Prep time: 25 mins | Cook time: 35 mins | Total time: 60 mins | Servings: 6
Moist, delicious meatloaf in a muffin pan. These meatloaf muffins are a fun way to enjoy our favorite. Incredibly easy to whip up, a no-fuss, and guarantee to put smiles on everyone’s faces!
Ingredients
1 ½ lb ground beef chuck
1 tbsp extra-virgin olive oil
Cooking spray, or melted butter, for greasing pan
½ c. finely chopped onion
1 medium clove garlic, finely minced
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
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 cooking spray or melted butter, lightly grease a muffin pan.
Step 2: In a medium skillet, heat the olive oil over medium heat. Once the oil is hot, add the onion to the pan and cook for about 3 minutes or until lightly browned and soft.
Step 3: To the skillet, add the finely minced garlic. Continue to cook for another minute, stirring.
Step 4: In a small bowl, place the ground beef with ½ c ketchup, breadcrumbs, beaten egg, Worcestershire sauce, salt, black pepper, oregano, and thyme. Mix well until combined. Then, add the sauteed veggies and mix until incorporated. Into the prepared muffin cups, press the meat mixture.
Step 5: Place in the preheated oven and bake for about 20 minutes. Then, top each meatloaf muffin with around 1 tbsp of the rest of the ketchup. Resume baking for another 5 to 10 minutes. The meatloaf muffin is done once its internal temperature reaches at least 160 degrees F.
Notes:
Make sure to finely chop the onion and garlic to prevent the muffins from breaking.
Placing a rimmed baking pan or a sheet of foil under the muffin tin will help catch any overflow in case you overfilled the muffin cups.
Feel free to mix in other finely minced vegetables with the mixture, such as half c bell peppers or carrots.
If desired, add about 1.4 c freshly grated Parmesan or Romano cheese to the mix.
Swap ketchup with chili sauce to top the muffins.
Ingredients
- 1 ½ lb ground beef chuck
- 1 tbsp extra-virgin olive oil
- Cooking spray, or melted butter, for greasing pan
- ½ c. finely chopped onion
- 1 medium clove garlic, finely minced
- 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
- ¾ tsp kosher salt
- ½ tsp freshly ground black pepper
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using cooking spray or melted butter, lightly grease a muffin pan.
Step 2: In a medium skillet, heat the olive oil over medium heat. Once the oil is hot, add the onion to the pan and cook for about 3 minutes or until lightly browned and soft.
Step 3: To the skillet, add the finely minced garlic. Continue to cook for another minute, stirring.
Step 4: In a small bowl, place the ground beef with ½ c ketchup, breadcrumbs, beaten egg, Worcestershire sauce, salt, black pepper, oregano, and thyme. Mix well until combined. Then, add the sauteed veggies and mix until incorporated. Into the prepared muffin cups, press the meat mixture.
Step 5: Place in the preheated oven and bake for about 20 minutes. Then, top each meatloaf muffin with around 1 tbsp of the rest of the ketchup. Resume baking for another 5 to 10 minutes. The meatloaf muffin is done once its internal temperature reaches at least 160 degrees F.
Notes
Make sure to finely chop the onion and garlic to prevent the muffins from breaking. Placing a rimmed baking pan or a sheet of foil under the muffin tin will help catch any overflow in case you overfilled the muffin cups. Feel free to mix in other finely minced vegetables with the mixture, such as half c bell peppers or carrots. If desired, add about 1.4 c freshly grated Parmesan or Romano cheese to the mix. Swap ketchup with chili sauce to top the muffins.
