Mini Meatloaf Muffins offer a playful and modern twist on traditional meatloaf, an American comfort food with European origins. Adapted by American home cooks for hearty and economical meals in the early 20th century, these miniaturized versions are perfect for gatherings, kid-friendly meals, or as a novel way to enjoy this homestyle favorite. They’re not only quick and easy to prepare but also cook faster than a whole loaf, ideal for busy weeknights.
Pairing Mini Meatloaf Muffins with sides like creamy mashed potatoes, buttered green beans, a crisp salad, or roasted vegetables can elevate the meal. Don’t forget a dollop of ketchup or barbecue sauce for that classic meatloaf glaze touch. These miniatures suit casual family dinners or upscale appetizer platters.
Mini Meatloaf Muffins Recipe
Ingredients
1 lb ground beef
1 beaten egg
1/2 cup breadcrumbs
1/4 cup ketchup, plus extra for topping
1/4 cup milk
1/2 finely chopped onion
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
Preparation
Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
In a large bowl, mix ground beef, egg, breadcrumbs, ketchup, milk, onion, garlic powder, Worcestershire sauce, salt, and pepper. Avoid overmixing.
Evenly distribute the meat mixture in muffin cups, shaping gently. Top each with ketchup.
Bake for 20-25 minutes, until cooked through (internal temperature of 160°F or 71°C).
Let stand for 5 minutes before removing from the tin.