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Mini Meatloaf Muffins

Mini meatloaf muffins with glossy glaze on a rustic wooden table.
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These mini meatloaf muffins are a fun, fast, and family-friendly dinner. They cook quickly and feature a sweet-tangy glaze that caramelizes on every bite. Perfect for weeknights, they offer built-in portion control and nostalgic comfort.

Ingredients

Scale
  • 1 1/2 pounds lean ground beef (85/15)
  • 1 large egg, lightly beaten
  • 1/2 cup plain breadcrumbs
  • 1/2 cup whole milk
  • 1/2 cup finely diced yellow onion
  • 1/3 cup finely diced green bell pepper
  • 2 cloves garlic, minced
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried parsley
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup ketchup (for glaze)
  • 2 tablespoons packed brown sugar (for glaze)
  • 1 tablespoon apple cider vinegar (for glaze)

Instructions

  1. Preheat oven to 375°F (190°C). Generously grease a 12-cup muffin tin.
  2. In a large bowl, combine breadcrumbs and milk. Let soak for 5 minutes.
  3. Add ground beef, egg, onion, bell pepper, garlic, 2 tbsp ketchup, Worcestershire, parsley, salt, and pepper to the bowl. Mix gently with hands until just combined.
  4. Divide mixture evenly among the 12 muffin cups, pressing lightly.
  5. In a small bowl, whisk 1/2 cup ketchup, brown sugar, and vinegar for the glaze. Spoon over each muffin.
  6. Bake for 18-22 minutes, until internal temperature reaches 160°F (71°C).
  7. Let rest in pan for 5 minutes before removing.

Notes

Do not overmix meat to avoid toughness. Letting muffins rest after baking prevents falling apart. For gluten-free, use gluten-free breadcrumbs or oats. For dairy-free, use non-dairy milk or broth.

Nutrition

Find it online: https://www.homestyletable.com/mini-meatloaf-muffins/