Mini Meatloaf Muffins

Introduction

Mini Meatloaf Muffins are a fun and convenient twist on classic meatloaf. Perfectly portioned, these savory bites are moist, flavorful, and topped with a tangy glaze that caramelizes beautifully during baking. Unlike traditional meatloaf, these individual servings cook faster, making them perfect for weeknight dinners, meal prep, or even kid-friendly lunches. Their mini size makes them adorable to serve and easy to customize with different toppings and seasonings.

Why I Love This Recipe

I love Mini Meatloaf Muffins because they combine comfort food with convenience. Each muffin is packed with flavor, tender, and perfectly saucy. The presentation is cute yet elegant, making them ideal for both casual family meals and entertaining guests. Plus, the ability to bake them in a muffin tin allows for even cooking and perfectly crispy edges without the hassle of slicing a whole loaf.

Why This is a Must-Try Dish

• Quick Cooking: Unlike traditional meatloaf, these muffins bake in about 25–30 minutes.
• Portion Control: Perfectly sized, so no leftovers go to waste.
• Kid-Friendly: The fun shape and sweet glaze make them appealing to children.
• Customizable: You can switch up meats, seasonings, or toppings for different flavors.

Preparation & Cooking Time

• Prep Time: 15 minutes
• Cooking Time: 25–30 minutes
• Total Time: 40–45 minutes
• Servings: 6–8 muffins (serves 2–4 depending on portion size)
• Calories: ~220–250 per muffin

Cuisine & Course

• Cuisine: American
• Course: Main dish / Dinner

Ingredients

For the Meatloaf Muffins

• 1 lb (450 g) ground beef (can substitute half beef, half pork or turkey)
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 egg
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp Worcestershire sauce
• 1 tsp dried Italian herbs (optional)

For the Glaze

• 1/4 cup ketchup
• 1 tbsp brown sugar
• 1 tsp Dijon mustard

Simple Cooking Directions

1. Preheat oven to 375°F (190°C).
2. Mix all meatloaf ingredients in a bowl until combined.
3. Shape into muffin-sized portions and place in a greased muffin tin.
4. Mix glaze ingredients and brush on top of each muffin.
5. Bake for 25–30 minutes, or until meat is cooked through.
6. Let rest for 5 minutes before serving.

Step-by-Step Preparation Method

1. Preheat Oven & Prepare Muffin Tin
   Preheat the oven to 375°F (190°C). Lightly grease a 6–8 cup muffin tin with cooking spray or a little oil.
2. Prepare Meat Mixture
   In a large bowl, combine ground beef, breadcrumbs, milk, egg, chopped onion, minced garlic, salt, pepper, Worcestershire sauce, and herbs. Mix gently using your hands or a spoon until evenly combined. Avoid overmixing to keep muffins tender.
3. Shape Meatloaf Muffins
   Divide the mixture evenly into the muffin tin cups, filling them about 3/4 full. Press gently to shape.
4. Prepare Glaze
   In a small bowl, mix ketchup, brown sugar, and Dijon mustard. Brush a generous layer over each mini meatloaf.
5. Bake
   Place the muffin tin in the oven and bake for 25–30 minutes, or until a meat thermometer inserted into the center reads 160°F (71°C).
6. Rest & Serve
   Allow the mini meatloaf muffins to rest for 5 minutes. This helps them retain their juices. Run a knife around the edges and remove carefully from the tin.

How to Serve

• Serve hot with mashed potatoes, roasted vegetables, or a fresh salad.
• Great for kids’ lunches or on a party platter.
• Top with extra ketchup, BBQ sauce, or cheese if desired.

Additional Recipe Tips

• Don’t Overmix: Overworking the meat can make the muffins dense.
• Add Veggies: Finely grated carrots or zucchini can add moisture and nutrition.
• Cheese Lovers: Add a cube of cheddar or mozzarella inside each muffin for a cheesy surprise.

Variations

• Turkey Meatloaf Muffins: Substitute ground turkey for beef for a lighter version.
• BBQ Glaze: Swap ketchup and brown sugar for BBQ sauce.
• Spicy: Add a pinch of cayenne or chili flakes to the meat mixture.
• Italian Style: Mix in parmesan and oregano, top with marinara sauce.

Freezing & Storage

• Refrigerator: Store cooked muffins in an airtight container for 3–4 days.
• Freezer: Freeze baked muffins in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Reheat in the oven at 350°F (175°C) for 15–20 minutes or microwave individually.

Special Equipment Needed

• Muffin tin (6–8 cups)
• Mixing bowl
• Knife and cutting board
• Small bowl for glaze
• Cooking thermometer (optional but recommended)

FAQ

Q: Can I make these gluten-free?
A: Yes! Use gluten-free breadcrumbs or crushed gluten-free crackers.

Q: Can I make these ahead of time?
A: Absolutely. Assemble and refrigerate raw muffins for up to 24 hours, then bake when ready.

Q: Can I use ground chicken or pork?
A: Yes, they work well. Adjust seasoning to taste.

Q: Can I skip the glaze?
A: You can, but the glaze adds sweetness and keeps the tops moist and flavorful.

Conclusion

Mini Meatloaf Muffins are a delicious, versatile, and kid-friendly way to enjoy the comfort of classic meatloaf without the long cooking time. Perfectly portioned, packed with flavor, and customizable, they are a must-try for busy weeknights, family dinners, or meal prep. With endless variations and easy freezing options, this recipe will quickly become a staple in your home.