Description
These Muffin Pan Meatloaves are tender, juicy, and packed with savory flavor, topped with a sweet and tangy ketchup glaze. Ready in just 40 minutes, these perfectly portioned mini meatloaves make an easy, family-friendly weeknight dinner.
Ingredients
1 pound lean ground beef
½ cup finely diced sweet yellow onion
½ cup plain panko bread crumbs
½ cup plain bread crumbs
8 ounces tomato sauce
2 large eggs, slightly beaten
1 tablespoon Worcestershire sauce
2 teaspoons fresh minced garlic
2 teaspoons dried parsley flakes
1½ teaspoons kosher salt
½ teaspoon black pepper
½ teaspoon ground mustard seed
¼ cup ketchup
Nonstick cooking spray, for greasing the muffin pan
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a standard 12-cup muffin pan with nonstick cooking spray.
- In a large mixing bowl, combine the ground beef, finely diced onion, panko bread crumbs, plain bread crumbs, tomato sauce, beaten eggs, Worcestershire sauce, minced garlic, dried parsley, kosher salt, black pepper, and ground mustard seed.
- Using a wooden spoon or clean hands, gently mix the ingredients until evenly combined. Avoid overmixing to keep the meatloaves tender and juicy.
- Divide the meat mixture evenly among the 12 prepared muffin cups. Fill each cup to the top and gently press the mixture into place without packing it too tightly.
- Spoon the ketchup evenly over the tops of the mini meatloaves, spreading it into a thin glaze.
- Place the muffin pan in the preheated oven and bake for approximately 30 minutes, or until the centers reach an internal temperature of 160°F (71°C).
- Remove the muffin pan from the oven and allow the meatloaves to rest for 5 minutes. Carefully lift each mini meatloaf from its cup and serve warm with your favorite side dishes.
Notes
For the juiciest meatloaves, use lean ground beef and avoid overmixing or tightly packing the meat mixture.
Use a meat thermometer to confirm the centers reach 160°F (71°C) without overcooking.
For cheesy mini meatloaves, add shredded cheddar or mozzarella to the meat mixture or sprinkle cheese on top during the final few minutes of baking.
For a BBQ variation, replace the ketchup glaze with your favorite barbecue sauce.
Ground turkey can replace ground beef. Cook turkey meatloaves to an internal temperature of 165°F (74°C).
Add finely grated carrots, zucchini, or bell peppers for extra vegetables. Squeeze excess moisture from zucchini before adding.
For a spicy version, add crushed red pepper flakes, cayenne pepper, or hot sauce to the meat mixture or ketchup glaze.
For an Italian-inspired variation, add Italian seasoning and Parmesan cheese, replace the ketchup with marinara sauce, and finish with mozzarella.
Quick oats or crushed crackers can replace the bread crumbs, although the texture may vary.
Make ahead by preparing the meat mixture and refrigerating it covered for up to 24 hours before baking.
Refrigerate cooked meatloaves in an airtight container within 2 hours of cooking and store for up to 3–4 days.
To freeze, cool the meatloaves completely, freeze individually on a baking sheet until firm, and transfer to freezer-safe containers or bags. Use within 2–3 months for best quality.
To reheat in the oven, cover loosely with foil and warm at 325°F (163°C) for approximately 15–20 minutes, or until the centers reach 165°F (74°C).
To reheat in the microwave, cover with a microwave-safe lid or damp paper towel and heat in 30-second intervals until the centers reach 165°F (74°C).
Thaw frozen meatloaves overnight in the refrigerator before reheating for more even heating.
Serve with mashed potatoes, roasted vegetables, steamed green beans, buttered corn, macaroni and cheese, or a fresh garden salad.
One mini meatloaf is one serving. For a heartier adult meal, serve two mini meatloaves with side dishes.
Allow an additional 5 minutes of resting time after baking, bringing the practical start-to-finish time to approximately 45 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini meatloaf
- Calories: 175 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 65 mg
