Hands Down, The Best Meatloaf Muffins Ever! Recipe

I perfected meatloaf muffins that quietly steal the show in my ground beef meals and feature a clever twist you did not see coming.

Hands Down, The Best Meatloaf Muffins Ever! I beat-tested these tiny meatloaf muffins until even my picky brother finally said ok, make them again.

I love that they use simple staples like ground beef and a hit of ketchup so the tops caramelize just right. They sneak into weeknight dinners and somehow become the star of Recetas Sabrosas nights, and yeah they work perfect for Cena Familiar when everyone wants something handheld.

I won’t pretend they’re fancy, theyre honest, a little messy and ridiculously comforting, and they always disappear faster than I expect. I promise you’ll get weird looks if you bring them to a potluck.

Ingredients

• Ground beef: Provides most protein, keeps muffins juicy if 80/20, a bit fatty.
• Breadcrumbs: Soak up moisture, add light texture, small carbs but dont add much fiber.
• Milk: Adds tenderness and moisture, small amount of calcium and fat.
• Egg: Binds everything together, boosts protein and richness, helps hold shape.
• Onion & garlic: Give savory sweetness and depth, tiny carbs, some antioxidants too.
• Worcestershire sauce: Punchy umami, salty tang, tiny calories but big flavor impact.
• Ketchup glaze: Sweet and tangy finish, adds sugar and brown sugar, caramelizes on top.
• Parsley & Dijon mustard: Parsley freshens, mustard gives subtle zip, low calories, brightens taste.
• Salt & pepper: Enhances flavors, salt seasons meat, pepper gives mild heat, essential basics.

Ingredient Quantities

• 1 lb ground beef (80/20 recommended, cause it stays juicy)
• 1/2 cup plain breadcrumbs (panko or regular both work)
• 1/4 cup milk
• 1 large egg
• 1/2 cup finely chopped yellow onion
• 1 to 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried parsley or 1 tablespoon fresh parsley, chopped
• 1/3 cup ketchup, divided (about 2 tbsp in the mix, rest for glaze)
• 1 tablespoon brown sugar (for the glaze)
• 1 teaspoon Dijon mustard (optional but adds nice tang)
• Nonstick spray or a little oil for the muffin tin, optional

How to Make this

1. Preheat oven to 375°F (190°C) and spray a 12-cup muffin tin with nonstick spray or rub a little oil in each cup, 80/20 ground beef is best cause it stays juicy.

2. In a small bowl stir the 1/2 cup breadcrumbs with the 1/4 cup milk and let them sit 2 minutes so they soak up the milk.

3. In a large bowl add 1 lb ground beef, the soaked breadcrumbs, 1 large egg, 1/2 cup finely chopped yellow onion, 1 to 2 cloves minced garlic, 1 tablespoon Worcestershire sauce, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dried parsley (or 1 tablespoon fresh), and about 2 tablespoons of the 1/3 cup ketchup plus the 1 teaspoon Dijon mustard if using.

4. Gently mix with your hands or a fork until ingredients are evenly combined but dont overwork it or the muffins will get tough.

5. Divide the mixture into 12 even portions (about a golf ball each) and press into the prepared muffin cups filling them about 3/4 full, press a tiny well in the center of each so the glaze pools nicely.

6. Make the glaze by mixing the remaining ketchup (about 1 to
1.5 tablespoons left from the 1/3 cup) with 1 tablespoon brown sugar and a little Dijon if you like, stir until smooth.

7. Spoon the glaze over each meatloaf muffin, spread a little so it covers the top but dont drown them.

8. Bake 20 to 25 minutes until the internal temperature reaches 160°F and juices run clear, start checking at 20 minutes because ovens vary.

9. Let the muffins rest in the tin about 5 minutes before running a knife around the edges and removing, they hold together better if you wait, then serve hot with mashed potatoes or a simple salad.

Equipment Needed

FAQ

Hands Down, The Best Meatloaf Muffins Ever! Recipe Substitutions and Variations

• Ground beef: swap for ground turkey or chicken if you want leaner muffins, add a tablespoon of oil or an extra egg so they dont dry out. Ground pork makes them richer, or try plant based crumbles for a vegetarian option.
• Breadcrumbs: use quick oats pulsed a few times in a blender, or crushed saltines or Ritz crackers, or almond flour for a gluten free version. They soak up moisture different so you may need to use a tad less.
• Milk: any mild milk works like almond, soy or regular dairy, or plain yogurt thinned with a little water or broth for extra flavor. Use the same volume to keep the texture right.
• Ketchup glaze: swap ketchup for barbecue sauce or chili sauce, or mix tomato paste with a bit of brown sugar and a splash of vinegar for a tangy sticky glaze.

