Mini Meatloaf Muffins Recipe

Name: Mini Meatloaf Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 12 onion, finely chopped (white or yellow, about 1 cup); 1 -2 large carrot, finely chopped (about 1/2 cup); 1 teaspoon dried oregano; 1 teaspoon minced garlic (1-2 cloves); 1 12 lbs lean ground beef or 1 12 lbs ground turkey or 1 12 lbs ground chicken; ¾ cup ketchup or ¾ cup tomato sauce; 1 cup Italian seasoned breadcrumbs or 1 cup crushed cracker; 2 tablespoons Dijon mustard; 1 tablespoon Worcestershire sauce; 1 egg; salt; pepper

Servings: persons

1 teaspoon olive oil
12 onion, finely chopped (white or yellow, about 1 cup)
1 -2 large carrot, finely chopped (about 1/2 cup)
1 teaspoon dried oregano
1 teaspoon minced garlic (1-2 cloves)
1 12 lbs lean ground beef or 1 12 lbs ground turkey or 1 12 lbs ground chicken
¾ cup ketchup or ¾ cup tomato sauce
1 cup Italian seasoned breadcrumbs or 1 cup crushed cracker
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 egg
salt
pepper

1
Preheat the oven to 350.
2
In a skillet, heat the oil over medium heat; saute the onions, carrots, oregano, and garlic for 3-5 minutes until the vegetables are tender.
3
Remove them from the heat and let them cool for 5 minutes.
4
Meanwhile, in a large mixing bowl, combine the remaining ingredients, then add the onion and carrot mixture; stir thoroughly.
5
Spray the wells of a 12-cup muffin tin with nonstick cooking spray.
6
Spoon the meat mixture into the wells, dividing it evenly (each mini meatloaf should completely fill a muffin well but won't go much over the top of it.
7
Bake for 30 minutes.
8
Remove them from the oven and let them sit for 5 minutes before serving; or refrigerate them for up to 2 days before reheating and serving, or freeze them for up to 3 months.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 teaspoon olive oil, 12 onion, finely chopped (white or yellow, about 1 cup), 1 -2 large carrot, finely chopped (about 1/2 cup), 1 teaspoon dried oregano, and more.

Yes, Mini Meatloaf Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Meatloaf Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions