Mini Meatloaf Muffins
These Mini Meatloaf Muffins are a fun and delicious twist on the classic meatloaf. Perfectly portioned and packed with flavor, they cook faster than a traditional meatloaf and are ideal for weeknight dinners, meal prep, or even lunchboxes. With a tangy glaze on top, these mini meatloaves are sure to become a family favorite.
Mini meatloaf muffins were a game-changer for my family dinners. My daughter loves having her own “personal” meatloaf, and my husband appreciates how quickly they cook compared to a traditional loaf. Plus, they’re perfect for packing up leftovers for lunch the next day. These little meatloaves are not just convenient—they’re downright delicious!
Why You’ll Love Mini Meatloaf Muffins
•Quick to Cook: Ready in a fraction of the time compared to a full meatloaf.
•Perfect Portions: Individual servings make them easy to serve and store.
•Customizable: Add your favorite ingredients or seasonings.
•Kid-Friendly: Fun to eat and easy to pack for school lunches.
Ingredients Notes For Mini Meatloaf Muffins
•Ground Meat: A mix of ground beef and pork for the best flavor, or substitute with turkey or chicken.
•Breadcrumbs and Milk: Keep the meatloaf moist and tender.
•Eggs: Help bind the mixture together.
•Seasonings: Garlic powder, onion powder, salt, pepper, and parsley for flavor.
•Ketchup Glaze: A mix of ketchup, brown sugar, and mustard for a tangy topping.
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Recipe Steps
1.Preheat Oven: Preheat your oven to 375°F (190°C) and grease a standard muffin tin.
2.Prepare Meat Mixture: In a large bowl, combine ground meat, breadcrumbs, milk, eggs, minced garlic, onion powder, salt, pepper, and parsley. Mix until just combined—don’t overmix.
3.Portion into Muffin Tin: Divide the meat mixture evenly among the muffin tin cups, pressing gently to form individual meatloaf muffins.
4.Make the Glaze: In a small bowl, mix ketchup, brown sugar, and mustard. Spoon a dollop over each muffin, spreading it evenly.
5.Bake: Bake for 20-25 minutes, or until the internal temperature of the meatloaf reaches 160°F (71°C).
6.Cool and Serve: Let the meatloaf muffins rest for a few minutes before removing them from the tin. Serve warm with your favorite sides.
Storage Options
•Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven.
•Freezer: Freeze cooked muffins in a single layer, then transfer to a freezer bag for up to 2 months. Thaw and reheat as needed.
Variations & Substitutions
•Add shredded cheese to the meat mixture for extra flavor.
•Use barbecue sauce instead of ketchup for a smoky glaze.
•Sneak in finely chopped vegetables like carrots, zucchini, or spinach for added nutrition.
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Mini Meatloaf Muffins
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook PrintIngredients
- For the Meatloaf:
- 1 lb ground beef or ground turkey
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1 small onion finely diced
- 2 cloves garlic minced
- 1/4 cup grated Parmesan cheese optional
- 2 tablespoons ketchup
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Topping:
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon Dijon mustard optional
Instructions
- Prepare the Meatloaf:
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line it with muffin liners.
- Mix Ingredients: In a large mixing bowl, combine the ground meat, breadcrumbs, milk, egg, onion, garlic, Parmesan (if using), ketchup, Worcestershire sauce, Italian seasoning, salt, and pepper. Mix until just combined; do not overmix.
- Shape and Bake:
- Fill Muffin Tin: Divide the meat mixture evenly among the muffin cups, pressing lightly to pack them.
- Prepare the Topping:
- Mix Topping: In a small bowl, combine the ketchup, brown sugar, and Dijon mustard (if using).
- Add Topping: Spoon or brush the topping mixture over each meatloaf muffin.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the internal temperature of the meatloaf reaches 165°F (74°C).
- Serve:
- Cool Slightly: Let the mini meatloafs rest for 5 minutes before removing them from the muffin tin.
- Serve Hot: Serve with mashed potatoes, roasted vegetables, or a side salad.
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