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Easy Mini Meatloaf Muffins for Quick Dinners

Three individual mini meatloaf portions on a white plate, one bitten into, topped with a glossy red ketchup glaze.

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Make these perfectly portioned mini meatloaf cups for a fast, family-friendly dinner. This easy meatloaf recipe cooks quickly in a muffin tin, making it ideal for weeknights or meal prep.

Ingredients

Scale
  • 1.5 lbs ground beef (80/20 recommended)
  • 1 cup breadcrumbs (Panko or regular)
  • 1/2 cup milk
  • 1 large egg
  • 1/4 cup finely chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup ketchup (for the mix)
  • 1/4 cup packed brown sugar (for the glaze)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons ketchup (for the glaze)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a standard 12-cup muffin tin.
  2. In a large bowl, combine the ground beef, breadcrumbs, milk, egg, chopped onion, salt, pepper, and 1/4 cup of ketchup. Mix gently with your hands until just combined. Do not overmix.
  3. Divide the meat mixture evenly among the 12 muffin cups. Gently press the mixture down to form compact mini meatloaves.
  4. In a small bowl, whisk together the brown sugar, apple cider vinegar, and 2 tablespoons of ketchup to create the glaze.
  5. Spoon about 1 teaspoon of the glaze over the top of each mini meatloaf.
  6. Bake for 20 to 25 minutes, or until the internal temperature reaches 160 degrees Fahrenheit and the glaze is set.
  7. Let the mini meatloaf cups cool in the pan for 5 minutes before carefully removing them. Serve immediately for a quick dinner idea.

Notes

  • For freezer friendly dinners, cool the baked mini meatloaves completely, then place them in a freezer-safe bag or container. They reheat well in the microwave or oven.
  • If you prefer a different flavor, swap the glaze for a maple-mustard mixture.
  • This recipe makes individual meatloaf servings perfect for portion controlled meals.

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