Mini Meatloafs
If you're looking for a comforting, family-friendly dinner idea, these Mini Meatloafs are a must-try! Made with a flavorful blend of ground beef and pork, aromatic onions and garlic, and classic seasonings like Worcestershire sauce and Italian herbs, these perfectly portioned meatloaves pack all the deliciousness of the traditional dish into convenient, single-serving sizes. Baked in a muffin tin for quick cooking and topped with a sweet and tangy glaze of ketchup and brown sugar, they come out juicy, tender, and irresistibly caramelized. Ready in just 40 minutes and ideal for meal prep or weeknight dinners, these mini meatloaves pair beautifully with mashed potatoes, roasted veggies, or a crisp side salad. Perfectly portioned and bursting with flavor, these individual servings are sure to become a household favorite!
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Recipe Information
Ingredients
- 1 lb Ground beef (80/20 blend)
- 0.5 lb Ground pork
- 0.5 cup Breadcrumbs
- 0.25 cup Milk
- 1 large Egg
- 0.5 cup Onion (finely diced)
- 2 cloves Garlic (minced)
- 0.25 cup Ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp Italian seasoning
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Brown sugar
- 0.25 cup Additional ketchup (for topping)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a standard muffin tin to prevent the meatloaves from sticking.
In a small bowl, combine the breadcrumbs and milk. Let the mixture sit for 2-3 minutes to allow the breadcrumbs to absorb the milk.
In a large mixing bowl, add the ground beef, ground pork, soaked breadcrumbs, egg, diced onion, minced garlic, ketchup, Worcestershire sauce, Dijon mustard, Italian seasoning, salt, and black pepper.
Using clean hands or a spoon, mix everything until well combined, but avoid overmixing as it can make the meatloaf dense.
Divide the meat mixture evenly into 12 portions and press each portion into the wells of the prepared muffin tin, forming small domes.
In a small bowl, mix the additional ketchup with the brown sugar. Spoon about 1 teaspoon of the mixture onto the top of each mini meatloaf and spread evenly with the back of the spoon.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the internal temperature of the meatloaves reaches 160°F (71°C) using a meat thermometer.
Remove the muffin tin from the oven and let the mini meatloaves rest for 5 minutes before carefully removing them from the tin using a spoon or spatula.
Serve immediately with your favorite side dishes, or allow them to cool and store in an airtight container for meal prep.
Nutrition Facts
Calories |
2368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.6 g | 196% | |
| Saturated Fat | 57.0 g | 285% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 4914 mg | 214% | |
| Total Carbohydrate | 94.7 g | 34% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 42.1 g | ||
| Protein | 152.8 g | 306% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 338 mg | 26% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1718 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
