Ingredients
1.5 lbs ground beef (80/20 lean recommended)
½ cup breadcrumbs (Panko or regular)
½ cup grated Parmesan cheese
1 large egg
¼ cup milk (any kind)
3 cloves garlic (minced)
½ small onion (finely chopped)
2 tbsp fresh parsley (chopped)
1 tbsp Worcestershire sauce
¼ cup ketchup (for glaze)
1 tbsp brown sugar (for glaze)
1 tsp Dijon mustard (for glaze)
1 tsp salt
½ tsp black pepper
Instructions
1. Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin.
2. In a small bowl, whisk together the ketchup, brown sugar, and Dijon mustard for the glaze. Set aside.
3. In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, milk, minced garlic, chopped onion, parsley, Worcestershire sauce, salt, and black pepper.
4. Mix gently with your hands just until all ingredients are combined. Do not overmix.
5. Divide the meat mixture evenly among the 12 muffin cups. Press firmly into each cup to form compact mini loaves.
6. Spoon a small amount of the glaze over each mini meatloaf and spread gently.
7. Bake for 20-25 minutes, until the internal temperature reaches 160°F (71°C).
8. Let rest in the muffin tin for 5 minutes before removing. Serve warm.
Notes
For gluten-free: use gluten-free breadcrumbs.
For leaner meat (turkey/chicken): add an extra tablespoon of milk or a bit of olive oil to keep moist.
To make ahead: form the loaves in the tin, cover, and refrigerate up to 24 hours before baking.
Storage: refrigerate in an airtight container for 3-4 days. Freeze for up to 2-3 months.
Reheat: oven at 300°F for 10-15 min (or 325°F from frozen). Microwave on 50% power for 2-3 min then high for 1-2 min.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: none
Nutrition
- Serving Size: 2 mini meatloaves
- Calories: 380
- Sugar: 8g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 115mg