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Mini meatloaf muffins with ketchup glaze served with mashed potatoes

Mini Meatloaf Muffins

Classic meatloaf baked in a muffin tin with a sweet and tangy ketchup glaze. Faster than a full loaf, perfectly portioned, and kid-approved.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

Meatloaf
  • 1 pound lean ground beef
  • ⅔ cup breadcrumbs
  • ½ cup milk
  • 1 large egg
  • 1 small onion finely grated
  • 2 cloves garlic minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
Glaze
  • ½ cup ketchup
  • 2 tablespoons brown sugar
  • 1 teaspoon yellow mustard

Method
 

  1. Preheat the oven to 375°F and grease a 12-cup muffin tin.
  2. In a large bowl, stir together the breadcrumbs and milk and let sit 2 minutes.
  3. Add the beef, egg, onion, garlic, Worcestershire, Italian seasoning, salt, and pepper. Mix gently with your hands until just combined (don’t overmix).
  4. Divide the mixture evenly among the muffin cups, pressing lightly.
  5. Whisk the glaze ingredients together and spoon over each meatloaf.
  6. Bake 22–25 minutes, until the centers reach 160°F.
  7. Let rest 5 minutes, then run a knife around the edges and remove from the tin.

Notes

  • Use ground turkey or a mix of beef and pork.
  • Stretch further by adding ½ cup grated carrot or zucchini.
  • Swap breadcrumbs for quick oats.
  • Line the tin with foil liners for easy cleanup.