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
1/3 pound ground beef (or turkey for a lighter option)
1/4cup breadcrumbs
1/2cup milk
1 small onion, finely chopped
1 clove garlic, minced
1tbsp ketchup, plus extra for topping
1tbsp Worcestershire sauce
1 small egg
Salt and pepper to taste
Optional: mixed herbs (like parsley or thyme), cheese for topping
Instructions
1
Preheat your oven to 375°F (190°C).
2
Lightly grease a muffin tin or line with muffin cups.
3
In a large bowl, combine the ground beef, breadcrumbs, milk, chopped onion, minced garlic, ketchup, Worcestershire sauce, and egg. Season with salt and pepper.
4
Mix until just combined—don’t overmix, as this can make the meatloaf tough.
5
Divide the mixture into the muffin cups, pressing gently to fill them. Each cup should be filled to just below the top.
6
Top each mini meatloaf with a small spoonful of ketchup or some shredded cheese if desired.
7
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).
8
Let the mini meatloaf muffins cool in the pan for a few minutes before removing them.
9
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.
