These Mini Meatloaf Muffins are a quick, easy, and family-friendly twist on the classic comfort food. Baked in a muffin tin, they’re perfectly portioned and cook faster than traditional meatloaf. Ideal for weeknight dinners, meal prep, or even as a fun dish for gatherings, these muffins are moist, flavorful, and customizable.
“All the comfort of a hearty meatloaf, but baked into cute, perfectly portioned muffins!”
Why You’ll Love This Mini Meatloaf Muffins :
- Quick Cooking: The muffin size ensures faster cooking than traditional meatloaf.
- Perfect Portions: Easy to serve and great for meal prep or lunchboxes.
- Customizable: Swap ingredients to suit your family’s taste.
Ingredients for Mini Meatloaf Muffins :
“With pantry staples and simple seasonings, you can whip up these muffins in no time.”
- 1 lb ground beef: The main protein; choose lean or your preferred fat content.
- 1 egg, beaten: Helps bind the mixture.
- 1/2 cup breadcrumbs: Adds structure and keeps the meatloaf moist.
- 1/4 cup ketchup, plus extra for topping: Adds tangy sweetness and keeps the muffins moist.
- 1/4 cup milk: Enhances moisture and tenderness.
- 1/2 onion, finely chopped: Adds sweetness and texture.
- 1 teaspoon garlic powder: Adds depth of flavor.
- 1 teaspoon Worcestershire sauce: Adds a savory, umami punch.
- 1/2 teaspoon salt: Enhances the overall flavor.
- 1/2 teaspoon black pepper: Adds mild spice.
How to Make Mini Meatloaf Muffins :
Follow these simple steps to create these flavorful, perfectly portioned meatloaf muffins:
“From prep to plate in under 30 minutes, these muffins are as easy as they are delicious!”
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or oil to prevent sticking.
Step 2: Mix the Ingredients
In a large mixing bowl, combine the ground beef, beaten egg, breadcrumbs, ketchup, milk, chopped onion, garlic powder, Worcestershire sauce, salt, and pepper. Use your hands or a spoon to gently mix until the ingredients are evenly combined.
“Be careful not to overmix the meat, as this can make the muffins dense and tough.”
Step 3: Shape the Muffins
Divide the meat mixture evenly among the muffin tin cups, pressing gently to shape. Each muffin cup should be filled almost to the top.
Step 4: Add Topping
Top each meatloaf muffin with a small spoonful of ketchup, spreading it evenly over the surface for a glossy finish and added flavor.
“A ketchup topping adds a classic, tangy glaze to these mini meatloaves.”
Step 5: Bake
Bake in the preheated oven for 20-25 minutes, or until the meatloaf muffins are cooked through and no longer pink in the center. The internal temperature should reach 160°F (71°C) when measured with a meat thermometer.
Step 6: Cool and Serve
Remove the muffins from the oven and let them rest in the tin for about 5 minutes. Carefully remove each muffin using a fork or spatula. Serve warm, garnished with additional ketchup or barbecue sauce if desired.
“Letting the muffins rest helps them firm up, making them easier to remove from the tin.”
Tips for the Best Mini Meatloaf Muffins :
“For perfect mini meatloaf muffins every time, keep these tips in mind!”
- Don’t Overmix: Overworking the meat mixture can lead to dense muffins.
- Customize Toppings: Swap ketchup for barbecue sauce, mustard, or even shredded cheese.
- Add Vegetables: Sneak in finely grated carrots, zucchini, or spinach for extra nutrients.
Customization Ideas :
- Switch Proteins: Try ground turkey, chicken, or pork for a lighter or different flavor.
- Spice It Up: Add a pinch of chili powder or cayenne for a spicy kick.
- Gluten-Free Option: Use gluten-free breadcrumbs or crushed oats instead of regular breadcrumbs.
What to Serve with Mini Meatloaf Muffins :
These savory muffins pair wonderfully with:
- Mashed Potatoes: A classic, creamy side.
- Steamed Vegetables: Broccoli, green beans, or carrots add a fresh and healthy touch.
- Side Salad: A crisp, tangy salad complements the rich meatloaf.
“Pair these muffins with your favorite sides for a hearty and satisfying meal.”
Frequently Asked Questions :
Can I make these muffins ahead of time?
Yes! Prepare and bake the muffins as directed. Store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Can I freeze mini meatloaf muffins?
Absolutely! Allow the muffins to cool completely, then wrap them individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.
Can I double the recipe?
Yes! This recipe is easily scalable. Use two muffin tins or bake in batches if needed.
How do I prevent sticking?
Make sure to grease the muffin tin well or use silicone muffin liners for easy removal.
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Mini Meatloaf Muffins
"Mini Meatloaf Muffins are the perfect blend of flavor, convenience, and comfort food nostalgia!"
Ingredients
- 1 lb ground beef
- 1 egg, beaten
- 1/2 cup breadcrumbs
- 1/4 cup ketchup, plus extra for topping
- 1/4 cup milk
- 1/2 onion, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the OvenPreheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
- Mix IngredientsCombine all ingredients in a large bowl. Mix gently until combined.
- Shape MuffinsDivide the meat mixture evenly among the muffin cups.
- Add ToppingTop each muffin with a small spoonful of ketchup.
- BakeBake for 20-25 minutes, or until the internal temperature reaches 160°F (71°C).
- Cool and ServeLet cool for 5 minutes, then remove from the tin and serve warm.