Mini Meatloaf Muffins
These mini meatloaf muffins are a fun and portion-controlled version of the classic meatloaf, baked in a muffin tin for individual servings. They're juicy, flavorful, and perfect for a quick dinner or as leftovers
Ingredients
- 1/3 pound ground beef (or turkey for a lighter option)
- 1/4 cup breadcrumbs
- 1/2 cup milk
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoon ketchup, plus extra for topping
- 1 tablespoon Worcestershire sauce
- 1 small egg
- Salt and pepper to taste
- Optional: mixed herbs (like parsley or thyme), cheese for topping
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease a muffin tin or line with muffin cups.
- In a large bowl, combine the ground beef, breadcrumbs, milk, chopped onion, minced garlic, ketchup, Worcestershire sauce, and egg. Season with salt and pepper.
- Mix until just combined—don’t overmix, as this can make the meatloaf tough.
- Divide the mixture into the muffin cups, pressing gently to fill them. Each cup should be filled to just below the top.
- Top each mini meatloaf with a small spoonful of ketchup or some shredded cheese if desired.
- Place the muffin tin in the oven and bake for about 20-25 minutes, or until the meat is cooked through (an internal temperature of 160°F for beef, 165°F for turkey).
- Let the mini meatloaf muffins cool in the pan for a few minutes before removing them.
- Serve hot, with sides like mashed potatoes and steamed vegetables.
Note
- You can mix in finely chopped vegetables like carrots or zucchini for added nutrition.
- They freeze well, so you can make a batch and save them for later.
- **Best Season:** Year-round
- **Cooking Methods:** Baking
Mini, Meatloaf, Muffins, Recipe, Ground beef, Easy, Quick, Homemade, Ingredients, Instructions, Flavorful, Comfort food, Baked, Individual servings, Kid-friendly