Muffin Pan Meatloaf

Transforming traditional meatloaf into perfectly portioned, adorable mini loaves that bake faster and are incredibly easy to make. Enjoy delicious, moist meatloaf with slightly crispy edges, ideal for weeknight meals.

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Prep Time 15

Cook Time 30

Servings 12 mini loaves

Equipment

muffin pan 12-cup
Large bowl

Ingredients

Main ingredients

1 pound lean ground beef 85/15 or 90/10 lean-to-fat ratio recommended
0.5 cup sweet yellow onion finely diced
0.5 cup plain panko bread crumbs
0.5 cup plain bread crumbs
8 ounce can tomato sauce
2 large eggs slightly beaten
1 tablespoon Worcestershire sauce
2 teaspoons fresh minced garlic
2 teaspoons dried parsley flakes
1.5 teaspoons kosher salt
0.5 teaspoon black pepper freshly ground preferred
0.5 teaspoon ground mustard seed
0.25 cup ketchup for glaze

Instructions

Preheat oven to 375°F (190°C). Grease a 12-cup muffin pan.
In a large bowl, combine ground beef, diced onion, panko bread crumbs, bread crumbs, tomato sauce, beaten eggs, Worcestershire sauce, minced garlic, parsley, salt, pepper, and ground mustard. Mix gently with hands until just combined. Don't overwork the meat.
1 pound lean ground beef
Divide the meat mixture evenly among the prepared muffin cups, filling each about ¾ full.
Spoon about 1 teaspoon of ketchup onto the top of each meatloaf.
1 pound lean ground beef
Bake for 25-30 minutes, or until cooked through and internal temperature reaches 160°F (71°C).
Let stand for 5 minutes before removing from the pan.

Notes

For best results, do not overmix the meatloaf ingredients and ensure the muffin pan is properly greased. A meat thermometer is recommended to check for doneness.