Description
Mini Meatloaf Muffins are a delightful twist on traditional meatloaf, offering perfectly portioned, flavorful bites ideal for family dinners or meal prep. Made with ground meat mixed with savory spices, breadcrumbs, and vegetables, then baked in muffin tins for a quick and easy meal that’s tender and juicy with a tangy ketchup topping.
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 Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature by the time your muffins are ready to bake.
- Prepare Muffin Tin: Grease a muffin tin thoroughly or line with parchment paper liners to prevent sticking and make removal easier after baking.
- Combine Ingredients: In a large mixing bowl, add ground meat, breadcrumbs, finely chopped onion, grated carrot, eggs, milk, ketchup, Worcestershire sauce, garlic powder, salt, black pepper, parsley, and Italian seasoning. These ingredients create a flavorful and moist meatloaf base.
- Mix Thoroughly: Using your hands or a spatula, gently combine all ingredients until just mixed. Avoid overmixing to maintain a tender texture in your mini meatloaf muffins.
- Fill Muffin Cups: Portion the meat mixture evenly into the muffin cups, filling each about two-thirds full. Top each with a small dollop of ketchup to add flavor and moisture while baking.
- Bake: Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until the meat is cooked through and juices run clear, indicating they are fully done.
- Cool: Remove the muffins from the oven and allow them to cool in the tin for 5–10 minutes to set and make them easier to remove.
- 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 a plant-based ground meat alternative for different dietary preferences.
- Adding grated carrot is optional but adds moisture and extra nutrients.
- Use whole wheat breadcrumbs for a healthier, fiber-rich option.
- Do not overmix the meat mixture to keep the muffins tender and juicy.
- The ketchup topping can be swapped with barbecue sauce or omitted if preferred.
- These muffins freeze well; reheat in the oven or microwave before serving.
