Mini Meatloaf Muffins
Turn this American classic into a quick weekday meal! These meatloaf muffins are super delicious and easy to make. Due to their size they cook much faster than a traditional meatloaf, which can take 45 minutes or more.
For those of you that like the the burnt edges, you will love these meatloaf muffins! For those that don't, you can add parchment paper to the tin which will avoid the edges from getting brown.
My favorite parts is they reheat beautifully and can be frozen! To reheat from frozen, just add a splash of water to a skillet and steam for 10 minutes.
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- 1 lb Ground beef (80/20 works best)
- 1/2 Diced onion
- 1 tbsp Freshly chopped parsley (Substitute 1tsp dried parsley)
- 2 clove garlic
- 1/4 cup Italian bread crumbs
- 2 tbsp Ketchup
- 1 tbsp Mustard
- 1 tsp Worcestershire sauce
- 1 Egg
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 tbsp Brown sugar
- 2 tbsp Ketchup
- 1/2 tbsp Mustard
- Prepare the meatloaf
In a large mixing bowl combine all ingredients. Mix gently with a fork until combined. Avoid over mixing as this will make the meatloaf tough. Lightly grease a muffin tin. Add a heaping spoonful of mixture into each muffin tin. You should have enough mixture for 12 muffins.
Add a teaspoon of glaze to the top of each meatloaf.
Place parchment paper in the muffin tins if you would not like the edges of the meatloaf to brown. - Bake the meatloaf
Bake for 20 minutes in a 375 degree oven. They are done when the juices run clear and the internal temperature is 165.