The Best Meatloaf Muffins Ever

Ingredients

For the Meatloaf

• 2 pounds lean ground beef (80/20 or 85/15)
• 1 cup Italian-style breadcrumbs
• 2 large eggs
• 1 small onion, finely diced
• 1 green bell pepper, finely diced
• 3 cloves garlic, minced
• ½ cup milk
• ⅓ cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 2 tablespoons chopped fresh parsley (optional)

For the Glaze

• ½ cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with nonstick cooking spray or brush with oil.
2. In a small bowl, whisk together the ketchup, brown sugar, Worcestershire sauce, and Dijon mustard for the glaze. Set aside.
3. In a large mixing bowl, combine the ground beef, breadcrumbs, eggs, onion, green pepper, garlic, milk, ketchup, Worcestershire sauce, Dijon mustard, salt, pepper, smoked paprika, Italian seasoning, onion powder, garlic powder, and parsley.
4. Mix everything gently with clean hands or a spoon until just combined. Avoid overmixing to keep the meatloaf tender and juicy.
5. Divide the mixture evenly among the prepared muffin cups, filling each nearly to the top. Press the mixture gently into each cup so it holds its shape.
6. Spoon or brush the prepared glaze generously over the top of each meatloaf muffin.
7. Bake for 25–30 minutes, or until the internal temperature reaches 160°F (71°C).
8. Let the muffins rest for 5 minutes before carefully removing them from the pan. This helps them stay intact and allows the juices to redistribute.

Serving Suggestions

• Creamy mashed potatoes with butter and gravy
• Roasted broccoli, carrots, or green beans
• Buttered corn or peas
• Macaroni and cheese
• Dinner rolls or garlic bread
• Fresh garden salad

Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Wrap individually and freeze for up to 3 months.
• Reheat: Microwave for 1–2 minutes or warm in a 350°F oven for about 10 minutes.

Tips for the Best Meatloaf Muffins

• Use lean ground beef for juicy muffins without excessive grease.
• Finely dice the vegetables so they cook evenly and blend into the meat.
• Don’t overwork the meat mixture, or the muffins may become dense.
• Add shredded cheddar or mozzarella to the center of each muffin for a cheesy surprise.
• Sprinkle crispy bacon bits on top before serving for extra flavor.
• For a lighter version, substitute ground turkey or ground chicken and reduce the cooking time slightly if needed.
• Make a double batch and freeze extras for quick weeknight dinners.

These Best Meatloaf Muffins Ever are tender, flavorful, and topped with a sweet and tangy glaze that caramelizes beautifully in the oven. They’re easy to make, perfectly portioned, and sure to become a family favorite you’ll return to again and again.