Description
Individual meatloaf muffins, perfectly portioned and packed with flavor! A fun and easy twist on classic comfort food, great for weeknight dinners or meal prepping.
Ingredients
Scale
- 1.5 lbs Ground Beef (80/20 blend)
- 1 cup Bread Crumbs (plain or Italian seasoned)
- 1/2 cup Milk (any kind)
- 1 large Egg, lightly beaten
- 1/2 cup Onion, finely chopped
- 1/4 cup Green Bell Pepper, finely chopped
- 2 cloves Garlic, minced
- 1/4 cup Ketchup (plus extra for topping)
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Dried Italian Herbs (or mix of oregano, basil, thyme)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- Optional: 1/4 cup Shredded Cheddar Cheese (for topping)
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin. Finely chop onion and green bell pepper; mince garlic.
- Bread Crumb Mixture: In a large bowl, combine bread crumbs and milk. Let sit for 5 minutes.
- Combine Ingredients: Add ground beef, egg, chopped onion, green bell pepper, minced garlic, ketchup, Worcestershire sauce, Italian herbs, salt, and pepper to the bread crumb mixture.
- Mix Gently: Gently mix everything together with your hands until just combined. Do not overmix. Fold in cheddar cheese, if using.
- Fill Muffin Cups: Fill each muffin cup almost to the top with the meatloaf mixture.
- Top with Ketchup: Spread a thin layer of ketchup on top of each muffin.
- Bake: Bake for 25-30 minutes, or until the internal temperature reaches 160°F (71°C). Check for doneness with a meat thermometer or toothpick.
- Cool: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ground Beef: 80/20 ground beef is recommended for flavor and moisture.
- Don’t Overmix: Overmixing will result in tough meatloaf.
- Moisture: The milk and bread crumb mixture is essential for keeping the meatloaf muffins moist.
- Toppings: Experiment with different toppings like barbecue sauce or brown sugar glaze.
- Vegetables: Add finely grated carrots, zucchini, or mushrooms to the meatloaf mixture.
- Gluten-Free: Use gluten-free bread crumbs to make these meatloaf muffins gluten-free.
- Freezing: Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. They can be stored in the freezer for up to 3 months. To reheat, simply thaw them in the refrigerator overnight and then reheat them in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes