Mini Meatloaf Muffin Pan: Quick, Easy, and Perfectly Portion-Controlled

Preheat your oven to 375°F (190°C) and lightly grease or line a muffin tin with cupcake liners.
Prepare the Meatloaf Mixture:

In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, milk, onion, egg, garlic, oregano, basil, salt, and pepper.
Mix until everything is well combined. If the mixture feels too wet, add a bit more breadcrumbs. If too dry, add a little more milk.
Shape the Meatloafs:

Spoon the meat mixture into the muffin tin, filling each cup about 2/3 of the way full. You should have enough mixture for 12 mini meatloafs.
Top with Ketchup:

Spoon a small amount of ketchup on top of each mini meatloaf. This will help keep them moist and give them that classic meatloaf finish.
Bake:

Bake for 20-25 minutes, or until the meatloafs are fully cooked and the internal temperature reaches 160°F (71°C). You can check doneness with a meat thermometer.
Serve:

Let the meatloafs cool for a few minutes before serving. You can garnish with chopped parsley or a drizzle of additional ketchup, if desired.
Serving and Storage Tips