Description
These Mini Meatloaf Muffins are a delicious and convenient twist on the classic meatloaf, perfect for individual servings. Made with ground beef or your choice of protein, blended with breadcrumbs, vegetables, and savory seasonings, then baked to juicy perfection. Ideal for family dinners, meal prep, or casual snacks.
Ingredients
Scale
Meatloaf Muffins
- 1 pound ground beef (or turkey, chicken, or plant-based ground meat)
- 1 cup breadcrumbs (preferably whole wheat)
- ½ cup finely chopped onion
- ½ cup grated carrot (optional)
- 2 large eggs
- â…“ cup milk
- 2 tablespoons ketchup (plus more for topping)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional)
- 1 teaspoon Italian seasoning (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the meatloaf muffins evenly.
- Prepare Muffin Tin: Grease a muffin tin thoroughly or line it with parchment liners to prevent the meatloaf muffins from sticking and to make clean-up easier.
- Combine Ingredients: In a large mixing bowl, combine the ground meat, breadcrumbs, finely chopped onion, grated carrot, eggs, milk, ketchup, Worcestershire sauce, garlic powder, salt, black pepper, fresh parsley, and Italian seasoning. Ensure all ingredients are added for well-rounded flavor.
- Mix Thoroughly: Using your hands or a spatula, mix the ingredients gently until just combined. Avoid overmixing to keep the meatloaf tender and moist.
- Fill Muffin Cups: Evenly distribute the meat mixture into the muffin cups, filling each about two-thirds full to allow space for the meat to expand while cooking. Add a small dollop of ketchup on top of each muffin for a flavorful glaze.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the meat is cooked through and juices run clear, indicating doneness.
- Cool Down: Remove the muffins from the oven and allow them to cool for 5 to 10 minutes while still in the tin. This helps them firm up and makes them easier to remove.
- Serve: Carefully lift the meatloaf muffins out of the tin and transfer them to a cooling rack or serving platter. Serve warm and enjoy!
Notes
- You can swap ground beef for ground turkey, chicken, or a plant-based meat alternative to accommodate dietary preferences.
- Adding grated carrot adds moisture and subtle sweetness but can be omitted if desired.
- Use whole wheat breadcrumbs for a healthier option or regular breadcrumbs as preferred.
- Don’t overmix the meat to keep the muffins tender and prevent toughness.
- The small ketchup dollop on top caramelizes during baking adding extra flavor and moisture.
- Make sure the meat reaches an internal temperature of 160°F (71°C) for food safety.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
