Savory Meatloaf Muffins: The Perfect Individual Portion Comfort Food

Imagine all the delicious, comforting flavors of classic meatloaf, but in perfectly portioned, adorable little packages that cook in half the time. That’s exactly what meatloaf muffins deliver, and they’re about to become your new weeknight dinner hero. These individual-sized meatloaf cups are a game-changer for busy families. They’re incredibly easy to prepare, cook evenly every time, and kids absolutely love having their very own personal meatloaf.

The best part? You can have these golden, glazed beauties on the table in under 30 minutes. No more waiting an hour for a full-sized meatloaf to cook through. Each muffin is packed with savory seasonings and topped with a sweet and tangy glaze that caramelizes beautifully in the oven. Once you try this recipe, you’ll never go back to traditional meatloaf again.

Nutrition Facts

Per 100 g:

• Calories: 185 kcal
• Protein: 15 g
• Carbohydrates: 8 g
• Fat: 10 g

*Note: Nutritional values are approximate and may vary based on specific ingredients used.*

Ingredients

• 500 g ground beef (80/20 lean-to-fat ratio)
• 1/2 cup breadcrumbs
• 1 large egg
• 1/4 cup milk
• 1/4 cup finely diced onion
• 1 teaspoon garlic powder
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 cup ketchup (for glaze)
• 1 tablespoon brown sugar (for glaze)

Step-by-Step Instructions

1. Preheat the oven and prepare the muffin tin

Start by preheating your oven to 200°C (400°F). This high temperature is essential for creating that beautiful caramelized exterior while keeping the inside juicy and tender.

Generously grease a standard 12-cup muffin tin with cooking spray or butter. This prevents the meatloaf muffins from sticking and makes cleanup a breeze.

2. Combine the wet ingredients

In a large mixing bowl, crack in the egg and add the milk and Worcestershire sauce. Whisk these together until well combined.

The milk helps keep the meatloaf moist during cooking. The Worcestershire sauce adds a deep, savory umami flavor that makes this recipe irresistible.

3. Add the dry ingredients and seasonings

To the wet mixture, add the breadcrumbs, diced onion, garlic powder, and salt. Stir everything together and let it sit for about 2 minutes.

This brief resting period allows the breadcrumbs to absorb the liquid. This creates a panade that keeps your meatloaf muffins incredibly tender.

4. Mix in the ground beef

Add the ground beef to the bowl with all your other ingredients. Using clean hands, gently mix everything together until just combined.

Be careful not to overmix the meat. Overworking it will result in dense, tough meatloaf muffins instead of tender, juicy ones.

5. Prepare the glaze

In a small bowl, whisk together the ketchup and brown sugar until smooth. This simple two-ingredient glaze becomes magical in the oven.

The sugar caramelizes as it bakes, creating a sticky, sweet topping that perfectly complements the savory meat. Set this aside for now.

6. Fill the muffin cups

Divide the meat mixture evenly among the 12 muffin cups. Each cup should be filled nearly to the top.

Use your fingers or the back of a spoon to gently press the meat down and smooth the tops. This ensures even cooking throughout.

7. Add the glaze

Spoon a generous amount of the ketchup glaze over the top of each meatloaf muffin. Spread it evenly to cover the entire surface.

Don’t be shy with the glaze – it’s one of the best parts! The glaze adds moisture and incredible flavor to every bite.

8. Bake until perfectly cooked

Place the muffin tin in the preheated oven and bake for 18-22 minutes. The internal temperature should reach 71°C (160°F) when fully cooked.

You’ll know they’re done when the glaze is beautifully caramelized and slightly bubbly. The edges will pull away slightly from the muffin tin.

9. Rest and serve

Remove the muffin tin from the oven and let the meatloaf muffins rest for 3-5 minutes. This allows the juices to redistribute throughout the meat.

Use a butter knife or small offset spatula to carefully remove each muffin from the tin. They should pop out easily if properly greased.

Tips for Variations or Side Dishes

Meat Variations: Try using a mixture of beef and pork for extra flavor, or substitute ground turkey for a lighter option. Italian sausage mixed with beef creates an incredible flavor profile.

Cheese Lovers: Press a small cube of cheddar or mozzarella into the center of each muffin before baking. You’ll have a delicious melted cheese surprise inside.

BBQ Style: Swap the ketchup glaze for your favorite BBQ sauce. Add a pinch of smoked paprika to the meat mixture for extra depth.

Vegetable Boost: Finely dice some bell peppers, carrots, or zucchini and add them to the meat mixture. It’s a sneaky way to add nutrition.

Perfect Side Dishes: Serve alongside creamy mashed potatoes, roasted green beans, or buttered corn. A simple side salad with ranch dressing also pairs wonderfully.

Serving Suggestions

Serve your meatloaf muffins straight from the oven while they’re still warm and the glaze is glistening. Place two or three muffins on each plate for adults, and one or two for children.

A dollop of extra ketchup or BBQ sauce on the side is always appreciated for dipping. Arrange your sides around the muffins for an attractive, restaurant-style presentation.

These meatloaf muffins are fantastic for meal prep. Pack them in lunch containers with your favorite sides for easy grab-and-go meals throughout the week.

For a fun family dinner, set up a topping bar with different sauces, shredded cheese, and crispy fried onions. Let everyone customize their own meatloaf muffin.

FAQ

1. Can I make meatloaf muffins ahead of time?

Absolutely! You can prepare the meat mixture up to 24 hours in advance and store it in the refrigerator. When ready to bake, simply fill the muffin cups and add the glaze.

You may need to add 2-3 extra minutes of baking time if the mixture is cold.

2. How should I store leftovers?

Store leftover meatloaf muffins in an airtight container in the refrigerator for up to 4 days. Reheat them in the microwave for 1-2 minutes or in a 175°C (350°F) oven for about 10 minutes until warmed through.

3. Can I freeze meatloaf muffins?

Yes, these freeze beautifully! Let them cool completely, then place them in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating, or microwave from frozen for 3-4 minutes.

4. What can I use instead of breadcrumbs?

Crushed crackers, rolled oats, or panko breadcrumbs all work as excellent substitutes. For a gluten-free option, use almond flour or gluten-free breadcrumbs. The texture may vary slightly, but the results will still be delicious.

5. Why are my meatloaf muffins dry?

Dry meatloaf muffins usually result from using meat that’s too lean or overbaking. Stick with 80/20 ground beef for the best moisture content. Also, avoid overmixing the meat and always use a meat thermometer to prevent overcooking.