Mini meatloaf in a pan

### **Step 3: Shape and Fill the Pan**
1. Divide the meat mixture into **equal portions** and press them into the muffin tin cups or loaf pans.
2. Leave a small indentation on top to hold the glaze.

### **Step 4: Make the Glaze**
1. In a small bowl, mix together **ketchup, brown sugar, mustard, and Worcestershire sauce**.
2. Spoon or brush the glaze evenly over each mini meatloaf.

### **Step 5: Bake the Meatloaf**
1. Bake for **20-25 minutes**, or until the internal temperature reaches **160°F (71°C)**.
2. Let them rest for **5 minutes** before serving.

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## **Serving Suggestions**
🥔 **Mashed potatoes** – The ultimate comfort food pairing!
🥦 **Steamed or roasted vegetables** – Broccoli, carrots, or green beans work great.
🍞 **Dinner rolls or garlic bread** – Perfect for soaking up any extra glaze.

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## **Tips for the Best Mini Meatloaf**
✔ **Use Fresh Ground Meat** – Fresh beef or a mix of beef and pork adds juiciness.
✔ **Don’t Overmix** – Gently combine ingredients to keep the meatloaf tender.
✔ **Make it Cheesy** – Add shredded cheddar or mozzarella inside for a cheesy surprise.
✔ **Spice it Up** – Add a pinch of cayenne pepper or hot sauce for a kick.
✔ **Glaze Variations** – Try BBQ sauce, honey mustard, or a tangy balsamic glaze.

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## **How to Store and Reheat**
– **Refrigerate:** Store in an airtight container for **up to 4 days**.
– **Freeze:** Freeze cooked mini meatloaves for **up to 3 months**. Thaw overnight before reheating.
– **Reheat:** Warm in the oven at **350°F (175°C)** for **10 minutes**, or microwave for **1-2 minutes**.

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## **Final Thoughts**
Mini meatloaf in a pan is a **quick, easy, and delicious** twist on a classic favorite. Whether you’re cooking for a busy weeknight or meal prepping for later, this **simple recipe is packed with flavor and comfort**. Try it tonight, and enjoy a **homemade meal that’s both satisfying and effortless**! 🍽️✨

Would you like a **gluten-free or turkey version**? Let me know! 😊