Easy Meatloaf Muffins Recipe
Introduction
Easy Meatloaf Muffins offer all the comforting flavors of classic meatloaf in a convenient, portioned size. They bake quickly and are perfect for busy weeknights or meal prep. These savory bites are sure to please both kids and adults alike.
Ingredients
- 1 lb ground beef
- 1 egg, beaten
- 1/2 cup dry breadcrumbs
- 1/4 cup ketchup
- 1/4 cup milk
- 1/2 onion, minced
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp black pepper
- additional ketchup, for brushing the tops
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or oil to prevent sticking. Prepare all ingredients for smooth assembly.
- Step 2: In a large bowl, combine ground beef, beaten egg, breadcrumbs, ketchup, milk, minced onion, garlic powder, Worcestershire sauce, salt, and black pepper. Mix gently until all ingredients are evenly incorporated without overworking.
- Step 3: Divide the meat mixture evenly into muffin tin cups, gently pressing to shape. Spread a spoonful of ketchup on top of each muffin for a glossy glaze.
- Step 4: Bake for 20–25 minutes, or until cooked through and no longer pink inside. The internal temperature should reach 160°F (71°C).
- Step 5: Remove from oven and let stand for 5 minutes. Carefully lift the muffins out using a spatula or butter knife.
- Step 6: Serve warm with extra ketchup or barbecue sauce. Fresh herbs or mashed potatoes make excellent accompaniments.
Tips & Variations
- For added moisture, try mixing in 1/4 cup finely grated carrots or zucchini.
- Swap ground beef for ground turkey or chicken for a leaner option.
- Add chopped fresh parsley or thyme to the mixture for a fresh herb flavor.
- Use seasoned breadcrumbs to boost flavor without extra seasoning.
- Brush tops with barbecue sauce instead of ketchup for a smoky twist.
Storage
Store meatloaf muffins in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven until warmed through. They also freeze well—freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these meatloaf muffins ahead of time?
Yes, you can prepare the mixture a day in advance and refrigerate it before baking. They also freeze well for longer storage.
What can I serve with meatloaf muffins?
These muffins pair well with mashed potatoes, steamed vegetables, a fresh salad, or even a side of mac and cheese for a comforting meal.
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Easy Meatloaf Muffins Recipe
- Total Time: 40 minutes
- Yield: 12 muffins 1x
Description
These Easy Meatloaf Muffins are a quick and convenient twist on classic meatloaf, perfect for individual servings. Made with ground beef, breadcrumbs, and a flavorful blend of spices, they are baked in a muffin tin for even cooking and topped with a tasty ketchup glaze. Ideal for weeknight dinners or meal prep, these meatloaf muffins are moist, savory, and kid-friendly.
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 egg, beaten
- 1/2 cup dry breadcrumbs
- 1/4 cup ketchup
- 1/4 cup milk
- 1/2 onion, minced
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp black pepper
For Topping
- Additional ketchup, for brushing the tops
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or a little oil to prevent sticking. This will ensure easy removal of the meatloaf muffins after baking. Prepare all the ingredients beforehand for smooth assembly.
- Mix Ingredients: In a large mixing bowl, combine the ground beef, beaten egg, dry breadcrumbs, ketchup, milk, minced onion, garlic powder, Worcestershire sauce, salt, and black pepper. Mix gently using your hands or a spoon until all ingredients are evenly incorporated, taking care not to overmix to keep the muffins tender.
- Form Meatloaf Muffins: Divide the meat mixture evenly among the greased muffin tin cups, pressing gently to shape each muffin. Top each mini meatloaf with a spoonful of ketchup and spread evenly using the back of a spoon to create a glaze that will caramelize during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the meatloaf muffins are cooked through and no longer pink in the center. Check for an internal temperature of 160°F (71°C) to ensure safe cooking.
- Rest and Remove: Remove the muffin tin from the oven and let the meatloaf muffins stand for 5 minutes. This rest period helps them firm up slightly for easier removal. Use a spatula or butter knife to carefully lift each muffin out of the tin.
- Serve: Serve the meatloaf muffins warm. Optionally, garnish with additional ketchup or barbecue sauce, fresh herbs, or serve alongside creamy mashed potatoes for a complete meal.
Notes
- Do not overmix the meat mixture to avoid dense, tough muffins.
- Ensure the internal temperature reaches 160°F (71°C) for food safety.
- Use cooking spray or oil to grease the muffin tin well to prevent sticking.
- Leftover muffins can be refrigerated for up to 3 days or frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: meatloaf muffins, easy meatloaf, ground beef recipe, kid-friendly dinners, individual meatloaf servings, quick meatloaf
