Making meatloaf in muffin tins not only speeds up cooking time but also creates individual servings that are perfect for quick meals or freezing for later. Here’s how to whip up these delicious mini meatloaf muffins

The Ingredients

Use 2 lbs of ground beef (or ground turkey for a leaner option)

1 cup of breadcrumbs (gluten-free if preferred)

2 eggs, 1 tablespoon of Worcestershire sauce

Finely chopped onion and 1 teaspoon of garlic powder

Season with salt and pepper to taste

Prepare the sauce separately by combining 1/2 cup of ketchup, 1/3 cup of maple syrup, a dash of nutmeg, and 2 teaspoons of Dijon mustard

Making the Meatloaf

Combine 2 lbs of ground beef (or ground turkey), 1 cup of breadcrumbs, 2 eggs, 1 tablespoon of Worcestershire sauce, finely chopped onion, 1 teaspoon of garlic powder, and season with salt and pepper to taste.
Mix all ingredients thoroughly until well combined.
In a separate bowl, prepare the sauce by mixing 1/2 cup of ketchup, 1/3 cup of maple syrup, a dash of nutmeg, and 2 teaspoons of Dijon mustard.
Divide the meatloaf mixture evenly into a standard 12-cup muffin tin, pressing it down gently to fill each cup.
Bake in a preheated oven at 375°F (190°C) for 15 minutes.
Remove the muffin tin from the oven and blot any excess grease carefully.
Spoon the prepared sauce over each mini meatloaf muffin.
Return to the oven and bake for an additional 10-15 minutes, or until the meatloaf muffins are cooked through.
Serve hot and enjoy these flavorful mini meatloaf muffins with your favorite sides!

Sides To Serve Alongside The Meatloaf Muffins

Honey Balsamic Brussel Sprouts – I love the slight crunch to these! You can also adjust the heat level.

Roasted Curry Cauliflower – A curry flavor is always an impactful side dish!

Air Fried Blooming Onion – Sometimes a little take-out copycat can elevate a meal!

Why You’ll Love This Recipe:

Quick and Convenient: Making mini meatloaf muffins cuts down on cooking time and makes meal preparation a breeze.
Make-Ahead Friendly: Prep these ahead in the morning or even the night before for a stress-free dinner.
Delicious Sauce: The simple homemade sauce adds a sweet & tangy flavor that takes these meatloaves to the next level.

Preparation Tips:

Prep in Advance: You can prepare the meatloaf mixture and even shape the mini meatloaves in the muffin tin up to a day ahead. Cover tightly with plastic wrap or aluminum foil and refrigerate until ready to bake.

Use Parchment Liners: Consider using parchment paper liners in your muffin tin for easier cleanup and to prevent sticking, especially if you’re using lean ground turkey which can stick more than beef.

Uniform Size: Try to divide the meat mixture evenly among the muffin cups to ensure even cooking.

Double Batch: If you have a larger muffin tin or multiple tins, you can double the recipe and freeze extra mini meatloaves for future meals.

Storage Tips:

Refrigeration: Once cooled, store leftover mini meatloaf muffins in an airtight container in the refrigerator for up to 3-4 days.

Freezing: To freeze, place cooled meatloaf muffins in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container. Label with the date and use within 2-3 months for best quality.

Reheating: To reheat, thaw frozen meatloaf muffins overnight in the refrigerator, then warm them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat them in the microwave on a microwave-safe plate for 1-2 minutes, checking periodically until warmed to your liking.

Recipe Variations

BBQ Bacon Mini Meatloaf Muffins

Ingredients:

2 lbs ground beef or turkey
1 cup breadcrumbs (regular or gluten-free)
2 eggs
1 onion, finely chopped
1/2 cup barbecue sauce (plus extra for topping)
1 teaspoon garlic powder
Salt and pepper to taste
6 slices bacon, cooked and crumbled

Instructions:

1. Follow the basic recipe for mini meatloaf muffins, adding in barbecue sauce to the meat mixture and omitting mustard and chili powder.

2. Fold in cooked bacon pieces into the meat mixture.

3. Top each mini meatloaf muffin with a drizzle of barbecue sauce before baking.

4. Bake as directed in the original recipe.

2. Italian Style Mini Meatloaf Muffins

Ingredients:

2 lbs ground beef or turkey
1 cup breadcrumbs (regular or Italian seasoned)
2 eggs
1 onion, finely chopped
1/2 cup marinara sauce (plus extra for topping)
1 teaspoon dried Italian seasoning (or mixture of dried basil, oregano, and thyme)
1/2 cup shredded mozzarella cheese

Instructions:

1. Follow the basic recipe for mini meatloaf muffins, substituting marinara sauce for barbecue sauce and omitting mustard and chili powder.

2. Mix Italian seasoning into the meat mixture.

3. Fold in shredded mozzarella cheese into the meat mixture.

4. Top each mini meatloaf muffin with a spoonful of marinara sauce and extra cheese before baking.

5. Bake as directed in the original recipe.

3. Spicy Sriracha Mini Meatloaf Muffins

Ingredients:

2 lbs ground beef or turkey
1 cup breadcrumbs (regular or panko)
2 eggs
1 onion, finely chopped
1/4 cup sriracha sauce (adjust to taste)
1 tablespoon soy sauce
1 teaspoon garlic powder
Salt and pepper to taste
Sesame seeds for garnish

Instructions:

1. Follow the basic recipe for mini meatloaf muffins, substituting sriracha sauce and soy sauce for barbecue sauce and mustard.

2. Add garlic powder to the meat mixture.

3. Adjust sriracha sauce amount based on desired spiciness level.

4. Sprinkle sesame seeds on top of each mini meatloaf muffin before baking for added flavor and crunch.

5. Bake as directed in the original recipe.

Enjoy experimenting with these variations to add variety and new flavors to your mini meatloaf muffins!