Easy Mini Meatloaf Muffins

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Give boring Meatloaf a fun makeover with these Easy Mini Meatloaf Muffins. These bite sized delights offer the classic flavors you crave while adding back excitement in an irresistibly cute size. These little guys cut down on cook time and are perfect for when you’re on the move or just want a comfy meal without the fuss.

Meatloaf is a dinnertime staple, but let’s be honest, that same old dense meat brick can get boring fast. So I wanted to reinvent this classic into something more fun, delicious, and better portioned. So my easy recipe was born!

The mini version also cuts down on cooking time compared to a gigantic pan loaf. And rather than sawing through hefty slices, these are the ultimate grab ‘n go meal. Pop them in your lunchbox or serve alongside mashed potatoes for an adventure in comfort food. I promise, no one will be complaining or chanting Meatloaf, smeatloaf, double beetloaf. I hate meatloaf. Instead they’ll be smiling and the birds will be singing! Okay, maybe not exactly that theatrical, but you get the point I’m trying to make here, these little meaty loaves are just that good!

Mix in your faves like cheese or bacon, and get ready for those crispy edges that make every bite oh-so-good. They’re a snap to serve at parties or to sneak into your lunchbox. Trust me, these Mini Meatloaf Muffins will make even the pickiest eaters fall in love with meatloaf, one mini bite at a time!

Why You’ll Love These Mini Meatloaf Muffins:

• Perfectly Portioned: Each muffin is a single serving, making portion control (or indulging!) a breeze.
• Kid-Friendly: Their fun size makes them a hit with the little ones. Plus, they’re an excellent way to sneak in some veggies.
• Versatile: Serve them up with mashed potatoes for a comforting meal, or put them out as appetizers at your next gathering.

RECIPE INGREDIENTS:

Let’s make meatloaf exciting again with this easy mini meatloaf recipe:

• Ground Beef: The star of the recipe, ground beef provides a rich, meaty base. It’s crucial for the classic meatloaf flavor and texture. You can also use lean ground beef for lower fat content.
• Italian Breadcrumbs: These add structure to the meatloaf, helping the muffins hold their shape. You can also use plain breadcrumbs if you prefer.
• Parmesan: Enhances the flavor with a savory depth.
• Milk: Keeps the mixture moist, ensuring tender muffins.
• Ketchup: Adds sweetness and tanginess, contributing to both the flavor and the glaze
• Onion: Finely chopped onion provides a subtle sharpness and sweetness.
• Bell Pepper: The bell pepper introduces a mild, slightly sweet flavor and a bit of crunch. It also adds color and nutritional value to the muffins.
• Egg: Acts as a binder to keep all ingredients together.
• Garlic Powder: Garlic powder offers a concentrated garlic flavor without the moisture of fresh garlic. It’s an essential seasoning that enhances the savory notes of the meatloaf.
• Oregano:  It complements the beef and Parmesan cheese beautifully.
• Salt
• Pepper
• Ketchup: You can’t have meatloaf without ketchup!
• Brown Sugar: Adds sweetness and caramelization to the glaze, creating a rich, molasses-like flavor.
• Mustard: Introduces tanginess and a bit of spice, balancing the sweetness of the glaze.
• Worcestershire Sauce: Contributes a complex, umami-rich taste, enhancing the savory flavors of the meatloaf.

How to Make Easy Meatloaf Muffins with step-by-step photos:

Step 1: Preheat the oven to 375°F. Grease a muffin pan with cooking spray or line it with muffin liners.

Step 2: In a large bowl, combine the ground beef, bread crumbs, grated Parmesan cheese, milk, 1/4 cup ketchup, chopped onion, chopped bell pepper, garlic powder, dried oregano, salt, black pepper, and egg. Mix well until all ingredients are incorporated.

Step 3: Divide the meat mixture evenly among the muffin cups, pressing gently to pack the mixture.

Step 4: In a small bowl, whisk together the remaining 1/4 cup ketchup, brown sugar, mustard and Worcestershire sauce for the topping.

Step 5: In a small bowl, whisk together the remaining 1/4 cup ketchup, brown sugar, mustard and Worcestershire sauce for the topping. Spoon a small amount of the topping mixture onto each meatloaf muffin.

Step 6: Bake in the preheated oven for about 20-25 minutes, or unKl the meatloaf muffins are cooked through and the internal temperature reaches 160°F.

Step 7: Remove from the oven and let them cool for a few minutes before serving.

Substitutions & Variations:

Ground Beef: Use ground turkey, ground pork, or ground chicken for a lighter version.

Italian Breadcrumbs: Regular breadcrumbs or Panko breadcrumbs with added Italian seasoning can be used, or try gluten-free breadcrumbs or ground oats for a gluten-free option.

Grated Parmesan Cheese: Asiago or Romano cheese can be substituted, or use nutritional yeast for a dairy-free alternative.

Milk: I prefer using whole milk, but any fat content works well, or you can use water or broth in a pinch.

Ketchup: Mix tomato paste with a bit of vinegar and sugar as a substitute, or use barbecue sauce for a different flavor.

Onion and Bell Pepper: Substitute with other vegetables like shredded carrot or zucchini, or finely chopped mushrooms for a different taste.

Garlic Powder and Dried Oregano: Use fresh garlic and oregano, doubling the quantity, or substitute with onion powder or Italian seasoning.

Egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) is a vegan option, or use 1/4 cup of unsweetened applesauce as a binder.

Topping: Replace brown sugar with honey or maple syrup for sweetness, and use dry mustard powder if you don’t have mustard.

What to Serve with this meatloaf muffin recipe:

• Mashed Potatoes: Creamy and comforting, mashed potatoes are a classic pairing with meatloaf. For a healthier twist, try mashed sweet potatoes or a mix of potatoes and cauliflower.
• Roasted Vegetables: Oven-roasted vegetables like carrots, Brussels sprouts, or asparagus add a touch of elegance and nutrition to your meal.
• Macaroni and Cheese: A creamy, cheesy mac and cheese side is always a hit, especially if kids are part of your dining crowd.
• Garden Salad: A fresh garden salad with a light vinaigrette can balance the richness of the meatloaf muffins. Include greens, tomatoes, cucumbers, and your choice of toppings.
• Steamed Green Beans: Simply steamed or sautéed green beans seasoned with garlic and a splash of lemon juice offer a healthy and flavorful side.
• Coleslaw: A tangy coleslaw, either creamy or vinegar-based, adds a nice crunch and contrast to the soft meatloaf muffins.
• Garlic Bread: A side of warm, buttery garlic bread is great for soaking up any juices and makes the meal more satisfying.
• Glazed Carrots: Carrots glazed with a bit of honey and butter make a sweet and savory side that pairs beautifully with the meatloaf.
• Corn on the Cob: Sweet, buttery corn on the cob is a fun and casual side, great for summertime meals.

Recipe FAQs:

Can I make these meatloaf muffins ahead of time?

Absolutely! You can prepare the mixture, fill the muffin tin, and refrigerate it overnight. Just bake them when you’re ready. They’re also great for meal prep as they reheat well.

How long do these meatloaf muffins last in the fridge?

Cooked meatloaf muffins can be stored in the refrigerator for up to 3-4 days in an airtight container.

Can I freeze these meatloaf muffins?

Yes, they freeze beautifully. Let them cool completely, then freeze them in a freezer-safe container or bag for up to 3 months. Thaw in the refrigerator and reheat in the oven or microwave.

What’s the best way to reheat these muffins?

To reheat, place them in a preheated 350°F oven for about 10 minutes or microwave them for 1-2 minutes until heated through.

Can I use a different type of meat?

Definitely! Ground turkey or chicken are great substitutes for a lighter version, and you can also use a plant-based ground meat alternative.

Is it necessary to use a muffin tin?

Using a muffin tin helps them cook evenly and gives them a fun shape, but you can also shape them and bake them on a baking sheet if you prefer.

How do I know when the meatloaf muffins are done?

They’re done when the internal temperature reaches 160°F. It’s best to use a meat thermometer to check.

Can I add other vegetables to the mix?

Of course! Feel free to add other finely chopped veggies like mushrooms or shredded zucchini for added flavor and nutrition.

What if I don’t have breadcrumbs?

You can use crushed crackers, oatmeal, or even ground pork rinds as a low-carb alternative.

How can I make these gluten-free?

To make them gluten-free, use gluten-free breadcrumbs or gluten free oats, and ensure all other ingredients are gluten-free.

Expert Tips to make tender meatloaf muffins:

Mixing meatloaf, especially when making mini versions like little meatloaf muffins, requires a bit of technique to ensure that all ingredients are evenly distributed without overworking the meat. Here are some tips for mixing your individual meatloaves:

• Use a Light Hand: When mixing the meat with other ingredients, use a gentle touch. Over-mixing can lead to tough meatloaf. Mix just until the ingredients are combined.
• Even Distribution of Ingredients: Make sure the breadcrumbs, Parmesan cheese, seasonings, and vegetables are evenly mixed throughout the ground beef. This ensures every bite is flavorful and consistent.
• Room Temperature Ingredients: Bring ingredients like milk and eggs to room temperature before mixing. This helps them blend more easily with the ground beef.
• Don’t Squeeze the Meat: When combining the ingredients, avoid squeezing or compacting the meat too much. Instead, fold the ingredients together, similar to mixing a cake batter.
• Wet Your Hands for Shaping: When shaping the meatloaf mixture into muffin forms, wet your hands slightly. This prevents sticking and allows for smoother shaping.
• Test for Seasoning: Cook a small patty of the meatloaf mixture in a skillet to test for seasoning. Adjust the seasonings in your mix if needed before filling the muffin tin.
• Consistent Size: Ensure each muffin cup is filled to the same level so they cook evenly. A cookie scoop or measuring cup can help portion out the mix evenly.
• Rest the Meat: If time allows, let the mixed meatloaf sit in the refrigerator for about 30 minutes before baking. This helps the flavors meld together.
• Don’t Overfill Muffin Cups: Fill the muffin cups to just below the rim to avoid spill-over during cooking.

Storage and Freezing:

For storage, place any leftover mini meatloaf muffins in an airtight container and refrigerate them for up to 3-4 days. If you want to freeze them, first allow the muffins to cool completely, then store them in a freezer safe container or in Ziploc freezer bags where they will keep well for up to 3 months. When you’re ready to enjoy them again, thaw the muffins in the refrigerator overnight. To reheat, preheat your oven to 350°F and warm the mini meatloaves on a baking sheet for about 10-15 minutes, or alternatively, microwave them on high for 1-2 minutes until heated through.