Description
These individual mini meatloaves offer the perfect solution for busy weeknights, providing consistent cooking, juicy texture, and portion control. By increasing surface area, these loaves develop a savory, caramelized crust while maintaining a tender center. They are ideal for meal prepping, reheating exceptionally well for lunch, and satisfying those classic comfort food cravings in half the time of a traditional loaf.
Ingredients
2 lbs ground beef (85/15 ratio)
1 cup breadcrumbs
1/2 cup onion, finely diced
1/2 cup whole milk
2 large eggs
1/2 cup ketchup
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
Instructions
Preheat your oven to 375°F.
Lightly spray a standard muffin tin with non-stick cooking spray.
In a small bowl, combine the milk and breadcrumbs, allowing them to sit for 5 minutes to hydrate.
In a large bowl, mix the ground beef, diced onions, eggs, garlic powder, salt, pepper, and 1/4 cup of the ketchup.
Fold the breadcrumb mixture into the beef until combined.
Divide the mixture into 8 equal portions and press into the prepared muffin tin.
Top each mini meatloaf with the remaining 1/4 cup of ketchup.
Bake for 25 minutes or until the internal temperature reaches 160°F.
Let cool for 5 minutes before removing from the tin.
Notes
Ensure you do not overmix the meat to keep the texture tender. These can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave for 60-90 seconds or warm in the oven at 350°F until heated through.
- Prep Time: 15
- Cook Time: 25
- Category: Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini meatloaf
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 110mg