Savory Glazed Mini Meatloaves in a Muffin Tin

Directions

• Preheat your oven to 375°F (190°C). Thoroughly grease a standard 12-cup muffin tin with non-stick cooking spray or a light coating of olive oil. In a small skillet over medium heat, melt the butter and sauté the finely minced onion until soft and translucent, about 5 minutes. Add the garlic for the last 60 seconds of cooking, then remove from heat and let cool slightly. Sautéing these aromatics ensures they are fully cooked and sweet, preventing the ‘crunchy onion’ issue often found in quick-baking mini meatloaves.
• In a large mixing bowl, create a ‘panade’ by combining the panko breadcrumbs and whole milk. Let this sit for 5 minutes until the crumbs have absorbed the liquid and formed a paste. This is a critical culinary step that provides a structural moisture barrier, preventing the beef proteins from knitting together too tightly and becoming tough. Once the panade is ready, whisk in the eggs, Worcestershire sauce, salt, black pepper, dried thyme, and the slightly cooled sautéed onion and garlic.
• Add the ground beef to the bowl with the aromatics and panade. Using clean hands or a sturdy spatula, gently fold the meat into the mixture until just combined. The most important rule of a meatloaf recipe in muffin tin preparation is to avoid over-mixing; overworking the beef will result in a dense, rubbery texture rather than a light, tender bite. Mix until you no longer see large streaks of plain meat, then stop immediately.
• Divide the meat mixture evenly among the 12 muffin cups. You should aim for about 1/3 to 1/2 cup of mixture per tin, depending on the size of your pan. Lightly press the meat into the cups to even out the tops, but do not pack it down with excessive force. Leave a small amount of headspace at the top of each cup to allow the glaze to pool slightly without overflowing. Using a muffin tin increases the surface area exposed to heat, which means more of that delicious Maillard reaction (browning) on the sides and edges.
• In a separate small bowl, whisk together the ketchup, brown sugar, Dijon mustard, and apple cider vinegar to create the muffin tin meatloaf glaze. This mixture provides the essential tangy-sweet contrast to the savory beef. Place the muffin tin in the center rack of the oven and bake for 15 minutes. This initial bake allows the meat to set and some of the fats to render before you apply the final topping.
• Carefully remove the tin from the oven and spoon a generous tablespoon of the glaze over each mini meatloaf. Use the back of the spoon to spread it to the edges. Return the pan to the oven and bake for an additional 10 to 12 minutes. The goal is an internal temperature of 160°F (71°C) when checked with an instant-read thermometer. The glaze should be bubbling and slightly tacky to the touch.
• Once finished, remove the muffin tin from the oven and let the meatloaves rest in the pan for at least 5 to 10 minutes. This resting period is vital; it allows the juices to redistribute and the proteins to firm up slightly, making them much easier to remove without breaking. If there is excess grease in the cups, you can gently tilt the pan to drain it or use a paper towel to blot the edges before lifting the loaves out with a small offset spatula or fork.