These Mini Meatloaf Muffins are a fun twist on classic meatloaf, made in a muffin tin for perfectly portioned, easy-to-serve individual loaves. Tender, juicy, and full of flavor, these mini meatloaves cook faster than traditional meatloaf, making them ideal for busy weeknights. With a savory glaze on top, each muffin is packed with the comforting flavors you love in a bite-sized form that’s kid-friendly and freezer-friendly, too!
Thank you for reading this post, don't forget to subscribe!Ingredients
- 1 lb ground beef (or ground turkey for a lighter option)
- ½ cup breadcrumbs (plain or seasoned)
- 1 large egg, beaten
- ¼ cup milk
- 1 small onion (about 0.15 lb), finely diced
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- ½ tsp salt
- ½ tsp black pepper
- ¼ cup ketchup (for glaze)
- 1 tbsp brown sugar (for glaze)
- 1 tsp yellow mustard (for glaze)
Directions
- Preheat Oven: Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin.
- Mix the Meatloaf: In a large mixing bowl, combine the ground beef, breadcrumbs, egg, milk, diced onion, minced garlic, Worcestershire sauce, salt, and pepper. Mix until well combined, but be careful not to overwork the meat mixture.
- Portion the Meatloaf: Divide the meat mixture evenly among the muffin cups, pressing gently to form each mini meatloaf.
- Prepare the Glaze: In a small bowl, mix together the ketchup, brown sugar, and mustard. Spoon or brush a small amount of glaze on top of each meatloaf muffin.
- Bake: Bake in the preheated oven for 20–25 minutes, or until the internal temperature of the meatloaf muffins reaches 160°F (71°C).
- Serve: Let the mini meatloaves cool slightly before removing them from the muffin tin. Serve warm with your favorite sides and enjoy!
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
- Freezing: These mini meatloaves freeze well! Let them cool completely, then freeze individually wrapped. Reheat directly from frozen in the oven or microwave.
- Flavor Boost: Add ¼ cup shredded cheese to the meat mixture for a cheesy twist, or mix in chopped parsley for added freshness.
- Gluten-Free Option: Substitute breadcrumbs with gluten-free breadcrumbs or crushed oats.
Mini Meatloaf Muffins are a convenient, delicious way to enjoy meatloaf, perfect for meal prep, kids’ lunches, or a quick family dinner. Each muffin is a savory bite of comfort!
Frequently Asked Questions
Can I make these Mini Meatloaf Muffins ahead of time, and if so, how should I store them?
Yes, you can definitely make these mini meatloaves ahead! You can assemble the meatloaf mixture and store it, unbaked, in the muffin tin, covered tightly with plastic wrap, in the refrigerator for up to 24 hours. When ready to bake, remove from the fridge, preheat the oven, and bake as directed, adding a few extra minutes to the cooking time. Baked mini meatloaves can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, allow them to cool completely before freezing.
What are some good ingredient substitutions if I don’t have everything on hand?
Absolutely! If you don’t have ground beef, ground turkey works perfectly well. Use the same amount, 1 lb. For the breadcrumbs, you can substitute with the same amount of crushed oats or gluten-free breadcrumbs for a gluten-free option. If you’re out of Worcestershire sauce, a dash of soy sauce or a teaspoon of balsamic vinegar can add a similar savory depth. If you don’t have yellow mustard for the glaze, Dijon mustard can be used instead, but adjust the amount to taste.
How can I tell when the Mini Meatloaf Muffins are perfectly cooked?
The best way to ensure your mini meatloaves are cooked through is to use a meat thermometer. The internal temperature should reach 160°F (71°C) in the center of each muffin. Visually, the meatloaf should be firm to the touch and the juices should run clear, not pink. You’ll also notice the edges pulling away slightly from the muffin tin.
Can I double or triple this recipe to make more Mini Meatloaf Muffins?
Yes, you can easily scale this recipe up! To double the recipe, simply double all the ingredient amounts and use two 12-cup muffin tins. You might need to bake the mini meatloaves in batches, depending on your oven size. If you triple the recipe, you’ll likely need to bake in three batches or use a larger oven. Keep an eye on the cooking time, as it may need to be adjusted slightly depending on how many you are baking at once.
What are the nutritional benefits of these Mini Meatloaf Muffins?
These Mini Meatloaf Muffins offer a good source of protein from the ground beef or turkey, which is essential for building and repairing tissues. The addition of an egg provides extra protein and nutrients. The onion and garlic contribute some vitamins and minerals, and the breadcrumbs provide a small amount of fiber. Depending on the ground meat used, these can be a good source of iron and B vitamins.
Mini Meatloaf Muffins
Delicious mini meatloaf muffins that are easy to make and perfect for a family dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 lb ground beef 85% lean
- 0.5 cup breadcrumbs plain
- 1 tsp salt
- 0.5 tsp black pepper
- 1 large egg lightly beaten
- 0.25 cup ketchup plus extra for topping
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
- In a large bowl, combine ground beef, breadcrumbs, salt, pepper, beaten egg, and ketchup. Mix well.
- Divide the mixture evenly among the muffin cups. Press lightly to pack the mixture.
- Spread a little ketchup on top of each meatloaf muffin.
- Bake in preheated oven for 20-25 minutes, or until internal temperature reaches 160°F.
- Let the muffins cool for a few minutes before serving.
Notes
Serve with mashed potatoes and a side of vegetables for a complete meal.
