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Mini Meatloaf

Mini meatloaf made as golden individual meatloaves baked in a muffin tin, each one glazed with ketchup for caramelized, shiny tops. Juicy personal meatloaf bakes fast and slices clean for an easy weeknight dinner.
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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
  

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

Equipment

  • 1 sheet pan
  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 375°F and grease a 12-cup muffin tin. Set the tin on a sheet pan so it moves easily.
  2. Combine ground beef, breadcrumbs, eggs, whole milk, finely grated small onion, minced cloves garlic, Worcestershire sauce, garlic powder, onion powder, and salt and pepper until just mixed. Stop when no dry bits remain to avoid dense mini meatloaves.
Shape, glaze, and bake
  1. Divide the meat mixture evenly among the muffin cups, pressing gently to compact. Keep the tops level for even caramelization.
  2. Mix ketchup, brown sugar, and mustard for the glaze, then spoon about 1 teaspoon over each mini meatloaf. Make sure the glaze covers the top surface.
  3. Bake at 375°F for 20–25 minutes until the internal temperature reaches 160°F and the tops are caramelized. Look for a glossy, browned ketchup layer that has set on top.
Rest and serve
  1. Rest the mini meatloaves for 5 minutes before removing them from the tin. The glaze should look firm and the centers should stay juicy when you lift one out.

Notes

Pro tip: finely grate the onion so it disperses through the meat without big chunks. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 325°F oven until warmed through. Freezing works well—freeze cooled mini meatloaves for up to 2 months and thaw overnight in the fridge. For a lower-fat option, use 90% lean ground beef and expect slightly less moisture.