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Homestyle Mini Meatloaf Muffins with Tangy Glaze

These individual mini meatloaves, baked in a muffin tin, are packed with savory flavor and topped with a sweet and tangy glaze. Perfect for portion control and quick weeknight meals.
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings: 12 muffins
Course: Main Course, Weeknight Meal
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Meatloaf
  • 1.5 lbs Ground beef lean (85/15 or 90/10)
  • 1/2 cup Plain breadcrumbs Panko or regular
  • 1 Large egg lightly beaten
  • 1/2 cup Yellow onion finely diced
  • 2 cloves Garlic minced
  • 1/4 cup Milk any kind
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dried parsley
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper freshly ground
For the Tangy Glaze
  • 1/2 cup Ketchup
  • 2 tbsp Light brown sugar packed
  • 1 tbsp Apple cider vinegar
  • 1 tsp Dijon mustard

Equipment

  • 12-cup muffin tin
  • Large Mixing Bowl
  • Small Mixing Bowl
  • Whisk

Method
 

Prepare the Meatloaf Mixture
  1. Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with paper liners if you prefer, though the meatloaf usually releases well from a greased pan.
  2. In a large mixing bowl, combine the ground beef, breadcrumbs, lightly beaten egg, finely diced yellow onion, minced garlic, milk, Worcestershire sauce, dried parsley, salt, and freshly ground black pepper.
  3. Using your hands, gently mix all the ingredients until just combined. Be careful not to overmix, as this can result in a tougher meatloaf.
  4. Divide the meatloaf mixture evenly among the 12 prepared muffin cups. Gently press down and shape each into a small loaf or mound.
Make the Tangy Glaze
  1. In a small bowl, whisk together the ketchup, light brown sugar, apple cider vinegar, and Dijon mustard until the mixture is smooth and well combined.
  2. Spoon approximately 1 tablespoon of the prepared glaze over the top of each mini meatloaf, spreading it gently to cover the surface.
Bake the Mini Meatloaves
  1. Bake in the preheated oven for 25-30 minutes, or until the internal temperature of the meatloaves reaches 160°F (71°C) and the glaze is bubbly and slightly caramelized.
  2. Remove the muffin tin from the oven and let the mini meatloaves rest in the tin for 5 minutes before carefully removing them to a serving platter.
  3. Serve hot with your favorite side dishes.

Notes

To ensure your mini meatloaves are cooked through, use an instant-read thermometer inserted into the center of a mini meatloaf; it should read 160°F (71°C). For an extra kick, add a pinch of cayenne pepper or a dash of hot sauce to the glaze. Leftover mini meatloaves can be stored in an airtight container in the refrigerator for up to 3-4 days and reheat beautifully in the microwave or oven. Feel free to substitute ground turkey or chicken for beef, adjusting the cooking time slightly if necessary.