Description
These Meatloaf Muffins are a quick and convenient twist on classic meatloaf, perfect for individual servings. Made with ground beef or turkey and packed with flavorful seasonings, vegetables, and a sweet and tangy ketchup glaze, they bake quickly and are great for a family meal or meal prep.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef (or turkey)
- 1/2 cup breadcrumbs (or almond flour for gluten-free)
- 1/4 cup milk
- 1 egg
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 cup shredded cheddar cheese (optional)
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped bell pepper
Glaze
- 1/4 cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon mustard
Instructions
- Preheat: Preheat the oven to 375°F (190°C). Lightly grease a muffin tin or line it with muffin liners to prevent sticking.
- Mix the ingredients: In a large bowl, combine the ground beef, breadcrumbs, milk, egg, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, black pepper, dried oregano, shredded cheddar cheese (if using), finely chopped onion, and bell pepper. Mix everything gently until just combined to keep the meatloaf muffins tender.
- Portion into muffin tin: Divide the meat mixture evenly among the muffin cups, pressing down slightly to form small domes. This helps them cook evenly and get a nice shape.
- Prepare the glaze: In a small bowl, mix together the ketchup, brown sugar, and mustard until smooth and well combined. This glaze adds a sweet and tangy finish to the muffins.
- Glaze the muffins: Spoon or brush the glaze over each meatloaf muffin generously to create a flavorful topping that caramelizes during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the internal temperature of the meatloaf muffins reaches 160°F (71°C), ensuring they are fully cooked and safe to eat.
- Cool & Serve: Let the meatloaf muffins cool for a few minutes before carefully removing them from the tin. Serve them warm alongside your favorite sides for a hearty and satisfying meal.
Notes
- You can substitute ground turkey for beef to reduce fat.
- Using almond flour instead of breadcrumbs makes this recipe gluten-free.
- The cheddar cheese is optional but adds a nice melty texture and flavor.
- Make sure not to overmix the meat mixture to keep muffins tender.
- Check internal temperature with a meat thermometer to ensure they are fully cooked.
- These muffins can be stored in the fridge for up to 3 days or frozen for up to 1 month.
