Muffin Tin Meatloaf
Dare we call these mini meatloaves “cute”? Packed with the traditional meatloaf flavor you love, these individual servings are great for meal prep.
96% would make again
Total Time
50 minutes
50 min
Prep Time
10 minutes
10 min
Cook Time
40 minutes
40 min
Total Time
50 minutes
50 min
Prep Time
10 minutes
10 min
Cook Time
40 minutes
40 min
Ingredients
for 12 meatloafs
- 1 tablespoon olive oil, plus more for greasing
- 1 small yellow onion, diced
- 1 clove garlic, minced
- ¾ cup panko breadcrumbs (35 g)
- ½ cup whole milk (120 mL)
- 1 lb ground beef (455 g)
- 1 large egg, beaten
- ¼ cup fresh parsley (10 g), finely chopped
- 1 teaspoon worcestershire sauce
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons ketchup
Nutrition Info
- Calories 158
- Fat 8g
- Carbs 7g
- Fiber 8g
- Sugar 2g
- Protein 12g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F (180°C). Grease a standard muffin tin with olive oil.
- Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and golden brown, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute. Remove the pan from the heat and let cool to room temperature.
- In a large bowl, stir together the panko and milk. Add the ground beef, egg, parsley, Worcestershire sauce, salt, pepper, and onion mixture and use your hands to combine.
- Divide the meat mixture evenly between the greased muffin cups, making sure not to overfill. Brush the tops with ketchup.
- Bake until the tops are browned and the internal temperature reaches 160°F (70°C), about 30 minutes.
- Serve warm, or, if not serving immediately, let the meatloaves cool completely, then store in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
- Enjoy!
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