Mini Meatloaf Muffins

Ingredients

For the Meatloaves

• 1 1/2 pounds lean ground beef
• 1/2 cup plain breadcrumbs
• 1/3 cup milk
• 1 large egg
• 1/2 small onion, finely grated
• 2 garlic cloves, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Glaze

• 1/3 cup ketchup
• 1 tablespoon brown sugar
• 1 teaspoon Dijon mustard

Substitutions

• Lean ground turkey can replace ground beef; cook the center to 165°F.
• Use gluten-free breadcrumbs or crushed gluten-free crackers as the binder.

Instructions

Step 2: Make the mixture

Combine breadcrumbs and milk for 2 minutes. Add beef, egg, onion, garlic, Worcestershire, seasoning, salt, and pepper; mix gently.

Step 3: Shape

Divide the mixture among the muffin cups without packing it tightly.

Step 5: Bake

Bake 20 to 25 minutes, until the centers reach 160°F. Rest 5 minutes before lifting from the pan.

How to Store Leftovers

Cool Mini Meatloaf Muffins promptly, cover it, and refrigerate within 2 hours. Use leftovers within 3 to 4 days and store fresh or crisp components separately.

How to Reheat

Cover Mini Meatloaf Muffins and warm in a 325°F oven until hot at the center. Let it rest briefly before serving.

What to Serve With It

• Mashed potatoes
• Green beans
• Roasted carrots
• A salad

Common Mistakes to Avoid

• Leaving excess liquid in the filling.
• Spreading the casserole at uneven depth.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions