Description
These Mini Meatloaf Muffins are an easy and delicious twist on traditional meatloaf, perfect for individual servings. Made with ground beef (or your choice of meat), wholesome breadcrumbs, and flavorful seasonings, these bite-sized meatloaves are baked to juicy perfection and topped with a tangy ketchup glaze. Ideal for family dinners, meal prepping, or kid-friendly meals.
Ingredients
Scale
Main Ingredients
- 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 the Oven: Set your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking your mini meatloaf muffins.
- Prepare the Muffin Tin: Lightly grease the muffin tin or line it with parchment liners to prevent sticking and make cleanup easier.
- Combine Ingredients: In a large bowl, mix together ground meat, breadcrumbs, finely chopped onion, grated carrot (if using), eggs, milk, ketchup, Worcestershire sauce, garlic powder, salt, pepper, parsley, and Italian seasoning until everything is evenly combined.
- Mix Thoroughly: Use your hands or a spatula to combine the ingredients gently. Avoid overmixing to keep the muffins tender and moist.
- Fill Muffin Cups: Spoon the meat mixture evenly into each muffin cup, filling about two-thirds full to allow room for expansion while baking. Add a small dollop of ketchup on top of each muffin for added flavor and a glaze.
- Bake the Muffins: 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 when pierced with a fork.
- Cool in the Tin: Remove the muffins from the oven and let them cool in the tin for 5 to 10 minutes; this helps them firm up and makes removal easier.
- Remove and Serve: Carefully lift the mini meatloaf muffins out of the tin and transfer them to a cooling rack or serving platter. Serve warm and enjoy!
Notes
- You can substitute ground beef with ground turkey, chicken, or plant-based ground meat to suit dietary preferences.
- Adding grated carrot is optional but adds moisture and nutrition.
- For gluten-free options, replace traditional breadcrumbs with gluten-free breadcrumbs.
- These muffins can be refrigerated for up to 3 days or frozen for up to 1 month.
- Reheat gently in the oven or microwave before serving.
- Feel free to customize the seasoning with herbs and spices to your liking.
