Mini Meatloaf Muffins Recipe
These mini meatloaf muffins bake fast, stay juicy, and deliver all the comfort of classic meatloaf in handy portions. Perfect for weeknights and easy meal prep.
Rate This Yum
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Main Ingredients
- 1 tbsp olive oil, for greasing the muffin tin
- 1.25 lb ground beef (85–90% lean)
- 0.5 cup plain dry breadcrumbs
- 0.33 cup milk
- 3 tbsp beaten egg about 1 large egg
- 0.5 cup finely chopped onion
- 1.5 tsp minced garlic
- 0.25 cup ketchup, for the meat mixture
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard optional
- 0.75 tsp kosher salt
- 0.5 tsp ground black pepper
- 1 tsp dried parsley
- 0.5 cup shredded cheddar cheese optional topping
- 0.33 cup ketchup, for glaze
- 1 tbsp packed brown sugar for glaze
- 1 tsp apple cider vinegar for glaze
Instructions
Preparation Steps
- Heat oven to 375°F. Lightly grease a 12-cup muffin tin with olive oil.
- Stir ketchup, brown sugar, and vinegar in a small bowl to make the glaze. Set aside.
- Combine breadcrumbs and milk in a large bowl. Let it soak for 2 minutes.
- Whisk in beaten egg, ketchup, Worcestershire, mustard, onion, garlic, parsley, salt, and pepper.
- Add the ground beef. Gently mix just until evenly combined; do not overwork.
- Divide the mixture among the muffin cups, packing lightly. Spoon glaze over each muffin.
- Bake 18–22 minutes, until the centers reach 160°F. Sprinkle cheese on top for the last 3 minutes, if using.
- Rest 5 minutes. Loosen edges with a knife, lift out, and serve warm.
Notes
Variation: Swap half the beef for ground turkey or add a pinch of smoked paprika for a BBQ vibe. Storage: Refrigerate in an airtight container up to 4 days or freeze up to 3 months; reheat covered at 325°F until hot.
This recipe is an original creation inspired by classic Mini Meatloaf Muffins Recipe flavors. All ingredient ratios and instructions are independently developed.