This recipe for Mini Meatloaf Muffins delivers all that cozy, comforting flavor. It manages to be perfectly portioned, too. The texture is wonderfully tender, never dry or crumbly. We top these individual servings with a sticky, sweet-and-tangy glaze right before baking.
Truly, these save cleanup time on busy weeknights. My family devours these leftovers cold; they make a fantastic quick lunch option. I think you will find this simple ground beef recipe a staple.
Why I Love This Recipe
Making Mini Meatloaf Muffins turns a classic into something quick. They bake faster than a big loaf, seriously cutting down dinner time. Plus, portion control is built right in!
- Speed: Weeknight savior status achieved.
- Appeal: Even picky eaters usually love this individual format.
- Flavor: That tangy glaze seals the deal every time.
Mini Meatloaf Muffins Ingredients
The magic here lies in those familiar, simple building blocks. We are creating individual packets of pure, savory goodness. Every component works hard to deliver moisture and deep flavor.
We use lean ground beef for a healthier base. Breadcrumbs and milk soak up the juices, ensuring a soft texture. The onion adds necessary aromatic depth. Ketchup and Worcestershire sauce provide that classic savory-sweet profile. Don’t skip the egg; it is the necessary binder.
Substitutions and Tips
If you are out of regular breadcrumbs, panko works just fine. Feel free to swap dried parsley for fresh, just use a bit less. For a flavor boost, try adding finely grated carrot into the mix. Remember, exact measures sit on the recipe card below.
How to Make Mini Meatloaf Muffins
Step 1
First, get your oven roaring hot. Preheat it to 375 degrees Fahrenheit. Next, generously grease your 12-cup muffin tin. This step is very important for easy removal later.
Step 2
Grab a large bowl for mixing everything. Add the beef, breadcrumbs, and milk. Toss in the egg, chopped onion, and the quarter cup of ketchup. Sprinkle in the seasonings too. Gently combine all those ingredients. Work quickly; do not overmix the meat mixture.
Step 3
Time to fill those cups now. Divide the seasoned meat evenly among the 12 spots. Make sure you pack them in nicely. Fill each cup almost completely to the rim.
Step 4
Now, let’s whip up that irresistible glaze. In a small dish, whisk the remaining ketchup. Add brown sugar, apple cider vinegar, and Dijon mustard. Whisk until the glaze is smooth like velvet.
Step 5
Spoon about one tablespoon of that glaze over each little meatloaf. This adds moisture while baking. It also creates that beautiful, sticky top layer.
Step 6
Bake those little gems for 20 to 25 minutes. You should check for doneness. An internal temperature of 160 degrees Fahrenheit confirms safety. These individual meatloaf portions cook fast!
Step 7
Let them rest once they come out. A few minutes off the heat helps them set up. Then, carefully use a small offset spatula to lift them out. Serve these delicious Mini Meatloaf Muffins hot for the best experience.
How to Store Mini Meatloaf Muffins
Storing leftovers is super simple for busy home cooks. Keep cooled muffins in an airtight container in the refrigerator. They last well for up to four days there. Want to keep them longer? Freeze them individually. Wrap each one tightly in plastic wrap first. They freeze beautifully for two months. Reheat slowly in the microwave when you need a quick meal again.
Tips for Success
- Avoid Overmixing: This is crucial for tender meat.
- Use Lean Beef: Reduces extra grease pooling in the tins.
- Check Temperature: Always confirm that 160°F internal reading.
- Glaze Application: Apply the glaze after shaping the mixture.
Kitchen Tools You’ll Need
- A standard 12-cup muffin tin is essential.
- You need one large mixing bowl for the base.
- A smaller bowl for quickly whisking the glaze works best.
- Use an instant-read thermometer for perfect results.
Serving Suggestions
- Serve alongside creamy mashed potatoes, of course.
- A bright green vegetable balances the flavor well.
- Try roasted carrots or simple steamed green beans.
- A glass of iced tea pairs perfectly with this dinner.
Mini Meatloaf Muffins
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- Yield: 12 muffins
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Description
These Mini Meatloaf Muffins offer a perfectly portioned and easy-to-serve alternative to traditional meatloaf, topped with a tangy and sweet glaze.
Ingredients
- 1.5 lbs lean ground beef
- 1/2 cup breadcrumbs (plain or panko)
- 1/4 cup milk
- 1 large egg
- 1/2 onion, finely chopped
- 1/4 cup ketchup, plus more for topping
- 1 tbsp Worcestershire sauce
- 1 tsp dried parsley
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the Glaze:
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar (or white vinegar)
- 1/2 tsp Dijon mustard
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
- In a large bowl, combine ground beef, breadcrumbs, milk, egg, chopped onion, 1/4 cup ketchup, Worcestershire sauce, parsley, garlic powder, salt, and pepper. Mix gently until just combined (do not overmix).
- Divide the meat mixture evenly among the 12 muffin cups, filling each almost to the top.
- Prepare the Glaze: In a small bowl, whisk together 1/2 cup ketchup, brown sugar, apple cider vinegar, and Dijon mustard.
- Spoon about 1 tablespoon of the glaze over the top of each mini meatloaf muffin.
- Bake for 20-25 minutes, or until cooked through and internal temperature reaches 160°F (71°C).
- Let rest for a few minutes before carefully removing them from the muffin tin.
- Serve hot.
Notes
- Avoid overmixing the meat to ensure the mini meatloaves remain tender.
- Ensure the internal temperature reaches 160°F (71°C) for safety.
