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Here’s a detailed recipe for Meatloaf Muffins—individual-sized, savory, and perfect for a quick dinner or meal prep:
Meatloaf Muffins Recipe
Ingredients (Makes 6–8 Muffins)
- 1 lb (450 g) ground beef
- ½ cup breadcrumbs (or panko)
- ½ cup grated Parmesan cheese
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 large egg
- ¼ cup milk
- 2 tablespoons ketchup (plus extra for topping)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried Italian herbs (oregano, basil, thyme)
- Salt and pepper to taste
Instructions
- Preheat Oven:
- Preheat your oven to 375°F (190°C). Grease a muffin tin or line with muffin liners.
- Prepare Meat Mixture:
- In a large bowl, combine ground beef, breadcrumbs, Parmesan, onion, garlic, egg, milk, ketchup, Worcestershire sauce, Italian herbs, salt, and pepper.
- Mix gently until just combined (avoid overmixing to keep muffins tender).
- Form Muffins:
- Divide the mixture evenly among the muffin tin cups.
- Press down slightly to shape and compact.
- Add Topping:
- Spread a small spoonful of ketchup or BBQ sauce on top of each muffin for extra flavor and glaze.
- Bake:
- Bake for 20–25 minutes, or until the internal temperature reaches 160°F (71°C) and the tops are lightly browned.
- Serve:
- Let the muffins cool for 5 minutes before removing from the tin.
- Serve with mashed potatoes, steamed veggies, or a side salad.
Tips & Variations
- Cheesy Muffins: Add a small cube of mozzarella or cheddar in the center for a melty surprise.
- Vegetable Boost: Mix in finely chopped bell peppers, carrots, or zucchini for extra nutrition.
- Meal Prep Friendly: Store in airtight containers in the fridge for up to 4 days or freeze for up to 2 months.
If you want, I can also create a quick 15-minute skillet version of meatloaf muffins that cooks on the stove for even faster preparation.
Do you want me to make that version?