Mini Muffin Tin Meatloaves Recipe
If you’re searching for a cozy dinner that’s as fun to eat as it is to make, these Mini Muffin Tin Meatloaves are about to become a family favorite! Each perfectly portioned meatloaf is packed with savory flavor, crowned with a tangy-sweet glaze, and bakes up incredibly moist thanks to the magic of the muffin tin. With their golden tops and tender insides, these mini meatloaves are comfort food reimagined for busy weeknights, casual gatherings, or meal prepping for the week ahead. Everyone—kids and grown-ups alike—will want seconds!
Ingredients You’ll Need
Simple ingredients make all the difference when it comes to Mini Muffin Tin Meatloaves. Every component is there for a reason, contributing to the flavor, juiciness, and irresistible bite-sized appeal of this crowd-pleaser.
- Panko bread crumbs: These Japanese-style breadcrumbs soak up the milk for a tender texture and help bind the meatloaf mixture together.
- Large egg: Acts as the essential binding agent, keeping everything cohesive without being dense.
- Milk (any kind): Moistens the crumbs, ensuring every mini meatloaf stays juicy (dairy or non-dairy both work beautifully).
- Worcestershire sauce (2 teaspoons): Adds deep, umami-rich undertones that make each bite more savory.
- Italian seasoning: An easy way to sneak in plenty of herby flavor with just one spoonful.
- Salt: Balances all the flavors and brings the meatloaves to life.
- Garlic powder: Infuses every bite with mellow garlicky goodness.
- Black pepper: Lends just a touch of gentle heat to the mix.
- Ground beef (85% lean): Choose this ratio for the perfect combination of flavor and juiciness—lean, but not too lean!
- Ketchup: Provides a tangy-sweet base for the glossy glaze that everyone loves on meatloaf.
- Brown sugar: A little bit caramelizes in the oven, giving the glaze wonderful depth and sweetness.
- Worcestershire sauce (1 teaspoon): A second hit in the glaze for big, bold flavor.
- Chili powder: Brings subtle warmth and balances the glaze’s sweetness.
- Black pepper (for glaze): A finishing touch of peppery sharpness.
- Garlic powder (for glaze): Ties all the savory flavors together for a cohesive finish.
How to Make Mini Muffin Tin Meatloaves
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F. This step ensures that your Mini Muffin Tin Meatloaves bake evenly from the moment they go in. Give your muffin tin a light spritz of nonstick spray to make serving and clean-up a breeze.
Step 2: Mix the Flavor Base
In a medium bowl, combine the panko bread crumbs, egg, milk, 2 teaspoons Worcestershire sauce, Italian seasoning, salt, garlic powder, and black pepper. Give everything a good stir and let it rest for about 5 minutes—the bread crumbs will soak up the liquid and start forming the tender base of your meatloaves.
Step 3: Add the Beef
Add the ground beef to the bowl and gently mix everything together. Try not to overwork it—just fold until all the ingredients are combined. This step keeps your Mini Muffin Tin Meatloaves soft and juicy, rather than dense.
Step 4: Fill the Muffin Tin
Divide the beef mixture evenly into 8 muffin cups, pressing the meat down so each cup is filled and compact. This helps the meatloaves hold their shape and cook evenly—plus, they pop out easily when baked!
Step 5: Bake the First Round
Bake the mini meatloaves for 15 minutes. This gives them a jump start and allows the tops to begin setting so the glaze will stay on beautifully in the next step.
Step 6: Make the Signature Glaze
While your meatloaves are baking, whisk together the ketchup, brown sugar, 1 teaspoon Worcestershire sauce, chili powder, black pepper, and garlic powder. This simple glaze transforms into a sticky, flavor-packed crown for your Mini Muffin Tin Meatloaves.
Step 7: Dab, Then Glaze
Once the first bake is done, carefully remove the muffin tin from the oven. Use a paper towel to gently dab each meatloaf to soak up any excess fat on top—this step is the secret to getting that glossy glaze to stick.
Step 8: Top with Glaze
Spoon the glaze evenly over each mini meatloaf, making sure every top is generously coated. The glaze bubbles and caramelizes in the oven, making each bite irresistibly tangy and sweet.
Step 9: Finish Baking
Pop the muffin tin back in the oven and bake for another 10–15 minutes, or until the internal temperature reaches 160°F. The glaze will set beautifully, and your Mini Muffin Tin Meatloaves will be perfectly cooked through.
Step 10: Rest and Enjoy
Let the meatloaves rest in the pan for a couple of minutes before using a fork or butter knife to gently release and lift each one out. Serve while warm for the best flavor and texture!
