Description
These Mini Meatloaf Muffins are a delicious and easy-to-make recipe perfect for families and meal prepping. Made with ground beef and wholesome ingredients, these bite-sized meatloaves are packed with flavor and topped with ketchup for a classic finish. They bake quickly in a muffin tin, making them fun to serve and great for portion control.
Ingredients
Scale
Meatloaf Mixture
- 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
- ⅓ cup milk
- 2 tablespoons ketchup
- 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)
Topping
- Ketchup, for topping each muffin
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready to bake the meatloaf muffins evenly.
- Prepare Muffin Tin: Grease a muffin tin or line it with parchment liners to prevent the muffins from sticking and to make removal easier.
- Combine Ingredients: In a large bowl, add the ground meat, breadcrumbs, chopped onion, grated carrot, eggs, milk, ketchup, Worcestershire sauce, garlic powder, salt, pepper, chopped parsley, and Italian seasoning.
- Mix Thoroughly: Using your hands or a spatula, mix all ingredients thoroughly until just combined. Avoid overmixing to keep the muffins tender and juicy.
- Fill Muffin Cups: Evenly fill each muffin cup about two-thirds full with the meat mixture. This allows room for the muffins to rise slightly while baking.
- Add Topping: Place a small dollop of ketchup on top of each muffin for added flavor and a classic glaze.
- Bake Muffins: Bake in the preheated oven for 20 to 25 minutes, or until the meat is cooked through and the juices run clear, indicating doneness.
- Cool: Remove the muffin tin from the oven and let the meatloaf muffins cool in the tin for 5 to 10 minutes. This resting time helps the muffins set and makes them easier to remove.
- Serve: Carefully lift the muffins out of the tin and transfer them to a cooling rack or serving platter. Serve warm and enjoy your mini meatloaf muffins!
Notes
- You can substitute ground beef with ground turkey, chicken, or a plant-based ground meat alternative for a different flavor or dietary preference.
- Grated carrot adds moisture and nutrients but can be left out if desired.
- Using whole wheat breadcrumbs increases fiber content and adds a nutty flavor.
- Don’t overmix the meat mixture to keep the muffins tender rather than dense and tough.
- Check doneness by cutting into a muffin or using a meat thermometer; the internal temperature should reach 160°F (71°C) for beef.
- Leftover muffins can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
