air gaps.
  4. Add the Tomato Sauce Topping: Spread a spoonful of tomato sauce or ketchup on top of each mini meatloaf to create a sweet and tangy glaze that caramelizes while baking.
  5. Bake Until Perfect: Place the muffin tin in the oven and bake for 20-25 minutes, or until the internal temperature reaches 160°F (71°C) and the tops are nicely browned.
  6. Let Rest and Unmold: Allow the mini meatloaves to rest for 5 minutes after baking to lock in juices and make removal from the tin easier without crumbling.

Notes

  • Choose 80/20 ground beef for the best balance of flavor and moisture.
  • Avoid overmixing the meat mixture to keep the texture tender.
  • Use a scoop or spoon to fill muffin cups evenly for uniform cooking.
  • Grease the muffin tin thoroughly or use silicone liners to prevent sticking.
  • Let the mini meatloaves rest after baking to redistribute juices and maintain moistness.
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 mini meatloaf
  • Calories: 150 kcal
  • Sugar: 2 g
  • Sodium: 300 mg
  • Fat: 10 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 6 g
  • Fiber: 1 g
  • Protein: 11 g
  • Cholesterol: 70 mg

Keywords: mini meatloaves, meatloaf muffins, muffin tin meatloaf, comfort food, easy dinner, meal prep, kid-friendly, quick meatloaf

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://savortrack.com/mini-meatloaves-in-a-muffin-tin/