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Juicy Mini Meatloaf Muffins with Quick Brown Sugar Glaze

Close-up of a juicy mini meatloaf cut in half, showing the texture and topped with a thick, glossy glaze.
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Make easy, perfectly portioned mini meatloaf muffins that are juicy and tender. This recipe is fast, great for weeknight dinners, and ideal for meal prep.

Ingredients

Scale
  • 1.5 lbs ground beef (85/15 recommended)
  • 1/2 cup breadcrumbs (Panko or regular)
  • 1/4 cup milk
  • 1 large egg, lightly beaten
  • 1/4 cup finely chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 cup ketchup (for the mix)
  • 1/4 cup brown sugar, packed
  • 2 tablespoons ketchup (for the glaze)
  • 1 tablespoon apple cider vinegar

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin or line with paper liners.
  2. In a large bowl, combine the ground beef, breadcrumbs, milk, egg, chopped onion, salt, pepper, garlic powder, and 1/4 cup of ketchup. Mix gently with your hands until just combined. Do not overmix.
  3. Divide the meat mixture evenly among the 12 muffin cups. Gently press the mixture down to form small loaves.
  4. In a small bowl, whisk together the brown sugar, 2 tablespoons of ketchup, and apple cider vinegar to create the glaze.
  5. Spoon about 1 teaspoon of the glaze over the top of each mini meatloaf.
  6. Bake for 20 to 25 minutes, or until the internal temperature reaches 160°F (71°C) and the glaze is set.
  7. Let the mini meatloaves cool in the tin for 5 minutes before carefully removing them.

Notes

  • For extra flavor, you can add 1 tablespoon of Worcestershire sauce to the meat mixture.
  • These freeze well; cool completely, then store in an airtight container for up to 3 months. Reheat in the oven or microwave.
  • If you prefer a less sweet topping, substitute the brown sugar glaze with your favorite store-bought BBQ sauce.

Nutrition

Find it online: https://delishsymphony.com/easy-mini-meatloaf-recipe-for-quick-dinner/