Description
These Mini Meatloaves offer a quick and convenient twist on the classic comfort food favorite. By baking the meat mixture in a muffin tray, you achieve perfectly portioned, juicy individual meatloaves topped with a tangy ketchup and brown sugar glaze. Paired with buttery peas and mashed sweet potatoes, this meal is both hearty and satisfying in under 40 minutes.
Ingredients
Meatloaf
- 1 large egg
- 2/3 cup panko breadcrumbs
- 1/2 cup half-and-half
- 2 Tbsp. Worcestershire sauce
- 2 tsp. chopped fresh thyme
- 2 tsp. kosher salt
- 3 garlic cloves, grated (about 1 tsp.)
- 1/2 cup ketchup, divided
- 2 lb. 85/15 lean ground beef
- 2 Tbsp. dark brown sugar
Buttery Peas
- 2 Tbsp. unsalted butter
- 1/4 cup finely chopped shallots
- 2 (10-oz) packages frozen green peas
- 3 Tbsp. unsalted butter
- 2 tsp. grated lemon zest
- 2 Tbsp. finely chopped fresh chives
- 1 Tbsp. fresh lemon juice
- 3/4 tsp. kosher salt
Instructions
- Prepare the meatloaf mixture: Preheat your oven to 375°F and coat a 12-cup muffin tray with cooking spray. In a medium bowl, combine the egg, panko breadcrumbs, half-and-half, Worcestershire sauce, fresh thyme, kosher salt, grated garlic, and 2 tablespoons of ketchup. Stir well and let the mixture stand for 5 minutes to moisten the breadcrumbs.
- Add the ground beef: Add the 2 pounds of 85/15 lean ground beef to the moistened breadcrumb mixture. Gently but thoroughly mix everything together using your hands to ensure even distribution of ingredients without compacting too much.
- Shape the mini meatloaves: Scoop heaping 1/3 cup portions of the beef mixture into each well of the prepared muffin tray, pressing lightly to flatten the tops evenly.
- Prepare the glaze: In a small bowl, combine the dark brown sugar with the remaining 1/2 cup ketchup until smooth. Spread about 2 teaspoons of this ketchup glaze evenly over the top of each mini meatloaf.
- Bake the mini meatloaves: Place the muffin tray in the preheated oven and bake for 20 to 22 minutes, or until the internal temperature reaches 160°F when checked with a meat thermometer. Once done, remove from the oven and let the meatloaves rest for 5 minutes before serving.
- Make the buttery peas: While the meatloaves bake, melt 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Add the finely chopped shallots and cook, stirring often, until they soften, about 2 minutes. Stir in the frozen peas, 3 tablespoons more butter, and lemon zest. Cover and cook, stirring occasionally, until the peas are tender, roughly 5 minutes.
- Finish the peas and serve: Uncover the skillet, then stir in the chopped fresh chives, lemon juice, and kosher salt. Mix well and keep warm until ready to serve alongside the mini meatloaves and mashed sweet potatoes.
Notes
- Using a muffin tray ensures even cooking and makes portion control easier for meatloaf.
- Letting the breadcrumb mixture sit before adding beef allows the breadcrumbs to absorb moisture, keeping the meatloaf tender.
- Check the internal temperature with a meat thermometer to ensure the meatloaves are safely cooked to 160°F.
- The buttery peas can be prepared in advance and gently reheated if desired.
- For a lower fat option, substitute ground turkey or chicken and reduce the butter in the peas.
