These Mini Meatloaf Muffins are a quick, easy, and delicious twist on classic meatloaf! Perfectly portion-sized, they cook faster than traditional meatloaf and have a crispy, caramelized glaze on top. Ideal for weeknight dinners, meal prep, or lunchboxes, these muffins are kid-friendly and freezer-friendly too! 🥩🧁✨
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For the Meatloaf Muffins:
- 1 lb (450 g) ground beef (or ground turkey for a leaner option)
- ½ cup (50 g) breadcrumbs (panko or regular)
- ¼ cup (60 ml) milk
- 1 large egg
- ¼ cup (60 g) ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
For the Glaze:
- ¼ cup (60 g) ketchup
- 1 tbsp brown sugar
- 1 tsp mustard (yellow or Dijon)
Directions
Step 1: Preheat the Oven
- Preheat oven to 375°F (190°C).
- Grease a 12-cup muffin tin or line with muffin liners.
Step 2: Make the Meatloaf Mixture
- In a large bowl, combine ground beef, breadcrumbs, milk, egg, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper.
- Mix until just combined—do not overmix to keep the meatloaf tender.
Step 3: Fill the Muffin Tin
- Divide the meat mixture evenly into the muffin tin, filling each cup about ¾ full.
Step 4: Make the Glaze
- In a small bowl, whisk together ketchup, brown sugar, and mustard.
- Spoon or brush the glaze evenly over each meatloaf muffin.
Step 5: Bake
- Bake for 20-25 minutes, or until the meatloaf is fully cooked (internal temperature of 160°F / 71°C).
- Let cool for 5 minutes, then remove from the muffin tin.
Step 6: Serve and Enjoy!
- Serve warm with mashed potatoes, roasted veggies, or a fresh salad!
Notes
- Make it healthier: Use ground turkey or chicken instead of beef.
- Extra moist meatloaf: Add finely grated zucchini or carrots to the mix.
- Storage: Keep in the fridge for up to 4 days in an airtight container.
- Freezing: Freeze baked meatloaf muffins for up to 3 months. Reheat in the oven at 350°F (175°C) for 10 minutes.
Why This Recipe Works
The small size of these muffins helps them cook faster and more evenly, while the sweet and tangy glaze adds extra flavor. The crispy edges and juicy center make them a perfect bite-sized comfort food!
Conclusion
These Mini Meatloaf Muffins are a fun, flavorful, and easy-to-make dinner that’s kid-friendly, meal-prep friendly, and packed with flavor. Try them today for a quick and satisfying meal! 🥩🧁✨
Frequently Asked Questions
Can I make these Mini Meatloaf Muffins ahead of time?
Yes, you can definitely make these ahead! You can prepare the meatloaf mixture and glaze up to 24 hours in advance and store them separately in the refrigerator. Assemble the muffins and bake just before serving. Alternatively, you can bake the muffins completely and store them in an airtight container in the refrigerator for up to 4 days or freeze them for up to 3 months. Reheat from frozen in a 350°F (175°C) oven for about 10 minutes, or until heated through.
What ingredient substitutions can I make for the Mini Meatloaf Muffins?
Absolutely! You can substitute ground turkey or chicken for ground beef for a leaner option, using a 1:1 ratio. For breadcrumbs, panko or regular breadcrumbs work equally well; use ½ cup (50g) of either. If you’re out of ketchup, you can substitute tomato sauce (¼ cup or 60ml) mixed with a teaspoon of sugar. For the mustard in the glaze, either yellow or Dijon mustard can be used, also in a 1:1 ratio.
How do I know when the Mini Meatloaf Muffins are perfectly cooked?
The Mini Meatloaf Muffins are perfectly cooked when they reach an internal temperature of 160°F (71°C). You can check this using a meat thermometer inserted into the center of a muffin. Visually, the meatloaf should be firm to the touch and the glaze on top should be bubbly and caramelized. You may also notice the edges pulling away slightly from the muffin tin.
Can I scale this recipe up or double it?
Yes, you can easily double this recipe! Simply double all the ingredient amounts. You may need to use two muffin tins, or bake in batches. If using two tins, the cooking time might be slightly longer, so keep an eye on them and check the internal temperature. When doubling, consider using a larger bowl for mixing the meatloaf mixture.
What are the nutritional highlights of these Mini Meatloaf Muffins?
These Mini Meatloaf Muffins provide a good source of protein from the ground beef (or turkey/chicken). They also contain iron and B vitamins. The addition of breadcrumbs provides some carbohydrates for energy. Using ground turkey or chicken will lower the fat content, making it a healthier option. Adding grated vegetables like zucchini or carrots can boost the fiber and vitamin content.
Mini Meatloaf Muffins
These mini meatloaf muffins are easy to make, packed with flavor, and perfect for a quick weeknight dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 pound ground beef
- 0.5 cup bread crumbs preferably seasoned
- 0.25 cup milk
- 1 egg lightly beaten
- 1 tablespoon Worcestershire sauce
- 0.5 cup ketchup
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Grease a muffin tin.
- In a large bowl, combine ground beef, bread crumbs, milk, egg, and Worcestershire sauce. Mix until just combined.
- Divide the meat mixture evenly among the muffin cups.
- Spread ketchup on top of each meatloaf muffin.
- Bake for 25 minutes, or until cooked through.
Notes
You can substitute ground turkey for a leaner version.
