Muffin Tin Meatloaf

5 from 2 votes

Muffin tin meatloaf is a quicker version of the comfort food classic!

Course Dinner

Cuisine American

Keyword easy muffin tin meatloaf, meatloaf in muffin tin, meatloaf in muffin tins, muffin tin meatloaf

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 261kcal

Author Blair Lonergan

Preheat oven to 350°F.
In a large bowl, stir together eggs, oats or breadcrumbs, ketchup, parsley, Worcestershire sauce, salt, thyme, garlic powder, and black pepper. Set aside.
In a microwave-safe dish, microwave green bell pepper and onion covered at HIGH power for about 1 ½ - 2 minutes, or until softened. Set aside to cool slightly for a few minutes.
Grease a standard 12-cup muffin tin with nonstick cooking spray. Set aside.
Add the onion mixture to the large bowl with the egg mixture. Stir to combine. Using your hands or a fork, gently mix in the ground beef, just until all of the ingredients are combined. Do not overmix.
Divide evenly between the 12 prepared muffin cups, pressing down gently so that the meat mixture fills each cup. Bake for 15 minutes.
Meanwhile, prepare the meatloaf sauce by whisking together the ketchup, brown sugar, and vinegar in a small bowl.
Remove the meatloaf from the oven. Use a paper towel to blot the meatloaf, soaking up any visible excess grease. Spoon the sauce over each mini meatloaf. Return to oven for an additional 10-15 minutes, or until the meatloaves are cooked through and a thermometer registers 160°F.

Combine the breadcrumb mixture first, and then let it sit while you prepare the rest of the ingredients. Soaking the breadcrumbs (or oats) in the wet ingredients creates a “panade,” which acts as a binding agent and (more importantly) prevents the meatloaf from drying out. The ketchup and other liquids activate the starch in the breadcrumbs to form a gel. This behaves similarly to a fat by lubricating the meat’s protein fibers and preventing them from becoming tough.

Use your hands or a fork to gently combine the meatloaf mixture. Be careful not to over-mix the meat, or it will become dense and mushy.

Lean ground beef (85%-93% lean) works best in this recipe. You need some fat to keep the meatloaf moist, but you don’t want it to be too greasy.

Grease the muffin tins -- even if you're using non-stick muffin pans. This is good assurance that the mini meatloaf will pop right out!

The eggs and the starches in the breadcrumbs (or oatmeal) act as binding agents to hold the meat mixture together and prevent the meatloaf from falling apart. Don't omit these important ingredients.