Tangy Mini Meatloaves

Craving meatloaf but don’t want to wait an hour for it to bake? Try making your meatloaf in a muffin pan! These bake in like 20-25 minutes and are individually sized for easy serving.

This makes about 6 servings (2 mini meatloaves per person).

NOTES I’m including the exact way I made it in the video, but you can adapt your favorite meatloaf recipe to make these, too!

*If you want to watch the video of this being made, this recipe starts at the 8:43 mark.

Sweet and tangy with a tad bit of heat, these mini meatloaves were a hit in our house!

Ingredients

For the glaze:

•  3/4 cup ketchup

• 1/3 cup packed brown sugar

• 2 Tbsp apple cider vinegar

• 1 Tbsp Worcestershire sauce

• 1 tsp smoked paprika

For the meatloaves:

• 2 lbs ground beef (80/20 or 85/15)

• 1 cup breadcrumbs (panko or regular, I did half and half)

• 1/2 cup milk

• 1/2 cup grated yellow onion

• 2 large eggs, lightly beaten

• 2 Tbsp Worcestershire sauce

• 1 tsp garlic powder

• 1 tsp each salt and pepper

Here’s how to make it

• Preheat oven to 400 degrees F. Grease a muffin pan.

• Mix all glaze ingredients in a bowl and set aside.

• In a large bowl, combine all the meatloaves ingredients with your hands. Mixing until just combined, don’t overmix!

• Divide meat mixture evenly into 12 greased muffin cups. Don’t press them down with too much force.

• Using a spoon, create a small well on the top of each meatloaf.

• Spoon glaze on top of each meatloaf, leaving about half of the glaze for later.

• Bake mini meatloaves at 400 for 15 minutes.

• Remove from the oven and top each meatloaf with a spoonful of the remaining glaze.

• Bake for 5 minutes more (or until done - 160 degrees F in the middle of the loaves).

• Serve and enjoy!

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