About this recipe

All the cozy, savory comfort of classic meatloaf baked into perfectly portioned individual servings. Ground beef is mixed with egg, milk-soaked breadcrumbs, onion, and seasonings, then packed into a muffin tin and topped with a tangy ketchup-brown sugar glaze. They bake in a fraction of the time of a traditional loaf, making weeknight dinners a breeze — and they freeze and reheat beautifully.

Instructions

1. 1

   Preheat your oven to ![375°F]. Generously spray a standard 12-cup muffin tin with cooking spray and set aside.

2. 2

   In a small mixing bowl, whisk together the ketchup, brown sugar, and yellow mustard until smooth. Set aside.

3. 3

   In a large mixing bowl, combine the ground beef, beaten egg, diced yellow onion, milk, breadcrumbs, garlic powder, salt, black pepper, and Worcestershire sauce. Mix with your hands or a dipping fork just until everything is evenly incorporated — do not overmix, or the meatloaves will be dense.

4. 4

   Divide the meat mixture evenly among the 12 muffin tin cups, pressing gently to fill each one. Spoon a generous teaspoon of the ketchup glaze over the top of each mini meatloaf and spread to cover.

5. 5

   Bake at ![375°F] for 22–25 minutes, or until the internal temperature reaches %[160°F] and the tops are caramelized and set. Let rest in the pan for 5 minutes before removing with a knife or small spatula.

6. 6

   Run a knife around the edge of each cup and lift out the mini meatloaves. Serve immediately with mashed potatoes, roasted vegetables, or your favorite sides.