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Meatloaf is even better in mini form! These mini meatloaf muffins are tender, flavorful, and topped with a sweet, tangy glaze. They take about 25 minutes to make, making them perfect for an easy dinner the kids will love.
Why These Little Meatloaves are a Big Win
- Perfectly Portioned: No slicing needed, everyone gets their own mini meatloaf with those delicious caramelized edges.
- Sweet & Tangy Glaze: The ketchup glaze bakes into the tops for a sticky, flavor-packed finish you’ll want on every bite.
- Serve It Your Way: Pair with mashed potatoes or potato stacks, tuck into a sandwich, or serve with your favorite veggie, like these crack green beans.
How to Make Mini Meatloaf Muffins
If you’re tired of waiting forever for meatloaf to cook, you’re going to love this method. The mini size means they cook quickly, stay juicy, and you get more of those delicious. Perfect with a side of vegetables or mashed potatoes!
- Prep: Preheat the oven to 350ºF. Spray the inside of a 12-cup muffin tin with non-stick cooking spray.
- Combine: In a large bowl, add the ground beef, diced onion, breadcrumbs, Worcestershire sauce, milk, egg, garlic powder, salt, pepper, and Italian seasoning. Mix gently using clean hands until combined.
- Bake: Divide the meat mixture into each muffin cup and bake in the preheated oven for 20 minutes.
- Make the Sauce: In a small bowl, whisk together the ketchup, vinegar, and brown sugar until combined.
- Add Sauce: Once the meatloaf has cooked, remove the pan from the oven. Top each meatloaf with a spoonful of sauce, and bake for an additional 5 minutes. Cool the meatloaf for 5 minutes before removing and serving!
Alyssa’s Pro Tip
Use Your Hands to Mix: Your hands are your best tool here. Mix just until combined so the meatloaf stays tender. Avoid overmixing and don’t pack the mixture into the muffin cups. About 1/3 cup per portion works perfectly.
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Meatloaf
- ▢ 1 ½ pounds lean ground beef
- ▢ ½ cup diced onion
- ▢ ½ cup Italian breadcrumbs
- ▢ 1 tablespoon Worcestershire sauce
- ▢ ½ cup milk
- ▢ 1 large egg
- ▢ ½ teaspoon garlic powder
- ▢ ½ teaspoon salt
- ▢ 1 teaspoon Italian seasoning
Glaze
- ▢ ½ cup ketchup
- ▢ 2 tablespoons apple cider vinegar
- ▢ 2 tablespoons brown sugar
Preheat the oven to 350 degrees Fahrenheit. Spray the inside of a 12-cup cupcake pan with non-stick cooking spray.
In a large bowl, add 1 ½ pounds lean ground beef, ½ cup diced onion, ½ cup Italian breadcrumbs, 1 tablespoon Worcestershire sauce, ½ cup milk, 1 large egg, ½ teaspoon garlic powder, ½ teaspoon salt, and 1 teaspoon Italian seasoning.
Mix gently using clean hands until combined. Divide the mixture into each muffin cup and bake in the preheated oven for 20 minutes.
In a small bowl, whisk together the ½ cup ketchup, 2 tablespoons apple cider vinegar, and 2 tablespoons brown sugar until combined.
Once the meatloaf has cooked, remove the pan from the oven. Top each meatloaf with a spoonful of sauce, and bake for an additional 5 minutes.
Cool for 5 minutes before removing them and serving!
Storage Tips
- In the Refrigerator: Store the cooled mini meatloaves in an airtight container or a sealable bag for 3-4 days.
- In the Freezer: Once cooled, wrap each muffin tightly in plastic wrap, then place in an airtight container or sealable bag. Store in the freezer for 2-3 months. Thaw in the fridge before reheating.
Calories: 132kcalCarbohydrates: 10gProtein: 14gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 52mgSodium: 321mgPotassium: 286mgFiber: 0.5gSugar: 5gVitamin A: 104IUVitamin C: 1mgCalcium: 38mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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About Alyssa Rivers
Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.
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