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Easy Weeknight Mini Meatloaf Muffins with Quick Glaze

Close-up of a delicious mini meatloaf muffin with a bite taken out, topped with shiny red glaze.

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Make tender, perfectly portioned mini meatloaf in a muffin tin. This recipe is fast, family-friendly, and ideal for quick oven baked dinners or freezer meal prep.

Ingredients

Scale
  • 1.5 lbs ground beef (80/20 recommended)
  • 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
  • 1/2 teaspoon garlic powder
  • 1/4 cup ketchup (for the mix)
  • 1/4 cup brown sugar (for the glaze)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a standard 12-cup muffin tin.
  2. In a large bowl, combine the ground beef, breadcrumbs, milk, egg, chopped onion, salt, pepper, garlic powder, and 1/4 cup of ketchup. Mix gently with your hands until just combined. Do not overmix.
  3. Divide the meat mixture evenly among the 12 muffin cups. Gently press the mixture down to form small, compact loaves.
  4. In a small bowl, whisk together the brown sugar, apple cider vinegar, and Worcestershire sauce to create the glaze.
  5. Brush about half of the glaze mixture evenly over the tops of the mini meatloaves.
  6. Bake for 18 to 20 minutes, or until the internal temperature reaches 160 degrees Fahrenheit.
  7. Remove the tin from the oven and brush the remaining glaze over the tops. Let the mini meatloaves rest in the pan for 5 minutes before carefully removing them.

Notes

  • For freezer meal prep, bake the meatloaves completely, let them cool, and then freeze them in an airtight container. Reheat in the oven or microwave.
  • You can substitute ground turkey for ground beef, but you may need to add a tablespoon of olive oil for moisture.
  • For an extra savory bite, mix 1/2 cup shredded cheddar cheese into the meat mixture before portioning.

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