Mini Meatloaf Muffins

Introduction:

These Mini Meatloaf Muffins are the perfect comfort food in individual portions! Baked in a muffin tin for faster cooking and easy serving, they’re moist, flavorful, and topped with a sweet and tangy glaze. Whether you’re prepping dinner for the family or looking for a meal-prep-friendly recipe, these little meatloaves are hearty, satisfying, and freezer-friendly too.

Ingredients:

For the Meatloaf:

• 1 lb ground beef (80/20 for best flavor)
• 1/2 cup onion, finely chopped
• 1/2 cup breadcrumbs (or crushed crackers)
• 1/2 cup shredded cheddar cheese
• 1/4 cup milk
• 1 large egg
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried parsley (or fresh chopped)

For the Glaze:

• 1/2 cup ketchup
• 1 tbsp brown sugar
• 1 tsp mustard (yellow or Dijon)
• Optional: chopped parsley for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or spray with nonstick spray.
2. Mix the meatloaf ingredients in a large bowl until just combined—don’t overmix to avoid tough meatloaf.
3. Scoop and press the meat mixture evenly into the muffin tin cups.
4. In a small bowl, mix the glaze ingredients. Spoon a generous amount over each mini meatloaf.
5. Bake for 20–25 minutes, or until internal temperature reaches 160°F (71°C).
6. Rest for 5 minutes before removing from the muffin tin. Garnish with chopped parsley if desired.

Tips:

• Add finely diced vegetables like bell peppers or carrots for extra nutrition.
• Freeze extras by wrapping individually and storing in an airtight container.
• Serve with mashed potatoes, roasted veggies, or a fresh salad.