Muffin Tin Meatloaf makes dinner fun! These cute little meatloafs are packed with flavor and cook faster than traditional ones. Plus, they’re perfect for serving at parties!
I love making these for my family—everyone gets their own mini meatloaf, which means no fighting over the biggest piece! Just pair them with some mashed potatoes, and you have a hit meal!
Key Ingredients & Substitutions
Ground Beef: I recommend 85% lean ground beef for its balance of flavor and moisture. If you’re looking for a healthier option, lean turkey or chicken can be great substitutes, just be careful not to dry them out.
Breadcrumbs: You can use either plain or seasoned breadcrumbs, depending on your flavor preference. If you don’t have breadcrumbs, oats can work well too. Just blend them into a finer texture before adding them to the mix.
Onions and Garlic: Fresh onion and garlic add a ton of flavor. If you’re short on time, onion powder and garlic powder could substitute, but fresh is definitely best for that punchy taste!
Ketchup: I love ketchup for its sweetness and tanginess. If you prefer a different flavor, BBQ sauce or a mix of tomato sauce with a little bit of sugar can work wonders too!
How Do I Keep My Meatloaf Moist and Tasty?
Keeping meatloaf moist can be tricky, but here are some simple tips:
- Don’t overmix your ingredients! Just combine until everything is mixed well; overworking can lead to a dense loaf.
- Adding milk helps keep it moist. You can also include grated veggies, like zucchini or carrots, for extra moisture!
- The muffin tin method allows for even cooking and reduces the risk of drying out, so don’t skip it!
- Letting the meatloaf rest after baking is important. It helps keep the juices inside when you take them out of the pan.
Muffin Tin Meatloaf
Ingredients You’ll Need:
- 1 1/2 pounds ground beef (85% lean)
- 1/2 cup bread crumbs (plain or seasoned)
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 cup ketchup or tomato sauce (plus extra for topping)
- Optional: chopped fresh parsley for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 30 minutes to bake, so you’ll have delicious, mini meatloafs ready in about 40 minutes total. Perfect for a quick and hearty meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While it’s heating up, lightly grease a 12-cup muffin tin with non-stick spray or a little oil, so the meatloafs come out easily later.
2. Mix the Ingredients:
In a large mixing bowl, combine the ground beef, bread crumbs, Parmesan cheese, milk, chopped onion, minced garlic, egg, Worcestershire sauce, salt, pepper, oregano, basil, and 1/2 cup of ketchup. Mix everything together until well combined, but be careful not to overwork the meat, as that can make it tough.
3. Fill the Muffin Cups:
Divide the meat mixture evenly among the muffin cups. Use your hands or a spoon to press the mixture gently down to shape each one like a mini meatloaf. Don’t worry about making them perfect; they’ll taste great either way!
4. Add the Glaze:
Now it’s time to make them look delicious! Spoon a little extra ketchup or tomato sauce on top of each mini meatloaf. This will give them a nice glaze as they cook.
5. Bake:
Place the muffin tin in the preheated oven and bake for about 25-30 minutes. You’ll know they’re done when they’re cooked through and the internal temperature reaches 160°F (71°C).
6. Let Them Rest:
Once baked, remove the muffin tin from the oven. Allow the mini meatloafs to rest for about 5 minutes. This will help them hold together when you take them out.
7. Serve and Enjoy:
Carefully remove the meatloafs from the muffin tin using a fork or small spatula. Garnish with chopped fresh parsley if you like, and serve them hot. These mini meatloafs are delicious with a side of mashed potatoes and steamed vegetables!
Enjoy your individual, juicy muffin tin meatloafs with a lovely tangy ketchup glaze!
Can I Use Different Types of Meat?
Absolutely! Ground turkey, chicken, or even a mix of different meats can work well. Just ensure that the meat is lean to prevent the meatloafs from becoming too greasy.
Can I Make This Recipe Gluten-Free?
Yes! Use gluten-free breadcrumbs or substitutes like oats that have been blended to a fine texture. Make sure your Worcestershire sauce is gluten-free as well.
How Do I Store Leftover Meatloafs?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through.
Can I Freeze These Mini Meatloafs?
Yes! You can freeze them before or after baking. To freeze before baking, shape the meatloafs in the muffin tin, cover it with plastic wrap, and freeze. Once frozen, pop them out and store in a freezer bag for up to 3 months. Cook from frozen, increasing the baking time slightly.
