Meatloaf in a Muffin Pan

Meatloaf in a muffin pan? Yes, please! If you’re looking for a fun, faster, and super satisfying way to make classic meatloaf, then this recipe is your new best friend. Imagine all the juicy, savory goodness of traditional meatloaf, but in the shape of cute little individual servings that cook in half the time. These mini meatloaf muffins are perfectly portioned, packed with flavor, and ready to steal the show at your next dinner. Whether you’re serving them to your family or bringing them to a party, these little bites of comfort food are sure to be a hit. Trust me, you’re going to love this twist on the classic!

Why You’ll Love Meatloaf in a Muffin Pan

This recipe is not just delicious, it’s practical too! Here’s why you’ll be making these mini meatloafs again and again:

• Quick & Easy: Skip the long cooking time of a big loaf and bake individual servings in just 20 minutes. You’ll be enjoying your meal in no time!
• Perfect Portions: No more slicing the meatloaf and dealing with uneven pieces. Each muffin-sized meatloaf is perfectly portioned, making serving a breeze.
• Juicy & Tender: The smaller size means the meatloaf cooks faster and stays juicy and tender on the inside. Plus, you get that perfectly caramelized edge on every muffin!
• Customizable: You can switch up the flavor of these mini meatloafs to suit your taste. Add different veggies, spices, or even cheese for an extra burst of flavor.
• Crowd-Pleasing: These mini meatloafs are a great option for family dinners or parties. Everyone gets their own little meatloaf, and they’re just the right size for little hands (or big appetites).

Ingredients

These ingredients come together to make the perfect mini meatloafs. Each one is packed with flavor and has that comforting, savory taste we all crave.

Ground Beef

The main base for this meatloaf. You’ll want to use a bit of fat in your beef, like 80/20, so the meatloaf stays moist and flavorful.

Onion

Finely chopped onion gives your meatloaf a burst of sweetness and depth. It also helps keep the texture tender.

Garlic

Fresh garlic adds a punch of aromatic flavor that pairs perfectly with the beef.

Bread Crumbs

Breadcrumbs are essential for binding the meatloaf together and keeping it moist. You can use plain or Italian-style, depending on your preference.

Egg

Eggs help bind the ingredients and provide that rich texture that you want in a meatloaf.

Milk

A little milk helps soften the breadcrumbs and makes the meatloaf more tender. It’s the secret to that melt-in-your-mouth texture.

Ketchup

For that classic meatloaf glaze. It adds a tangy, sweet touch that pairs perfectly with the savory beef.

Worcestershire Sauce

A splash of Worcestershire sauce brings in some extra umami depth and flavor.

Salt and Pepper

To taste, of course! These basic seasonings help round out the flavor of the meatloaf and let all the other ingredients shine.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Making meatloaf in a muffin pan is simple, and these mini meatloafs come together in no time. Here’s how you do it:

Preheat Your Oven

Start by preheating your oven to 375°F (190°C). This will help your meatloafs cook evenly and get that perfect golden-brown crust.

Prepare the Muffin Pan

Lightly grease a 12-cup muffin pan with cooking spray or line it with muffin liners. This makes for easy cleanup and ensures the meatloafs don’t stick.

Mix the Ingredients

In a large mixing bowl, combine the ground beef, chopped onion, garlic, breadcrumbs, egg, milk, Worcestershire sauce, and a generous pinch of salt and pepper. Use your hands or a spoon to mix everything together until well combined. Be careful not to overmix, as that can make the meatloaf tough.

Form the Meatloafs

Scoop out the meat mixture and press it into the muffin cups. You want to fill each cup almost to the top, but don’t overpack it—just enough to form a nice little mound. You should end up with about 12 meatloafs.

Add the Topping

Spoon a small amount of ketchup on top of each meatloaf to create that signature glaze. You can also add a little sprinkle of extra Worcestershire sauce if you like your glaze extra tangy.

Bake the Meatloafs

Pop the muffin pan into the preheated oven and bake for about 20-25 minutes, or until the meatloafs are cooked through and the edges are golden brown. You can check if they’re done by inserting a meat thermometer into the center—an internal temperature of 160°F (71°C) means they’re good to go!

