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Delicious Easy Mini Meatloaf Muffins baked in muffin tin for quick individual servings.

Easy Mini Meatloaf Muffins

These Easy Mini Meatloaf Muffins offer the cozy comfort of meatloaf in individual portions that bake fast and create less mess, perfect for busy nights and meal prep.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Dinner, Main Course
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb Ground beef (80/20 or 90/10)
  • 1 cup Breadcrumbs (plain or Italian)
  • 1/2 cup Milk (or broth, even water works)
  • 1 large Egg Helps hold everything together
  • 1 medium Onion (finely chopped or onion powder) Finely chopped prevents muffins from falling apart
  • 2 cloves Garlic (fresh or powder)
  • 1/4 cup Ketchup Some in the mix, some for topping
  • 1 tbsp Worcestershire sauce Optional, adds deep savory flavor
  • 1 ts Salt
  • 1/2 ts Pepper

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and lightly grease a standard muffin tin.
  2. In a large bowl, combine ground beef, breadcrumbs, milk, egg, onion, garlic, ketchup, Worcestershire sauce, salt, and pepper.
  3. Mix gently, using your hands but avoid overmixing to prevent toughness.
Cooking
  1. Scoop the mixture into the muffin tin, stuffing each cup almost to the top and pressing down lightly.
  2. For the topping, mix a little ketchup with brown sugar and spoon it over each muffin.
  3. Bake for 20 to 25 minutes, or until the centers reach 160°F (71°C) and juices run clear.
  4. Let the muffins rest for about 5 minutes before removing from the tin.
  5. Drain any excess grease from the muffin cups if necessary.

Notes

Can be refrigerated for up to 24 hours before baking. These muffins freeze well for 2 to 3 months. Reheat in the microwave or oven for best texture.