Servings: 12 mini meatloaves
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: ~40 minutes
Ingredients
Main Ingredients
- 1½ lb lean ground beef
- ½ cup finely chopped onion
- ½ cup finely chopped green bell pepper (optional)
- ⅔ cup plain breadcrumbs (or panko / quick oats)
- 1 large egg, lightly beaten
- ¼ cup milk
- 1 tbsp Worcestershire sauce
Seasonings & Glaze
- ½ tsp garlic powder
- Salt and black pepper, to taste
- ½ cup ketchup or BBQ sauce, divided
Instructions
- Preheat & prepare
Preheat oven to 375°F (190°C).
Lightly grease a 12-cup muffin tin with oil or cooking spray. - Mix the meatloaf base
In a large bowl, combine ground beef, breadcrumbs, onion, bell pepper (if using), egg, milk, Worcestershire sauce, garlic powder, salt, and pepper.
Mix gently just until combined—avoid overmixing to keep the meat tender. - Fill the muffin cups
Evenly divide the meat mixture among the muffin cups.
Press lightly to shape. - First bake & drain
Bake for 15 minutes, then carefully remove excess grease from the cups. - Glaze & finish baking
Spoon about 2 teaspoons ketchup or BBQ sauce on top of each mini meatloaf.
Return to the oven and bake for 10–15 more minutes, or until internal temperature reaches 160°F (71°C). - Rest & serve
Let cool for a few minutes before removing from the tin. Serve warm.
Additional Notes
- Meal Prep Friendly: These store beautifully and reheat well.
- Extra Protein Tip: Use extra-lean beef or mix in ground turkey.
- Flavor Swap: Try BBQ sauce or chili sauce instead of ketchup.
- Add-Ins: Finely grated carrot or zucchini works great for moisture.
Storage & Meal Prep
- Refrigerate in an airtight container for up to 4 days.
- Freeze cooked meatloaf muffins for up to 2 months
