Go Back
–+ servings
Mini meatloaves with ketchup glaze, mashed potatoes, and green beans on a plate.
Print Recipe
No ratings yet

Mini Meatloaf Recipe in Muffin Tins

These mini meatloaves bake in a muffin tin for faster cooking, tender centers, and plenty of browned edges. Made with grated onion, cheddar cheese, and crushed saltines, each one is topped with a tangy ketchup glaze.
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: dinner, Main Course
Cuisine: American
Keyword: comfort food, kid-friendly, meatloaf, mini meatloaf recipe
Servings: 12 servings
Author: Dahn Boquist

Ingredients

  • ½ yellow onion
  • 30 to 35 Saltine crackers 1 cup crushed
  • ¼ cup milk
  • 2 large eggs
  • 1 tablespoon Worcestershire sauce
  • 1 cup shredded cheddar cheese
  • ½ teaspoon salt
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons Italian seasoning
  • ½ teaspoon ground black pepper
  • 1 ½ pounds ground beef (80/20 is ideal)

Glaze

  • ½ cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar

Instructions

  • Prep the pan: Grease a standard 12-cup muffin tin and heat the oven to 375°F.
  • Grate the onion: Set a large mixing bowl on the counter and grate half an onion directly into the bowl. Grating makes the onion very fine so it blends into the meatloaf, and it also releases onion juice which soaks into the crackers in the next step and adds more flavor.
    Grating an onion in a mixing bowl.
  • Add the binder: Add the crushed saltines, milk, eggs, and Worcestershire sauce. Stir well and let it sit 3–5 minutes to soften the crackers.
    Adding crushed crackers, eggs and milk to a mixing bowl.
  • Build the seasoning base: Add the cheddar cheese, salt, garlic powder, Italian seasoning, and pepper. Stir until everything is well combined.
    Adding cheese to the meatloaf mixture.
  • Add the meat: Add the ground beef. Mix gently just until incorporated. (Overmixing is what makes meatloaf tough.)
    Adding ground beef to the meatloaf mixture.
  • Portion and bake: Divide the mixture evenly between the muffin cups (I used a heaping ice cream scoop). Lightly mound the tops and bake for 15 minutes.
    Adding the ground meatloaf mixture to a muffin tin.
  • Make the glaze: While the meatloaves bake, stir together the ketchup, brown sugar, and vinegar.
    Making the glaze for the top of the mini meatloaves.
  • Spoon the glaze over each mini meatloaf and bake 5–8 minutes more, until the centers reach 160°F.
    Adding the ketchup glaze to the top of the muffin pan meatloaf.
  • Let them rest 5–10 minutes before serving (they hold together better and stay juicier).
    Glazing the top of the mini meatloaves in a muffin pan.

Notes

About the cheese: If your cheddar is very fine-shredded, it melts in; if it’s thicker-shredded, you get more obvious cheesy pockets (both are good).
Don’t pack the cups: Just drop the mixture in and lightly mound it. Pressing it down tight can make them denser.
Easy release (and less grease): Let them rest in the pan about 5 minutes, then lift them out while they’re still warm. They release easier and leave more fat behind. If you wait until they cool completely, the grease firms up and clings to the sides.
Even bake: Try to keep each mini meatloaf about the same size so they all cook evenly.
Make-ahead: You can portion the raw mixture into the muffin tin, cover, and refrigerate up to 24 hours. Add 1–3 minutes to the first bake if it’s going in cold.
Freezer-friendly: Freeze cooked cups on a sheet pan, then bag them. Reheat until hot and they’re back in business.

Nutrition

Serving: 1 serving | Calories: 250kcal | Carbohydrates: 12g | Protein: 14g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 390mg | Potassium: 248mg | Fiber: 0.5g | Sugar: 5g | Vitamin A: 199IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 2mg
QR Code linking back to recipe