Description
Mini meatloaf muffins made in a muffin pan — juicy, flavorful, and perfect for weeknights or freezer prep. Bonus: they look like cupcakes with mashed potato “frosting”!
Ingredients
1 lb lean ground beef
½ cup sweet yellow onion, finely diced
½ cup plain panko breadcrumbs
½ cup plain breadcrumbs
8 oz can tomato sauce
2 large eggs, slightly beaten
1 tbsp Worcestershire sauce
2 tsp fresh minced garlic
2 tsp dried parsley flakes
1½ tsp kosher salt
½ tsp black pepper
½ tsp ground mustard seed
¼ cup ketchup (for glaze)
Mashed potatoes (for “icing”)
Instructions
1. Preheat oven to 375°F and spray muffin pan with non-stick spray.
2. Mix beef, onion, breadcrumbs, tomato sauce, eggs, Worcestershire sauce, garlic, parsley, salt, pepper, and mustard seed until combined.
3. Fill muffin cups to the top with meat mixture.
4. Top each with ketchup.
5. Bake for 30 minutes.
6. Let rest a few minutes before removing from pan.
7. Pipe mashed potatoes on top for “cupcake” look if desired.
Notes
Use 80/20 beef for best flavor and moisture.
Make mashed potatoes ahead for easy piping.
Store leftovers in fridge for 3–4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini meatloaf
- Calories: 106
- Sugar: 3g
- Sodium: 533mg
- Fat: 3g
- Saturated Fat: 1g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 54mg