This Homemade Meatloaf Muffin recipe is an innovative take on the timeless comfort of traditional meatloaf. The individual-sized servings are perfectly seasoned, moist, and incredibly delicious. They are also a convenient and fun way to enjoy this hearty family favorite. Get ready to elevate your meatloaf game with this delightful and portion-controlled twist on a timeless classic!
Whether you’re serving them up as a wholesome weeknight dinner, packing them for a picnic, or delighting dinner guests, these individual meatloaves are sure to impress. Plus, their compact size makes them a fantastic option for meal prep, ensuring that you have a tasty and satisfying option ready whenever hunger strikes. With this recipe, you can savor comfort food in a convenient and enjoyable package that the whole family will love.
Let’s take a look at how to make this mini meatloaf recipe, shall we?
Meatloaf Ingredients
- 1 pound ground beef
- ½ cup Italian breadcrumbs
- ½ cup grated Parmesan cheese
- ⅓ cup milk
- ¼ cup ketchup
- ¼ cup finely chopped onion
- ¼ cup finely chopped bell pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large egg
Topping
- ¼ cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon mustard
- ½ teaspoon Worcestershire sauce
Directions
Preheat the oven to 375°Fahrenheit. Grease a muffin pan with non-stick cooking spray or line it with muffin liners. (Parchment liners work great!)
In a small bowl, whisk together ¼ cup ketchup, brown sugar, mustard, and Worcestershire sauce for the topping. Set aside.
In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, milk, ¼ cup ketchup, chopped onion, chopped bell pepper, garlic powder, dried oregano, salt, black pepper, and egg. Mix well until all ingredients are incorporated. Sometimes it really helps to use your hands to get it blended well.
Divide the meat mixture evenly among the muffin cups, pressing gently to pack the mixture.
Spoon a small amount of the topping mixture onto each meatloaf muffin.
Baking Time
Place muffins in the preheated oven and bake for 20-25 minutes. Bake until the meatloaf muffins are cooked through and the internal temperature reaches 160°Fahrenheit.
Remove the baked meatloaf muffins from the oven and let them cool for a few minutes before serving.
Storing Meatloaf Muffins
Store leftover meatloaf muffins in an airtight container in the refrigerator for up to 3-4 days. For longer storage, individually wrap each muffin in plastic wrap or aluminum foil, then place them in a freezer-safe container or freezer bags, and freeze. They can be frozen for up to 2-3 months.
When ready to eat, thaw in the refrigerator (if frozen) and reheat in the microwave or oven until heated through.
Substitutions and Variations
Ground beef: Ground chuck has a higher fat content than other types of ground beef and is a great beef option to use in this recipe. The fat ratio provides flavor and moisture, ensuring a delicious and juicy meatloaf. However, you can adjust the fat content based on your personal preference and dietary needs. If you prefer lean ground beef, you can use ground beef with a lower fat content, but keep in mind that the meatloaves might be drier.
Bread crumbs: You can use regular bread crumbs or panko bread crumbs if you don’t have Italian breadcrumbs on hand. To add flavor, consider mixing in some dried Italian herbs (basil, oregano, thyme) and garlic powder.
Ketchup: Tomato sauce or tomato paste diluted with a bit of water can be used as a substitute for ketchup. Use your favorite BBQ sauce to create an entirely different taste experience.
Bell pepper: You can omit the bell pepper if you don’t prefer its flavor. You can add more finely chopped onion or other vegetables if desired.
Garlic powder: Minced fresh garlic can be used as a replacement for garlic powder. Use about 2-3 cloves.
Oregano: Feel free to substitute with other dried herbs like basil, thyme, or Italian seasoning.
Worcestershire sauce: Soy sauce or tamari sauce can also be used as a substitute.
Mustard: Dijon mustard can be used instead of regular mustard for a slightly different flavor.
What To Serve with Meatloaf Muffins
- Mashed Potatoes: Creamy mashed potatoes are a classic pairing with meatloaf. They complement the savory flavors and add comfort to the meal.
- Vegetables: Steamed or roasted vegetables such as green beans, carrots, broccoli, or Brussels sprouts provide a healthy and colorful balance to the dish.
- Salad: A fresh garden salad with crisp greens, tomatoes, cucumbers, and a light vinaigrette can provide a refreshing contrast to the savory meatloaf.
- Bread or Rolls: A warm slice of crusty bread or dinner rolls can be a great addition to soak up any leftover gravy or juices.
- Cornbread: Slightly sweet cornbread is a Southern favorite that pairs well with these mini meatloaf muffins.
📖 Recipe
Meatloaf Muffins
Ingredients
- 1 pound ground beef
- ½ cup Italian breadcrumbs
- ½ cup grated Parmesan cheese
- ⅓ cup milk
- ¼ cup ketchup
- ¼ cup onion finely chopped
- ¼ cup bell pepper finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large egg
Topping
- ¼ cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon mustard
- ½ teaspoon Worcestershire sauce
Instructions
- Preheat the oven to 375°Fahrenheit. Grease a muffin pan or line it with muffin liners. (Parchment liners work great!)
- In a small bowl, whisk together ¼ cup ketchup, brown sugar, mustard, and Worcestershire sauce for the topping. Set aside.
- In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, milk, ¼ cup ketchup, chopped onion, chopped bell pepper, garlic powder, dried oregano, salt, black pepper, and egg. Mix well until all ingredients are incorporated.
- Divide the meat mixture evenly among the muffin cups, pressing gently to pack the mixture.
- Spoon a small amount of the topping mixture onto each meatloaf muffin.
- Place muffins in the preheated oven and bake for 20-25 minutes. Bake until the meatloaf muffins are cooked through and the internal temperature reaches 160°Fahrenheit.
- Remove from the oven and let them cool for a few minutes before serving.
Sally Ketron says
I’m giving this 5 starts before even trying! it’s like I can already tatse it! we will be making this for all the kiddos this weekend!
Lynda says
Awwww – that’s so kind of you. Please come back and let me know what the kids think about them.