Description
These Mini Meatloaf Muffins are a delicious and convenient twist on the classic meatloaf recipe. Perfectly portioned for individual servings, they combine ground beef with wholesome ingredients like whole wheat breadcrumbs, fresh vegetables, and savory seasonings. Baked to juicy perfection and topped with a tangy ketchup glaze, they are an easy and crowd-pleasing meal option for any occasion.
Ingredients
Scale
Meatloaf Muffins
- 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 Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the meatloaf muffins evenly.
- Prepare Muffin Tin: Grease a muffin tin or line it with parchment liners to prevent the meatloaf muffins from sticking, making removal and cleanup easier.
- Combine Ingredients: In a large mixing bowl, combine the ground meat, breadcrumbs, finely chopped onion, grated carrot (if using), eggs, milk, ketchup, Worcestershire sauce, garlic powder, salt, black pepper, fresh parsley, and Italian seasoning. This mixture forms the base of your mini meatloaves.
- Mix Thoroughly: Use your hands or a spatula to mix all the ingredients until just combined. Avoid overmixing, as this can make the muffins tough rather than tender.
- Fill Muffin Cups: Evenly distribute the meat mixture into the muffin cups, filling each about two-thirds full to allow room for expansion during baking. Top each muffin with a small dollop of ketchup for added flavor and a glossy finish.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. The muffins are done when the meat is cooked through and the juices run clear, indicating they are safely cooked.
- Cool: Remove the tin from the oven and allow the mini meatloaf muffins to cool in the tin for 5 to 10 minutes. Cooling slightly helps them firm up for easier removal.
- Serve: Carefully lift the meatloaf muffins out of the tin using a fork or small spatula 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 as preferred.
- Adding grated carrot adds moisture and nutrition but is optional.
- Use whole wheat breadcrumbs for a healthier option.
- Be careful not to overmix the meat mixture to keep the muffins tender.
- Ketchup topping is optional but adds a classic sweet and tangy flavor.
- These muffins freeze well; store cooled muffins in an airtight container for up to 3 months.
- Reheat gently in the oven or microwave before serving.
