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These delectable little Meatloaf Muffins are a great way to have all the amazing taste of a meatloaf dinner, without the cooking time typically needed. Try these for an exceptional kid-friendly meal!
Meatloaf Muffins
There’s nothing better than a traditional meatloaf dinner and these mini packed meatloaf muffins are no exception. This dish is the true meaning of comfort food, and the individual servings look like they came out of a restaurant. Did I mention that kids really go crazy for these? Pair this with some creamy mashed potatoes or oven roasted potatoes and veggies, and you’ve got a family favorite meal.
- Quick to cook
- Delicious
- Easy to make
- A wonderful comforting food
Ingredient Notes
- Oil – I use olive oil but any vegetable oil works as well.
- Onion – Finely chopped yellow onion.
- Garlic – Fresh is best, minced.
- Meat – I use lean ground beef.
- Breadcrumbs – I love using Panko breadcrumbs. You can substitute the breadcrumbs with a couple slices of bread.
- Ketchup – Adds flavor and also helps to keep the meat from drying out.
- Worcestershire Sauce – A must for that savory umami flavor.
- Egg – You’ll need an egg to bind all the meat and everything together.
- Oregano – This peppery herb adds a nice flavor.
- Salt/Pepper – To taste.
How To Make Meatloaf Muffins
- Prep and preheat the oven: Preheat the oven to 350°F. Spray a 12-cup muffin pan with cooking spray or grease with melted butter. Set aside.
- Sauté the vegetables: In a large skillet heat the 1 tbsp of olive oil. Add the chopped onion and cook for 5 minutes until softened and translucent. Add the minced garlic and sauté for another 30 seconds or until aromatic.
- Mix the Ingredients: In a bowl add the cooked onion and garlic, the beef, breadcrumbs, ½ cup of the ketchup, Worcestershire sauce, egg, oregano, salt and pepper. Mix until well combined.
- Fill the muffin tins: Divide the mixture equally into the 12 muffin cups.
- Finish and bake: Top each meatloaf with a bit of the leftover ketchup. Transfer the muffin pan to the oven and bake for 25 minutes or until cooked through. The internal temperature of the muffins should reach 160°F when cooked through.
- Cool and Serve: Let the muffins rest for about 5 minutes and serve with mashed potatoes and steamed veggies.
FAQ’s and Expert Tips
FAQ’s
Frequently Asked Questions
How do you serve Meatloaf Muffins?
I love it with mashed potatoes or oven roasted potatoes and veggies. For a healthier version try serving it on a bed of mashed cauliflower.
What does adding egg to meatloaf do?
Eggs are an ingredient in nearly every meatloaf, and they have two distinct roles. Egg yolks, which are mostly water but contain a good amount of protein and fat, add flavor, richness, and moisture. They also help bind the meat together.
What can I use in meatloaf instead of breadcrumbs?
Crushed-up crackers make an excellent bread crumb substitute in baked dishes like meatballs or meatloaf.
Some Tips
- Always top it with that extra sauce, whether it’s ketchup or your favorite barbecue sauce, it will add acidity and cut the fat a bit. It also helps to keep in the moisture.
- Try topping them with a little grated cheddar cheese for an additional touch of yumminess.
Leftovers
Allow to cool completely and store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Freezing
Meatloaf muffins freeze extremely well. Wrap the mini meatloafs tightly with plastic wrap, then in foil and freeze.
More great recipes to try
Meatloaf Muffins
Ingredients
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1½ pounds ground beef
- ½ cup breadcrumbs
- 1 cup ketchup divided
- 1 tablespoon Worcestershire sauce
- 1 large egg
- 1 teaspoon dried oregano
- salt and pepper to taste
Instructions
- Prep and preheat the oven: Preheat the oven to 350°F. Spray a 12-cup muffin pan with cooking spray or grease with melted butter. Set aside.
- Sauté the vegetables: In a large skillet heat the 1 tbsp of olive oil. Add the chopped onion and cook for 5 minutes until softened and translucent. Add the minced garlic and sauté for another 30 seconds or until aromatic.
- Mix the Ingredients: In a bowl add the cooked onion and garlic, the beef, breadcrumbs, ½ cup of the ketchup, Worcestershire sauce, egg, oregano, salt and pepper. Mix until well combined.
- Fill the muffin tins: Divide the mixture equally into the 12 muffin cups.
- Finish and bake: Top each meatloaf with a bit of the leftover ketchup. Transfer the muffin pan to the oven and bake for 25 minutes or until cooked through. The internal temperature of the muffins should reach 160°F when cooked through.
- Cool and Serve: Let the muffins rest for about 5 minutes and serve with mashed potatoes and steamed veggies.
Tips & Notes:
- Always top it with that extra sauce, whether it’s ketchup or your favorite barbecue sauce, it will add acidity and cut the fat a bit. It also helps to keep in the moisture.
- Try topping them with a little grated cheddar cheese for an additional touch of yumminess.
- Allow to cool completely and store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Meatloaf muffins freeze extremely well. Wrap the mini meatloafs tightly with plastic wrap, then in foil and freeze.
