Muffin Tin Meatloaf is a fun twist on a classic dish! These little meatloafs are perfectly sized, packed with flavor, and bake quickly, so dinner is ready in no time.
Plus, you can easily customize them with your favorite toppings, or add in some veggies for extra goodness. I love making mini meatloaves because they feel special and are a hit with everyone—especially the kids!
Key Ingredients & Substitutions
Ground Beef: I recommend using 80/20 ground beef for a good balance of flavor and juiciness. If you’re looking for a leaner option, you could use ground turkey or chicken, though they might be a bit drier.
Onion & Celery: Both add great flavor! If you’re short on time, you can use pre-chopped veggies or even onion powder and celery seeds as a substitute. For sweetness, consider using carrots instead of celery.
Breadcrumbs: These help bind everything together. If you’re gluten-free, try gluten-free breadcrumbs or oats. I sometimes use crushed saltine crackers as a fun variation!
Parmesan Cheese: While optional, it gives a nice flavor! If you don’t have it, you could use another cheese like cheddar or omit it entirely.
Worcestershire Sauce: This adds depth. For a vegetarian version, try soy sauce or a vegan alternative.
What’s the Best Way to Mix the Meatloaf Without Overdoing It?
Mixing meatloaf can be tricky; too much mixing can make it tough! Here’s how to do it right:
- Soak the breadcrumbs in milk first to help everything stick together.
- Add your ingredients to the soaked breadcrumbs and use your hands or a fork to mix gently. Just combine until everything is evenly dispersed.
- Don’t be afraid to feel the mixture! This helps you gauge when it’s mixed enough. Aim for a consistent look without overworked meat.
Trust me, this will keep your mini meatloaves tender and delicious!
Muffin Tin Meatloaf
Ingredients You’ll Need:
Main Ingredients:
- 1 1/2 pounds ground beef (preferably 80/20)
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped bell pepper (optional)
- 2 cloves garlic, minced
- 3/4 cup breadcrumbs (plain or seasoned)
- 1/4 cup milk
- 1 large egg
- 1/4 cup grated Parmesan cheese (optional)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon ketchup (plus extra for topping)
- 1 teaspoon dried Italian seasoning or dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 30 minutes to bake. In total, you’ll be enjoying your homemade muffins in about 45 minutes! Perfect for a quick and satisfying dinner.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This is the perfect temperature for cooking the meatloaf evenly without drying it out. Don’t forget to lightly grease a 12-cup muffin tin or spray it with non-stick cooking spray so the meatloaf muffins come out easily!
2. Prepare the Breadcrumbs:
In a large mixing bowl, soak the breadcrumbs in milk for about 5 minutes until they are nice and soft. This will help keep your meatloaf moist and tender.
3. Mix the Ingredients:
Now, it’s time to get your hands a little messy! Add the ground beef, chopped onion, celery, bell pepper (if you’re using it), minced garlic, egg, Parmesan cheese, Worcestershire sauce, ketchup, Italian seasoning, salt, and pepper to the breadcrumb mixture. Gently mix everything together until it’s well combined, but be careful not to overmix—this keeps it tender!
4. Fill the Muffin Tin:
Divide the meat mixture evenly among the muffin tin cups. Press gently to fill each cup, but don’t pack it too tightly. This will help them cook evenly!
5. Bake the Meatloaf Muffins:
Place the muffin tin in the oven and bake for about 25-30 minutes. You’re looking for an internal temperature of 160°F (71°C) to ensure they’re cooked through.
6. Add the Topping:
Once they’re done baking, take the tin out of the oven and spoon a small amount of ketchup on the top of each meatloaf muffin. If you want, you can pop them back into the oven for another 5 minutes to caramelize the ketchup topping. It adds a delicious touch!
7. Cool and Serve:
Let the muffins cool for a few minutes before carefully removing them from the tin. They should come out easily if you’ve greased it well. Serve them warm, and if you like, sprinkle some fresh chopped parsley on top for a pop of color. These mini meatloaves pair well with mashed potatoes, steamed broccoli, or a fresh green salad.
Enjoy your delicious Muffin Tin Meatloaf! It’s a fun, easy meal that’s sure to please everyone at the table.
Can I Use Ground Turkey Instead of Ground Beef?
Yes, you can use ground turkey for a leaner option! Just keep in mind that turkey can be drier than beef, so make sure to keep an eye on the cooking time to avoid overcooking.
Can I Make These Meatloaf Muffins Ahead of Time?
Absolutely! You can mix the ingredients and fill the muffin tin a day ahead. Just cover it with plastic wrap and store it in the refrigerator. Bake them fresh when you’re ready to eat!
How Should I Store Leftover Meatloaf Muffins?
Store any leftover meatloaf muffins in an airtight container in the fridge for up to 3 days. To reheat, pop them in the microwave for about 30 seconds to 1 minute, or heat them gently in the oven at 350°F (175°C) until warmed through.
Can I Add Vegetables to the Meatloaf Mixture?
Definitely! Feel free to sneak in some finely chopped carrots, zucchini, or mushrooms for added nutrition and flavor. Just make sure they’re chopped small enough to blend in with the mixture.
