Description
Mini Meatloaves are a delicious twist on a classic comfort food. These individual servings cook faster than traditional meatloaf and are perfect for weeknight dinners. Made with a savory beef blend and topped with a tangy ketchup glaze, they pair beautifully with sides like mashed sweet potatoes and buttery peas.
Ingredients
Units
Scale
Meatloaf Mixture:
- 1 large egg
- 1/2 cup panko breadcrumbs
- 1/4 cup half-and-half
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1 teaspoon minced garlic
- 2 tablespoons ketchup
- 1 pound ground beef
Glaze:
- 1/2 cup ketchup
- 1 teaspoon sugar
Instructions
- Prepare the Mixture:
- Preheat the oven to 375°F. Grease a 12-cup muffin tray with cooking spray.
- In a medium bowl, combine egg, panko breadcrumbs, half-and-half, Worcestershire sauce, thyme, salt, garlic, and 2 tablespoons of ketchup. Let the mixture stand for 5 minutes to moisten the breadcrumbs.
- Add the ground beef and mix thoroughly using your hands.
- Shape the Meatloaves:
- Divide the beef mixture into 12 equal portions, placing about ⅓ cup in each muffin cup. Flatten the tops slightly.
- In a small bowl, mix the remaining ketchup with sugar. Spread about 2 teaspoons of the glaze over each meatloaf.
- Bake the Mini Meatloaves:
- Bake in the preheated oven for 20–22 minutes, or until the internal temperature reaches 160°F.
- Let the meatloaves cool in the muffin tin for 5 minutes before serving.
- Serve:
- Serve with mashed sweet potatoes, buttery peas, or your choice of sides for a complete meal.
- Category: Dinner