Muffin Tin Meatloaf is a fun twist on a classic dish! Each tiny meatloaf is packed with juicy flavor and is perfect for individual servings. Plus, it cooks faster than a big loaf!
I love how easy it is to personalize each muffin with different toppings. You can get creative and even sneak in some veggies. Who knew meatloaf could be this exciting? 😄
Key Ingredients & Substitutions
Ground Meat: I prefer a mix of beef and pork for added flavor. If you’re looking for a healthier option, ground turkey or chicken works great, too! Just be mindful that they can be drier, so you might want to add a bit more moisture.
Bread Crumbs: Regular bread crumbs add texture, but panko bread crumbs will give a nice crunch. Gluten-free bread crumbs can also be used for a gluten-free version; they’ll work just as well!
Milk: If you’re out of milk, unsweetened almond milk or oat milk is a suitable substitute. They both maintain moistness in the meatloaf.
Onion & Garlic: Fresh onion and garlic are the best for flavor, but if you’re in a rush, you can use onion powder and garlic powder instead (1 tsp each works well). Just sprinkle them into the meat mixture.
Parsley: Fresh parsley brightens the dish, but dried parsley will also work. If you want a different flavor, consider using fresh thyme or basil!
Ketchup: For a unique twist, try BBQ sauce instead of ketchup for a smoky flavor. Alternatively, you can use a homemade tomato sauce if you prefer.
How Do I Achieve the Perfect Texture in Muffin Tin Meatloaf?
Getting the right texture in your meatloaf can be tricky, but it’s all about balancing the ingredients and mixing them properly. Here are some tips:
- Soak the bread crumbs in milk; this helps keep the meat moist.
- Don’t overmix the meat; combine the ingredients until just mixed to avoid a dense texture.
- Press the meat gently into the muffin cups for an even shape, but not too tightly to allow for some airiness.
- Check the internal temperature; it should reach 160°F (71°C) for safe cooking without drying out.
Following these steps leads to tender and juicy mini meatloaves that everyone will love!
How to Make Muffin Tin Meatloaf
Ingredients You’ll Need:
For the Meatloaf:
- 1 1/2 lbs ground beef (or a mix of beef and pork)
- 1/2 cup bread crumbs
- 1/4 cup milk
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 large egg
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme or Italian seasoning
- 1/3 cup ketchup (plus extra for topping)
- Optional: finely diced vegetables like bell peppers or carrots (about 1/4 cup)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and 20-25 minutes for baking. In total, you’ll need about 40-45 minutes to make these tasty mini meatloaves from start to finish. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Muffin Tin:
Start by preheating your oven to 375°F (190°C). While the oven is heating, grab your standard 12-cup muffin tin and lightly grease it with cooking spray or a bit of olive oil to prevent sticking later on.
2. Soak the Bread Crumbs:
In a small bowl, soak the bread crumbs in the milk for a few minutes. This helps keep your meatloaf moist and tender, so don’t skip this step!
3. Mix the Meatloaf Ingredients:
In a large mixing bowl, combine the ground beef, soaked bread crumbs, chopped onion, minced garlic, egg, parsley, Parmesan cheese (if using), salt, black pepper, Worcestershire sauce, thyme, and any optional diced veggies. Mix everything together gently until just combined; avoid overmixing, which can make the meatloaf tough.
4. Fill Muffin Cups:
Now it’s time to shape your mini meatloaves! Divide the meat mixture evenly among the muffin cups, pressing it gently to fill and shape each one into a neat loaf. They don’t have to be perfect—just make sure they’re uniform in size for even cooking.
5. Add a Ketchup Glaze:
Spoon a small amount of ketchup over the top of each meatloaf to give them a nice glaze and extra flavor. Feel free to add as much or as little as you like!
6. Bake:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. You’re looking for an internal temperature of 160°F (71°C). You can check this with a meat thermometer.
7. Rest and Garnish:
Once they’re done baking, take them out of the oven and let them rest for a few minutes. This helps to set them. If you like, you can garnish with additional chopped fresh parsley for a pop of color.
8. Serve and Enjoy!
Serve your mini meatloaves warm right from the muffin tin! They’re wonderful paired with mashed potatoes, steamed veggies, or your favorite side dish. Enjoy your perfectly portioned, tender, and flavorful Muffin Tin Meatloaf!
Can I Substitute Ground Turkey or Chicken for Beef?
Absolutely! Ground turkey or chicken will work well, but keep in mind they can be a bit drier than beef. To combat this, you might want to add a little extra moisture, such as a splash more of milk or some grated zucchini.
How Can I Add More Flavor to My Muffin Tin Meatloaf?
If you want to amp up the flavor, consider adding spices like smoked paprika, cayenne pepper for heat, or using flavored bread crumbs. You can also mix in some shredded cheese or BBQ sauce into the meat mixture for a tasty twist!
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the meat mixture and store it in the fridge for up to a day before you bake it. Just make sure to cover it tightly. You can also bake and store the cooked meatloaves in an airtight container in the refrigerator for up to 3 days.
What’s the Best Way to Store Leftover Meatloaf?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the meatloaves for up to 3 months. Just let them cool completely, wrap them tightly in plastic wrap or foil, and place them in a freezer-safe bag. To reheat, bake them straight from the freezer at 350°F (175°C) until warmed through.