These mini meatloaf muffins portion a classic beef mixture into a 12-cup muffin tin. A ketchup topping finishes each one, and their smaller size lets them cook faster than a large loaf.
Recipe Details
- Pan: 12-cup muffin tin
- Oven: 375°F (190°C)
- Bake: 20–25 minutes
- Yield: 12 mini meatloaves
Ingredients
- 1 pound ground beef
- 1 egg, beaten
- ½ cup breadcrumbs
- ¼ cup ketchup, plus extra for topping
- ¼ cup milk
- ½ onion, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
How to Make Mini Meatloaf Muffins
Prepare the tin and mixture
Heat the oven to 375°F (190°C) and grease a 12-cup muffin tin. Mix the beef, egg, breadcrumbs, ketchup, milk, onion, garlic powder, Worcestershire sauce, salt and pepper just until evenly combined.
Portion and glaze
Divide among the 12 cups, shaping gently without compressing the meat tightly. Add a little ketchup to each top.
Bake and check the temperature
Bake for 20–25 minutes, until the beef centers reach 160°F (71°C). Check a portion in the middle of the tin with a thermometer.
Rest and serve
Let cool slightly so the portions hold together, then remove carefully and serve with preferred sides.
Tips and Common Mistakes
- Do not overwork or pack the meat tightly.
- Chop the onion finely so it softens in the shorter baking time.
- Keep the portions equal for even cooking.
- If using the suggested ground turkey or chicken variation, cook to 165°F (74°C).
Storage and Make-Ahead Tips
Refrigerate leftovers promptly in a covered container for up to 3 days, as stated in the original recipe. Reheat to 165°F (74°C).
Frequently Asked Questions
Can I use ground turkey?
The original suggests turkey or chicken as a variation. Poultry needs a center temperature of 165°F (74°C), unlike the beef version’s 160°F.
Why are they dense?
Overmixing or firmly packing the cups can make the texture dense. Mix and shape gently.