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Easy Muffin Tin Meatloaf
Easy muffin tin meatloaf is a favorite meal in my household, because there is a childhood nostalgia that comes from meatloaf. But it can also be really boring, and this is my fun spin on it that makes a flavorful meal while still being simple and quick to make at the same time. I like to call it my elevated version of comfort food.
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Have you tried this easy muffin tin meatloaf recipe yet? Come on in and let me tell you about it!
Easy Muffin Tin Meatloaf Ingredients
Ground Beef, 93% meat/7% fat ratio, ½ pound
Mild Italian Sausage, ½ pound
Breadcrumbs, ¼ cup
Onion, ¼ of a medium sized onion, finely diced
Mushrooms, about 4, chopped into small pieces
Salt, ½ teaspoon
Pepper, ½ teaspoon
Parsley, ½ teaspoon
Celery Seed, ½ teaspoon
Fennel Seed, ½ teaspoon
Garlic Powder, ½ teaspoon
Easy Muffin Tin Meatloaf Directions
Preheat the oven to 400 degrees.
Start by dicing the mushrooms and onion.
Add in the breadcrumbs and spices.
Add in the beef and sausage.
Mix until well-combined.
Roll the meat mixture into medium sized balls and put in the muffin tin. Flatten out the top with the back of your hand or make a fist, so they spread out in the muffin tin and aren’t dense.
Bake in the oven for 20-25 minutes, let them rest for 5 minutes once they are done, and serve!
I like to use a combination of beef and sausage in this recipe, as I think it adds another layer of flavor. If you choose to just use ground beef, simply make a full pound of it and you’ll be just fine.
I don’t grease the muffin tin when I make these because there is enough fat in the sausage to prevent any sticking. This is also why I use a really low fat ratio on my ground beef as well. If you’re using strictly ground beef, you may want to consider a grind with a higher fat content or greasing the muffin tin prior to use. If you have experimented with this, please comment with how the results have turned out for you.
My husband, Nathan, and I disagree on the fennel amounts. He loves the ½ teaspoon amount, and I prefer a smaller amount. If you aren’t a big fennel lover, cut the amount to ¼ teaspoon. I also grind the fennel, parsley, and celery seed after measuring it out for a much better distribution.
This recipe will make six meatloaf muffins. Quantity-wise, Nathan will eat three and I will eat two, leaving one leftover for the next day. If you are making these for a family, you may want to double the recipe for twelve muffins.
I love to make mashed potatoes and oven roasted carrots to pair with my meatloaf muffins.
If you are needing to stretch this recipe for either a bigger group or for budget reasons, it can easily be done by adding extra mushrooms into it. Mushrooms are great because they mimic the mouthfeel of meat, and take up space in the meatloaf mixture. Plus they tend to be cheaper than meat.
These meatloaf muffins are also great for a game day snack, party appetizer, or even a potluck meal. If you’re making them for a game day snack, I would recommend using a mini muffin pan instead of a full size one, cutting the cooking time in half and sticking a toothpick in them for serving.
Why I Love This Recipe
These meatloaf muffins are easy to prepare and perfect for a busy weeknight. They don’t require a lot of preparation or cooking time, so they can be made and cooked within 30-45 minutes total, depending on how fast you can chop the onions and mushrooms.
These are also something that the kids can help you make. Depending on their age, they can measure out the spices and breadcrumbs, and then mix it all together once everything else is done.
The compact size of the meatloaf muffins are really great for portion control, if that is something that is necessary for you. I know exactly how many I can eat without being overly full and miserable. This also can keep food from being wasted if you have kids that have eyes bigger than their stomach and are still learning how much they can eat in one meal.
Have you tried making this easy muffin tin meatloaf yet? Do you make any substitutions or changes? Let me know in the comments!
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