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Juicy Mini Meatloaf Muffins with Brown Sugar Glaze

Close-up of three juicy mini meatloaf portions topped with a thick, shiny brown glaze on a white plate.
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Make individual meatloaf portions quickly using a muffin tin. These mini meatloaves are juicy and topped with a simple sweet and tangy glaze, perfect for fast weeknight dinners or meal prep.

Ingredients

Scale
  • 1 pound ground beef (80/20 recommended)
  • 1/2 cup breadcrumbs
  • 1/4 cup milk
  • 1 small onion, finely minced
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 cup ketchup (for the mix)
  • 1/4 cup brown sugar, packed (for the glaze)
  • 2 tablespoons ketchup (for the glaze)
  • 1 tablespoon apple cider vinegar (for the glaze)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a standard 12-cup muffin tin.
  2. In a large bowl, combine the ground beef, breadcrumbs, milk, minced onion, egg, 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, pressing lightly to form a compact shape in each cup.
  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 degrees Fahrenheit.
  7. Remove from the oven and let the mini meatloaves rest in the tin for 5 minutes before carefully removing them.

Notes

  • For extra flavor, add 1 tablespoon of Worcestershire sauce to the meat mixture.
  • If you prefer a crispier top, brush the remaining glaze over the tops halfway through baking.
  • These freeze well. Cool completely, then store in an airtight container for up to three months.

Nutrition

Find it online: https://recipesfleet.com/juicy-mini-meatloaf-muffins-recipe/