Meatloaf may sound to some like a cafeteria meal or at least something from a bygone era, but I love it. Meatloaf is freakin tasty, y’all! Here’s the problem, it usually takes about an hour and a half to make. It makes sense since you’re talking about cooking a mound of meat, but that’s just not conducive to a worknight meal. Turns out there is a very simple solution to that: muffin tins.
The process is exactly the same as it would be if you were making it in loaf form…it just takes way less time. Start with 1 1/2 lb of ground beef (makes 12 mini meatloaves) and add your favorite meatloaf mix-ins. Some people love Lipton onion soup mix or tomatoes. I usually throw in 2 eggs, panko bread crumbs, garlic powder, oregano, worcestershire sauce, and chopped onion. Because you’re cutting down the overall cook time, I saute the onions first before mixing them in. I fear they wouldn’t cook enough otherwise and nobody wants to bite into a raw onion.
Coat your muffin tin with some cooking spray and load em up. Between cooking spray, a non-stick muffin tin, and the fact that they shrink a bit in the oven, these guys will slide right out – clean up is so simple. Finally, add your topping. Most people go with a ketchup/brown sugar mixture. I, however, discovered Sir Kensington’s ketchup and since it’s a bit sweeter than regular ketchup, it’s the only topping you need. Both the original and spicy versions are awesome. You’ll have some leftover ketchup after this recipe so just make sure you don’t double dip your spoon into the jar after having touched the raw meat. Salmonella is NOT sexy.
Now, instead of an hour and a half, your mini meatloaves only need to cook for about 25 minutes in a 350 oven. It’s pretty great for portion control (2 muffins/person) but let’s all admit that the real reason this recipe is great is because anything mini is just TOO ADORABLE.