Description
Meatloaf Muffins: Your new favorite weeknight dinner! Easy, flavorful mini meatloaves for quick comfort & simple meal prep.
Ingredients
Scale
- Meatloaf Base:
- 1.5 lbs ground beef (80/20 lean)
- 1/2 cup crushed crackers (e.g., saltines or Ritz, or breadcrumbs)
- 1/2 cup finely minced onion
- 2 cloves garlic, minced
- 1 large egg
- 1/4 cup whole milk
- Flavor Boosters:
- 1/4 cup ketchup
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- Tangy Glaze:
- 1/4 cup ketchup
- 2 tbsp packed light brown sugar
- 1 tbsp apple cider vinegar
Instructions
- Prep Your Oven & Pan:: First things first, preheat that oven to 375°F (190°C). Then, grab your muffin tin – you’ll want a standard 12-cup one for these Meatloaf Muffins. I usually give mine a good spray with non-stick cooking spray, even if it’s supposed to be non-stick. Trust me, it saves so much heartache later when you’re trying to pop them out. Sometimes I even line them with paper liners for extra easy cleanup, especially when I’m feeling particularly lazy after a long day.
- Mix the Meatloaf Base:: In a big mixing bowl, gently combine the ground beef, crushed crackers, finely minced onion and garlic, egg, and milk. This is where you don’t want to overmix, hon! Overmixing can make your Meatloaf Muffins tough, and we’re going for tender, juicy goodness here. Use your hands – it’s messy, but it’s the best way to feel when everything is just combined. I’ve definitely gone overboard before and ended up with dense little pucks, so learn from my oops!
- Season & Flavor Your Meatloaf Muffins:: Now for the flavor! Add in the ketchup, Dijon mustard, Worcestershire sauce, salt, and black pepper. Again, mix gently until everything is just incorporated. This is where you can totally adjust things to your taste. A little more pepper? Go for it! I’m a big fan of a generous pinch of salt here, it really brings out the savory notes. Sometimes, if I’m feeling fancy, I’ll even throw in a pinch of dried thyme or a tiny bit of smoked paprika; it adds a lovely depth.
- Form Your Meatloaf Muffins:: Divide the meat mixture evenly among the 12 muffin cups. I use an ice cream scoop for this – it makes things so much neater and ensures they’re all roughly the same size, which helps them cook evenly. Gently press the mixture down into each cup. Don’t pack them in too tightly, though, or they’ll be dense. You want them to have a little breathing room, like tiny, cozy meatloaf homes in their muffin cups.
- Whip Up the Glaze:: In a small bowl, whisk together the extra ketchup, brown sugar, and apple cider vinegar. This is the magic sauce, the crowning glory of your Meatloaf Muffins! I like to give it a good whisk until the sugar is mostly dissolved. If you want a little kick, a tiny dash of hot sauce in the glaze is a game-changer, but shhh, don’t tell the kids!
- Bake and Glaze Your Meatloaf Muffins:: Bake the Meatloaf Muffins for 15 minutes. Then, pull them out and spoon that lovely glaze over the top of each one. Return them to the oven and bake for another 10-15 minutes, or until they’re cooked through and the glaze is bubbly and slightly caramelized. The internal temperature should reach 160°F (71°C). They’ll look beautifully browned and smell absolutely incredible – that’s when you know they’re ready for their big moment!