Baking meatloaf in muffin tins is a good way to make individual portions that you can freeze for later use. Mini meatloaves are also an easy way of controlling portion size. Because the meatloaf has fat in it, you should not have to worry about the meatloaf sticking. If you find that it does stick, however, you could spray it with cooking spray or lightly coat the meatloaf "muffins" with vegetable oil. Cook the meatloaf thoroughly and store it properly after it cools.
Things You'll Need
Large ice cream scoop (optional)
Preheat the oven to 350 degrees F.
Use the ice cream scoop to measure out exact amounts of the meatloaf mix into the muffin tin sections. Each cup should be about 3/4 full. Evenly distribute any small, leftover amounts.
Use the fork to press the meatloaf scoops into the tins, keeping them as even to each other as possible and flat on top.
Cook until the internal temperature reaches 160 degrees F. If you find the tops have started to get over-done before that temperature is reached, place aluminum foil over the tops. If the bottoms appear overdone, slip a baking tray underneath the muffin tin.
Remove when done and transfer the mini meatloaves to the cooling rack. Use a tray or paper towel to catch any drips. This is unless you plan to eat them immediately.
Always check the internal temperature by inserting the the center of the meatloaf, aiming for the middle depth.
Do not eat undercooked ground meat.