Pro Tips

– Pull them a bit early and let carryover do the rest. If you take the muffins out when a probe reads about 155°F theyll finish to 160°F while resting so they stay juicier instead of dry, and tent with foil for 5 to 10 minutes so the juices redistribute.

– Be gentle when mixing, do not overwork the meat or you get dense tough muffins. Use your hands just until everything is combined, and if the mix feels loose chill it 10 minutes so it firms up and holds its shape better.

– Treat the glaze like a finishing touch not a drowning. Warm it slightly so it spreads easy, brush a light layer before baking then add another thin layer in the last 5 minutes and broil for 30 to 60 seconds if you want a sticky caramelized top, but watch it or itll burn fast.

– Make extra and freeze smart. Form uncooked muffins on a tray, freeze solid then bag them for quick baking later (add 10 to 15 minutes to bake time if frozen). To reheat cooked leftovers, warm gently in the oven with a little foil or microwave with a damp paper towel so they dont dry out.

Hands Down, The Best Meatloaf Muffins Ever! Recipe

Recipe by James Level

0.0 from 0 votes

I perfected meatloaf muffins that quietly steal the show in my ground beef meals and feature a clever twist you did not see coming.

Pin

Servings

6

servings

Calories

302

kcal

Equipment:

Ingredients

• 1 lb ground beef (80/20 recommended, cause it stays juicy)

• 1/2 cup plain breadcrumbs (panko or regular both work)

• 1/4 cup milk

• 1 large egg

• 1/2 cup finely chopped yellow onion

• 1 to 2 cloves garlic, minced

• 1 tablespoon Worcestershire sauce

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon dried parsley or 1 tablespoon fresh parsley, chopped

• 1/3 cup ketchup, divided (about 2 tbsp in the mix, rest for glaze)

• 1 tablespoon brown sugar (for the glaze)

• 1 teaspoon Dijon mustard (optional but adds nice tang)

• Nonstick spray or a little oil for the muffin tin, optional

Directions

• Preheat oven to 375°F (190°C) and spray a 12-cup muffin tin with nonstick spray or rub a little oil in each cup, 80/20 ground beef is best cause it stays juicy.
• In a small bowl stir the 1/2 cup breadcrumbs with the 1/4 cup milk and let them sit 2 minutes so they soak up the milk.
• In a large bowl add 1 lb ground beef, the soaked breadcrumbs, 1 large egg, 1/2 cup finely chopped yellow onion, 1 to 2 cloves minced garlic, 1 tablespoon Worcestershire sauce, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dried parsley (or 1 tablespoon fresh), and about 2 tablespoons of the 1/3 cup ketchup plus the 1 teaspoon Dijon mustard if using.
• Gently mix with your hands or a fork until ingredients are evenly combined but dont overwork it or the muffins will get tough.
• Divide the mixture into 12 even portions (about a golf ball each) and press into the prepared muffin cups filling them about 3/4 full, press a tiny well in the center of each so the glaze pools nicely.
• Make the glaze by mixing the remaining ketchup (about 1 to
• 5 tablespoons left from the 1/3 cup) with 1 tablespoon brown sugar and a little Dijon if you like, stir until smooth.
• Spoon the glaze over each meatloaf muffin, spread a little so it covers the top but dont drown them.
• Bake 20 to 25 minutes until the internal temperature reaches 160°F and juices run clear, start checking at 20 minutes because ovens vary.
• Let the muffins rest in the tin about 5 minutes before running a knife around the edges and removing, they hold together better if you wait, then serve hot with mashed potatoes or a simple salad.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 134g
• Total number of serves: 6
• Calories: 302kcal
• Fat: 16.7g
• Saturated Fat: 6.5g
• Trans Fat: 0.08g
• Polyunsaturated: 1g
• Monounsaturated: 7.5g
• Cholesterol: 92mg
• Sodium: 500mg
• Potassium: 362mg
• Carbohydrates: 15.2g
• Fiber: 0.9g
• Sugar: 6.3g
• Protein: 22g
• Vitamin A: 200IU
• Vitamin C: 1mg
• Calcium: 15mg
• Iron: 2.2mg