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Mini Meatloaf

Mini meatloaf bakes into six individual meatloaves in a muffin tin, with a ketchup glaze that caramelizes into a glossy top. Ground beef, breadcrumbs, and eggs hold together for easy weeknight dinner portions.
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Prep Time 15 minutes
Cook Time 25 minutes
rest 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Mini meatloaf base
  • 2 lb ground beef
  • 0.67 cup breadcrumbs
  • 2 eggs
  • 0.33 cup whole milk
  • 1 small onion, finely grated
  • 3 clove garlic, minced
  • 2 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 tsp salt and pepper to taste
Ketchup glaze
  • 0.33 cup ketchup
  • 1 tbsp brown sugar
  • 1 tsp mustard

Equipment

  • 1 sheet pan
  • 1 muffin tin

Method
 

Prep
  1. Preheat oven to 375°F and grease a 12-cup muffin tin. Visual cue: lightly coat each cup so the mini meatloaves release cleanly.
  2. Combine ground beef, breadcrumbs, eggs, whole milk, onion, garlic, Worcestershire sauce, garlic powder, onion powder, and salt and pepper until just mixed. Visual cue: stop mixing as soon as the mixture comes together with no dry pockets.
Shape, glaze, and bake
  1. Divide the meat mixture evenly among the muffin cups, pressing gently. Visual cue: level the tops so the glaze sits flat.
  2. Mix ketchup, brown sugar, and mustard, then spoon about 1 teaspoon over each mini meatloaf. Visual cue: each top should be visibly coated.
  3. Bake 20–25 minutes at 375°F until internal temperature reaches 160°F and tops are caramelized. Visual cue: watch for a browned, shiny glaze on top.
Rest and serve
  1. Rest 5 minutes before removing from the tin and serving. Visual cue: glaze will set slightly and meatloaves will hold their shape.

Notes

For clean release, let the mini meatloaves rest fully in the muffin tin for 5 minutes, then lift with a gentle twist. Store leftovers in the fridge up to 3–4 days in an airtight container; reheat in a 325°F oven until warmed through. Freeze yes: cool completely, freeze in a sealed container up to 2 months, and thaw in the fridge before reheating. For a lighter option, swap half the ground beef for ground turkey (same binders and bake time, aiming for 160°F).