- Do you prefer using ground turkey or ground beef for meatloaf, and why?
- When you hide veggies in a dish, which ones do you choose most often (zucchini, carrots, mushrooms, spinach)?
- How important is portion size for you — do you like individual servings (like muffins) vs a big loaf you slice?
- What sauce or glaze do you like on top: classic ketchup, BBQ, brown-sugar glaze, or something spicier?
- Would you use these as a weeknight dinner, as meal-prep for the week, or perhaps as a lunch option?
Ingredients
- 1 lb ground turkey or beef
- ⅓ cup breadcrumbs or oatmeal (oatmeal works great as a binder)
- ⅓ cup grated Parmesan cheese
- 1 large egg
- ½ tsp garlic powder
- Salt & freshly ground black pepper, to taste
- 1 tsp Worcestershire sauce
- For the sauce/topping:
- 1 (8 oz) can tomato sauce OR ½ cup ketchup (using ketchup gives a sweeter, classic finish)
- Veggie “power-up” (optional but recommended):
- A handful of finely chopped onions, mushrooms, zucchini, grated carrots, spinach, etc.
Instructions
- Preheat & prep: Preheat your oven to 350°F (≈ 175°C). Lightly grease a standard muffin pan. This aligns with many “meatloaf muffin” guides which note muffin-tins shorten cooking time.
- Mix the meat mixture: In a large bowl, combine:
- the ground meat (turkey or beef)
- the breadcrumb or oatmeal binder
- Parmesan cheese
- egg
- garlic powder
- Worcestershire sauce
- salt & pepper
- and the finely chopped veggies (if using)
Mix gently until combined — avoid over-mixing to keep the texture tender. Many sources warn against over-mixing for mini-meatloaves.
- Incorporate some sauce: Stir in about ¼ of the tomato sauce or ketchup into the meat mixture (approx 2 tablespoons) so that some flavour is inside, leaving the rest for topping. This technique matches recommendations in other muffin-meatloaf recipes.
- Fill the muffin pan: Divide the mixture evenly into 8-10 wells of the muffin pan (depends on size). Press each portion down gently to compact.
- Top with remaining sauce: Spoon the remaining tomato sauce or ketchup on top of each muffin-meatloaf cup. This gives a nice glazed finish.
- Bake: Place the muffin pan in the oven and bake for about 30–35 minutes, or until the meat is cooked through (internal temperature ~160°F for beef, ~165°F for turkey). Many “mini meatloaf” sources say it’s ready in about 25-30 minutes in a muffin tin.
- Rest & serve: Once baked, let a few minutes rest in the pan (5 minutes) so they hold together, then remove. Serve warm. You can serve 2 muffins per person for a standard meal portion.
- Optional sides & tips: These muffin meatloafs go well with mashed potatoes, roasted vegetables, a green salad, or steamed greens. Choose lean ground meat if you want less fat. Also freezing ahead: Many mini meatloaf recipes highlight great make-ahead/freezer options.