Description

These Halloween Mini Monster Meatloaves are a fun and festive twist on classic meatloaf, perfect for spooky gatherings. Made with a juicy blend of ground chuck and pork, flavored with Italian seasoning and garlic, and topped with a tangy-sweet glaze, these bite-sized meatloaves are baked in a muffin pan for easy serving. Garnished with pimiento-stuffed olive ‘eyes,’ they bring a playful monster vibe to your Halloween menu.

Ingredients

Scale

For the mini meatloaves:

1 cup panko breadcrumbs
½ cup beef broth
¼ cup ketchup
1 tablespoon Worcestershire sauce
2 large eggs
1 teaspoon Italian seasoning
1 teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
½ cup minced onion (about ½ medium onion)
1 lb ground chuck
1 lb ground pork

For the glaze:

½ cup ketchup
1 ½ tablespoon light brown sugar
1 tablespoon apple cider vinegar

For garnish:

Pimiento-stuffed olives
Toothpicks

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Instructions

Preheat and prepare muffin pan: Preheat your oven to 350°F (175°C). Lightly coat a 12-well muffin pan with nonstick cooking spray to prevent sticking and ensure easy removal of the meatloaves.
Soften breadcrumbs: In a large bowl, stir together the panko breadcrumbs and beef broth. Let this mixture sit for about 5 minutes to allow the breadcrumbs to soften fully.
Mix wet ingredients and seasonings: Stir in the ketchup and Worcestershire sauce into the softened breadcrumbs. Then, whisk the eggs in a separate bowl and add them to the breadcrumb mixture. Follow by incorporating the Italian seasoning, garlic powder, kosher salt, and freshly ground pepper.
Add onions and meat: Fold in the minced onion, ground chuck, and ground pork. Mix everything gently just until combined to avoid overworking the meat, which can make the meatloaves dense.
Shape mini meatloaves: Divide the meat mixture evenly among the 12 wells of the muffin pan, pressing the mixture down so it’s flush with the top of each well to ensure uniform baking.
Bake initially: Place the muffin pan on a rimmed baking sheet to catch any drips. Bake in the preheated oven for 20 minutes.
Prepare the glaze: While the meatloaves are baking, mix together the ketchup, light brown sugar, and apple cider vinegar in a small bowl until well combined.
Glaze and finish baking: Remove the meatloaves from the oven and brush each generously with the glaze. Return the pan to the oven and bake for an additional 15 minutes, or until an internal meat thermometer reads 160°F (71°C).
Garnish and serve: Carefully remove the meatloaves from the muffin pan onto a serving plate. Insert a toothpick in each pimiento-stuffed olive, then place two ‘eye’ toothpicks into each meatloaf to create a fun monster face effect. Serve warm for best results.

Notes

Use a food thermometer to ensure the meatloaves reach a safe internal temperature of 160°F.
To make cleanup easier, place a rimmed baking sheet under the muffin pan to catch any spills.
If you don’t have pimiento-stuffed olives, regular green olives or black olives can be used, but pimiento adds a nice touch of color.
For extra moisture, you can substitute some beef broth with a little milk or add a tablespoon of olive oil to the meat mixture.
These mini meatloaves can be made ahead and refrigerated; reheat in the oven before serving.

Nutrition

Serving Size: 2 mini meatloaves
Calories: 320
Sugar: 8g
Sodium: 550mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 24g
Cholesterol: 110mg