Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or lightly oil it.
Prepare the Meatloaf Mixture:
In a large mixing bowl, combine the ground meat, breadcrumbs, milk, diced onion, diced bell pepper, minced garlic, egg, ketchup, Worcestershire sauce, oregano, salt, and pepper.
If using, add the shredded cheddar cheese for extra flavor.
Mix everything together until well combined, but be careful not to overmix as it can make the meatloaf tough.
Shape the Meatloaf Muffins:
Divide the meat mixture evenly among the muffin cups, pressing down slightly to form individual meatloaf “muffins.”
Prepare the Topping:
In a small bowl, mix together the ketchup, brown sugar, and mustard (if using). Spoon a little of this mixture over the top of each meatloaf muffin.
Bake:
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the meatloaf muffins are cooked through (an internal temperature of 160°F or 71°C).
If you prefer a slightly crispy top, you can turn on the broiler for the last 2-3 minutes of baking, but keep a close eye on them to avoid burning.
Serve:
Let the meatloaf muffins cool in the pan for a few minutes before removing them. Serve them hot, garnished with fresh parsley if desired.
Storage:
These mini meatloaf muffins can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 3 months. Reheat them in the oven or microwave before serving.
Tips:
Customization: Feel free to add other ingredients like chopped mushrooms, grated carrots, or zucchini for extra nutrition.
Sauce Variations: You can use barbecue sauce, marinara sauce, or even a spicy sriracha ketchup for the topping instead of the traditional ketchup mix.
These mini meatloaf muffins are perfect for portion control, easy serving, and great for packed lunches. They pair well with mashed potatoes, steamed vegetables, or a simple salad.
