Description
These Meatloaf Muffins are a convenient and tasty twist on the classic meatloaf, perfectly portioned for quick meals or snacks. Made with ground beef or turkey and a flavorful blend of spices, veggies, and cheese, they’re baked to juicy perfection and topped with a sweet and tangy ketchup glaze.
Ingredients
Scale
Meatloaf Mixture
- 1 lb ground beef (or turkey)
- 1/2 cup breadcrumbs (or almond flour for gluten-free)
- 1/4 cup milk
- 1 egg
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 cup shredded cheddar cheese (optional)
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped bell pepper
Glaze
- 1/4 cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon mustard
Instructions
- Preheat: Preheat the oven to 375°F (190°C). Lightly grease a muffin tin or line it with muffin liners to prevent sticking.
- Mix the ingredients: In a large bowl, thoroughly combine the ground beef, breadcrumbs, milk, egg, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, black pepper, dried oregano, shredded cheddar cheese (if using), finely chopped onion, and finely chopped bell pepper. Mix gently until all ingredients are evenly distributed without overworking the meat.
- Portion into muffin tin: Divide the meat mixture evenly among the muffin cups, pressing down slightly with your fingers or a spoon to shape them into small domes for even cooking and presentation.
- Prepare the glaze: In a small bowl, whisk together the ketchup, brown sugar, and mustard until smooth and well combined. This will add a delicious sweet and tangy finish to the muffins.
- Glaze the muffins: Spoon or brush the glaze generously over the top of each meatloaf muffin, ensuring each one is coated for extra flavor and a beautiful finish.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the meatloaf muffins reach an internal temperature of 160°F (71°C), indicating they are fully cooked and safe to eat.
- Cool & Serve: Remove the muffins from the oven and let them cool for a few minutes in the tin to firm up. Carefully remove each muffin and serve warm with your favorite side dishes for a comforting, protein-packed meal.
Notes
- For a gluten-free version, substitute breadcrumbs with almond flour or gluten-free breadcrumbs.
- If using turkey, choose ground turkey breast for a leaner option.
- Feel free to add extra vegetables like grated carrots or zucchini to boost nutrition.
- Leftover meatloaf muffins can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Reheat in the oven or microwave until warmed through before serving.
