3. Fill the Muffin Tin
Divide the mixture evenly among the 12 muffin cups, pressing gently to shape. If desired, top each mini loaf with a dollop of ketchup or barbecue sauce.
4. Bake
Bake for 20–25 minutes, or until internal temperature reaches 160°F (71°C) and tops are nicely browned.
5. Serve & Enjoy
Let cool slightly before removing from the tin. Serve with mashed potatoes, green beans, or your favorite sides.
Tips & Variations
Make It Veggie-Friendly: Try using lentils or a plant-based meat substitute with the same seasonings.
Add Cheese: Mix shredded cheddar or mozzarella into the meat mixture for a melty surprise.
Glaze It Up: Swap ketchup for a BBQ glaze or sweet chili sauce for extra flavor.
Freeze for Later: Cool completely and freeze in a zip-top bag for up to 3 months.
Final Thoughts
These Mini Meatloaf Muffins are everything you love about the classic dish — but better. They’re quicker, cuter, and perfectly portioned. Whether you’re serving them hot out of the oven or pulling a few from the freezer for a quick meal, they’re guaranteed to satisfy.
Once you try meatloaf muffin-style, you might never go back to the loaf pan again.
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