Brighten your BBQ with these succulent, protein-packed Meatloaf Muffins!
Who knew meatloaf could be so adorable and bite-sized? As the seasons get colder, our recipes get warmer, and this recipe is a perfect example. Full of classic sweet and savory flavors in mini form, these meatloaf muffins are as perfect for on-the-go snacks as they are for a weeknight dinner with the family. They’re also a handheld hit for the last BBQs of summer, which everyone can enjoy!
Did you know these meatloaf muffins are a modern take on an antiquated classic? In ancient Rome, it seems minced meat, dried fruit, and wine-soaked bread were used. During the Middle Ages, the recipe traveled through Europe, collecting breadcrumbs and eggs along the way.
The meatloaf we know and love today, firm yet tender, juicy, and well-spiced, began to form in the 19th-century United States. It gained popularity during the Great Depression of the 20th century for its affordable and easy-to-mix ingredients. Today, it has become a staple in many restaurants across the country and brings to our at-home kitchens a rich history that stands the test of time.
Are Meatloaf Muffins Healthy?
As a rich but simple comfort food, meatloaf muffins offer a lot of protein in an easy and small bite. As they are, they’re a little high in fat, but you can also opt for leaner meat like ground turkey if ground beef is too heavy for you.
How do you take them out of the tin?
Believe me, I know how tricky muffin tins can be. The best way to ensure an easy removal is by thoroughly greasing it beforehand (either with butter or cooking spray). Second, make sure to let the tin cool on a wire rack for at least 5 minutes before removing the muffins from it.
Last but not least, I recommend using a knife to separate the circular sides of the muffins from the tin before gently wiggling them out. You can also flip the tin completely over to let the muffins fall onto a cooling rack, but this might cause them to break, so be careful.
FAQs & Tips
If you want to make them ahead of time, mix all the ingredients together, form them in the muffin pan, cover with plastic wrap, and leave them in the fridge overnight. I recommend cooking them the next day to ensure freshness.
Cooked leftovers will last in a well-sealed refrigerated container for 3 to 4 days. You can also freeze them in freezer-safe bags for up to 3 months. Thaw in the fridge overnight before heating up in the oven at 350 degrees F for 15 minutes. Cover with foil while reheating to prevent them from drying out.
The key binders in this recipe are breadcrumbs and egg, which create a sticky and delicious combo of carbs and fats that hold everything together. You can also try adding 1/2 a cup of mashed chickpeas (garbanzo beans) for more protein, fiber, and a solid but fluffy texture.
For gluten-free folk, it’s easy to use gluten-free breadcrumbs or crushed rice crackers instead.
Serving Suggestions
Of course, these muffins can be enjoyed alone, but they also go well with Smashed Potatoes. For a fun handheld option, dip the muffins in a bowl of Whipped Sweet Potatoes. Kids will especially like this one!
These are especially fun for an appetizer potluck, where each guest brings a homemade dish to share. While they can work well as a main, pair them with other “snacky” sides like Corn on the Cob, Air Fryer Chicken Wings, or Brussels Sprout Chips. With such a decadent combo of salty and sweet, there’s a little something here for everyone.
Recipe
Meatloaf Muffins
Ingredients
- 1 1/2 pounds ground beef 80/20 or similar
- 1 cup finely chopped onion
- 2 cloves garlic minced
- 1/2 cup breadcrumbs
- 1 cup ketchup divided
- 1 tablespoon Worcestershire sauce
- 1 large egg lightly beaten
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
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Preheat the oven to 350°F. Grease a 12-cup muffin pan with cooking spray or melted butter.
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In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 5 minutes until softened. Add the minced garlic and sauté for another 30 seconds until aromatic.
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In a large bowl, combine the cooked onion and garlic, ground beef, breadcrumbs, 1/2 cup of ketchup, Worcestershire sauce, egg, oregano, salt, and pepper. Mix until well combined.
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Divide the meat mixture evenly among the 12 muffin cups, pressing gently to pack the mixture.
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Top each meatloaf muffin with a bit of the remaining ketchup. Transfer the muffin pan to the oven and bake for 25 minutes or until cooked through. The internal temperature should reach 160°F.
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Let the muffins rest for about 5 minutes before serving.
Nutrition
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