Mini Meatloaf Muffins
Perfect for portion control, quick cooking, and that irresistible crispy-edged crust! These are a family favorite and great for meal prep.
Classic Mini Meatloaf Muffins
Yield: 12 muffin-sized meatloaves
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Ingredients
For the Meatloaf:
· 1 ½ lbs (680g) ground beef (80/20 blend for best flavor and moisture)
· ¾ cup plain breadcrumbs (or quick oats)
· ½ cup whole milk
· 1 large egg, lightly beaten
· 1 small onion, finely minced or grated (about ½ cup)
· 2 cloves garlic, minced
· 2 tablespoons Worcestershire sauce
· 1 tablespoon ketchup or BBQ sauce
· 1 teaspoon dried parsley
· 1 teaspoon salt
· ½ teaspoon black pepper
· ½ teaspoon paprika
For the Glaze:
· ⅓ cup ketchup
· 2 tablespoons brown sugar
· 1 tablespoon apple cider vinegar or Worcestershire sauce
· 1 teaspoon yellow mustard (optional)
Optional Add-ins:
· ½ cup finely chopped bell pepper or mushrooms
· ¼ cup grated Parmesan cheese
· ¼ cup cooked, crumbled bacon
Instructions
- Prep: Preheat oven to 375°F (190°C). Generously grease a standard 12-cup muffin tin with cooking spray or olive oil. (A non-stick muffin pan works best.)
- Soak Breadcrumbs: In a large bowl, combine breadcrumbs and milk. Let sit for 5 minutes to absorb.
- Mix Meatloaf: To the soaked breadcrumbs, add egg, onion, garlic, Worcestershire, ketchup, parsley, salt, pepper, and paprika. Mix until combined. Add ground beef and any optional add-ins. Using your hands, gently mix just until everything is incorporated—do not overmix, or the meatloaves will be dense.
- Fill Muffin Tin: Divide the mixture evenly among the 12 muffin cups, pressing lightly. They should be heaping and mound slightly above the rim.
- Make Glaze: In a small bowl, whisk together ketchup, brown sugar, vinegar, and mustard until smooth.
- Top & Bake: Spoon about 1 teaspoon of glaze over the top of each meatloaf muffin, spreading gently. Reserve any extra glaze for serving.
- Bake: Bake for 20-25 minutes, or until the internal temperature reaches 160°F (71°C) and the tops are caramelized. (Tip: If your muffin tin is dark metal, check at 18 minutes.)
- Rest & Serve: Let the meatloaf muffins rest in the pan for 5-10 minutes. Then, run a small knife around the edges and use a spoon or fork to gently lift them out. Serve warm with extra glaze or mashed potatoes.
Key Tips for Success:
· Don’t Overmix: Combine ingredients just until uniform. Overworking the meat makes tough muffins.
· Grease Generously: These have sugar in the glaze that can stick. Use a non-stick spray or brush with oil thoroughly.
· Internal Temp: Use an instant-read thermometer. 160°F is safe for ground beef.
· Rest Time: Letting them rest helps the juices redistribute and makes them easier to remove.
Variations:
- BBQ Cheddar Mini Meatloaves
· Replace glaze with ½ cup BBQ sauce.
· Press a small cube of cheddar cheese into the center of each muffin before baking.
· Top with a sprinkle of crispy fried onions in the last 5 minutes.
- Turkey & Herb Mini Loaves
· Substitute ground turkey or chicken for beef.
· Add 2 tablespoons chopped fresh herbs (parsley, thyme, sage).
· Use a glaze of ¼ cup apricot preserves + 1 tbsp Dijon mustard.
- “Meat Cup” Meal Prep Version
· Press the meat mixture up the sides of each muffin cup to form a “cup.”
· Crack a small egg into the center of each and bake at 375°F for 18-20 minutes, until egg is set. A perfect protein-packed breakfast!
Storage & Reheating:
· Store: Cool completely and refrigerate in an airtight container for 3-4 days.
· Freeze: Place cooled muffins on a baking sheet to flash freeze, then transfer to a freezer bag for up to 3 months. Thaw in fridge overnight.
· Reheat: Microwave individual muffins for 60-90 seconds, or warm in a 350°F oven for 10-12 minutes until heated through.
What to Serve With:
· Creamy mashed potatoes or mashed cauliflower
· Steamed green beans or roasted broccoli
· Mac and cheese
· A simple side salad
These mini meatloaf muffins are fun, flavorful, and solve the “dry meatloaf” problem by cooking quickly and evenly. Enjoy!