What’s your favorite Meatloaf Recipe? Growing up, it was… well, let’s just say it wasn’t the dish I requested for my birthday. What changed when I stumbled upon this recipe for a fried chicken.?Meatloa. I know, I know, muffins? Meatloaf? Trust me on this one! It’s like the classic comfort of meatloaf, but in perfectly portioned, kid-approved bites. Think of it as the meatloaf equivalent of chicken nuggets – a sure-fire win! And honestly, they’re so much easier than wrestling with a whole meatloaf. They’re the perfect solution for busy weeknights when you crave something hearty but don’t want to spend hours in the kitchen. Plus, leftovers (if there *are* any) are amazing in sandwiches!
What is meatloaf muffin?
Think of What are meatlo as individual servings of classic meatloaf, baked in a muffin tin. It’s essentially a miniature, more convenient version of the traditional dish. The beauty is in the portion control (great for little hands!) and the speed. They bake way faster than a big loaf, which is a lifesaver on busy school nights. The name, well, it’s pretty self-explanatory! But these aren’t just any meatloaf; they’re packed with flavor, moist, and topped with a tangy glaze that takes them to the next level. They’re also incredibly versatile – you can customize them with your favorite veggies and seasonings. Plus, cleanup is a breeze since each muffin has its own little space. No more struggling to slice a crumbly loaf!
Why you will love this recipe?
Why do some people say these things?What are meatlo are about to become a staple in your household. First and foremost: the flavor! We’re talking savory, slightly sweet, and utterly irresistible. The glaze adds a wonderful tang that complements the richness of the meat. What I love most about this is how incredibly easy they are to make. Seriously, you just mix everything together, pop them in a muffin tin, and bake. It’s a dump-and-bake kind of situation. This recipe is also surprisingly budget-friendly. Ground meat is relatively inexpensive, and you probably already have most of the other ingredients in your pantry. Plus, one batch makes a decent amount, perfect for feeding a family or having leftovers for lunch. And let’s not forget the versatility! You can easily adapt this recipe to suit your preferences. Add different veggies, try different cheeses, or even experiment with different types of ground meat. If you’re a fan of my mini quiche recipe, this is a savory twist on the same easy-to-portion concept! But the biggest win for me is that my kids *actually* eat them! They love the fun muffin shape, and I love that they’re getting a good dose of protein and veggies. No more dinner-time battles!
How do you make a meatloaf muffin?
Quick Overview
Making Meatloa is surprisingly simple! You’ll start by prepping your ingredients – chopping veggies, mixing the glaze, and gathering your spices. Then, you’ll combine all the ingredients for the meatloaf mixture, spoon it into a muffin tin, and bake until golden brown and cooked through. Finally, you’ll brush the tops with that amazing glaze and let them cool slightly before serving. The secret to the best Meatloaf Muffins is to not overmix the meat mixture. Overmixing can result in tough muffins, so be gentle! And don’t be afraid to get creative with your toppings – a sprinkle of cheese or some chopped herbs can add a delicious finishing touch.
Ingredients
For the Meatloaf Muffins
* 1.5 pounds Ground Beef (80/20 blend is great for flavor and moisture)
* 1 cup breadcrumbs (I prefer panko for a bit of texture)
* 1/2 cup milk (whole milk works best, but you can use 2% or even almond milk in a pinch)
* 1/4 cup ketchup (adds a touch of sweetness and moisture)
* 1 large egg, lightly beaten
* 1/2 cup onion, finely chopped (yellow or white onion works)
* 1/2 cup green bell pepper, finely chopped (adds a nice sweetness and color)
* 2 cloves garlic, minced (fresh is best, but you can use garlic powder if needed)
* 1 tablespoon Worcestershire sauce (adds a savory depth of flavor)
* 1 teaspoon dried Italian herbs (a classic blend that complements the meat)
* 1/2 teaspoon salt (or to taste)
* 1/4 teaspoon black pepper (freshly ground is always best!)
For the Glaze:
* 1/2 cup ketchup (the base of our tangy glaze)
* 2 tablespoons Brown Sugar (adds sweetness and helps the glaze caramelize)
* 1 tablespoon apple cider vinegar (adds a lovely tang)
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin really well, or line it with paper liners. I always grease it even if I’m using liners – just to be extra sure they don’t stick! This step is crucial to prevent your muffins from sticking and ensuring they come out easily.
Step 2: Mix Dry Ingredients
In a large bowl, combine the breadcrumbs, Italian herbs, salt, and pepper. Set aside. How do you mix spices with a fork? How do you make a muffin?
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the milk, ketchup, egg, Worcestershire sauce, minced garlic and salt. Set aside. What are some good ways to cook green bell pepper, onion, and onion. Make sure everything is well combined before adding it to the dry ingredients. I sometimes let this mixture sit for a few minutes to let the breadcrumbs soak up the milk – it is so good. How do you make a moister meatloaf?
Step 4: Combine
What is the mix of wet and dry ingredients? Gently mix everything together with your hands until just combined. Be careful not to overmix! Is it okay to overmix muffins?
Step 5: Prepare Filling
In a small bowl, whisk together the ketchup, Brown Sugar, and apple cider vinegar for the glaze. Taste and adjust the sweetness or tanginess to your liking. If you want a little kick, add a pinch of red pepper flakes! I sometimes add a dash of sriracha for a little heat.
