Mini Meatloaf Muffins with Glossy Ketchup Glaze

Mini Meatloaf Muffins

These mini meatloaves bake in a standard muffin tin, giving each portion lightly browned sides and a smooth ketchup glaze. Panko, milk, and egg help the beef hold together; gentle mixing keeps the meatloaves from becoming dense.

The 20–25-minute bake is a guide, not a fixed finish time. Check the center with a thermometer, then let the meatloaves rest in the tin so they hold together when lifted out. For a full-size version, try classic homemade meatloaf with glossy ketchup glaze.

Ingredients for Mini Meatloaf Muffins

• 1 1/2 pounds ground beef, preferably 85% lean (680g)
• 1/2 cup panko breadcrumbs (30g)
• 1/3 cup milk (80g)
• 1 large egg
• 1/3 cup finely minced yellow onion (55g)
• 1 tablespoon Worcestershire sauce (15g)
• 1/2 teaspoon garlic powder
• 3/4 teaspoon fine salt
• 1/4 teaspoon black pepper
• Neutral oil or nonstick spray, as needed for the muffin tin

For the glaze:

• 1/2 cup ketchup (120g)
• 1 tablespoon brown sugar (15g)
• 1 teaspoon yellow mustard

Regular breadcrumbs can replace the panko in the same volume. Quick oats also work as a binder, though the texture will differ. For a turkey version, use ground turkey in place of the beef; it may be less juicy and must reach 165°F (75°C) in the center.

How to Make Mini Meatloaf Muffins

1. Prepare the oven and tin: Preheat the oven to 375°F (190°C). Grease the bottoms and sides of all 12 cups of a standard muffin tin.
2. Mix the binder: Stir the panko and milk together in a large bowl. Add the egg, onion, Worcestershire sauce, garlic powder, salt, and pepper, and mix to combine.
3. Add the beef: Mix gently with your hands or a fork just until the ingredients are distributed and no dry panko remains. Overmixing can make the meatloaves dense.
4. Fill the cups: Divide the mixture evenly among the 12 cups. Press each portion lightly into place without packing it tightly, and leave the tops gently rounded.
5. Glaze: Stir together the ketchup, brown sugar, and mustard. Spoon a generous layer over each portion, spreading it across the top without letting much run down the sides.
6. Bake: Bake uncovered for about 20–25 minutes. Begin checking at 20 minutes with an instant-read thermometer inserted into the center of a meatloaf. The sides should be set and lightly browned, the glaze glossy and set, and the beef should reach 160°F (70°C). Continue baking and checking as needed.
7. Rest and remove: Let the meatloaves rest in the tin for about 5 minutes. Gently loosen the edges with a thin utensil, then lift them out.

Keeping the Meatloaves Tender and Intact

Evenly filled cups help the portions cook at a similar rate. Mix and press the beef lightly: working it firmly can leave the finished meatloaves dense. Grease the entire cup for easier release, then give the baked portions their 5-minute rest before loosening them so they are less likely to break.

Portion size and oven behavior can shift the bake time, so use the thermometer reading rather than browned sides alone to judge doneness. If grease pools around the portions, carefully dab it away without disturbing the meatloaves while they are setting.

Serving and Storing Mini Meatloaf Muffins

Serve with mashed potatoes and green beans, or with roasted vegetables or a simple salad. For another ground-beef dinner, try ground beef stuffed bell peppers with rice.

To make ahead, portion the uncooked mixture into a greased muffin tin, cover, and refrigerate for up to 24 hours before baking. Refrigerate cooled, cooked leftovers in an airtight container for 3–4 days.

Reheat leftovers covered in a 350°F (175°C) oven until hot throughout, or microwave individual portions until warmed through. To freeze, cool the baked meatloaves completely, freeze in a single layer or wrap individually, then transfer to a freezer-safe container. Use within about 2 months for best quality.

Nutrition

Approximate nutrition per mini meatloaf, based on 1 of 12 portions: 180 calories, 11g protein, 12g fat, and 7g carbohydrates. Per 100g: about 225 calories, 14g protein, 15g fat, and 9g carbohydrates. Values vary with the beef blend and specific ingredients used.