Make Meatloaf in a Muffin Pan – it cooks in 15 minutes!
These meatloaf muffins are an easy, family-friendly twist on classic meatloaf. Ready in about 25 minutes total, they’re perfect for weeknight dinners or meal prep.
Ingredients
Main Ingredients
- 1.5 lb ground beef (80/20)
- 1 each large egg
- 0.75 cup plain breadcrumbs
- 0.25 cup milk use any milk
- 2 tbsp ketchup plus extra for topping if desired
- 0.5 cup yellow onion finely chopped
- 1 clove garlic minced
- 1 tsp salt
- 0.5 tsp black pepper freshly ground
- 2 tbsp fresh parsley chopped
- 1 cup shredded cheddar cheese
- 1 tbsp olive oil for drizzling
Instructions
Preparation Steps
- Preheat the oven to 400°F (204°C). Spray a 12-cup muffin pan with nonstick spray or grease each cup lightly with oil.
- In a small bowl, combine the breadcrumbs and milk and let sit for 2 minutes to soften.
- In a large bowl, add the ground beef, egg, softened breadcrumbs, ketchup, chopped onion, minced garlic, shredded cheddar, parsley, salt, and pepper. Mix gently until just combined—avoid overmixing to keep the meatloaf tender.
- Divide the mixture evenly among the muffin cups, pressing each portion down and forming a slight cup in the center so they cook evenly.
- Drizzle a little olive oil over each muffin and add a small dollop of ketchup on top if desired.
- Bake for 15 minutes, until the meatloaf muffins reach an internal temperature of 160°F (71°C) and the tops are lightly browned.
- Remove from the oven and let rest in the pan for 5 minutes before transferring to a wire rack. Serve warm.
Notes
Leftover muffins refrigerate well for up to 3 days and can be reheated in the oven or microwave. Freeze for longer storage.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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