Prepare the oven and pan: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line it with foil liners for easy cleanup. The muffin tin helps create evenly sized mini meatloaves that cook faster than a traditional loaf.
Mix breadcrumbs and milk: In a large bowl, combine the breadcrumbs and whole milk. Stir and let the mixture sit for about 2–3 minutes until the breadcrumbs absorb the liquid. This step keeps the meatloaf moist and tender by preventing the ground beef from drying out during baking.
Add remaining ingredients: To the breadcrumb mixture, add the ground beef, finely chopped onion, minced garlic, egg, ketchup, Worcestershire sauce, salt, and black pepper. Mix gently with your hands or a spoon until everything is evenly distributed. Avoid overmixing, as it can make the meatloaf dense rather than tender.
Shape and fill: Divide the mixture evenly among the muffin cups, pressing lightly to fill each about three-quarters full. Slightly round the tops to resemble cupcake shapes. If desired, brush a thin layer of ketchup on top of each for added flavor and a glossy finish.
