Description
These Meatloaf Muffins are a fun and convenient twist on a classic comfort food, perfect for individual servings. Made with lean ground beef and fresh vegetables blended into the mix, they are topped with a flavorful sweet and tangy glaze that caramelizes beautifully in the oven. Quick to prepare and ideal for meal prep or family dinners, these meatloaf muffins bring irresistible taste in a handy, portioned format.
Ingredients
Scale
For the Meatloaf
- Nonstick cooking spray or softened butter (for greasing)
- 1/2 white onion, coarsely chopped
- 1 medium carrot, peeled and coarsely chopped
- 1 stalk celery, coarsely chopped
- 2 tablespoons fresh parsley leaves
- 3 cloves garlic
- 1 pound 90% lean ground beef
- 1/2 cup breadcrumbs
- 1 large egg
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Glaze
- 1/4 cup barbecue sauce or ketchup
- 1/4 cup brown sugar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon ground cumin
Instructions
- Prepare the vegetable mixture: Begin by adding the onion, carrot, celery, parsley leaves, and garlic cloves into a food processor. Pulse until the vegetables are finely chopped and well combined to create a flavorful base for the meatloaf mixture.
- Combine the meatloaf ingredients: In a large mixing bowl, place the ground beef, breadcrumbs, egg, Worcestershire sauce, salt, and black pepper. Add the finely chopped vegetable mixture from the food processor. Mix everything thoroughly but gently to incorporate all the ingredients evenly without overworking the meat.
- Preheat oven and prepare muffin tin: Preheat your oven to 375°F (190°C). Grease a muffin tin with nonstick cooking spray or softened butter to prevent sticking and help the meatloaf muffins release easily after baking.
- Form the meatloaf muffins: Divide the meat mixture evenly into the prepared muffin tin cups, pressing gently to fill each cup fully and shape the muffins.
- Prepare the glaze: In a small bowl, whisk together the barbecue sauce (or ketchup), brown sugar, Dijon mustard, and ground cumin until smooth and well blended.
- Apply glaze: Spoon or brush the prepared glaze evenly over the top of each meatloaf muffin, ensuring each has a generous coating for flavor and caramelization.
- Bake the meatloaf muffins: Place the muffin tin in the preheated oven and bake for about 25 to 30 minutes, or until the meat is cooked through and the internal temperature reaches 160°F (71°C). The glaze will become glossy and slightly caramelized.
- Cool and serve: Once baked, allow the meatloaf muffins to cool in the tin for 5 minutes before carefully removing them. Serve warm with your choice of sides and enjoy this hearty, individual-sized meal.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- For gluten-free muffins, use gluten-free breadcrumbs.
- Feel free to add chopped bell peppers or mushrooms to the vegetable mix for extra flavor and texture.
- The meatloaf muffins can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months.
- Reheat gently in the oven or microwave before serving.
Keywords: meatloaf muffins, individual meatloaf, easy dinner, comfort food, baked meatloaf, ground beef recipes, kid-friendly dinner