How to Serve Mini Muffin Tin Meatloaves
Garnishes
Sprinkle your Mini Muffin Tin Meatloaves with chopped fresh parsley, a bit of extra black pepper, or even a little grated Parmesan for extra flavor and a pop of color. If you love a slight crunch, try topping with crispy fried onions—all these options make your meatloaves look as good as they taste!
Side Dishes
These mini meatloaves pair beautifully with classic sides like creamy mashed potatoes, steamed green beans, or roasted broccoli. For a lighter plate, a crisp green salad or tangy coleslaw balances the rich, savory flavors of the meatloaf. You truly can’t go wrong—pick your favorites!
Creative Ways to Present
Mini Muffin Tin Meatloaves are fun to arrange on a platter for parties or family meals. Stack them in a pyramid, add little flags, or serve each on a slice of toasted bread as slider-style bites for a casual gathering. They’re just as perfect for lunchboxes the next day—simply wrap up and go!
Make Ahead and Storage
Storing Leftovers
Cool any leftover Mini Muffin Tin Meatloaves completely, then store them in an airtight container in the fridge for up to 4 days. They hold their shape and flavor wonderfully, making for easy, satisfying leftovers.
Freezing
Want to save some for later? Wrap each cooled meatloaf individually in plastic wrap or foil, then place in a freezer bag. They’ll keep for up to 3 months and are fantastic for meal prepping ahead of busy weeks.
Reheating
Reheat in the microwave for a quick lunch, or pop the meatloaves in a 350°F oven until heated through (about 10–12 minutes). If reheating from frozen, thaw overnight in the fridge first for the best texture, or microwave in short bursts on low power.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Just be mindful that leaner meats can dry out faster, so consider adding a tablespoon of olive oil or a bit more milk to keep the Mini Muffin Tin Meatloaves moist and tender.
How do I prevent the meatloaves from sticking to the muffin tin?
A quick spray of nonstick cooking spray or brushing each cup with oil does the trick. Using silicone muffin liners can also help with easy release and clean-up.
What can I substitute for panko bread crumbs?
If you’re out of panko, regular breadcrumbs, crushed saltines, or even rolled oats work as great alternatives. Choose whatever you have on hand!
Can I add veggies to the meatloaf mixture?
Definitely! Finely grated carrot, chopped onion, or diced bell pepper tuck seamlessly into Mini Muffin Tin Meatloaves. Just make sure to chop or grate vegetables small so the texture stays smooth and even.
How can I tell when the mini meatloaves are fully cooked?
The easiest way is to use an instant-read thermometer; you’re looking for an internal temperature of 160°F. The glaze should look set and slightly caramelized when done.
Final Thoughts
Don’t be surprised if these Mini Muffin Tin Meatloaves earn a permanent spot in your recipe rotation. With their irresistible flavor, fuss-free prep, and family-friendly format, you’ll find yourself coming back to this dish whenever you want classic comfort with a playful twist. Give them a try—you just might discover your new favorite way to serve meatloaf!
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Mini Muffin Tin Meatloaves Recipe
- Total Time: 45 minutes
- Yield: 8 mini meatloaves 1x
- Diet: Gluten Free
Description
These Mini Muffin Tin Meatloaves are perfect for a quick and flavorful meal. They are easy to make and great for portion control.
Ingredients
For the Meatloaves:
- ½ cup panko bread crumbs
- 1 large egg
- ¼ cup milk (any kind)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 pound ground beef (85% lean)
For the Glaze:
- 6 tablespoons ketchup
- 1 tablespoon brown sugar
- 1 teaspoon Worcestershire sauce
- ½ teaspoon chili powder
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
- Preheat the oven to 350°F.
- Add the ground beef and mix until combined.
- Divide the mixture evenly among 8 cups of a muffin tin, pressing the meat down to fill each cup.
- While the meatloaves are baking, prepare the glaze by mixing together the ketchup, brown sugar, Worcestershire sauce, chili powder, black pepper, and garlic powder in a small bowl.
- Remove the muffin tin from the oven and dab each meatloaf with a paper towel to absorb excess grease.
- Spoon the glaze over each mini meatloaf.
- Return to the oven and bake for an additional 10-15 minutes, or until the meat is cooked (internal temperature reaches 160°F).
- Let rest for a few minutes before serving. Enjoy!
In a medium bowl, mix together the panko bread crumbs, egg, milk, Worcestershire sauce, Italian seasoning, salt, garlic powder, and black pepper. Let sit for 5 minutes to allow the mixture to thicken.
Avoid overmixing, as it can make the meatloaf dense and tough.
Bake for 15 minutes.
Notes
- Feel free to customize the seasonings and spices to your preference.
- These mini meatloaves can be frozen for later consumption.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini meatloaf
- Calories: 220
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 80mg
Keywords: Mini Muffin Tin Meatloaves, Meatloaf Recipe, Mini Meatloaves
