Description
These Mini Meatloaves baked in a muffin pan are a fun twist on a classic comfort food. Perfectly portioned and flavored with a blend of meats and seasonings, these individual servings are great for a quick and tasty meal.
Ingredients
Scale
Meatloaf Mixture:
- 1 pound ground beef
- 1/2 pound ground pork
- 1 cup breadcrumbs
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 2 large eggs
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 cup chopped parsley
For Topping:
- 1/3 cup ketchup
- Optional: a pinch of brown sugar for glaze
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly grease a standard 12-cup muffin pan.
- Mix the meatloaf: In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, Parmesan, onion, garlic, eggs, ketchup, Worcestershire sauce, salt, pepper, thyme, and parsley. Mix gently with your hands until just combined; avoid overmixing.
- Form mini meatloaves: Divide the mixture evenly among the muffin cups, pressing it in lightly.
- Prepare topping: In a small bowl, stir together the topping ketchup and a pinch of brown sugar, if using, and spoon it over each mini meatloaf.
- Bake: Bake for 20 to 25 minutes, or until the internal temperature reaches 160°F.
- Rest and serve: Let rest for 5 minutes before serving.
Notes
- These mini meatloaves freeze well after baking and reheat easily for quick meals.
- You can substitute ground turkey or chicken for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini meatloaf
- Calories: 210
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 65 mg
