Mini Meatloaf Recipe

Name: Mini Meatloaf Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 lb ground beef (80/20); 1 cup plain dried breadcrumbs; 2 large large eggs; 1/2 cup whole milk; 1 cup yellow onion, finely diced; 2 cloves garlic cloves, minced; 3/4 cup ketchup, divided; 1 tbsp Worcestershire sauce; 1 tsp kosher salt; 1/2 tsp black pepper; 2 tbsp brown sugar; 1 tbsp apple cider vinegar; 1 tsp yellow mustard

Twelve individual mini meatloaves in a muffin tin, each topped with a glossy reddish-brown ketchup glaze, one lifted out onto a plate. — Photo by Anhelina Vasylyk on Pexels

Portioning the meat mixture into muffin cups gives each mini loaf more surface area relative to its size, so the glaze caramelizes on almost every side and the loaves cook through in under 25 minutes instead of the hour a full-size loaf needs.

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 6

Ingredients

Servings6

2 lb ground beef (80/20)
1 cup plain dried breadcrumbs
2 large large eggs
1/2 cup whole milk
1 cup yellow onion, finely diced
2 cloves garlic cloves, minced
3/4 cup ketchup, divided
1 tbsp Worcestershire sauce
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp brown sugar
1 tbsp apple cider vinegar
1 tsp yellow mustard

Nutrition per serving

Calories: 556
Protein: 31g
Carbs: 30g
Fat: 34g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

1Preheat the oven to 375°F (190°C). Grease a 12-cup standard muffin tin or line the cups with paper liners.
2In a large bowl, combine the breadcrumbs and milk and let sit for 5 minutes so the crumbs soften and absorb the liquid.
3Add the ground beef, eggs, onion, garlic, 1/4 cup of the ketchup, Worcestershire sauce, salt, and pepper to the bowl. Mix gently with your hands just until the ingredients are evenly combined.
4Divide the meat mixture evenly among the muffin cups, about 1/3 cup per cup, and press down lightly to fill the corners.
5In a small bowl, whisk together the remaining 1/2 cup ketchup, brown sugar, apple cider vinegar, and mustard. Spoon about a tablespoon of glaze over the top of each mini meatloaf.
6Bake for 20-25 minutes, until an instant-read thermometer inserted into the center of a loaf reads 160°F (71°C).USDA safe minimum for ground meat (beef, pork, lamb, veal): 160°F (71°C)
7Let the mini meatloaves rest in the tin for 5 minutes before running a thin knife around the edges and lifting them out.

How to Use a Meat Thermometer

Tips & variations

Swap the ground beef for ground turkey or a beef-pork blend; if using lean turkey, add an extra tablespoon of milk to keep the loaves from drying out.
Stir 1/2 cup shredded cheddar into the meat mixture for a cheesy version, or press a cube of cheese into the center of each loaf before baking.
Double the glaze if you like a thicker, stickier topping, and brush a second coat on halfway through baking.
For a smokier flavor, add 1/2 teaspoon smoked paprika to the meat mixture.

Storage & reheating

Refrigerate cooled mini meatloaves in an airtight container for up to 4 days. To freeze, cool completely, then freeze on a tray until solid before transferring to a freezer bag for up to 3 months. Reheat from thawed in a 350°F (175°C) oven for about 10 minutes, or microwave individual loaves in 30-second bursts until warmed through.

Tips from the Tulo kitchen

A cookie scoop or 1/3-cup measuring cup makes portioning the meat mixture into the muffin cups much more even, so all the loaves finish cooking at the same time.
Set the muffin tin on a rimmed baking sheet before it goes in the oven to catch any grease that bubbles over the edges.

FAQ

Can I make mini meatloaf without a muffin tin?

Yes. Shape the mixture into 12 small oval loaves, about 3 inches long, and arrange them on a foil-lined rimmed baking sheet with space between each; they'll bake in roughly the same 20-25 minutes.

Why did my mini meatloaves fall apart when I took them out of the tin?

This usually means they need to rest a few minutes longer before unmolding, or that the mixture was low on binder; make sure the breadcrumb-milk mixture and egg are fully incorporated before baking.

What internal temperature should mini meatloaf reach?

160°F (71°C) measured at the center of a loaf, which is the USDA-recommended safe temperature for ground beef.

Can I use ground turkey instead of beef?

Yes, ground turkey works well, but since it's leaner it can dry out faster; adding an extra tablespoon of milk to the mixture and pulling the loaves at exactly 160°F helps keep them moist.