Description
Mini Meatloaves are a delightful twist on a classic comfort food, offering individual portions that cook faster and are perfect for weeknight dinners. Made with a savory blend of beef, seasonings, and a tangy ketchup glaze, these meatloaves pair beautifully with 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 the egg, panko, 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, scooping approximately ⅓ cup into each muffin cup. Flatten the tops slightly. In a small bowl, mix the remaining ½ cup ketchup with sugar. Spread 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 pan for 5 minutes before serving. - Serve:
Plate the mini meatloaves with a side of mashed sweet potatoes and buttery peas for a complete meal.
- Category: Breakfast