Description
These individual Meatloaf Muffins are a fun and portioned twist on the classic comfort food. Made with a savory ground beef mixture and topped with a sweet ketchup glaze, they’re perfect for weeknight dinners, meal prepping, or parties
Ingredients
Units
Scale
For the Meatloaf:
- 1 pound (450g) ground beef (or ground turkey)
- 1/2 cup breadcrumbs (or crushed crackers)
- 1/4 cup milk
- 1 large egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
For the Glaze:
- 1/3 cup ketchup
- 2 tablespoons brown sugar
- 1 teaspoon mustard
Instructions
- Prepare the Meatloaf Mixture:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine ground beef, breadcrumbs, milk, egg, onion, garlic, Worcestershire sauce, salt, pepper, thyme, and smoked paprika. Mix gently until all ingredients are evenly combined, being careful not to overmix.
- Form the Muffins:
- Grease a 12-cup muffin tin or line with paper muffin liners.
- Divide the meat mixture evenly among the muffin cups, pressing down slightly to form a flat top.
- Make the Glaze:
- In a small bowl, mix ketchup, brown sugar, and mustard.
- Spoon or brush the glaze evenly over each meatloaf muffin.
- Bake:
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the internal temperature of the meat reaches 160°F (71°C).
- Serve:
- Let the muffins rest for a few minutes before carefully removing them from the tin.
- Serve warm with mashed potatoes, roasted vegetables, or a side salad.
Notes
- Add-Ins: Customize with grated carrots, diced bell peppers, or shredded cheese for added flavor.
- Make Ahead: These can be prepped in advance and stored uncooked in the refrigerator for up to 24 hours. Bake just before serving.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in the oven at 350°F (175°C).