Description
A fun twist on classic meatloaf, these muffin pan meatloaves are mini, fast-baking, and packed with savory flavor. Perfect for weeknight dinners or meal prep.
Ingredients
- 1 pound lean ground beef
- ½ cup sweet yellow onion, finely diced
- ½ cup panko breadcrumbs, plain
- ½ cup plain breadcrumbs
- 1 (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 the glaze)
- Mashed potatoes (for “icing,” optional)
Instructions
- Preheat the oven to 375 °F (190‑200 °C). Lightly spray a standard muffin pan with nonstick cooking spray.
- In a large bowl, mix together ground beef, onion, both breadcrumbs, tomato sauce, eggs, Worcestershire sauce, garlic, parsley, salt, pepper, and mustard seed until just combined.
- Spoon the mixture into each muffin cup, filling to the top.
- Add a small dollop of ketchup on top of each meatloaf muffin as a glaze.
- Bake for about 30 minutes, until the meat is cooked through.
- If desired, top each with mashed potatoes. Serve immediately.
Notes
- Don’t overmix the meat mixture to keep the muffins tender.
- Mini format helps them cook faster and stay moist.
- You can prep ahead and bake later—just refrigerate until ready to cook.
- Optional mashed potato “frosting” adds fun and flair.
- Store leftovers in the fridge or freezer and reheat as needed.
