Description
These individual mini meatloaves offer a convenient, time-saving twist on the traditional American classic. Baked in a muffin tin, each portion develops a perfectly caramelized, crispy exterior while remaining tender and juicy throughout. These perfectly sized meatloaves eliminate the guesswork of cooking a large loaf, ensuring consistent doneness every time. Ideal for busy weeknights, efficient meal prep, or portion-controlled dinners, this recipe delivers a comforting, savory experience that is guaranteed to please both adults and children alike without the need for large-format slicing.
Ingredients
1.5 lbs lean ground beef or turkey
1 cup breadcrumbs
1/2 cup finely diced onion
1 large egg, lightly beaten
1/4 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup ketchup
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a standard 12-cup muffin tin.
In a large mixing bowl, combine the ground meat, breadcrumbs, diced onion, egg, milk, garlic powder, onion powder, salt, and pepper until well incorporated.
In a small separate bowl, whisk together the ketchup, brown sugar, and apple cider vinegar to create the glaze.
Divide the meat mixture evenly among the muffin cups, pressing down slightly to ensure they maintain their shape.
Spoon about one tablespoon of the glaze over the top of each mini meatloaf.
Bake for 30 minutes, or until the center is cooked through and the glaze is bubbly.
Let the mini meatloaves rest for 5 minutes before removing from the muffin tin.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. These can also be frozen after baking; thaw completely before reheating.
You may substitute ground beef with ground chicken or turkey for a lighter version.
- Prep Time: 15
- Cook Time: 30
- Category: Meals
- Method: Baking
- Cuisine: American