meatloaf muffin recipe
The Best meatloaf muffin recipe
The best part? They’re a little healthier than traditional meatloaf because they’re packed with whole grains and veggies, so you get all the cozy flavors without the heavy heaviness. Plus, they’re versatile—you can serve them warm with ketchup, or cool them down for a no-mess snack. And honestly? They’re foolproof. No one has to be a chef to pull them together, and they’re always delicious, no matter how many times you make them. It’s that kind of recipe that just works, and that’s what I love about it.
Easy Meatloaf Muffins
A handheld version of classic meatloaf, these bite-sized muffins are perfect for potlucks or a quick weeknight dinner. They’re packed with savory flavor and hold together beautifully.
🥘Ingredients
- 1 lb ground beef (80/20 mix)
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup ketchup
- 1 tsp Worcestershire sauce
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup powdered sugar
- 2 tbsp ketchup
- 1 tbsp milk (or water)
- 1 tsp vanilla extract
👨🍳Directions
-
1
Preheat oven to 375°F. Line a baking tray with parchment paper and fill each muffin cup about halfway with flour. -
2
In a large bowl, combine ground beef, breadcrumbs, egg, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix until evenly coated. -
3
Fill each muffin cup with the meatloaf mixture, pressing down gently to compact it. Place the tray in the oven. -
4
Bake for 15 minutes, then remove the tray and brush the tops with the glaze mixture. Return to the oven and bake for another 10–12 minutes, until the muffins are golden and the filling is cooked through.
🔧Equipment
- Mixing bowls
- Measuring cups
- Baking tray (8–10 muffin cups)
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Meatloaf Muffins Works
❓ Frequently Asked Questions About Meatloaf Muffins
How do I adjust the recipe for dietary restrictions?
This meatloaf muffin recipe is naturally gluten-containing and includes dairy. For gluten-free versions, substitute the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. To make it dairy-free, replace the butter in the binding mixture with a dairy-free margarine or oil. Keep in mind that texture may vary slightly, and you might need to adjust the moisture slightly.
What can I use instead of the breadcrumbs?
If you don’t have breadcrumbs, you can use crushed cooked potatoes, finely chopped cooked carrots, or even finely grated zucchini for a lighter texture. For extra moisture, add a tablespoon of applesauce or mashed banana to the mixture.
How long should I bake the meatloaf muffins?
Bake at 375°F (190°C) for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Overbaking can dry them out, so check them a few minutes before the suggested time.
Can I make these ahead of time?
Yes! These muffins keep well in an airtight container at room temperature for up to 3 days or can be refrigerated for up to 5 days. To reheat, warm them in a 350°F (175°C) oven for 5–7 minutes or until heated through.
Why do my meatloaf muffins turn out dense?
Dense muffins often happen if the breadcrumbs aren’t fully dry or if the meat isn’t mixed well. Ensure the breadcrumbs are completely dry before using, and mix the ingredients thoroughly—including the egg—until just combined. Overmixing can also make them tough.
