Description
Individual mini meatloaves baked in a muffin pan — a fun twist on classic meatloaf, quick to cook, and great for freezing.
Ingredients
- 1 pound lean ground beef
- ½ cup finely diced sweet yellow onion
- ½ cup panko bread crumbs
- ½ cup bread crumbs
- 8 ounce can tomato sauce
- 2 large eggs (slightly beaten)
- 1 tablespoon Worcestershire sauce
- 2 teaspoons fresh minced garlic
- 2 teaspoons dried parsley flakes
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- ½ teaspoon ground mustard seed
- ¼ cup ketchup (for glaze)
Instructions
- Preheat the oven to 375 °F (about 190‑191 °C). Lightly spray the muffin pan with nonstick spray, and set aside.
- In a large bowl, combine the ground beef, diced onion, panko crumbs, bread crumbs, tomato sauce, eggs, Worcestershire sauce, minced garlic, dried parsley, salt, pepper, and ground mustard seed.
- Mix thoroughly (with a spoon or gloved hands) until all ingredients are evenly incorporated.
- Spoon the meat mixture into each muffin cup, filling up to the top line (a 3‑tablespoon cookie scoop is useful).
- Top each meatloaf muffin with a bit of ketchup for glaze.
- Bake for 30 minutes.
- When done, serve with extra sauce on the side or “frost” with mashed potatoes if desired.
Notes
- To Store: Keep leftovers in an airtight container in the refrigerator for 2–3 days.
- To Freeze: Let muffins cool completely, then place in a freezer-safe container or bag. Thaw in refrigerator before reheating.
- To Reheat: Reheat in the oven at 350 °F (about 175 °C) for ~20 minutes (you can put them back in muffin tin to help hold shape).
- Instead of breadcrumbs, you can use dried stuffing mix or crushed crackers.
- Sneak veggies (like finely diced mushrooms, zucchini, broccoli, carrots, bell peppers, spinach) into the mix to boost nutrition.
- Optional add‑ins: grated Parmesan or Romano cheese, or insert a cube of mozzarella or cheddar into the center of each muffin.
- Instead of ketchup for glaze, use chili sauce or BBQ sauce.
Nutrition
- Calories: 104 kcal
- Sugar: 3 g
- Sodium: 531 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.1 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 51 mg
