Juicy Mini Meatloaf Muffins: A Tasty Family Favorite!
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Juicy Mini Meatloaf Muffins are a delicious and easy-to-make family favorite, perfect for any occasion.
- Author: Lorenzo Bonucci
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Total Time: 35–40 minutes
- Yield: 12 mini meatloaves 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
- 450 g ground beef
- 60 g breadcrumbs
- 1 large egg
- 80 mL milk
- ½ small onion, finely diced
- 2 cloves garlic, minced
- 30 g ketchup
- 15 mL Worcestershire sauce
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 60 g shredded cheddar cheese
- 60 g ketchup (for glaze)
- 30 g brown sugar (for glaze)
- 15 mL Worcestershire sauce (for glaze)
- 1 tsp yellow mustard (for glaze)
- Preheat the oven to 190°C and lightly grease a 12-cup muffin tin.
- In a large bowl, combine breadcrumbs and milk. Let sit for 2 minutes.
- Add ground beef, egg, onion, garlic, ketchup, Worcestershire sauce, Italian seasoning, salt, pepper, and cheddar. Mix gently until just combined.
- Divide the mixture evenly among the muffin cups, filling each about ¾ full. Don’t pack the meat too tightly.
- In a small bowl, mix ketchup, brown sugar, Worcestershire sauce, and mustard to make the glaze.
- Spread a little glaze over each meatloaf muffin.
- Bake for 20–25 minutes, or until the centers reach 71°C.
- Let them rest for 5 minutes before removing from the tin.
Notes
- For best results, do not overmix the meatloaf mixture.
- Feel free to customize the glaze ingredients to your taste.
- These muffins can be frozen for later use.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 50 mg