Prep time: 25 mins | Cook time: 35 mins | Total time: 60 mins | Servings: 6
These mini meatloaves are a fun, great alternative to the traditional full-sized meatloaf. To make the meatloaf in a muffin tin, the baking time will be shortened. Plus, the kids will absolutely adore these mini bad boys!
Ingredients
1 ½ lb ground beef chuck
1 medium clove garlic, finely minced
1 tsp extra-virgin olive oil
½ c. finely chopped onion
1 c. ketchup, divided
1 large egg, beaten
1 tsp Worcestershire sauce
½ tsp dried oregano
1/2 c. soft fine breadcrumbs
½ tsp dried thyme
Cooking spray, or melted butter, for greasing pan
¾ tsp kosher salt
½ tsp freshly ground black pepper
How to make Meatloaf in a muffin pan
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using nonstick cooking spray, lightly grease a muffin pan. As an alternative, you can grease the pan with melted butter.
Step 2: In a medium skillet, heat the olive oil over medium heat. Once the oil is hot, add the onion and saute for about 3 minutes or until the onion is tender and lightly browned.
Step 3: To the skillet, add the finely minced garlic and cook for another minute, stirring.
Step 4: In a small bowl, place the ground beef, half c ketchup, bread crumbs, beaten egg, Worcestershire sauce, salt, black pepper, oregano, and thyme. Mix well until just combined.
Step 5: Into the meat mixture, add the sauteed vegetables and mix until incorporated. Into the prepared muffin cups, pack the meat mixture. Place in the preheated oven and bake for about 20 minutes.
Step 6: Remove from the oven and top each meatloaf muffin with about 1 tbsp of the rest of the ketchup. Resume baking the meatloaf for another 5 to 10 minutes. The meatloaf is done, once the thermometer inserted in the center of the muffin reaches at least 160 degrees F.
Tips:
Make sure to finely chop the onion and garlic to ensure the muffins stay together.
If you overfill the muffin cups, just put a rimmed baking pan or sheet foil under the muffin tin. This will catch any overflow.
If desired, you can also add some finely minced veggies to the mixture such as half c carrots or bell peppers.
Feel free to add 1/4 c freshly grated Parmesan or Romano cheese to the mixture.
Swap ketchup with chili sauce to top the muffins.
Ingredients
- 1 ½ lb ground beef chuck
- 1 medium clove garlic, finely minced
- 1 tsp extra-virgin olive oil
- ½ c. finely chopped onion
- 1 c. ketchup, divided
- 1 large egg, beaten
- 1 tsp Worcestershire sauce
- ½ tsp dried oregano
- 1/2 c. soft fine breadcrumbs
- ½ tsp dried thyme
- Cooking spray, or melted butter, for greasing pan
- ¾ tsp kosher salt
- ½ tsp freshly ground black pepper
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using nonstick cooking spray, lightly grease a muffin pan. As an alternative, you can grease the pan with melted butter.
Step 2: In a medium skillet, heat the olive oil over medium heat. Once the oil is hot, add the onion and saute for about 3 minutes or until the onion is tender and lightly browned.
Step 3: To the skillet, add the finely minced garlic and cook for another minute, stirring.
Step 4: In a small bowl, place the ground beef, half c ketchup, bread crumbs, beaten egg, Worcestershire sauce, salt, black pepper, oregano, and thyme. Mix well until just combined.
Step 5: Into the meat mixture, add the sauteed vegetables and mix until incorporated. Into the prepared muffin cups, pack the meat mixture. Place in the preheated oven and bake for about 20 minutes.
Step 6: Remove from the oven and top each meatloaf muffin with about 1 tbsp of the rest of the ketchup. Resume baking the meatloaf for another 5 to 10 minutes. The meatloaf is done, once the thermometer inserted in the center of the muffin reaches at least 160 degrees F.
