Mini Meatloaf Muffins are a quick, kid-friendly twist on classic meatloaf—baked in a muffin tin so they cook faster and come out perfectly portioned. Great for weeknight dinners or meal prep. 🍽️
🧁 Ingredients (12 mini muffins)
- 500 g (1 lb) ground beef
- ½ cup breadcrumbs
- 1 egg
- ¼ cup milk
- ¼ cup finely chopped onion
- 2 tbsp ketchup (plus extra for topping)
- 1 tbsp Worcestershire sauce
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Optional: chopped parsley or grated carrot for extra flavor.
🔪 Instructions
- Preheat oven: 190 °C (375 °F). Lightly grease a muffin tin.
- Mix: In a bowl combine ground beef, breadcrumbs, egg, milk, onion, ketchup, Worcestershire sauce, garlic powder, salt, and pepper.
- Fill muffin tin: Divide the mixture evenly into the muffin cups and gently press down.
- Add topping: Spread about 1 teaspoon ketchup on top of each.
- Bake: 18–22 minutes until cooked through (internal temp about 71 °C / 160 °F).
- Rest: Let sit 5 minutes before removing.
🍽️ Serving Ideas
- With mashed potatoes
- With macaroni and cheese
- In a lunchbox with roasted veggies
⭐ Tips
- Use ground turkey instead of beef for a lighter version.
- Add a small cube of cheese in the center for a surprise filling.
- These freeze very well—just reheat in the microwave or oven.
If you want, I can also show you:
- a 30-minute air fryer version, or
- a high-protein gym meal prep version of mini meatloaf muffins. 💪