Oh yes, mini meatloaf muffins are basically the adorable, single-serving version of classic meatloaf—and they cook faster too! Here’s a solid way to make them:
Mini Meatloaf Muffins Recipe (Makes ~12)
Ingredients:
- 1 lb (450g) ground beef (or mix of beef & pork)
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 large egg
- 2 tbsp ketchup (plus extra for topping)
- 1 tsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- Optional: 1/2 tsp dried thyme or Italian seasoning
Instructions:
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
- Mix ingredients: In a bowl, combine ground meat, breadcrumbs, milk, onion, garlic, egg, ketchup, Worcestershire sauce, salt, pepper, and herbs. Mix until just combined—don’t overwork it or it’ll get dense.
- Form muffins: Divide mixture evenly into the muffin cups. Press down lightly.
- Top with ketchup: Spread a little ketchup on top of each mini meatloaf for that classic glaze.
- Bake: 20–25 minutes, until cooked through (internal temp ~160°F / 71°C).
- Cool & serve: Let them sit for 5 minutes before popping them out. Perfect with mashed potatoes or roasted veggies.
💡 Tips:
- You can sneak veggies into the mix—like finely grated carrots or zucchini.
- Swap ketchup topping for BBQ sauce if you want a smokier flavor.
- They freeze well—just thaw and reheat in the oven.
If you want, I can also give a super cheesy version with melty centers that’s basically little meatloaf bombs. That one’s my personal favorite 😏.
Do you want me to share that version too?
