Ah, mini meatloaf muffins! Those are basically individual-sized meatloaves baked in a muffin tin—perfect for portion control, fun presentation, and faster cooking than a full loaf. Here’s a simple recipe and some tips:
Mini Meatloaf Muffins Recipe (Makes ~12 muffins)
Ingredients:
- 1 lb (450 g) ground beef (or a mix of beef & pork)
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, finely chopped
- 1 egg
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme or Italian seasoning (optional)
- 1/4 cup ketchup (for topping)
Instructions:
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- Mix ingredients: In a large bowl, combine ground meat, breadcrumbs, milk, onion, egg, garlic, Worcestershire sauce, salt, pepper, and seasonings. Mix gently until combined—don’t overmix, or the meatloaf will be dense.
- Form muffins: Divide the mixture evenly among the muffin cups and press lightly to shape.
- Add topping: Spoon a little ketchup on top of each muffin.
- Bake: 20–25 minutes, until cooked through (internal temperature should reach 160°F / 71°C for beef).
- Cool slightly: Let them rest 5 minutes before removing. Serve warm.
Tips & Variations:
- Cheese lovers: Add a cube of cheddar in the center before baking.
- Veggie boost: Finely grate carrots or zucchini into the mixture.
- Sauce twist: Use BBQ sauce or a mix of ketchup and mustard on top.
- Make ahead: Bake, cool, and freeze for a quick meal later. Reheat in the oven or microwave.
If you want, I can also give a super-moist version using oats instead of breadcrumbs, which stays juicy and is a bit healthier—great if you’re doing meal prep.
Do you want me to give that version too?
