Classic Mini Muffin Tin Meatloaves
Mini muffin tin meatloaves are easy to make and have the perfect meatloaf-to-glaze ratio—great for a quick weeknight meal!
Servings 4 Servings
Ingredients
Mini Meatloaves
- ½ cup panko bread crumbs
- 1 large egg
- ¼ cup milk any kind
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 pound ground beef 85% lean
Meatloaf Glaze
- 6 tablespoons ketchup
- 1 tablespoon brown sugar
- 1 teaspoon Worcestershire sauce
- ½ teaspoon chili powder
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, mix together the panko bread crumbs, egg, milk, Worcestershire sauce, Italian seasoning, salt, garlic powder, and black pepper. Let sit for 5 minutes to allow the mixture to thicken.
- Add the ground beef and mix until combined. Avoid overmixing, as it can make the meatloaf dense and tough.
- Divide the mixture evenly among 8 cups of a muffin tin, pressing the meat down to fill each cup.
- Bake for 15 minutes.
- While the meatloaves are baking, prepare the glaze by mixing together the ketchup, brown sugar, Worcestershire sauce, chili powder, black pepper, and garlic powder in a small bowl.
- Remove the muffin tin from the oven and dab each meatloaf with a paper towel to absorb excess grease.
- Spoon the glaze over each mini meatloaf.
- Return to the oven and bake for an additional 10-15 minutes, or until the meat is cooked (internal temperature reaches 160°F).
- Let rest for a few minutes before serving. Enjoy!
Nutrition
Serving: 2Meatloaves | Calories: 340kcal | Carbohydrates: 17g | Protein: 24g | Fat: 19g | Saturated Fat: 7g | Monounsaturated Fat: 8g | Fiber: 1g | Sugar: 9g
