Description
Mini Muffin Tin Meatloaves are a fun, fast, and kid-friendly twist on classic meatloaf. Perfectly portioned, flavorful, and cooked in just 20 minutes, these mini loaves are a weeknight lifesaver.
Ingredients
1.5 lbs ground beef (80/20 blend)
1/2 cup breadcrumbs (plain or Italian-style)
1 small onion, finely diced
1 large egg
1/4 cup ketchup, plus more for topping
1 tbsp Worcestershire sauce
1 tsp garlic powder
Salt and black pepper to taste
Instructions
1. Preheat oven to 375°F (190°C). Grease a 24-cup mini muffin tin.
2. In a large bowl, combine ground beef, breadcrumbs, onion, egg, ketchup, Worcestershire sauce, garlic powder, salt, and pepper. Mix until just combined.
3. Scoop mixture and press into muffin tin cups, almost to the top.
4. Top each mini meatloaf with a dollop of ketchup.
5. Bake 18-20 minutes, until internal temperature reaches 160°F.
6. Cool 5 minutes before removing from tin. Serve.
Notes
Cool completely before storing.
Store in an airtight container in fridge for 3-4 days.
Reheat in microwave 30-60 seconds or oven at 350°F until heated through.
Freeze on a baking sheet, then transfer to freezer bag for up to 3 months.
Use non-stick spray or silicone liners to prevent sticking.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 2 mini meatloaves
- Calories: 180
- Sugar: 3
- Sodium: 300
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 12
- Cholesterol: 60