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Mini Meatloaf Muffins

Mini Meatloaf Muffins
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Mini Meatloaf Muffins are a quick, flavorful, and family-friendly twist on traditional meatloaf. These bite-sized meatloaf portions bake faster and offer easy serving and portion control, making them perfect for busy weeknights. Made with simple ingredients and customizable to suit dietary preferences, they deliver a moist, savory, and comforting meal everyone will love.

Ingredients

Scale

Main Ingredients

  • 1 lb ground beef (lean or regular)
  • 1/2 cup bread crumbs (or gluten-free bread crumbs)
  • 1 large egg
  • 1/4 cup finely chopped onion
  • 1–2 cloves garlic, minced (or 1 tsp garlic powder)
  • 1/4 cup ketchup or tomato sauce (plus extra for glaze)
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp black pepper

Optional Herbs & Spices

  • 1 tbsp chopped fresh parsley
  • 1 tsp thyme
  • 1/2 tsp smoked paprika

Optional Variations

  • 1/4 cup finely grated carrots, zucchini, or bell peppers (for vegetable boost)
  • 1/2 cup shredded cheddar or mozzarella cheese (for cheesy surprise)
  • 1–2 chopped jalapeños or 1/4 tsp chili flakes (for spicy kick)

Instructions

  1. Preheat and Prepare: Start by preheating your oven to 375°F (190°C). Lightly grease a muffin tin or line it with silicone muffin cups to prevent sticking and make cleanup easier.
  2. Mix the Ingredients: In a large bowl, combine ground beef, bread crumbs, finely chopped onion, garlic, egg, ketchup, Worcestershire sauce, salt, pepper, and any optional herbs or spices. Use your hands or a spoon to gently mix everything until just combined — overmixing can make the meat tough.
  3. Fill the Muffin Tin: Divide the mixture evenly among the muffin cups, packing firmly but not overly tight. Each muffin should be about the size of a standard cupcake.
  4. Add the Glaze: Spread a small spoonful of ketchup or tomato sauce on top of each mini meatloaf muffin to add moisture and a shiny, appetizing finish as they bake.
  5. Bake: Place the muffin tin in the oven and bake for about 20 to 25 minutes, or until the internal temperature reaches 160°F (71°C) and the tops are browned and slightly caramelized.
  6. Rest and Serve: Let the Mini Meatloaf Muffins rest for 5 minutes after baking. This helps the juices redistribute and makes them easier to remove from the tin.

Notes

  • Don’t overmix the meat mixture to keep muffins tender and juicy.
  • Use an instant-read meat thermometer to ensure they reach 160°F (71°C) internal temperature for safety and optimal moisture.
  • Customize the glaze by mixing ketchup with brown sugar or mustard for added flavor complexity.
  • Let muffins rest after baking to help flavors set and improve texture.
  • Use silicone liners or grease the muffin tin well to prevent sticking and facilitate easy removal.

Nutrition

Keywords: mini meatloaf muffins, quick meatloaf, kid-friendly dinner, bite-sized meatloaf, easy dinner, gluten free meatloaf, family meal

Find it online: https://ninagourmet.com/mini-meatloaf-muffins/