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Meatloaf Muffins


Meatloaf Muffins

Meatloaf Muffins

Diana Rattray
These tasty meatloaf muffins are a nice change from the everyday meatloaf, and kids love them. Make sure you use very lean ground beef to keep grease to a minimum. Feel free to use 1 teaspoon of Italian herb blend instead of the oregano and thyme.

Cook Time: 30 minutes

Total Time: 30 minutes

Yield: Makes 1 Dozen Meatloaf Muffins


  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 1 teaspoon finely minced garlic
  • 1 1/2 pounds extra lean ground beef
  • 1/2 cup soft fine bread crumbs
  • 1 cup ketchup, divided
  • 1 teaspoon Worcestershire sauce
  • 1 large egg, beaten
  • 1/2 teaspoon dried leaf thyme
  • 1/2 teaspoon dried leaf oregano
  • 1/2 teaspoon ground black pepper
  • 3/4 teaspoon salt


Heat the oven to 350°. Lightly grease 12 muffin cups or spray them with nonstick cooking or baking spray.

In a large skillet, heat the olive oil over medium heat. Add the onion to the pan and saute until lightly browned and tender. Add the finely minced garlic and cook, stirring, for 1 minute longer.

Combine the ground beef with the bread crumbs, 1/2 cup of the ketchup, the Worcestershire sauce, the beaten egg, thyme, oregano, ground black pepper, and salt. Add the sauteed vegetables and mix until well blended. Pack the meat mixture into the prepared muffin cups.

Bake the meatloaf muffins for 20 minutes. Top each meatloaf muffin with a few teaspoons of the remaining ketchup. Return to the oven and bake for about 5 to 10 minutes longer. The meatloaves should register at least 160° on an instant read thermometer inserted into the center of one.

Note: If the muffin cups are a little over filled, put a baking pan or foil under the muffin tin to catch any drips.

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