Description
These Mini Meatloaf Muffins are a convenient and delicious twist on classic meatloaf, perfect for quick meals or snacks. Made with ground meat mixed with breadcrumbs, vegetables, and seasoning, baked in muffin tins for individual servings. This recipe offers versatility with options for beef, turkey, chicken, or plant-based meat.
Ingredients
Scale
Meatloaf Mixture
- 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
- â…“ 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 the oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking the muffins evenly.
- Prepare the muffin tin: Grease a muffin tin or line it with parchment paper liners to prevent the meatloaf muffins from sticking during the baking process.
- Combine ingredients: In a large bowl, mix together ground meat, breadcrumbs, chopped onion, grated carrot, eggs, milk, ketchup, Worcestershire sauce, garlic powder, salt, black pepper, parsley, and Italian seasoning. Use your hands or a spatula to mix thoroughly but gently to avoid overmixing.
- Fill muffin cups: Evenly divide the meat mixture into the muffin cups, filling each about two-thirds full. This allows room for the muffins to expand as they bake.
- Add topping: Place a small dollop of ketchup on top of each muffin for added flavor and moisture.
- Bake: Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until the meat is cooked through and juices run clear, indicating doneness.
- Cooling: Remove the muffins from the oven and let them cool in the tin for 5–10 minutes to allow them to set and make them easier to handle.
- Serve: Carefully lift the muffins from the tin using a spatula or knife and transfer to a cooling rack or serving platter. Serve warm or at room temperature.
Notes
- You can substitute ground beef with turkey, chicken, or a plant-based ground meat for variations.
- Adding grated carrot adds moisture and a slight sweetness but can be omitted if preferred.
- Do not overmix the meat mixture to keep the muffins tender and juicy.
- Allowing the muffins to cool slightly before removing from the tin helps them hold their shape better.
- These muffins can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Reheat in the oven or microwave before serving.
