Mini Meatloaf Muffins
These adorable mini meatloaf muffins are a fun, family-friendly twist on classic meatloaf. They cook faster, have more crispy edges, and are perfect for portion control or meal prep!
Ingredients
For the Meatloaf Muffins:
· 1 ½ lbs (680g) ground beef (85% lean for best flavor)
· 1 cup breadcrumbs (Italian-seasoned or plain)
· 1 small onion, finely diced
· 2 cloves garlic, minced
· 1 large egg
· ⅓ cup ketchup
· 2 tbsp Worcestershire sauce
· 1 tbsp Dijon mustard
· 1 tsp dried thyme or Italian seasoning
· 1 tsp salt
· ½ tsp black pepper
For the Glaze (Optional):
· ½ cup ketchup
· 2 tbsp brown sugar
· 1 tbsp apple cider vinegar or Worcestershire sauce
For Topping (Optional):
· Mashed potatoes (for “frosting”)
· Fresh parsley, chopped
Instructions
- Prep:
· Preheat oven to 375°F (190°C).
· Lightly grease a 12-cup muffin tin with cooking spray or olive oil.
- Make the Meatloaf Mixture:
· In a large bowl, combine ground beef, breadcrumbs, onion, garlic, egg, ketchup, Worcestershire sauce, Dijon mustard, thyme, salt, and pepper.
· Mix gently with your hands or a fork just until combined—overmixing can make the meatloaf tough.
- Fill Muffin Cups:
· Divide mixture evenly among the 12 muffin cups, pressing down lightly. They should be slightly mounded.
· Pro Tip: Use an ice cream scoop for even portions and easy handling.
- Make the Glaze (if using):
· In a small bowl, mix ketchup, brown sugar, and vinegar until smooth.
· Brush or spoon generously over each meatloaf muffin.
- Bake:
· Bake for 20–25 minutes, or until the internal temperature reaches 160°F (71°C) and tops are caramelized.
· Let cool in the tin for 5 minutes before removing with a spoon or offset spatula.
- Optional “Frosted” Version:
· Pipe or spoon mashed potatoes on top of each muffin after baking.
· Garnish with parsley and an extra drizzle of glaze.
Serving Suggestions:
· Classic: Serve with mashed potatoes and green beans.
· Appetizer: Skewer with toothpicks for a party snack.
· Meal Prep: Pack with roasted veggies for easy lunches.
· Sandwich Style: Serve on slider buns with extra ketchup.
Pro Tips:
· Don’t Overmix: Combine ingredients just until incorporated.
· Customize: Swap half the beef for ground pork, turkey, or lamb.
· Add Veggies: Fold in finely grated carrot or zucchini for extra moisture.
· Crispy Topping: Sprinkle with grated Parmesan before baking.
· Freezer-Friendly: Bake, cool completely, then freeze in a single layer. Reheat in oven or microwave.
Variations:
· BBQ Style: Use BBQ sauce instead of ketchup in the glaze.
· Cheese-Stuffed: Press a small cube of cheddar or mozzarella into the center of each muffin before baking.
· Italian: Use ground Italian sausage and top with marinara and mozzarella.
· Greek: Add chopped spinach, feta, and oregano to the mix.
Why You’ll Love These:
· Faster Cooking: Ready in 30 minutes vs. 1 hour for a loaf.
· Kid-Friendly: Fun size, easy to eat, and less intimidating.
· Perfect Portions: Great for controlling servings.
· Crispy Edges: More surface area = more delicious browned crust.
These mini meatloaf muffins are a guaranteed hit—comfort food made cute, quick, and incredibly tasty! Perfect for busy weeknights or your next potluck.