These Meatloaf Muffins are a quick and easy spin on a weeknight favorite! The whole family will be asking for seconds!
Easy Meatloaf Muffins
I’ve been making meatloaf muffins since the days of Rachel Ray’s 30 minute meals. Remember that show? I started making Meatloaf Muffins because they took significantly less time than a regular meatloaf does.
I love that these meatloaf muffins are done in under 30 minutes. And we always seem to have leftovers! I absolutely love having them the next day for lunch! If you are looking for a freezer friendly meal, these meatloaf muffins are perfect for that!
My meatloaf muffin recipe uses ketchup, but there have been times where I didn’t have enough ketchup, so I have used barbecue sauce and boy was that amazing!
Don’t like to eat ground beef? No problem! Substitute the ground beef for ground turkey or chicken instead.
How to Make Meatloaf Cupcakes
To get started, you will need: ketchup, ground beef, bread crumbs, mustard, Worcestershire sauce, black pepper and eggs.
Preheat oven to 350 degrees.
In a bowl, combine ketchup, ground beef, bread crumbs, mustard, Worcestershire sauce, pepper, and eggs. Mix with a wooden spoon or even your hands.
I like to use my cookie scoop to spoon the meatloaf mixture into muffin tins, but you could also use a spoon to. Just fill each muffin tin to the top.
Top each meatloaf muffin with a tablespoon of ketchup.
Bake for about 20-25 minutes at 350 degrees.
Remove the pan from the oven and top each muffin with some shredded cheese.
Return to the oven for additional 5 minutes, or until cheese is melted and starts to turn golden brown. Remove from oven and let cool for several minutes before removing muffins from tin. Serve immediately or freeze for later use. Enjoy!
Let cool for about 5 minutes before serving.
How to Freeze Meatloaf Muffins
Let the meatloaf muffins completely cool.
Put them into a freezer safe bag, laying flat.
To enjoy them, defrost in the refrigerator and stand them up on a sheet pan or back into their muffin tin to bake for about 20 minutes at 350 degrees.
Our favorite side dishes to pair with these Meatloaf Muffins:
Meatloaf Muffins
These Meatloaf Muffins are a quick and easy spin on a weeknight favorite! The whole family will be asking for seconds!
Ingredients
- * 1 cup ketchup (divided)
- * 1 1/2 pounds ground beef
- * 1 cup Italian seasoned bread crumbs
- * 2 Tablespoons mustard
- * 2 Tablespoons Worcestershire sauce
- * 1/4 teaspoon black pepper
- * 2 eggs
- * ¾ c. cheddar cheese, shredded
Instructions
- Preheat oven to 350 degrees.
- In a bowl, combine ketchup, ground beef, bread crumbs, mustard, Worcestershire sauce, pepper, and eggs. Mix with a wooden spoon or even your hands.
- I like to use my cookie scoop to spoon the meatloaf mixture into muffin tins, but you could also use a spoon to. Just fill each muffin tin to the top.
- Top each meatloaf muffin with a tablespoon of ketchup.
- Bake at 350 degrees for 20-25 minutes
- Remove the pan from the oven and top each muffin with some shredded cheese.
- Return to the oven for additional 5 minutes, or until cheese is melted and starts to turn golden brown.
- Remove from oven and let cool for several minutes before removing muffins from tin.
- Serve immediately or freeze for later use. Enjoy!
Notes
To freeze meatloaf muffins:
Let the meatloaf muffins completely cool.
Put them into a freezer safe bag, laying flat.
To enjoy them, defrost in the refrigerator and stand them up on a sheet pan or back into their muffin tin to bake for about 20 minutes at 350 degrees.
Substitutions:
Substitute ketchup with barbecue sauce
Substitute ground beef for ground turkey or chicken
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