A Smaller Batch of an Old Favorite
Sometimes you want meatloaf for dinner without committing to a big two-pound loaf. This is the same familiar comfort food, made with one pound of ground beef and baked in muffin cups. It’s a good amount for two people with leftovers, or three to four with mashed potatoes and a vegetable alongside.
There’s something appealing about having your own little meatloaf on the plate. You get the glazed top, browned edges, and tender middle in every portion—and dinner comes out of the oven a little sooner, too.
More of Those Browned Edges
The end piece has always had an advantage: more of that browned outside. A muffin tin gives every meatloaf its own edges, so nobody has to claim the end of the loaf.
I made mine in my cast-iron muffin tins, brushed with tallow. The cast iron helps develop that browned crust around the sides while the bread soaked in milk keeps the inside tender. My cups made eight meatloaves; larger cups will likely give you six.
A Little Something from the ’80s
The optional A1 sauce has a story behind it. Back in the ’80s, I worked at a restaurant that added it to their meatloaf. They made really good meatloaf, and that little addition stayed with me. I’ve been putting it in mine ever since.
It adds a savory tang that fits right into a classic meatloaf. You can leave it out, but it’s one of those small touches that became part of how I make mine.
Make It Your Meatloaf
Meatloaf is one of those dishes people tend to have their own way of making. This is a basic, classic version, with room for the flavors you’ve always liked in yours. Add a favorite seasoning, a little finely chopped pepper, or whatever makes it feel like your family’s meatloaf.
The grated onion blends into the meat, and a little ketchup goes into the mixture as well as on top. The glaze brings together ketchup, brown sugar, balsamic vinegar, and mustard. A second coating near the end of baking gives each little meatloaf a generous, glossy finish.
A Familiar Dinner in Little Portions
Mashed potatoes are an easy choice here, with something green on the side. The individual portions make it simple to serve what everyone wants and tuck the rest away for another meal.
And if there are leftovers, a meatloaf sandwich the next day is still very much part of the plan. Slice a little meatloaf to fit your bread, add whatever you like on your sandwich, and lunch is taken care of.
Muffin Tin Meatloaf
Equipment
Ingredients
- 1 pound ground beef
- 1 cup loosely packed torn bread
- 3 tablespoons milk plus more as needed
- 1 large egg
- ¼ cup grated onion including its juices
- 1 tablespoon ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon A1 steak sauce optional
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ¼ teaspoon mixed pepper blend
- Tallow butter, or avocado oil, for greasing the muffin cups
Glaze
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1/2-1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
Instructions
- Preheat the oven to 375°F. Lightly grease the muffin cups with tallow, butter, or avocado oil.Place the torn bread in a large bowl and add the milk. Let stand for 5–10 minutes, until softened, then mash with a fork. If any pieces remain dry, add a little more milk. The bread should be softened throughout, with no milk pooling in the bowl.Add the egg, grated onion, ketchup, Worcestershire sauce, optional steak sauce, thyme, garlic powder, salt, and pepper. Stir until combined. Add the ground beef and mix gently, just until evenly incorporated.Divide the mixture among 6–8 muffin cups, depending on their size. Gently shape the tops without packing the meat tightly.Stir together the glaze ingredients. Spread about half over the meatloaves.Bake for about 15–20 minutes. Spread the remaining glaze over the tops and return to the oven for another 5 minutes, or until the centers reach 160°F.Let rest in the tin for 5 minutes, then gently loosen the edges and lift the meatloaves out.
Notes
- This recipe was made in a cast-iron muffin tin brushed with tallow and yielded 8 individual meatloaves. Larger muffin cups may yield 6. Baking time will vary with the size of the meatloaves.
- Fresh or stale bread works well. A thick heel or firm crust may need the full 10 minutes to soften in the milk.