Meatloaf Muffins

5 from 2 votes

Juicy mini meatloaf muffins with caramelized edges and tender centers. Made in a muffin pan for an easy, weeknight dinner. Ready in about 25 minutes.

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: American

Keyword: meatloaf muffins, mini meatloaf, mini meatloaf muffins recipe

Servings: Servings

Author: Alyssa Rivers

Equipment

12-cup muffin pan

Ingredients

Meatloaf

1 ½ pounds lean ground beef
½ cup diced onion
½ cup Italian breadcrumbs
1 tablespoon Worcestershire sauce
½ cup milk
1 large egg
½ teaspoon garlic powder
½ teaspoon salt
1 teaspoon Italian seasoning

Glaze

½ cup ketchup
2 tablespoons apple cider vinegar
2 tablespoons brown sugar

Instructions

Preheat the oven to 350 degrees Fahrenheit. Spray the inside of a 12-cup cupcake pan with non-stick cooking spray.
In a large bowl, add 1 ½ pounds lean ground beef, ½ cup diced onion, ½ cup Italian breadcrumbs, 1 tablespoon Worcestershire sauce, ½ cup milk, 1 large egg, ½ teaspoon garlic powder, ½ teaspoon salt, and 1 teaspoon Italian seasoning.
Mix gently using clean hands until combined. Divide the mixture into each muffin cup and bake in the preheated oven for 20 minutes.
In a small bowl, whisk together the ½ cup ketchup, 2 tablespoons apple cider vinegar, and 2 tablespoons brown sugar until combined.
Once the meatloaf has cooked, remove the pan from the oven. Top each meatloaf with a spoonful of sauce, and bake for an additional 5 minutes.
Cool for 5 minutes before removing them and serving!

Video

Notes

Storage Tips

In the Refrigerator: Store the cooled mini meatloaves in an airtight container or a sealable bag for 3-4 days.
In the Freezer: Once cooled, wrap each muffin tightly in plastic wrap, then place in an airtight container or sealable bag. Store in the freezer for 2-3 months. Thaw in the fridge before reheating.

Nutrition

QR code

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