Description
Delicious mini meatloaves baked in a muffin pan with a sweet-tangy glaze that kids love.
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 ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and smoked paprika for the glaze.
- In a separate bowl, combine ground beef, breadcrumbs, milk, grated onion, beaten eggs, Worcestershire sauce, garlic powder, salt, and pepper. Mix gently until combined.
- Divide the meat mixture evenly among the muffin cups, pressing gently.
- Create small wells in the tops of the meatloaves.
- Spoon half of the glaze into the wells of the meatloaves.
- Bake for 15 minutes.
- Remove and spoon the remaining glaze over each meatloaf.
- Return to the oven and bake for an additional 5 minutes until the internal temperature reaches 160°F.
- Let rest for 2-3 minutes before serving.
Notes
These mini meatloaves are great served over mashed potatoes or in dinner rolls as sliders.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American