Description
These Mini Meatloaf Muffins offer a perfectly portioned and easy-to-serve alternative to traditional meatloaf, topped with a tangy and sweet glaze.
Ingredients
- 1.5 lbs lean ground beef
- 1/2 cup breadcrumbs (plain or panko)
- 1/4 cup milk
- 1 large egg
- 1/2 onion, finely chopped
- 1/4 cup ketchup, plus more for topping
- 1 tbsp Worcestershire sauce
- 1 tsp dried parsley
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the Glaze:
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar (or white vinegar)
- 1/2 tsp Dijon mustard
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
- In a large bowl, combine ground beef, breadcrumbs, milk, egg, chopped onion, 1/4 cup ketchup, Worcestershire sauce, parsley, garlic powder, salt, and pepper. Mix gently until just combined (do not overmix).
- Divide the meat mixture evenly among the 12 muffin cups, filling each almost to the top.
- Prepare the Glaze: In a small bowl, whisk together 1/2 cup ketchup, brown sugar, apple cider vinegar, and Dijon mustard.
- Spoon about 1 tablespoon of the glaze over the top of each mini meatloaf muffin.
- Bake for 20-25 minutes, or until cooked through and internal temperature reaches 160°F (71°C).
- Let rest for a few minutes before carefully removing them from the muffin tin.
- Serve hot.
Notes
- Avoid overmixing the meat to ensure the mini meatloaves remain tender.
- Ensure the internal temperature reaches 160°F (71°C) for safety.