A Recipe for Mini Meatloaf Muffins

These meatloaf muffins are the best I’ve ever had!

American comfort food gets a playful, contemporary update with these Mini Meatloaf Muffins. Originating from Europe, meatloaf was used by early 20th-century American housewives to create cheap, filling meals.

Whether you’re hosting a party, cooking supper for the kids, or just looking for a creative twist on a beloved family recipe, these muffins are perfect. They are simple and quick to prepare, and they cook faster than a full loaf—ideal for hectic weeknights.

Pair these mini meatloaf muffins with toppings such as cheesy green beans, mashed potatoes, a refreshing salad, or roasted veggies for a complete meal. A little ketchup or barbecue sauce adds that traditional meatloaf flavor.

These muffins are perfect for serving to friends and family for a relaxed supper or as a luxurious appetizer.


ground beef, one pound

A single beaten egg

1⁄2 a cup of breadcrumbs

a quarter cup of ketchup plus a little more for drizzling

quarter cup of milk

finely sliced half of an onion

1.5 milligrams of garlic powder

2 teaspoons of Worcestershire sauce

half a teaspoon of salt

one-half teaspoon of black pepper


Cook for 12 minutes in a preheated oven at 190°C. Grease a muffin pan.

Combine the ground beef, egg, breadcrumbs, ketchup, milk, onion, garlic powder, and spices in a big bowl and mix well.

Salted pepper, Worcestershire sauce, and heat. Steer clear of excessive mixing.

Carefully spoon the meat mixture into muffin tins and press down to form muffins. Top with a slice of tomato.

seasoning mixture.To get an interior temperature of 160°F (71°C), bake for 20-25 minutes.

Let it sit for 5 minutes before removing it from the mold.

Top with more barbecue sauce or ketchup and serve hot.

For a satisfying and cozy dinner, top your small meatloaf muffins with whatever you choose.


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