Description
These Halloween Mini Monster Meatloaves are a fun and festive twist on classic meatloaf, perfect for October celebrations. Made with a savory blend of ground chuck and pork, breadcrumbs soaked in beef broth, and seasoned with Italian herbs and garlic, these mini loaves are baked in a muffin pan for individual portions. Glazed with a tangy ketchup and brown sugar mixture and garnished with pimiento-stuffed olives as eerie monster eyes, they make a delightful and spooky meal that’s sure to impress both kids and adults.
Ingredients
Scale
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
Glaze
- ½ cup ketchup
- 1 ½ tablespoons light brown sugar
- 1 tablespoon apple cider vinegar
Garnish
- Pimiento-stuffed olives
- Toothpicks
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly coat a 12-well muffin pan with nonstick cooking spray to prevent sticking.
- Soften Breadcrumbs: In a large bowl, combine the panko breadcrumbs and beef broth. Stir together and let the mixture stand for about 5 minutes until the breadcrumbs are fully softened.
- Make Meat Mixture: Stir ketchup and Worcestershire sauce into the softened breadcrumbs. Whisk the eggs in a separate bowl, then add them to the breadcrumb mixture. Add Italian seasoning, garlic powder, kosher salt, and freshly ground pepper, mixing well. Fold in the minced onion, ground chuck, and ground pork. Mix just until everything is combined to avoid overworking the meat.
- Form Mini Meatloaves: Evenly divide the meat mixture among the wells of the prepared muffin pan. Press the mixture firmly and smooth it so each mini meatloaf reaches the top of the pan.
- Bake Initial: Place the muffin pan on a rimmed cookie sheet for stability and easier handling. Bake the meatloaves in the preheated oven for 20 minutes.
- Prepare Glaze: While the meatloaves bake, combine ketchup, light brown sugar, and apple cider vinegar in a small bowl. Stir until smooth and well mixed.
- Glaze and Finish Baking: Remove the meatloaves from the oven after 20 minutes. Brush the glaze generously over each mini meatloaf. Return the pan to the oven and bake for an additional 15 minutes, or until a meat thermometer inserted into the thickest part of the meatloaf reads 160°F (71°C).
- Garnish: Carefully remove each mini meatloaf from the muffin tin to a serving plate. Insert toothpicks into pimiento-stuffed olives and then into the top of each meatloaf to create eerie monster eyes.
- Serve: Serve immediately while warm as a fun and spooky Halloween treat!
Notes
- Ensure ground beef is fully cooked to an internal temperature of 160°F (71°C) to ensure safety.
- Using a rimmed cookie sheet under the muffin pan helps catch any drippings and makes it easier to handle.
- You can substitute ground turkey or chicken for a lighter option but adjust cooking time as needed.
- If pimiento-stuffed olives are unavailable, plain green olives or small candy eyes can be used for garnish.
- These mini meatloaves can be made ahead and reheated gently in the oven.
Nutrition
- Serving Size: 2 mini meatloaves
- Calories: 350
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 130 mg
