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)
