Mini Meatloaf Muffins (Juicy & Flavor-Packed)
🕒 Time
-
Prep: 15 minutes
-
Bake: 20–25 minutes
-
Yield: 12 meatloaf muffins
🧾 Ingredients
Meat Mixture
-
1½ lb (680 g) ground beef (80/20 for best flavor)
-
1 small onion, finely diced
-
1 small green bell pepper, finely diced
-
2 cloves garlic, minced
-
1 cup breadcrumbs (or crushed crackers)
-
2 large eggs
-
⅓ cup milk
-
2 tbsp ketchup
-
1 tbsp Worcestershire sauce
-
1 tsp salt
-
½ tsp black pepper
-
1 tsp paprika
-
½ tsp Italian seasoning (optional)
Optional Topping (Highly Recommended)
-
½ cup ketchup
-
1–2 tbsp brown sugar
-
1 tsp mustard
🔥 Step-by-Step Instructions
1. Preheat & Prep
-
Preheat oven to 375°F (190°C).
-
Lightly grease a 12-cup muffin tin or spray with non-stick spray.
2. Mix the Base
In a large bowl:
-
Whisk eggs, milk, ketchup, and Worcestershire sauce.
-
Add breadcrumbs and let soak 1–2 minutes (this keeps the meat tender).
3. Add Flavor
-
Mix in onion, bell pepper, garlic, salt, pepper, paprika, and seasoning.
-
Add ground beef last and gently mix with your hands.
⚠️ Don’t overmix or the meatloaf will be dense.
4. Fill the Muffin Tin
-
Divide meat mixture evenly among cups.
-
Lightly press down but don’t pack too tightly.
-
Each cup should be full but not overflowing.
5. Add Topping (Optional but Delicious)
-
Mix ketchup, brown sugar, and mustard.
-
Spoon a little over each meatloaf muffin.
6. Bake
-
Bake uncovered for 20–25 minutes.
-
Internal temp should reach 160°F (71°C).
-
Let rest 5 minutes before removing.
✨ Pro Tips
-
Use a spoon to lift them out cleanly
-
If there’s excess grease, dab with paper towel
-
Resting keeps them juicy and intact
🔄 Variations
-
Cheesy: Add a cube of cheese in the center
-
Turkey version: Use ground turkey + extra milk
-
BBQ style: Swap ketchup for BBQ sauce
-
Low-carb: Use almond flour instead of breadcrumbs
🍽 Serving Ideas
-
Mashed potatoes + green beans
-
Roasted veggies
-
Over rice with gravy
-
Cold the next day (they’re amazing)
