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.
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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.