Home-style Meatloaf Muffins

Mini Meatloaf Muffins made in a muffin tin are a wonderful twist on a traditional meatloaf recipe. They are straightforward to mix and speedy to bake, plus the leftovers are satisfying! Meatloaf Muffins are the well-balanced straightforward weeknight dinner and comfort meal (especially served along with our Scalloped potatoes Or Macaroni and cheese!)

Meatloaf Muffins

Everyone loves meatloaf, from kids to adults. When it is made in the size of muffin cups, meatloaf is even more fun to eat! This dish is an ideal dinner when you’re short on time but want a warm dinner without a lot of prep.

Ingredients

1. Ground beef, lean ground beef, or ground turkey
2. Egg
3. Onion (optional)
4. Milk
5. Dried breadcrumbs (or crumbled saltine crackers)
6. Worcestershire sauce
7. Ketchup
8. Salt and pepper

Supplies

• Large bowl
• Spoon
• Muffin pan
• Silicone brush
• Nonstick spray

Instructions:

Combine the beef, egg, onion, milk, bread crumbs, Worcestershire sauce, salt, and pepper (everything but the ketchup!) in a large bowl and mix well with a spoon or by hand. If you like additional ingredients in your meatloaf, like brown sugar, bell peppers, oregano, etc., now is the time to mix them in.

Prepare a muffin tin with cooking spray or olive oil. Press the meat mixture into the muffin tins in equal portions. Brush the tops of the mini loaves with ketchup. For extra flavor, consider mixing half ketchup and half barbecue sauce.

Bake the meatloaf in the oven for about 35 minutes or until each little muffin is cooked through. This mini meatloaf recipe is practically tailor-made for the freezer, either as a prepare-ahead meal or for leftovers.

Freezer Recipe

Wrap the meat mixture completely in plastic wrap or place it in an airtight freezer-safe container. Allow the meat to thaw completely before baking or reheating. Use the raw meatloaf mixture within 6 months. Already baked meatloaf needs to be used within 2-3 months.

For best results, defrost the meat before reheating either in the refrigerator or by putting it in a sealed freezer bag in a cold water bath, rotating it occasionally. Then, just pop them back into the muffin tins, cover them with foil, and reheat at 350°F for 20 minutes.