Cool & Serve

Let the mini meatloafs rest in the pan for a few minutes before removing them. This gives the juices time to redistribute and ensures they won’t fall apart when you take them out.

Nutrition Facts

• Servings: 12 mini meatloafs
• Calories per serving: 220
• Total Fat: 12g
  • Saturated Fat: 4g
  • Trans Fat: 0g
• Cholesterol: 65mg
• Sodium: 350mg
• Total Carbohydrates: 12g
  • Dietary Fiber: 1g
  • Sugars: 4g
• Protein: 18g
• Vitamin A: 4%
• Vitamin C: 2%
• Calcium: 3%
• Iron: 10%

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes

How to Serve Meatloaf in a Muffin Pan

These mini meatloafs are great on their own, but here are a few fun ways to serve them:

• With Mashed Potatoes: Serve alongside a big scoop of creamy mashed potatoes. It’s a classic comfort food combo that everyone will love.
• With Roasted Vegetables: Add some roasted veggies like carrots, green beans, or broccoli to balance out the savory meatloaf with some freshness.
• On a Bun: Want a meatloaf sandwich? Place one of these mini meatloafs on a soft bun and top it with a little more ketchup or mustard for a fun twist.
• With Gravy: Drizzle some homemade or store-bought gravy over your meatloafs for an extra indulgent touch.

Additional Tips

• Make Ahead: These mini meatloafs can be made ahead of time! Prepare them and store them in the fridge for up to 24 hours before baking. You can also freeze them for up to 3 months—just bake them straight from the freezer, adding a few extra minutes to the cook time.
• Use Lean Ground Beef: For a healthier version, try using lean ground beef or even ground turkey.
• Customize the Flavor: Want to mix it up? Try adding some grated cheese into the mixture, or mix in some chopped bell peppers or mushrooms for an added burst of flavor.

FAQ Section

Q1: Can I use ground turkey instead of beef?
A1: Yes, you can! Ground turkey will work perfectly in this recipe, though it may cook a little faster, so keep an eye on it.

Q2: Can I use a different kind of breadcrumb?
A2: Absolutely! You can use panko breadcrumbs, whole wheat breadcrumbs, or even crushed crackers if you want a different texture or flavor.

Q3: How do I make these gluten-free?
A3: You can substitute the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers to make this recipe gluten-free.

Q4: Can I freeze the meatloafs?
A4: Yes, you can freeze the cooked meatloafs for up to 3 months. Just let them cool completely, then store them in an airtight container or freezer bag. Reheat in the oven when ready to serve.

Q5: How do I store leftovers?
A5: Store leftover meatloafs in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until heated through.

Q6: Can I add cheese to these meatloafs?
A6: Of course! Add shredded cheese like cheddar or mozzarella to the mixture for a cheesy, melty surprise inside.

Q7: Can I make this ahead of time?
A7: Yes! You can prepare the meatloafs, cover them, and refrigerate them for up to 24 hours before baking. This is a great time-saver.

Q8: Can I make mini meatloafs with other types of meat?
A8: Yes! Ground pork, chicken, or lamb would also work well in this recipe. Just make sure to adjust the cooking time as needed.

Q9: How do I make the meatloafs spicier?
A9: Add some red pepper flakes, cayenne pepper, or chopped jalapeños to the meat mixture for a spicy kick.

Q10: How can I tell when the meatloafs are done?
A10: The best way to check is by using a meat thermometer. When the internal temperature reaches 160°F (71°C), they’re done! If you don’t have a thermometer, just make sure the meat is no longer pink in the center.

Conclusion

Meatloaf in a muffin pan is the perfect twist on a classic favorite. These mini meatloafs are fast, fun, and so delicious, with all the flavor you love from a traditional meatloaf but in a perfect, portable size. Whether you’re serving them with mashed potatoes, a salad, or just on their own, these little meatloafs will be a hit with everyone at the table! So grab that muffin pan and get baking—you’re in for a treat!

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