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Mini Meatloaf

Mini Meatloaf Muffins: Easy, Fun, Kid-Approved Delights

Mini Meatloaf Muffins are a tasty, easy-to-make comfort food that kids love.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 muffins
Course: Dinner
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Meatloaf Mixture
  • 1 lb Ground Beef Opt for lean ground beef for a healthier dish.
  • 1 medium White Onion Finely minced for even distribution.
  • 2 large Eggs Fresh eggs yield the best results.
  • 1 cup Bread Crumbs Panko for extra crunch.
  • 2 tbsp Worcestershire Sauce Enhances umami flavor.
  • 1 tsp Pepper Adjust based on taste.
  • 1 tsp Seasoning Salt Adjust based on taste.
  • 1 tsp Garlic Powder For bolder taste, use fresh minced garlic.
Glaze
  • 1 cup Ketchup Substitute tomato sauce if preferred.
  • 2 tbsp Brown Sugar Can be swapped with a sugar alternative.
  • 1 tbsp Mustard Dijon or yellow mustard works well.

Equipment

  • Muffin tin
  • Mixing bowl

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with nonstick cooking spray.
  2. In a large mixing bowl, combine ground beef, finely minced onion, eggs, and breadcrumbs. Add Worcestershire sauce, pepper, seasoning salt, and garlic powder. Mix gently until just combined.
  3. Spoon the meat mixture into the prepared muffin tin, filling each slot about three-quarters full.
  4. In a small bowl, mix ketchup, brown sugar, and mustard to create the glaze. Spread a dollop over each filled muffin slot.
  5. Bake in the preheated oven for 30 minutes, or until browned on top and internal temperature reaches 160°F (70°C).
  6. Allow to cool for a few minutes before removing from the tin. Serve warm.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 15gProtein: 12gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 350mgPotassium: 200mgFiber: 1gSugar: 4gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 2mg

Notes

Store cooked muffins in an airtight container for up to 3 days, or freeze for longer storage.

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