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Meatloaf Muffins
Mia

Meatloaf Muffins

Transform a classic comfort food into a family-friendly hit with these juicy Meatloaf Muffins, perfectly portioned for both kids and adults. They’re a quick, flavorful, and fun dinner solution that cooks faster and stays moister than a traditional meatloaf.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

For the Meatloaf
  • Nonstick cooking spray or softened butter
  • 1/2 white onion coarsely chopped
  • 1 medium carrot peeled and coarsely chopped
  • 1 stalk celery coarsely chopped
  • 2 tablespoons fresh parsley leaves
  • 3 cloves garlic
  • 1 pound 90% lean ground beef
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
For the Glaze
  • 1/4 cup barbecue sauce or ketchup
  • 1/4 cup brown sugar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon ground cumin

Equipment

  • Muffin Tin
  • Food Processor

Method
 

  1. Preheat your oven to 400°F. Generously grease 8 cups of a standard muffin tin with nonstick cooking spray or softened butter.
    Nonstick cooking spray or softened butter
  2. Mince the vegetables: In a food processor, combine the onion, carrot, celery, parsley, and garlic. Pulse until everything is very finely chopped.
    1/2 white onion, 1 medium carrot, 1 stalk celery, 2 tablespoons fresh parsley leaves, 3 cloves garlic
  3. Make the meatloaf mix: In a medium bowl, add the finely chopped vegetables, ground beef, breadcrumbs, egg, Worcestershire sauce, salt, and pepper.
    1 pound 90% lean ground beef, 1/2 cup breadcrumbs, 1 large egg, 2 tablespoons Worcestershire sauce, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper
  4. Use your hands to mix the ingredients until just combined. Be careful not to overmix or compress the meat too much.
  5. Divide the meat mixture evenly among the 8 prepared muffin cups. Gently press the mixture into the cups without packing it down tightly.
  6. Bake for 20 minutes.
  7. Make the glaze: While the muffins bake, whisk together the barbecue sauce (or ketchup), brown sugar, Dijon mustard, and ground cumin in a small bowl.
    1/4 cup barbecue sauce or ketchup, 1/4 cup brown sugar, 1 tablespoon Dijon mustard, 1/2 teaspoon ground cumin
  8. After 20 minutes, remove the muffin tin from the oven. Brush a generous layer of the glaze over the top of each meatloaf muffin.
  9. Return the glazed muffins to the oven and bake for another 10 to 15 minutes, or until the internal temperature reaches at least 165°F and the tops are nicely browned.
  10. Let the meatloaf muffins cool in the tin for 5 minutes before carefully removing them. Serve immediately.

Notes

Finely chopping the vegetables is key to a cohesive texture and even cooking. For easier cleanup, let the muffin tin soak in soapy water after use. Leftover muffins make fantastic sandwiches.