Here’s a tasty, easy recipe for mini cheesy meatloaf muffins—perfect for a fun twist on classic meatloaf!
Ingredients (makes ~12 muffins)
- 1 lb (450 g) ground beef (or mix of beef & pork)
- 1 cup breadcrumbs
- 1/2 cup milk
- 1/2 cup grated cheddar cheese (plus extra for topping)
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 large egg
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- 1/4 cup ketchup (for topping)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin lightly.
- Mix the wet ingredients: In a large bowl, combine the milk, egg, Worcestershire sauce, onion, and garlic.
- Combine the meat mixture: Add the ground beef, breadcrumbs, cheddar cheese, salt, pepper, and paprika. Mix gently until combined (don’t overmix or meatloaf will be dense).
- Fill the muffin tin: Divide the mixture evenly into the 12 muffin cups, pressing slightly to shape.
- Top with ketchup & cheese: Spread a small spoonful of ketchup on each muffin and sprinkle a little extra cheddar on top.
- Bake: 20–25 minutes, until the meat is cooked through (internal temp ~160°F / 71°C) and the tops are lightly golden.
- Serve warm: Let them cool a few minutes, then pop them out with a knife. Perfect with mashed potatoes, salad, or on their own as finger food.
💡 Tips:
- Add chopped bell peppers or mushrooms for extra veggies.
- Swap cheddar for mozzarella for a gooey center.
- Make ahead: freeze after baking, then reheat in the oven for 10–15 min at 350°F (175°C).
If you want, I can also give a super quick 15-minute version that keeps them mini, cheesy, and melty without compromising flavor. Do you want me to do that?
