Description
These Mini Meatloaf Muffins are a delicious and convenient twist on the classic meatloaf, perfect for quick meals or snack-sized portions. Made with ground meat, breadcrumbs, and flavorful seasonings, they bake evenly in muffin tins, delivering tender, juicy meatloaf bites topped with a tangy ketchup glaze. Ideal for families and meal preps, these muffins are customizable with your choice of ground beef, turkey, chicken, or even plant-based meat.
Ingredients
Scale
Meatloaf Mixture
- 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
- 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)
Topping
- Ketchup (additional, about 1 teaspoon per muffin)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure a proper baking temperature for even cooking of the meatloaf muffins.
- Prepare Muffin Tin: Grease a muffin tin thoroughly or line it with parchment liners to prevent the muffins from sticking during baking and make removal easier.
- Combine Ingredients: In a large mixing bowl, add the ground meat, breadcrumbs, chopped onion, grated carrot (if using), eggs, milk, ketchup, Worcestershire sauce, garlic powder, salt, black pepper, parsley, and Italian seasoning.
- Mix Thoroughly: Use your hands or a spatula to mix all the ingredients just until combined. Avoid overmixing to keep the meatloaf muffins tender rather than dense.
- Fill Muffin Cups: Spoon the meat mixture evenly into each muffin cup, filling them about two-thirds full to allow space for expansion while baking. Place a small dollop of ketchup on top of each muffin for added flavor and moisture.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the meat is fully cooked, and juices run clear. A meat thermometer inserted into the center should read 160°F (71°C) for beef or 165°F (74°C) for poultry.
- Cool: Remove the muffins from the oven and allow them to cool in the tin for 5 to 10 minutes. This resting time helps the muffins firm up and makes them easier to handle.
- Serve: Carefully lift the meatloaf muffins out of the tin and transfer them to a cooling rack or serving platter. Serve warm and enjoy as a main dish or snack.
Notes
- For a healthier option, use ground turkey or chicken instead of beef.
- Gluten-free breadcrumbs can be substituted to make this recipe gluten free.
- Adding grated carrot adds moisture and nutrition but can be omitted if preferred.
- Do not overmix the meat mixture to avoid tough muffins.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
- Reheat muffins gently in a microwave or oven before serving.
