Why You’ll Love This Recipe
- Individual servings make portion control easy and fun
- Customizable with different meats or plant-based options
- Includes vegetables for extra nutrition and flavor
- Quick to bake compared to traditional meatloaf
- Perfect for lunches, dinners, or party appetizers
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound ground beef (or turkey, chicken, or plant-based ground meat)
1 cup breadcrumbs (preferably whole wheat)
½ cup finely chopped onion
½ cup grated carrot (optional)
2 large eggs
⅓ cup milk
2 tablespoons ketchup (plus more for topping)
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon fresh parsley, chopped (optional)
1 teaspoon Italian seasoning (optional)
Directions
- Preheat oven to 350°F (175°C).
- Grease a muffin tin or line with parchment liners to prevent sticking.
- In a large bowl, combine ground meat, breadcrumbs, onion, carrot, eggs, milk, ketchup, Worcestershire sauce, garlic powder, salt, pepper, parsley, and Italian seasoning.
- Mix ingredients thoroughly with hands or a spatula until just combined—avoid overmixing for tender muffins.
- Evenly fill muffin cups about 2/3 full with the meat mixture. Top each muffin with a small dollop of ketchup.
- Bake for 20–25 minutes, until meat is cooked through and juices run clear.
- Remove from oven and let cool for 5–10 minutes in the tin.
- Carefully lift muffins from the tin and transfer to a cooling rack or serving platter.
Servings and Timing
Servings: About 6–8 muffins
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Variations
- Use ground turkey, chicken, or plant-based meat for different dietary needs.
- Add finely chopped bell peppers or mushrooms for extra veggies.
- Substitute ketchup topping with barbecue sauce or sriracha for varied flavors.
- Mix in shredded cheese for a gooey surprise inside.
- Sprinkle extra parsley or fresh herbs on top before serving.
Storage/Reheating
Storage: Store leftover muffins in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the microwave or oven at 350°F (175°C) until warmed through.
FAQs
Can I freeze mini meatloaf muffins?
Yes, freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
How do I keep the muffins from sticking?
Grease the muffin tin well or use parchment liners.
Can I prepare the mixture ahead of time?
Yes, mix and store in the refrigerator for up to 24 hours before baking.
Are these suitable for kids?
Absolutely! Their size and mild flavors make them kid-friendly.
Can I add more vegetables?
Yes, grated zucchini or spinach work well mixed in.
How do I know when the muffins are done?
Juices should run clear, and an internal temperature of 160°F (71°C) ensures they’re cooked.
Can I make them gluten-free?
Use gluten-free breadcrumbs or crushed gluten-free crackers.
Can I use eggs substitutes?
Yes, flax eggs or commercial egg replacers work in a pinch.
What should I serve with mini meatloaf muffins?
Mashed potatoes, steamed vegetables, or a fresh salad complement them well.
Can I make larger meatloaf muffins?
Yes, fill muffin cups more full and increase baking time slightly.
Conclusion
Mini Meatloaf Muffins deliver all the comforting flavors of classic meatloaf in convenient, individual servings. Easy to make and endlessly customizable, they’re perfect for family meals, meal prep, or entertaining guests. Enjoy this incredible ultimate recipe with your favorite sides!
Print
Mini Meatloaf Muffins: An Incredible Ultimate Recipe for Everyone
- Total Time: 45 minutes
- Yield: 6–8 muffins
- Diet: Halal
Description
Mini Meatloaf Muffins are a flavorful, portion-controlled twist on traditional meatloaf, packed with savory seasoning and vegetables, perfect for easy family dinners, meal prep, or appetizers.
Ingredients
1 pound ground beef (or turkey, chicken, or plant-based ground meat)
1 cup breadcrumbs (preferably whole wheat)
½ cup finely chopped onion
½ cup grated carrot (optional)
2 large eggs
⅓ cup milk
2 tablespoons ketchup (plus more for topping)
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon fresh parsley, chopped (optional)
1 teaspoon Italian seasoning (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Grease a muffin tin or line with parchment liners to prevent sticking.
- In a large bowl, combine ground meat, breadcrumbs, onion, carrot, eggs, milk, ketchup, Worcestershire sauce, garlic powder, salt, pepper, parsley, and Italian seasoning.
- Mix ingredients thoroughly with hands or spatula until just combined—avoid overmixing for tender muffins.
- Evenly fill muffin cups about 2/3 full with meat mixture. Top each muffin with a small dollop of ketchup.
- Bake for 20–25 minutes, until meat is cooked through and juices run clear.
- Remove from oven and let cool for 5–10 minutes in the tin.
- Carefully lift muffins from the tin and transfer to a cooling rack or serving platter.
Notes
Use ground turkey, chicken, or plant-based meat as alternatives.
Add finely chopped bell peppers or mushrooms for extra veggies.
Substitute ketchup topping with barbecue sauce or sriracha for different flavors.
Mix in shredded cheese for a gooey surprise inside.
Sprinkle extra parsley or fresh herbs on top before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in microwave or oven at 350°F (175°C) until warmed through.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 75mg
