mini meatloaf muffins are perfect for busy weeknights when you want a comforting meal without the fuss. Make them ahead of time and enjoy a delicious, protein-packed dinner that’s both convenient and satisfying.
Prep Time15 min
Cook Time35 min
Total Time50 min
Difficulty
Medium
Cooking Advice
Use a mix of ground beef and pork for extra flavor and moisture.
Press the mixture firmly into the muffin tin to help them hold their shape.
Let the muffins rest for a few minutes after baking to keep them juicy.
Ingredients
0/12
What Makes This Recipe So Great
These meatloaf muffins are perfect for busy days because you can prepare them ahead of time. They cook quickly, making them a great option for a fast and satisfying meal. Plus, their individual size means everyone gets a perfect portion.
Step 1
Warm your oven to 350°F (175°C) and give a 12-cup muffin tin a good spray with cooking spray to keep things from sticking. In a large bowl, mix together the ground beef, diced tomatoes, bread crumbs, egg substitute, 3 tablespoons of ketchup, dried onion, Worcestershire sauce, salt, and pepper until everything is well combined. Spoon the meat mixture evenly into the muffin cups.
Step 2
Whisk together the remaining tablespoon of ketchup, brown sugar, and vinegar in a small bowl to make a sweet glaze. Brush or spoon this glaze over the top of each meatloaf muffin.
Step 3
Pop the muffin tin into the oven and bake for about 35 minutes, or until the meat is cooked through and no longer pink inside. If you have a meat thermometer, aim for an internal temperature of 160°F (70°C) to be safe. Let them cool a bit before enjoying or storing for later.
16
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Serving Options
Serve these meatloaf muffins with mashed potatoes and steamed green beans for a classic comfort meal. They also pair well with a fresh salad or roasted vegetables. A drizzle of ketchup or barbecue sauce on top adds a tasty finishing touch.
Food Storage Tips
Allow the muffins to cool completely before storing them in an airtight container. They keep well in the refrigerator for up to four days. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to three months. Reheat gently in the microwave or oven before serving.
Frequently Asked Questions
Can I use regular eggs instead of egg substitute?
Yes, you can replace the egg substitute with one large egg.
How long can I store these meatloaf muffins in the fridge?
They can be stored in an airtight container for up to 3-4 days.
Can I freeze the meatloaf muffins?
Yes, freeze them in a sealed container for up to 2 months and reheat before serving.
What can I use instead of seasoned bread crumbs?
You can use plain bread crumbs with added salt and herbs or crushed crackers.
Can I make these muffins without tomatoes?
Yes, you can omit the tomatoes, but it may affect moisture and flavor slightly.
How do I reheat the meatloaf muffins?
Reheat in the oven at 350°F for about 10-15 minutes or microwave until warm.
Can I use ground turkey or chicken instead of beef?
Yes, ground turkey or chicken can be used, but adjust cooking time as needed.
What if I don’t have Worcestershire sauce?
Substitute with soy sauce or omit; the flavor will be slightly different but still tasty.
This simple and flavorful burger combines ground chicken with hearty chickpeas for a healthy twist on a classic favorite. Perfect for a quick weeknigh...
Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
