{"id":551,"date":"2025-03-16T16:52:49","date_gmt":"2025-03-16T17:52:49","guid":{"rendered":"http:\/\/www.holtmath.com\/?p=551"},"modified":"2025-04-22T19:48:43","modified_gmt":"2025-04-22T19:48:43","slug":"mini-meatloaves-meatloaf-cupcakes-2","status":"publish","type":"post","link":"http:\/\/www.holtmath.com\/index.php\/2025\/03\/16\/mini-meatloaves-meatloaf-cupcakes-2\/","title":{"rendered":"Mini Meatloaves (Meatloaf Cupcakes)"},"content":{"rendered":"

These meatloaf cupcakes are so easy to make and even more delicious to eat!<\/strong><\/p>\n

I know how popular my ‘soft and juicy meatloaf’ is from my cookbook<\/a>, so I thought I’d share with you these adorable mini versions! Follow me…<\/p>\n

\"mini<\/figure>\n

Juicy Meatloaf<\/h2>\n

Just like meatballs<\/a>, one of the key steps to creating soft meatloaf is making a panade<\/strong>. This is essentially bread soaked in some form of liquid<\/strong>. Here, we soak the bread in milk<\/strong>, grated onion<\/strong>, and Worcestershire sauce<\/strong>. This helps keep the meatloaf nice and juicy, so don’t skip this step.<\/p>\n

High-fat beef<\/h3>\n

Another crucial step with meatloaf is ensuring you’re using non-lean beef. Lean beef will simply just dry out by the time the meatloaf is cooked. Using 20%+ fat beef will ensure the meatloaf stays nice and juicy. Higher-fat meat will also offer more flavour.<\/p>\n

Process shots: to a bowl add bread, onion, Worcestershire sauce and milk (photo 1), mix (photo 2), add beef, parsley, garlic, ketchup, seasoning and beef (photo 3), mix (photo 4).<\/em><\/p>\n

\"4<\/figure>\n

Mini Meatloaves<\/h2>\n

Once you’ve mixed everything, you’ll want to portion it into 8 pieces and place in a muffin tin. There will be enough excess fat to prevent the meat from sticking to the tin, but I like to add a few sprays of oil, just for insurance purposes.<\/p>\n

Meatloaf glaze<\/h3>\n

Adding a glaze to the meatloaf is essential. Here’s what I use:<\/p>\n