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.

Why the Muffin-Pan Method Works

Soaking the breadcrumbs in milk before mixing helps distribute moisture through the beef. Mix the meat only until the ingredients are combined; packing or overworking it makes the small meatloaves firmer.

Because the portions are small, they cook faster than a standard loaf. Use the 160°F center temperature rather than extending the bake just for a darker surface.

How to Store Leftovers

Refrigerate the cooked portion of Mini Meatloaf Muffins within 2 hours in a sealed container and use it within 3 to 4 days.

How to Reheat

Place the meatloaf muffins in a small covered baking dish and warm at 325°F until hot in the center. Add a teaspoon of water to the dish if the glaze looks dry.

For one portion, use short microwave intervals and keep it covered so the individual meatloaf does not dry around the edges.

Nutrition Information

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