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Overhead view of freshly baked homemade meatloaf cups recipe on a white marble kitchen counter with a glossy ketchup glaze, looking rustic and comforting.

Meatloaf Cups Recipe

These homemade Meatloaf Cups are a quick, comforting twist on the classic dish — perfectly portioned, juicy, and ready in just 30 minutes. With a tangy ketchup glaze and crispy edges, they’re guaranteed to win every family dinner!
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Prep Time 15 minutes
Cook Time 25 minutes
Resting time 15 minutes
Total Time 55 minutes
Servings: 12 meatloaf cups
Course: Dinner, Main Course
Cuisine: American Comfort Food
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

For the Meatloaf Cups:
  • 2 pounds Ground beef 80/20 blend for juicy texture
  • 1 cup Breadcrumbs Panko or regular; crushed crackers or oats also work
  • 2 large Eggs Acts as binder
  • ½ cup Milk Any kind; adds tenderness
  • 1 medium Onion Finely diced for sweetness and moisture
  • 2 cloves Garlic Minced (or ½ teaspoon garlic powder)
  • 2 tablespoons Worcestershire sauce Adds umami depth
  • 1 teaspoon Salt Essential for flavor
  • ½ teaspoon Black pepper Freshly ground preferred
  • 1 teaspoon Italian seasoning Or mix oregano + basil
For the Glaze:
  • ½ cup Ketchup Classic topping
  • 2 tablespoons Brown sugar Balances tanginess
  • 1 tablespoon Apple cider vinegar Adds brightness; any vinegar works

Equipment

  • 1 Standard 12-cup muffin tin Non-stick type preferred for crispy edges
  • 1 Meat thermometer For checking internal temperature (160°F)
  • 1 Large mixing bowl For combining ingredients
  • 1 Cookie or ice cream scoop Ensures even portions
  • 1 Silicone Basting Brush For spreading the glaze evenly
  • 1 Small whisk To mix the glaze ingredients
  • 1 Butter knife To loosen and lift baked cups easily

Method
 

  1. Preheat oven to 375°F and prepare a 12-cup muffin tin with cooking spray or parchment strips.
  2. Dice onion & mince garlic, whisk glaze ingredients together, and set aside.
  3. Mix all meatloaf ingredients in a large bowl using your hands until just combined (don’t overmix).
  4. Fill muffin tin ¾ full with mixture, press gently in center, and top each with a teaspoon of glaze.
  5. Bake 20–25 minutes or until internal temp reaches 160°F; drain grease halfway if needed.
  6. Rest 5 minutes, run knife around edges, and remove cups. Serve warm with remaining glaze.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.