Mini Meatloaf Muffins

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Mini Meatloaf Muffins

Description

Mini Meatloaf Muffins are a fun and flavorful way to enjoy traditional meatloaf in individual portions! These perfectly seasoned little loaves bake faster than a full-sized version and are ideal for weeknight dinners, meal prep, or freezer meals. Moist, tender, and topped with a sweet-tangy glaze, they’re sure to please both kids and adults.

Ingredients

For the Meatloaf:

  • 1 lb (450 g) lean ground beef (or a mix of beef and pork)

  • 1/2 cup breadcrumbs (or crushed crackers)

  • 1/3 cup milk

  • 1 small onion, finely chopped

  • 1 egg, beaten

  • 2 cloves garlic, minced

  • 2 tbsp ketchup

  • 1 tbsp Worcestershire sauce

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1/2 tsp Italian seasoning (optional)

For the Glaze:

  • 1/3 cup ketchup

  • 1 tbsp brown sugar

  • 1 tsp Dijon mustard (optional)

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line with foil liners.

  2. Combine ingredients: In a large bowl, mix ground beef, breadcrumbs, milk, onion, egg, garlic, ketchup, Worcestershire sauce, and seasonings. Stir gently until just combined—don’t overmix.

  3. Shape the muffins: Divide the mixture evenly into 10–12 muffin cups, pressing gently to form a dome shape.

  4. Prepare the glaze: In a small bowl, mix ketchup, brown sugar, and mustard. Spread about a teaspoon over each muffin.

  5. Bake for 20–25 minutes, or until the internal temperature reaches 160°F (70°C).

  6. Rest and serve: Let cool slightly before removing from the pan. Serve warm with mashed potatoes or a fresh side salad.

Notes

  • You can substitute ground turkey or chicken for a lighter version.

  • Add shredded carrots or zucchini to the meat mixture for extra moisture and nutrition.

  • If you prefer a smokier flavor, use BBQ sauce instead of ketchup in the glaze.

  • These freeze beautifully — just cool, wrap individually, and freeze for up to 3 months.

Tips

  • Use a spoon or ice cream scoop to evenly portion the mixture.

  • Line muffin cups with foil liners for easier cleanup.

  • Brush with extra glaze halfway through baking for a glossy, flavorful top.

  • Let them rest 5 minutes after baking to help retain juices.

Servings

Makes 10–12 mini meatloaf muffins
Serving size: 2 muffins per person (approx. 4–6 servings)

Nutritional Information (per 2 muffins)

  • Calories: 320

  • Protein: 25 g

  • Fat: 18 g

  • Carbohydrates: 14 g

  • Fiber: 1 g

  • Sugars: 6 g

  • Sodium: 580 mg

(Values are approximate and vary by ingredient brand.)

Benefits

  • Portion control: Great for managing serving sizes.

  • Quick cooking time: Bakes faster than a traditional meatloaf.

  • Kid-friendly: Fun, hand-held portions make dinner exciting for kids.

  • Meal prep ready: Perfect for freezing or packing lunches.

  • High in protein: Keeps you full and supports muscle maintenance.

Q & A

Q1: Can I make these ahead of time?
Yes! Assemble the mixture, fill the muffin tin, and refrigerate up to 24 hours before baking.

Q2: How do I reheat leftovers?
Microwave for 1–2 minutes or bake covered at 350°F (175°C) for 10–12 minutes until heated through.

Q3: Can I use oatmeal instead of breadcrumbs?
Absolutely! Use 1/2 cup quick oats as a gluten-free alternative.

Q4: What sides go best with mini meatloaf muffins?
Mashed potatoes, roasted vegetables, green beans, or a fresh salad pair perfectly.

Q5: Can I make these in a silicone muffin pan?
Yes! Silicone pans work great — just place them on a baking sheet for stability.

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