These mini meatloafs are the perfect savory bite of your favorite comfort food recipe, just in smaller muffin form. That also means they cook in about half the time!
Why I Love These Mini Meatloaf Muffins
How cute are these mini meatloaf muffins? They’re essentially miniature versions of my favorite meatloaf recipe, with the same juicy, tender texture and flavorful umami glaze. While I still love making the classic version, I often turn to these when I want dinner on the table fast as they only need about 30 minutes in the oven! That’s half the cook time of my classic meatloaf. But that’s not all…I also love that these muffins are:
- A budget-friendly dinner. I often buy ground beef when it’s on sale just to whip these up.
- The right size. Because they’re perfectly portioned, they’re great as a savory, high-protein snack or even a quick brekkie. Plus, they’re easy to reheat on busy evenings after work. A meal prep winner for sure!
- Perfect for kids. Let’s be real, kids love anything “mini”. These are a fun dinner option, especially when paired with some cooked veggies on the side. I’ll share some serving ideas below!
Mini Meatloaf Ingredients
- Ground Beef: I like using 85% lean ground beef, as it keeps the meatloaf muffins moist and juicy. Whenever possible, I also recommend buying freshly ground beef from the butcher for the best texture. Packaged ground beef tends to be more compacted, which can lead to tougher meatloaf.
- Quick-Cooking Oats: While breadcrumbs are often used in meatloaf, I love using quick-cooking oats as a gluten-free alternative. Rolled oats will work as well, though they’ll have a slightly more noticeable texture. I don’t recommend steel-cut oats, as they won’t soften properly during baking and will stay too firm.
- Other Filling Ingredients: You’ll need onion, garlic, eggs, milk (dairy or dairy-free), ketchup, Worcestershire sauce, fresh parsley, Italian seasoning, salt, and black pepper. These work together to create that classic savory meatloaf flavor.
- Meatloaf Glaze: This really makes them so delicious! It’s sweet, savory, and caramelizes beautifully! If you don’t have coconut sugar, brown sugar works just as well.
How To Bake Mini Meatloaf Muffins
First, mix everything together. In a large mixing bowl, add the ground beef, onion, garlic, egg, ketchup, Worcestershire sauce, oats, milk, parsley, Italian seasoning, salt, and pepper. Then use your hands to gently mix everything together, until it’s well combined. The key here is not to overmix, which helps keep the meatloaf nice and tender.
Next, portion the mixture. Grab a small handful of the mixture, lightly roll it between your hands, and place it into a muffin cup. Repeat this until the mixture is evenly divided between all 12 cups. Pro tip: I like to keep the tops slightly rounded so any grease from the meat cooks around the edges rather than pooling on top.
Then, add the glaze. In a small bowl, stir together the ketchup, Worcestershire sauce, and sugar, and spoon a little over the top of each meatloaf muffin. You can also add the glaze after baking if you prefer a thicker, saucier finish.
Lastly, it’s time to bake. Place the muffin tray in the oven and bake for 25 to 30 minutes at 350°F (175°C), or until the internal temperature reaches 160°F (70°C). Once they’re done, I usually let the muffins rest for a few minutes before removing them from the pan. Then they’re ready to serve with your favorite sides!
I Love Serving These With
Vegetables in all shapes and forms! A classic combo would be my creamy mashed potatoes and roasted broccoli. But personally, I love these with a baked sweet potato or mashed sweet potatoes. The natural sweetness pairs so well with the savory meatloaf flavor.
Other delicious veggie pairings include roasted asparagus, coleslaw, sautéed green beans, or sautéed cabbage. And when I’m craving something fresh, a simple kale salad or cucumber salad is always a refreshing option.
Storage Tips
These mini meatloaf muffins store well, which is why I always get excited over leftovers! Once they’ve cooled, store them in an airtight container in the fridge for 4 to 5 days. If you’d like to freeze them, place the cooled muffins on a baking sheet to freeze individually first, then transfer them to a freezer-safe bag or container. They’ll keep well in the freezer for up to 3 months.
When you’re ready to enjoy, just reheat individual muffins in the microwave for about 45 to 60 seconds, or warm several at once in a 300°F oven until heated through. If reheating from frozen, I usually let them thaw overnight in the fridge before warming them up.
More Ground Beef Recipes
- Best Chili: A tried and true favorite.
- Stuffed Peppers: Perfect for family dinners.
- Meatballs: The best classic Italian meatballs.
- Or give these other ground beef recipes a try!
If you try these mini meatloaf muffins, let me know how they turn out in the comments below! Your review will help other readers in the community. And if you’re looking for more healthy food inspiration, join my free newsletter here.
Description
Video
Equipment
Ingredients
For the mini meatloaf
- 1 ½ pounds lean ground beef
- ½ medium onion, finely diced
- 3 garlic cloves, minced
- 1 large egg
- 1 ½ tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- ½ cup quick-cooking oats
- ¼ cup milk
- 2 tablespoons roughly chopped fresh parsley
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
For the glaze
- ½ cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon coconut sugar or brown sugar
Instructions
- Combine ingredients. Preheat the oven to 350°F (175°C). In a large mixing bowl, add the ground beef, onion, garlic, egg, ketchup, Worcestershire sauce, oats, milk, parsley, Italian seasoning, salt, and pepper. Using your hands, mix together the ingredients until well combined, but try not to over-mix.
- Divide the mixture. Grab a small handful of the mixture and lightly roll it between your hands, then place it in the muffin pan. Repeat this process until the mixture is evenly divided between all 12 muffin cups. Note: I like to keep the muffins just slightly rounded, so that any grease from the meat stays on the outside edges.
- Coat with the glaze. In a small bowl, stir together the ketchup, Worcestershire sauce, and sugar. Spoon it over the top of each meatloaf muffin. Alternatively, you can glaze the muffins after they've come out of the oven.
- Cook. Place the muffin tray in the oven and cook for 25 to 30 minutes, or until the internal temperature has reached 160°F (70°C).
- Serve. Remove the meatloaf from the oven and let it rest for a few minutes, then serve with your favorite sides (see ideas above!)
Lisa’s Tips
- You can use other types of ground meat! Ground pork is another delicious option, especially when you use half pork and half beef. If using ground turkey, just be aware that it’ll be lighter in flavor, but still delicious.
- Storage tip: Store in the fridge for 4 to 5 days or in the freezer for up to 3 months.
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Behind The Scenes
Lately, I’ve been trying to get more red meat into my diet for both protein and iron. And while I love a good ribeye, the reality is that I usually only cook steak when I’ve got guests over. So when it’s just me, I love meal prepping a batch of these mini meatloafs. I’ll usually eat two for dinner with a side of veggies, then store the rest in the fridge and freezer to enjoy throughout the week (and following weeks). Keeping at my iron goals just got easier!
