Hey y'all! If you love classic comfort food but want something a little more fun and bite-sized, these Mini Meatloaf Muffins are about to become your new favorite go-to. Juicy, flavorful, and perfectly portioned, they cook much faster than traditional meatloaf and are a breeze for weeknight dinners, meal prepping, or party appetizers. Let's get cooking!
Why You'll Love This
- Quick to make – ready in just 30 minutes!
- Perfectly portioned for kids and adults alike.
- Juicy, tender texture with a sweet and tangy glaze.
- Great for meal prep and freezer-friendly.
- Easy to mix and match with your favorite sides.
Ingredients
- 1 lb (450g) ground beef (80/20 recommended)
- ½ cup breadcrumbs
- ¼ cup milk
- 1 large egg
- 1 small onion, finely diced
- 2 garlic cloves, minced
- ¼ cup ketchup, plus extra for topping
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: 2 tablespoon chopped fresh parsley (for garnish)
Directions
Step 1 – Preheat Your Oven
Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin or line with paper liners.
Step 2 – Mix the Ingredients
In a large bowl, combine the ground beef, breadcrumbs, milk, egg, onion, garlic, ¼ cup ketchup, Worcestershire sauce, Italian seasoning, salt, and pepper. Use clean hands or a spatula to gently mix until just combined—don't overwork the mixture.
Step 3 – Shape and Fill
Divide the meat mixture evenly among the 12 muffin cups, pressing lightly to fill to the top. Smooth the tops with the back of a spoon.
Step 4 – Add the Glaze
Spoon about 1 teaspoon of ketchup over each muffin, spreading it to cover the top.
Step 5 – Bake
Bake in the preheated oven for 20-22 minutes, or until the internal temperature reaches 160°F (71°C) and the muffins are cooked through.
Step 6 – Rest and Serve
Let the mini meatloaf muffins cool in the pan for 5 minutes before removing. Garnish with chopped parsley if desired, and enjoy!
Notes
- Don't overmix the meat to keep your mini meatloaf muffins tender and juicy.
- If you want a cheesy twist, add ½ cup shredded cheddar to the meat mixture.
- For a leaner option, you can use ground turkey or chicken in place of beef.
Variations
- BBQ Style: Swap ketchup for your favorite barbecue sauce in the glaze.
- Turkey Muffins: Use ground turkey and add ¼ cup grated Parmesan for extra flavor.
- Veggie Boost: Mix in ½ cup finely grated carrot or zucchini for added moisture and nutrition.
Required Equipment
- Standard 12-cup muffin tin
- Mixing bowl
- Spatula or spoon
- Measuring cups and spoons
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze cooled mini meatloaf muffins in a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat in the oven at 350°F (175°C) for 10-12 minutes or microwave for 1-2 minutes until heated through.
Suggested Pairings & Serving Recommendations
- Serve with creamy mashed potatoes and steamed green beans for a classic combo.
- Pair with sweet potato fries and coleslaw for a fun twist.
- Top with extra ketchup, barbecue sauce, or your favorite gravy for extra flavor.
Pro Tips
- Sauté the onions and garlic first if you prefer a milder flavor and softer texture.
- Use a cookie scoop for evenly portioned meatloaf muffins every time.
- Let rest in the pan after baking—this helps the meatloaf keep its shape and makes removal easier.
FAQ
Can I prepare mini meatloaf muffins ahead of time?
Absolutely! You can assemble and refrigerate the uncooked muffins for up to 1 day before baking, or freeze them raw and bake when ready.
Why did my muffins fall apart?
Not enough binding (like egg or breadcrumbs) or overmixing the meat can cause them to fall apart. Make sure to mix gently and use the recommended measurements.
Can I add vegetables to the mix?
Definitely! Grated carrot, zucchini, or even chopped spinach blend right in and boost nutrition without affecting taste or texture.
Ingredients
- 1 lb (450g) ground beef (80/20 recommended)
- ½ cup breadcrumbs
- ¼ cup milk
- 1 large egg
- 1 small onion, finely diced
- 2 garlic cloves, minced
- ¼ cup ketchup, plus extra for topping
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: 2 tablespoon chopped fresh parsley (for garnish)
Instructions
-
1Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin or line with paper liners.
-
2In a large bowl, combine the ground beef, breadcrumbs, milk, egg, onion, garlic, ¼ cup ketchup, Worcestershire sauce, Italian seasoning, salt, and pepper. Use clean hands or a spatula to gently mix until just combined—don't overwork the mixture.
-
3Divide the meat mixture evenly among the 12 muffin cups, pressing lightly to fill to the top. Smooth the tops with the back of a spoon.
-
4Spoon about 1 teaspoon of ketchup over each muffin, spreading it to cover the top.
-
5Bake in the preheated oven for 20-22 minutes, or until the internal temperature reaches 160°F (71°C) and the muffins are cooked through.
-
6Let the mini meatloaf muffins cool in the pan for 5 minutes before removing. Garnish with chopped parsley if desired, and enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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