Ingredients
Scale
- 1 lb (450g) ground beef or turkey
- 1/2 cup bread crumbs
- 1/4 cup milk
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 egg
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce (optional)
- Salt and pepper to taste
- Optional herbs: parsley, thyme, or oregano
Instructions
- In a large mixing bowl, combine ground meat, bread crumbs, milk, chopped onion, minced garlic, egg, ketchup, Worcestershire sauce, salt, pepper, and herbs. Mix thoroughly until well incorporated.
- Grease a muffin tin or line with paper liners. Divide the meat mixture into 8-10 portions and shape each into a mini muffin shape, placing them into the prepared tin.
- Preheat oven to 375°F (190°C). Bake for 25-30 minutes, or until meatloaf muffins are cooked through and a thermometer reads 160°F (71°C). Broil for an additional 2 minutes for a crispy top.
- Let the mini meatloaf muffins rest for a few minutes before serving. Serve with sides like broccoli pasta, salads, or mashed potatoes for a complete meal.
Notes
- Use ground turkey or chicken for a leaner option.
- Can be stored in an airtight container in the refrigerator for up to 3 days.
- Freeze leftovers in a freezer-safe container for up to 3 months. Reheat in microwave or oven until warm.
- To make ahead, freeze the uncooked mixture and bake directly from frozen, adding extra baking time.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dinner, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free (without bread crumbs or using gluten-free alternatives)
Nutrition
- Serving Size: 1 mini muffin (about 85g)
- Calories: 120 Kcal
- Sugar: 2g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 65mg
