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Mini Meatloaf

Mini meatloaf baked in a muffin tin for easy individual meatloaves with a glossy ketchup glaze. These meatloaf muffins bake until caramelized on top and reach 160°F inside for juicy, weeknight-ready slices.
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Prep Time 15 minutes
Cook Time 25 minutes
Rest 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Mini Meatloaf
  • 2 lb ground beef
  • 0.67 cup breadcrumbs
  • 2 eggs
  • 0.33 cup whole milk
  • 1 onion small onion, finely grated
  • 3 garlic cloves, minced
  • 2 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt to taste
  • pepper to taste
  • 0.33 cup ketchup glaze
  • 1 tbsp brown sugar glaze
  • 1 tsp mustard glaze

Equipment

  • 1 sheet pan
  • 1 muffin tin

Method
 

Bake the mini meatloaves
  1. Preheat the oven to 375°F and grease a 12-cup muffin tin.
  2. Combine ground beef, breadcrumbs, eggs, whole milk, onion, garlic, Worcestershire sauce, garlic powder, onion powder, salt, and pepper until just mixed—do not overmix.
  3. Divide the meat mixture evenly among the muffin cups, pressing gently to pack it in.
  4. Mix ketchup, brown sugar, and mustard for the glaze.
  5. Spoon about 1 teaspoon of glaze over each mini meatloaf for an even topping.
  6. Bake for 20–25 minutes until the internal temperature reaches 160°F and the tops are caramelized.
  7. Rest for 5 minutes before removing from the tin and serving.

Notes

For the best texture, stop mixing as soon as the ingredients are combined to avoid dense meatloaves. Store leftovers in the refrigerator for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is yes—cool completely, freeze in airtight containers, and reheat from frozen until hot. Swap ground beef for lean ground turkey if you want a lighter option (check that the internal temperature still reaches 160°F).