Can I use all ground beef instead of a beef/pork mix?

Absolutely! The mini meatloaves will still turn out delicious with all ground beef. The pork adds a bit of extra moisture and flavor, but beef-only meatloaf muffins are just as tasty.

How can I make these gluten-free?

To make gluten-free mini meatloaf muffins, simply swap in gluten-free breadcrumbs or crushed gluten-free crackers instead of regular breadcrumbs. The rest of the ingredients are naturally gluten-free.

Can I make these ahead of time?

Yes, you can absolutely make the meatloaf mixture in advance. Just store it covered in the fridge for up to 1 day before scooping and baking. This makes them a super easy, stress-free meal on busy weeknights.

How do I get the muffins out of the tin cleanly?

Greasing the muffin tin really well is key for easy release. You can also use a butter knife to gently loosen the edges of each muffin before popping them out. And be sure to let them cool for 5 minutes before trying to remove them.

What should I serve with the mini meatloaf muffins?

These little meatloaf bites are incredibly versatile! They pair beautifully with mashed potatoes, roasted veggies, or a fresh green salad for a complete, satisfying meal. You can also serve them as an appetizer or party food alongside your favorite dipping sauces.

MINI MEATLOAF MUFFINS EASY FAMILY DINNER IDEA 🍽️

Description

These mini meatloaf muffins are a fun twist on a classic dish, perfect for gatherings or a quick weeknight meal. Packed with flavor and easy to customize!

Ingredients

Scale

1 lb ground beef
1/2 lb ground pork
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1/2 cup milk
1/4 cup ketchup
1/4 cup finely chopped onion
2 cloves garlic, minced
1 large egg
1 tsp Worcestershire sauce
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
Optional: additional ketchup for topping

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Instructions

Preheat your oven to 350°F (175°C) and grease a muffin tin.
In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, milk, ketchup, onion, garlic, egg, Worcestershire sauce, salt, pepper, oregano, and thyme.
Mix the ingredients until just combined, being careful not to overmix.
Scoop the meat mixture into the muffin tin, filling each cup about 3/4 full.
Optionally, top each muffin with a little extra ketchup.
Bake in the preheated oven for 25-30 minutes, or until the meatloaf muffins are cooked through and have a nice browned top.
Allow to cool for a few minutes before carefully removing from the muffin tin. Serve warm.

Notes

These mini meatloaf muffins can be made ahead of time and stored in the fridge for up to 3 days.
They also freeze well; just reheat in the oven when ready to serve.
Feel free to add in your favorite spices or vegetables for extra flavor!

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Global Flavors & Street Food 🌍
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 180 kcal
Sugar: 3g
Sodium: 320mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 0g
Protein: 15g
Cholesterol: 50mg