Step 6: Layer & Swirl
If you have a muffin tin, pour the meatloaf mixture into the prepared muffin cups, filling each cup about 34 full. Is it necessary to spoon a teaspoon of glaze over muffins? Use a toothpick or small knife to gently swirl the glaze into the meatloaf. What is the best way to create a marbled effect?
Step 7: Bake
Bake in the preheated oven for 20-25 minutes, or until the muffins are cooked through and the internal temperature reaches 160°F (71°C). You can use a meat thermometer to check the temperature. The muffins should be golden brown on top and slightly firm to the touch. I always start checking them at 20 minutes just to be safe – ovens can vary!
Step 8: Cool & Glaze
Remove muffin tin from the oven and let cool for a few minutes before serving. Is it safe to transfer them to a wire rack to cool completely? How do you keep a sock from sticking? If you want, you can brush them with a little extra glaze while they’re still warm.
Step 9: Slice & Serve
Serve the MeatloaCan you serve them as a side dish? I like to serve them with mashed potatoes and Green Beans for a classic comfort food meal.
What should I serve it with?
These MeatloaAre incredibly versatile and can be served in so many ways?For Breakfast:What are some good side dishes to serve with a meatloaf muffin and scrambled eggs? What is the most satisfying What is a good start to the day?For Brunch:What are some good muffins to serve with a dollop of Greek yogurt? What are some good ways to add fresh chives to a What are some great side dishes to serve with a salad?As Dessert:What are some good side dishes to serve with these muffins? What are some good recipes for glazed carrots or Sweet Potato Casserole? The savory-sweet combination is always a winner.For Cozy Snacks:What are some good mid-afternoon snacks? Serve them with a side of creamy tomato soup or salad. My kids love applesauce!
How do I make a perfect meatloaf muffin?
Want to make the best?MeatloaWhat are some of the best tips and tricks I’ve learned over the years?Meat Prep:Don’t be afraid to experiment with different types of ground meat. Is it necessary to add ground turkey or Ground Chicken to your diet? I tried ground lamb and it was amazing!Mixing Advice:What is the key to tender?meatloaf muffins is to not overmix the meat mixture. Overmixing develops the gluten in the breadcrumbs, which can result in tough muffins. Mix everything together gently with your hands until just combined.
Swirl Customization: Get creative with the glaze! Try adding a little bit of hot sauce or Worcestershire sauce for a bolder flavor. You can also use different types of vinegar, such as balsamic or Red Wine vinegar. I love experimenting with different spice combinations in the glaze.
Ingredient Swaps: Don’t have breadcrumbs on hand? You can use crushed crackers, rolled oats, or even cooked rice as a substitute. Just make sure to adjust the amount of liquid accordingly. I’ve even used leftover stuffing before – talk about flavor!
Baking Tips: Ovens can vary, so keep an eye on the muffins while they’re baking. If they start to brown too quickly, you can tent them with foil. Also, make sure to let them cool in the muffin tin for a few minutes before transferring them to a wire rack. This helps them retain their shape and prevents them from sticking.
Glaze Variations: For a smoky flavor, try adding a little smoked paprika to the glaze. If you like a sweeter glaze, add a drizzle of honey or maple syrup. I’ve even tried adding a pinch of cinnamon for a warm, comforting flavor.
Storing and Reheating Tips
These Meatloaf Muffins are great for making ahead of time or storing leftovers.
Room Temperature: You can leave them at room temperature for up to 2 hours. After that, they should be refrigerated.
Refrigerator Storage: Store them in an airtight container in the refrigerator for up to 3-4 days. They’re great for meal prepping!
Freezer Instructions: For longer storage, you can freeze them for up to 2-3 months. Wrap them individually in plastic wrap or foil and then place them in a freezer bag.
Glaze Timing Advice: If you’re planning to freeze the muffins, it’s best to add the glaze after thawing and reheating. This will prevent the glaze from becoming soggy.
Reheating: To reheat, you can microwave them for a minute or two, or bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes. They’re also delicious cold in sandwiches or salads!
Frequently Asked Questions
Final Thoughts
These meatloaf muffins are more than just a recipe; they’re a childhood memory, a comforting meal, and a solution for busy weeknights all rolled into one. They’re easy to make, budget-friendly, and incredibly versatile. But the best part is that they’re kid-approved! If you’re looking for a way to get your kids to eat their veggies, this is it. Plus, they’re perfect for portion control and meal prepping. If you enjoyed this recipe, you might also like my mini pizzas or my zucchini bread muffins! They’re both easy to make and perfect for feeding a crowd. Happy baking, and I can’t wait to hear how yours turn out! Don’t forget to leave a comment below and let me know what you think. And if you try any variations, be sure to share them with me – I’m always looking for new ideas!
Meatloaf Muffins
Ingredients
Main Ingredients
- 1.5 lbs ground beef preferably lean
- 1 cup breadcrumbs can use gluten-free if needed
- 0.5 cup milk
- 1 large egg beaten
- 1 tsp salt
- 0.5 tsp black pepper freshly ground
- 0.5 cup ketchup for topping
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix ground beef, breadcrumbs, milk, beaten egg, salt, and pepper until combined.
- Divide the mixture evenly into a lightly greased muffin tin.
- Spread ketchup on top of each meatloaf muffin.
- Bake in the preheated oven for 25-30 minutes until fully cooked.
