Meatloaf Muffins "Old Fashioned" Mini Meatloaf Recipe
Delicious little Meatloaf Muffins with the homestyle flavor your family loves ... in a quick-baking mini! Prep ahead for a super-fast, comforting dinner!
• Ready in 30 Minutes or Less • Make Ahead •
Ingredients
Mini Meatloaves:
- 1 egg
- 1/4 cup nonfat milk
- 1/4 cup minced sweet onion
- 2 tablespoons grated parmesan
- 1 1/2 tablespoons minced fresh parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon Italian seasoning (salt-free)
- 1/4 teaspoon black pepper
- 1/4 cup panko (Japanese-style bread crumbs, preferably whole-wheat, see note)
- 1 pound extra-lean ground beef
Glaze:
- 3 tablespoons ketchup (preferably natural or organic)
- 2 teaspoons brown sugar
- 1/2 teaspoon smooth Dijon mustard
Instructions
- Preheat oven to 350°F.
- In a large bowl, beat egg lightly with a fork.
- Add milk, onion, parmesan, parsley, salt, Italian seasoning, and black pepper, and stir thoroughly to combine. Add panko and lightly mix again.
- Break up beef, sprinkling it over top of egg mixture, and then gently mix just until combined, being careful not to over-mix, as this can cause your meatloaves to become overworked and tough.
- Divide the meat mixture evenly among 12 muffin cups that have been sprayed with nonstick spray, pressing lightly to shape. (See note.)
- In a small bowl, combine Glaze ingredients of ketchup, brown sugar, and mustard, and spread evenly across the meatloaves.
- Bake meatloaves for about 18-20 minutes, or until the meatloaves are cooked through but not overcooked and dry.
Notes
Panko: Although we prefer to use whole wheat panko for the slight boost in nutrition, regular panko is just fine if you can't find whole wheat. Panko has a much crispier, airier texture than "regular" breadcrumbs and is great for keeping the texture of the meatloaves light, but if you absolutely can't find panko, you can substitute regular breadcrumbs in a pinch.
Shaping meatloaves: These look wonderful if you gently shape each individual meatloaf into a patty before placing them into the muffin cups. If you're in a hurry, you can also just press the meatloaves directly into the muffin pan (being careful not to compact them too tightly so they're not tough once cooked).
Make-ahead tips: You can assemble the meatloaves and spread them with glaze the night before or earlier in the day. Just cover with plastic wrap (to be removed before baking) and refrigerate until you're ready to bake them.
These also reheat well, on a gentle 50% power in your microwave, just until warm (don't overheat or they'll be tough).
Nutrition Information:
Yield:
4 servingsServing Size:
3 mini meatloavesAmount Per Serving: Calories: 287Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 150mgSodium: 662mgCarbohydrates: 13gFiber: 1gSugar: 6gProtein: 38g
Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.