Mini Meatloaves in a Muffin Tin
Mini meatloaf bakes in a muffin tin in about 20 minutes, a third of the time a full loaf needs, because each portion is small and heats through quickly. Every mini loaf gets its own glazed top and crisp edges, they need no slicing, and they are the right size for lunch boxes and freezer meals. Grating the onion keeps the mixture moist and saves you from cooking it first.
By Ben Kowalski
Published
- Prep Time
- 15 mins
- Cook Time
- 20 mins
- Rest
- 5 mins
- Total Time
- 40 mins
- Servings
- 12 mini meatloaves
How do you make Mini Meatloaves in a Muffin Tin?
Soak 40 g panko in 60 ml milk, then mix with an egg, a grated onion, garlic, Worcestershire sauce, thyme, salt, pepper and 700 g ground beef. Divide among 12 greased muffin cups, top each with a ketchup, brown sugar and mustard glaze, and bake at 200°C (400°F) for 18-22 minutes, until the centres reach 71°C (160°F). Rest 5 minutes before lifting them out.
- Total time
- 40 mins
- Calories
- 326 per serving
- Protein
- 24 g
- Yield
- 12 mini meatloaves
- Difficulty
- Easy
- Method
- Baking
Ingredients
Mini meatloaves
Glaze
Equipment
12-cup muffin tin · Box grater · Large mixing bowl · Instant-read thermometer
Quick Directions
Heat the oven
Heat the oven to 200°C (400°F).
Mix the meat
In a large bowl, soak the panko in the milk for 5 minutes.
Fill the tin
Divide the mixture evenly among the 12 cups, about 75 g or a heaped 1/3 cup each.
Glaze
Stir the ketchup, brown sugar and mustard together and spoon about 2 tsp over each mini meatloaf, spreading it to the edges.
Bake
Bake for 18-22 minutes, until the edges are browned and an instant-read thermometer in the centre of one mini meatloaf reads 71°C (160°F).
Rest and serve
Rest in the tin for 5 minutes, then run a small knife around each one and lift it out with a spoon, leaving the fat behind in the cups.
Step-by-Step Instructions
Follow these detailed steps to make the perfect mini meatloaves in a muffin tin.
Heat the oven
Heat the oven to 200°C (400°F). Brush or spray the 12 cups of a muffin tin generously with oil, including the top rim where the glaze can stick.
Mix the meat
In a large bowl, soak the panko in the milk for 5 minutes. Whisk in the egg, grated onion with its juice, garlic, Worcestershire sauce, thyme, salt and pepper. Add the ground beef and mix gently with your hands just until evenly combined.
Fill the tin
Divide the mixture evenly among the 12 cups, about 75 g or a heaped 1/3 cup each. Press each one down lightly and smooth the top so it is level with the rim or just below.
Glaze
Stir the ketchup, brown sugar and mustard together and spoon about 2 tsp over each mini meatloaf, spreading it to the edges.
Bake
Bake for 18-22 minutes, until the edges are browned and an instant-read thermometer in the centre of one mini meatloaf reads 71°C (160°F).
Rest and serve
Rest in the tin for 5 minutes, then run a small knife around each one and lift it out with a spoon, leaving the fat behind in the cups. Serve 2 per person.
Recipe Tips
- Use a scoop or a 1/3-cup measure so the mini meatloaves are the same size and finish cooking together.
- Paper liners make cleanup easier, but greasing the tin instead gives the mini meatloaves browned bottoms and edges.
- Check the temperature of a mini loaf from the middle of the tin, since the ones at the edges cook slightly faster.
Variations
- Cheesy centres: press a 1 cm (1/2 inch) cube of cheddar into the middle of each one before glazing.
- BBQ minis: swap the glaze for 80 ml barbecue sauce.
- Turkey minis: use ground turkey and bake until the centres reach 74°C (165°F), about 20-24 minutes.
Nutrition (per serving)
| Calories | 326 |
|---|---|
| Protein | 24 g |
| Carbs | 13 g |
| Fat | 19 g |
| Saturated fat | 7.3 g |
| Fibre | 0.6 g |
| Sugar | 7 g |
| Sodium | 595 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 4 days.
- Freezer
- Freeze cooled mini meatloaves on a tray, then transfer to a freezer bag for up to 3 months. Reheat from frozen or thaw overnight in the fridge.
- Reheat
- Reheat in the microwave for 1-2 minutes, or from frozen in a covered dish at 180°C (350°F) for about 20 minutes, until hot to 74°C (165°F).
Mini Meatloaves in a Muffin Tin FAQs
How long do you cook mini meatloaves in a muffin tin?
Mini meatloaves of about 75 g each take 18-22 minutes at 200°C (400°F). They are done when the centre of one reads 71°C (160°F) on an instant-read thermometer.
What temperature should mini meatloaves reach?
Beef or pork mini meatloaves are safe at 71°C (160°F) in the centre. If you make them with ground turkey or chicken, they need to reach 74°C (165°F).
How do I stop mini meatloaves sticking to the muffin tin?
Grease each cup and the rim well, rest the meatloaves for 5 minutes after baking, then run a thin knife around the edge before lifting them out. A non-stick tin helps.
Can I freeze mini meatloaves?
Yes. Freeze them on a tray until firm, then pack them in a freezer bag for up to 3 months. Reheat from frozen in a covered dish at 180°C (350°F) for about 20 minutes, until hot to 74°C (165°F).
Can I make mini meatloaves without a muffin tin?
Yes. Shape the mixture into 6 small loaves on a lined baking sheet and bake at 200°C (400°F) for 22-28 minutes, until they reach 71°C (160°F).
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
