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Meatloaf in a cupcake pan? This is a game-changer. Baking mini meatloaves in a muffin pan is so much quicker and easier than making one large meatloaf. Plus, kids love them.
MUFFIN PAN MEATLOAF INGREDIENTS
You will need:
- 1 pound of lean ground beef
- ½ cup of sweet yellow onion, finely diced
- ½ cup of panko breadcrumbs, plain
- ½ cup breadcrumbs, plain
- 8 ounce can of tomato sauce
- 2 large eggs, slightly beaten
- 1 tablespoon of Worcestershire sauce
- 2 teaspoons of fresh minced garlic
- 2 teaspoons of dried parsley flakes
- 1 ½ teaspoons of kosher salt
- ½ teaspoon of black pepper
- ½ teaspoon of ground mustard seed
- ¼ cup of ketchup
- Mashed potatoes for icing, our creamy mashed potatoes recipe works great
SUBSTITUTIONS AND ADDITIONS
Panko Breadcrumbs: If you can’t get hold of these, you can use regular breadcrumbs or oatmeal instead.
Worcestershire Sauce: If you don’t have this, you could use balsamic vinegar or a splash of red wine instead.
Ground Mustard Seed: This is also known as mustard powder. If you don’t have it, you could instead add one and a half a teaspoons of Dijon mustard. American yellow mustard would work in a pinch, but it’s not as strong.
Kosher Salt: If you don’t have this you can use regular sea salt.
Vegetables: You can easily hide vegetables from your kids inside meatloaf muffins. Throw in some finely chopped mushrooms, zucchini, carrots, spinach, broccoli or whatever else you have in the fridge.
Milk: For an extra-juicy meatloaf, you could soak your breadcrumbs in milk.
HOW TO MAKE THIS MEATLOAF IN MUFFIN PAN RECIPE
HOW TO MAKE THE MEATLOAF
STEP ONE: Preheat the oven to 375 degrees F. Lightly spray a standard size metal or silicone muffin pan with non-stick spray.
STEP TWO: In a large mixing bowl combine the ground beef, onion, breadcrumbs, tomato sauce, eggs, worcestershire sauce, minced garlic, dried parsley flakes, kosher salt, black pepper, and ground mustard seed.
STEP THREE: Using either a large wooden spoon or gloved hands, mix together all the ingredients until they are completely incorporated.
STEP FOUR: Spoon the ground beef mixture into the muffin pan, filling each cup to the top.
STEP FIVE: Using a teaspoon, top each muffin with ketchup for the glaze.
STEP SIX: Bake for 30 minutes.
STEP SEVEN: Remove from the oven and top with creamy mashed potatoes and green onions if desired.
HOW TO MAKE THE MASHED POTATO ICING
To make your muffin pan meatloaves look like pretty cupcakes, you’ll want to pipe a swirl of mashed potatoes onto each one. To do this, you can use either an icing piping bag with a large (#8) icing tip or a large Ziploc bag.
STEP ONE: If using a piping bag, lace the coupler and tip into the bag.
STEP TWO: Fill the bag half full with mashed potato. Twist to ensure there are no air pockets.
STEP THREE: Starting on the outside and working towards the center, squeeze the mashed potatoes into a swirl pattern until you reach the centre.
PRO TIP: If using a Ziplock bag, fill the bag half full with mashed potatoes. Squeeze out any air and zip it closed. Use scissors to snip off a small corner of the bag. Starting at the outside of each muffin, squeeze the mashed potatoes in a spiral towards the center.
IN THE FRIDGE: Meatloaf cooked in a muffin pan will keep for three to four days in the fridge. Wrap the muffins in foil or place them in an airtight container.
IN THE FREEZER: You can free mini meatloaf muffins for up to three months. Wrap each one in foil and then place then in a freezer bag.
Once you’ve made mini meatloaf in a muffin pan, you’ll wonder why you ever made a large one. Moist, tender and flavorful, this Southern favorite is sure to be a hit with the whole family.
MORE RECIPES YOU’LL LOVE
Muffin Pan Meatloaf
- 1 lb lean ground beef
- 1/2 cup sweet yellow onion finely diced
- 1/2 cup panko bread crumbs plain
- 1/2 cup bread crumbs plain
- 8 oz can tomato sauce
- 2 large eggs slightly beaten
- 1 tbsp worcestershine sauce
- 2 tsp garlic fresh minced
- 2 tsp dried parsley flakes
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp ground mustard seed
- 1/4 cup ketchup for the meatloaf glaze
- Mashed potatoes for icing our creamy mashed potatoes recipe works great
- Preheat the oven to 375 degrees. Lightly spray the muffin pan with nonstick spray and set aside.
- In a large mixing bowl combine the ground beef, onion, bread crumbs, tomato sauce, eggs, worcestershire sauce, minced garlic, dried parsley flakes, kosher salt, black pepper, and ground mustard seed.
- Using either a large wooden spoon or gloved hands to mix together all the ingredients until they are completely incorporated.
- Spoon the ground beef mixture into a standard size muffin pan. Completely fill each muffin cup to the top line of the cup.
- Using a teaspoon, top each muffin with ketchup for the glaze.
- Bake for 30 minutes.
- Remove from the oven and top with creamy mashed potatoes and green onions if desired.
MASHED POTATO ICING
- With a piping bag and tip, place the coupler and tip into the bag.
- Starting on the outside edge and following around toward the center, hold the tip just above the muffin and evenly squeeze out the potato frosting in a swirl pattern. Allow the “frosting” to spread out just a bit as you go until you reach the center.
- If you are using a ziploc bag, fill the bag ½ full.
- Zip the baggie closed, making sure to remove any extra air.
- Using scissors, snip off a small corner tip of the ziploc. The size of the snip depends on how large you want your “frosting” to be.
- Follow the same directions as described if you were using a piping bag.