Ingredients:
- 1 lb ground beef (lean or regular)
- 1 beaten egg
- 1/2 cup breadcrumbs (panko or regular)
- 1/4 cup ketchup, plus extra for topping
- 1/4 cup milk (whole or 2%)
- 1/2 finely chopped onion
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Preparation:
Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin for easy cleanup and perfectly portioned meatloaf muffins.
In a large mixing bowl, combine the ground beef, beaten egg, breadcrumbs, ketchup, milk, finely chopped onion, garlic powder, Worcestershire sauce, salt, and black pepper. Mix gently until just combined – overmixing can make the muffins tough.
Evenly distribute the meat mixture into the muffin cups, pressing it in lightly. Top each muffin with a dollop of ketchup for a tangy, caramelized finish.
Bake for 20-25 minutes, or until the muffins are cooked through and reach an internal temperature of 160°F (71°C). Use a meat thermometer for accuracy.
Let the muffins rest for 5 minutes before removing them from the tin. This helps them hold their shape and ensures juiciness.
Serve these mini meatloaf muffins warm with extra ketchup or your favorite barbecue sauce. Pair them with mashed potatoes, steamed vegetables, or a fresh salad for a complete and satisfying meal.
These meatloaf muffins are perfect for meal prep, kid-friendly dinners, and easy weeknight meals. Enjoy!
