Description
Delicious mini meatloaves made in a muffin pan, featuring a sweet and tangy glaze that transforms ground beef into a family favorite.
Ingredients
- ¾ cup ketchup
- ⅓ cup packed brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 2 pounds ground beef (80/20 or 85/15)
- 1 cup breadcrumbs (panko or regular)
- ½ cup milk
- ½ cup grated yellow onion
- 2 large eggs, lightly beaten
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat your oven to 400°F and grease a 12-cup muffin pan.
- In a bowl, whisk together the glaze ingredients: ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and smoked paprika.
- Combine the meatloaf ingredients in a large bowl, mixing gently.
- Divide the meat mixture evenly among the muffin cups, pressing lightly without packing too firmly.
- Create small wells in the top of each meatloaf for the glaze.
- Spoon half of the glaze over the meatloaves.
- Bake for 15 minutes.
- Add the remaining glaze and bake for an additional 5 minutes, or until the internal temperature reaches 160°F.
- Let rest for 2-3 minutes before serving.
Notes
These mini meatloaves freeze well. Wrap and freeze for up to 3 months. Reheat in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American