Mini Meatloaves
These Mini Meatloaves are tender, flavorful, and baked in a muffin tin for built-in portions and a quicker cook time than traditional meatloaf. A classic beef and pork blend with a glossy ketchup glaze makes this an easy comfort food dinner the whole family will love.
Servings: 6
Ingredients
Meatloaf
- 1 tablespoon olive oil
- ½ cup yellow onion finely diced
- 2 cloves garlic pressed or minced
- 1 ½ pounds lean ground beef
- ½ pound ground pork
- 1 cup panko breadcrumbs
- ½ cup freshly grated parmesan cheese
- 2 large eggs
- ⅓ cup whole milk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
Glaze
- ½ cup ketchup
- 1 tablespoon brown sugar
- 1 tablespoon yellow mustard
- Pinch garlic powder
Instructions
- Preheat oven to 375°F. Grease a 12-cup muffin tin generously with non-stick cooking spray.
- Heat olive oil in a small skillet over medium heat. Add onion and cook until softened, about 3 to 4 minutes. Add garlic and cook 30 seconds more. Remove from heat and let cool slightly.
- In a large bowl, combine ground beef, ground pork, panko, parmesan, eggs, milk, cooked onion mixture, Worcestershire sauce, salt, and pepper. Mix with your hands just until combined.
- Divide the mixture evenly between the muffin cups, filling each one completely. Gently shape and smooth the tops into a small dome. Don't pack the meat tight.
- In a small bowl, stir together ketchup, brown sugar, mustard, and garlic powder. Brush a generous spoonful of glaze over each meatloaf.
- Bake for 20 to 25 minutes, or until the internal temperature reaches 160°F.
- Let rest for a couple of minutes. Run a small knife around the edge of each cup to loosen the meatloaves, then lift out and serve.
Notes
- Don't overmix. Mixing too much creates dense, tough meatloaf. Combine just until the ingredients are blended.
- Fill cups completely. Each cup should be filled to the top and shaped into a small dome. Don't pack the meat tight.
- For extra caramelization: Broil 1 to 2 minutes at the end, watching closely so the glaze doesn't burn.
- Use a cookie scoop. A large cookie scoop helps portion the meat evenly into each cup.
- All-beef option. Use 2 pounds of 85/15 or 90/10 ground beef in place of the beef-pork mix.
- Milk swap. Whole milk gives the richest result, but 2% or any milk you have on hand will work.
- Breadcrumb swap. Crushed saltines or quick-cook oats work in place of panko.
- Storage: Refrigerate in an airtight container for up to 5 days. Reheat in the microwave at 50% power for about 2 minutes.
- Freezing: Cool completely, freeze in a single layer, then transfer to a freezer bag for up to 3 months.
Nutrition
Calories: 509kcal | Carbohydrates: 19g | Protein: 34g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 979mg | Potassium: 632mg | Fiber: 1g | Sugar: 8g | Vitamin A: 295IU | Vitamin C: 3mg | Calcium: 155mg | Iron: 4mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
