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3 meatloaf muffins on a plate topped with mashed potatoes and ketchup.
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5 from 1 vote

Meatloaf Muffins

These delectable little Meatloaf Muffins are a great way to have all the amazing taste of a meatloaf dinner, without the cooking time typically needed. Try these for an exceptional kid-friendly meal!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dinner, Snack
Cuisine: American
Servings: 6
Calories: 413kcal

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • lbs ground beef
  • ½ cup breadcrumbs
  • 1 cup ketchup divided
  • 1 tbsp Worcestershire sauce
  • 1 large egg
  • 1 tsp dried oregano
  • salt and pepper to taste

Instructions

  • Prep and preheat the oven: Preheat the oven to 350°F. Spray a 12-cup muffin pan with cooking spray or grease with melted butter. Set aside.
  • Sauté the vegetables: In a large skillet heat the 1 tbsp of olive oil. Add the chopped onion and cook for 5 minutes until softened and translucent. Add the minced garlic and sauté for another 30 seconds or until aromatic.
  • Mix the Ingredients: In a bowl add the cooked onion and garlic, the beef, breadcrumbs, ½ cup of the ketchup, Worcestershire sauce, egg, oregano, salt and pepper. Mix until well combined.
  • Fill the muffin tins: Divide the mixture equally into the 12 muffin cups.
  • Finish and bake: Top each meatloaf with a bit of the leftover ketchup. Transfer the muffin pan to the oven and bake for 25 minutes or until cooked through. The internal temperature of the muffins should reach 160°F when cooked through.
  • Cool and Serve: Let the muffins rest for about 5 minutes and serve with mashed potatoes and steamed veggies.

Notes

  1. Always top it with that extra sauce, whether it’s ketchup or your favorite barbecue sauce, it will add acidity and cut the fat a bit. It also helps to keep in the moisture.
  2. Try topping them with a little grated cheddar cheese for an additional touch of yumminess.
  3. Allow to cool completely and store leftovers in an airtight container in the refrigerator for 3 to 4 days.
  4. Meatloaf muffins freeze extremely well. Wrap the mini meatloafs tightly with plastic wrap, then in foil and freeze.

Nutrition

Serving: 2muffins | Calories: 413kcal | Carbohydrates: 20g | Protein: 23g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 545mg | Potassium: 519mg | Fiber: 1g | Sugar: 10g | Vitamin A: 259IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 3mg