5 from 216 votes
Mini Meatloaf Muffins
Mini meatloaf muffins mix ground beef with diced onion and green pepper, bread crumbs, barbecue sauce, Worcestershire sauce, egg, and parsley, all topped with a ketchup-based glaze. Baked individually in a muffin pan until fully cooked, they offer a convenient, portioned version of classic meatloaf with a flavorful glaze for a slight sweetness. These are practical for serving smaller portions or packed lunches.
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings:
10
muffins
Calories:
227 kcal
Course:
Snacks, Dinner
Cuisine:
American
Ingredients
- ½ yellow onion finely diced
- 1 tablespoon olive oil
- 1 ½ pounds ground beef lean
- ½ green bell pepper finely diced
- ¾ cup seasoned bread crumbs
- ¼ cup barbecue sauce
- 1 tablespoon Worcestershire sauce
- 1 large egg
- 2 tablespoons parsley or 2 teaspoons dried parsley, chopped, fresh
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
For the Glaze
- ⅓ cup ketchup
- ⅓ cup chili sauce
- 1 tablespoon brown sugar
Instructions
- Preheat oven to 425°F. Grease a muffin pan or spray with cooking spray and set aside.
- To make the glaze, in a medium bowl, combine ketchup, chili sauce, and brown sugar, and set aside.
- In a small skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and cook until tender, about 3 to 4 minutes. Cool completely.
- In a large bowl, combine beef, cooled onion, bell pepper, bread crumbs, barbecue sauce, Worcestershire sauce, egg, parsley, salt, and pepper. Add ¼ cup of the glaze mixture. Mix just until combined.
- Divide the meat mixture over 10 muffin wells. Divide the glaze over the tops of the meatloaves.
- Bake uncovered for 22-26 minutes or until cooked through, and the loaves reach an internal temperature of 160°F. Rest for 5 minutes.
Cup of Yum
Notes
- Onion can be substituted with ¾ teaspoon onion powder if preferred.
- Mini meatloaf muffins freeze well both before and after cooking, making them convenient for meal prep.
- To freeze uncooked muffins, prepare and freeze in the pan, then transfer to freezer bags for up to 4 months.
- Remove frozen muffins from the pan by warming the bottom briefly in hot water before transferring.
- Thaw frozen muffins overnight in the refrigerator in the pan covered with plastic wrap before baking with added 3 to 4 minutes baking time.
Nutrition Information
Calories
227
(11%)
Carbohydrates
15g
(5%)
Protein
15g
(30%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Cholesterol
63mg
(21%)
Sodium
457mg
(19%)
Potassium
340mg
(7%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
250IU
(5%)
Vitamin C
8.5mg
(9%)
Calcium
39mg
(4%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 10 muffins
Amount Per Serving
Calories 227
% Daily Value*
| Calories | 227 | 11% |
| Carbohydrates | 15g | 5% |
| Protein | 15g | 30% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 63mg | 21% |
| Sodium | 457mg | 19% |
| Potassium | 340mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 8.5mg | 9% |
| Calcium | 39mg | 4% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.