Description
This Meatloaf in a Muffin Pan recipe makes the perfect individual portions of meatloaf! With a deliciously savory blend of ground beef, breadcrumbs, and seasonings, these mini meatloafs are quick to cook, easy to serve, and full of flavor. They’re a fun twist on the classic meatloaf and perfect for a busy weeknight meal.
Ingredients
Scale
- 1 lb ground beef (85% lean)
- 1 egg
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup ketchup (for topping)
- 2 tablespoons brown sugar (for topping)
- 1 tablespoon mustard (for topping)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or lightly oil the cups.
- Prepare the meat mixture: In a large mixing bowl, combine the ground beef, egg, breadcrumbs, milk, chopped onion, garlic, Worcestershire sauce, dried oregano, dried parsley, salt, and pepper. Mix until all ingredients are well incorporated.
- Form the meatloaf: Scoop the meat mixture into the muffin tin, filling each cup to the top. Use your fingers to press the meat down slightly to compact it.
- Prepare the topping: In a small bowl, mix together the ketchup, brown sugar, and mustard. Spoon the mixture on top of each mini meatloaf.
- Bake the meatloafs: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the meatloafs are cooked through and the internal temperature reaches 160°F (71°C).
- Serve: Let the meatloafs rest for a few minutes before serving. They’re perfect as individual portions and pair wonderfully with mashed potatoes or roasted vegetables!
Notes
- You can substitute ground turkey or chicken for the ground beef for a leaner version of this recipe.
- To make the meatloafs even more flavorful, you can add a tablespoon of grated Parmesan cheese to the meat mixture.
- If you want to make these meatloafs ahead of time, you can prepare them in the muffin tin, cover with plastic wrap, and refrigerate for up to 24 hours before baking.
- For a different topping, try using BBQ sauce or a combination of ketchup and hot sauce.
- You can freeze these mini meatloafs after baking for up to 3 months. Just let them cool completely and store them in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dinner, Main Course,
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini meatloaf
- Calories: 200
- Sugar: 4g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg