Name: Meatloaf Muffins with Sweet and Tangy Ketchup Glaze Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 pounds ground beef, 90/10; 1/4 yellow onion, minced; 2 cloves garlic, minced; 2 tablespoons Worcestershire sauce; 2 large eggs; 3/4 cup breadcrumbs; 1 teaspoon Kosher salt; 1/2 teaspoon coarse ground black pepper; 1/3 cup ketchup; 3 tablespoons brown sugar; 1 tablespoon yellow mustard; 1 tablespoon Worcestershire sauce

Ingredients

2 pounds ground beef (90/10)

1/4 yellow onion, minced

2 cloves garlic, minced

2 tablespoons Worcestershire sauce

2 large eggs

3/4 cup breadcrumbs

1 teaspoon kosher salt

1/2 teaspoon coarse ground black pepper

1/3 cup ketchup

3 tablespoons brown sugar

1 tablespoon yellow mustard

1 tablespoon Worcestershire sauce

Instructions

Step 1: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

Step 2: In a large bowl, combine the ground beef, minced onion, minced garlic, Worcestershire sauce, eggs, breadcrumbs, kosher salt, and black pepper. Mix gently until just combined to avoid a dense meatloaf.

Step 3: Divide the mixture into 12 equal portions. Roll each into a ball and place them in a greased muffin tin, flattening the tops slightly.

Step 4: Bake the meatloaf muffins for 25 to 30 minutes until cooked through.

Step 5: While the muffins bake, prepare the glaze by mixing ketchup, brown sugar, yellow mustard, and Worcestershire sauce in a small bowl.

Step 6: Turn your oven to broil. Brush the glaze on top of each meatloaf muffin, then broil for about 1 minute until the glaze caramelizes. If you prefer not to broil, you can bake at 450 degrees Fahrenheit (230 degrees Celsius) for 5 minutes instead.

Tips & Variations

Use 80/20 ground beef if you prefer a juicier meatloaf, but be aware it may be greasier.

For a lower-carb option, substitute the breadcrumbs with almond flour or crushed pork rinds.

Add finely chopped bell peppers or shredded carrots to the mix for extra veggies.

Try a barbecue sauce glaze instead of ketchup for a smoky flavor.

Storage

Store leftover meatloaf muffins in an airtight container in the refrigerator for up to 3 days. To reheat, microwave for 1-2 minutes or warm in a 350-degree Fahrenheit oven until heated through. These also freeze well—wrap individually in plastic wrap and store in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken can be used as a leaner alternative. Keep in mind these meats are drier, so adding a little extra moisture like a splash of milk or some grated vegetables can help keep the muffins juicy.

How do I know when the meatloaf muffins are fully cooked?

The best way to ensure doneness is to use a meat thermometer. The internal temperature should reach 160 degrees Fahrenheit (71 degrees Celsius). The muffins should also be firm to the touch and no longer pink inside.