Description
These Mini Meatloaf Muffins are a fun and convenient twist on classic meatloaf, perfect for individual servings. Packed with lean ground beef, fresh vegetables, and flavorful seasonings, they’re topped with a sweet and tangy glaze that caramelizes beautifully in the oven. Ready in under an hour, they make a great family dinner or meal prep option.
Ingredients
Meatloaf Muffins
- ½ yellow onion, finely diced
- 1 tablespoon olive oil
- 1 ½ pounds lean ground beef
- ½ green bell pepper, finely diced
- ¾ cup seasoned bread crumbs
- ¼ cup barbecue sauce
- 1 tablespoon Worcestershire sauce
- 1 large egg
- 2 tablespoons chopped fresh parsley (or 2 teaspoons dried parsley)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
Glaze
- ⅓ cup ketchup
- ⅓ cup chili sauce
- 1 tablespoon brown sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Grease a muffin pan generously or spray with cooking spray, then set it aside while you prepare the mixture.
- Make the Glaze: In a medium bowl, combine ketchup, chili sauce, and brown sugar. Stir well to blend the flavors and set the glaze aside for later use.
- Sauté Onions: Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the finely diced yellow onion and cook until tender and translucent, about 3 to 4 minutes. Remove from heat and allow the onions to cool completely before mixing into the meat.
- Mix Meatloaf Ingredients: In a large bowl, combine the lean ground beef, cooled sautéed onions, finely diced green bell pepper, seasoned bread crumbs, barbecue sauce, Worcestershire sauce, egg, chopped parsley, salt, and black pepper. Add ¼ cup of the prepared glaze mixture. Mix all ingredients gently just until combined to avoid tough meatloaf.
- Fill Muffin Wells: Divide the meat mixture evenly into the 10 greased muffin wells, pressing gently to shape. Then, spread or spoon the remaining glaze over the tops of each mini meatloaf muffin.
- Bake: Place the muffin pan in the preheated oven and bake uncovered for 22 to 26 minutes or until the meatloaf muffins are cooked through and reach an internal temperature of 160°F (71°C).
- Rest and Serve: Remove from the oven and allow the mini meatloaf muffins to rest for 5 minutes before serving. This helps the juices redistribute and makes them easier to remove from the pan.
Notes
- Be sure not to overmix the meatloaf mixture to keep the muffins tender.
- You can substitute ground turkey or chicken for beef for a leaner option.
- Using fresh parsley enhances flavor, but dried parsley works fine in a pinch.
- The glaze can be adjusted to your taste by varying the amount of brown sugar or chili sauce.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
