Mini Meatloaf Muffins Recipe

Mini Meatloaf Muffins Recipe

 Description:

These savory mini meatloaves are baked in a muffin tin for quicker cooking and perfect portions. They’re tender, flavorful, and great for meal prep or family dinners. Serve with mashed potatoes, veggies, or salad.

 Ingredients:

• 1 lb (450 g) ground beef (or turkey/chicken)

• 1/2 cup breadcrumbs (or crushed crackers)

• 1/4 cup milk

• 1 egg

• 1/2 small onion, finely chopped

• 1/4 cup green bell pepper, finely chopped (optional)

• 2 cloves garlic, minced

• 2 tbsp ketchup (plus extra for topping)

• 1 tbsp Worcestershire sauce

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp paprika (optional)

• 1/2 tsp Italian seasoning (optional)

 Instructions:

1. Preheat oven: to 375°F (190°C).

2. Prepare the mixture: In a large bowl, combine ground beef, breadcrumbs, milk, egg, onion, pepper, garlic, ketchup, Worcestershire sauce, and seasonings. Mix until just combined—don’t overmix.

3. Grease muffin tin: Lightly spray or oil each cup.

4. Portion out: Divide the mixture evenly among the 12 muffin cups.

5. Add topping: Spoon a little ketchup or BBQ sauce on top of each meatloaf.

6. Bake: 20–25 minutes, or until the internal temperature reaches 160°F (70°C).

7. Rest: Let cool for 5 minutes before removing from the pan.

 Servings:

Makes 12 mini meatloaves, serving 4–6 people (2–3 muffins per person).

 Notes:

• You can use ground turkey or chicken for a leaner version.

• Add grated carrot or zucchini for extra moisture and nutrition.

• If you prefer a sweet glaze, mix ketchup, brown sugar, and mustard and brush on top before baking.

• Leftovers reheat beautifully in the microwave or air fryer.

 Tips:

• Don’t overmix the meat — it can make the meatloaves tough.

• Use a cookie scoop or ice cream scoop for even portions.

• Line the muffin tin with foil or silicone liners for easy cleanup.

• Freeze cooked muffins individually; reheat as needed for quick meals.

 Nutritional Info (per muffin, approximate):

(Varies by ingredients and toppings used.)

 Benefits:

• High protein: Great for muscle maintenance and satiety.

• Portion controlled: Helps with calorie management.

• Kid-friendly: Easy to eat and fun mini size.

• Meal-prep friendly: Store well for up to 4 days refrigerated or 2 months frozen.

Q&A

Q: Can I make these ahead of time?
Yes! You can prepare and refrigerate the uncooked mixture for up to 24 hours before baking.

Q: What can I substitute for breadcrumbs?
Use crushed crackers, rolled oats, or almond flour (for low-carb).

Q: Can I add cheese?
Absolutely! Add shredded cheddar or mozzarella into the mix or on top for cheesy meatloaves.

Q: How do I know when they’re done?
Check with a thermometer — internal temp should reach 160°F (70°C).