🍽️ The Ultimate Guide to Mini Meatloaf Muffins: A Weeknight Dinner Revolution
💖 Why You’ll Love This Recipe
Forget everything you know about tough, time-consuming meatloaf! These Mini Meatloaf Muffins bake in a fraction of the time, stay juicy, and deliver all the nostalgic flavor you love — in perfectly portioned bites.
They’re easy, hearty, freezer-friendly, and pair beautifully with mashed potatoes or roasted veggies.
🧂 Ingredients
For the Meatloaf:
1 ½ lbs (680g) ground beef (80/20 blend for juiciness)
1 cup breadcrumbs (plain or Italian-style)
½ cup milk
1 large egg
½ cup finely chopped onion
2 cloves garlic, minced
2 tbsp ketchup
1 tbsp Worcestershire sauce
1 tsp salt
½ tsp black pepper
1 tsp Italian seasoning (optional for added flavor)
For the Glaze:
½ cup ketchup
2 tbsp brown sugar
1 tsp Dijon or yellow mustard
🧁 Instructions
1. Preheat the Oven
Preheat your oven to 400°F (200°C).
Lightly grease a 12-cup muffin pan with nonstick spray or line with silicone liners.
2. Prepare the Glaze
In a small bowl, whisk together ketchup, brown sugar, and mustard.
Set aside for brushing later.
3. Make the Meatloaf Mixture
In a large bowl, combine the breadcrumbs and milk. Let it soak for 2–3 minutes until the crumbs are soft.
Add ground beef, egg, onion, garlic, ketchup, Worcestershire sauce, salt, pepper, and Italian seasoning.
Mix gently with your hands or a spoon just until combined — don’t overmix, or the meatloaf may turn dense.
4. Fill the Muffin Pan
Divide the mixture evenly into the muffin cups (about ⅓ cup per muffin).
Press gently to smooth the tops.
5. Add the Glaze
Brush each mini meatloaf with a spoonful of the glaze mixture.
6. Bake
Bake uncovered for 20–25 minutes, or until the internal temperature reaches 160°F (71°C).
Brush again with remaining glaze during the last 5 minutes for a sticky, caramelized finish.
7. Rest and Serve
Let the muffins rest for 5 minutes before removing from the pan.
Garnish with fresh parsley if desired and serve warm!
🍽️ Serving Ideas
Classic Combo: Mashed potatoes + green beans
Low-Carb Option: Cauliflower mash or sautéed zucchini
Kid-Friendly Twist: Top with a little shredded cheddar before baking
💡 Pro Tips
For extra tenderness, mix in ¼ cup grated carrot or zucchini.
Double the batch and freeze cooked muffins — they reheat perfectly in the microwave or oven.
Use a mix of ground beef and pork for richer flavor.