Easy Meatloaf Muffins
Tender beef-pork meatloaf muffins with a sweet-tangy ketchup glaze. Fast, freezer-friendly, and kid-approved.
Ingredients
- For the Meatloaf:
- 1 lb ground beef
- ½ lb ground pork
- 1 cup breadcrumbs
- ½ cup milk
- 1 egg
- ½ cup grated onion
- 2 cloves garlic minced
- 1 tbsp Worcestershire
- 1 tsp salt ½ tsp pepper, 1 tsp Italian seasoning
- For the Glaze:
- ½ cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- ½ tsp garlic powder
Instructions
- Preheat oven to 375 °F; grease muffin tin.
- Soak breadcrumbs in milk 3 min.
- Mix in meats, egg, onion, garlic, seasonings.
- Divide into 12 muffin cups.
- Whisk glaze; spoon 1 tsp on each.
- Bake 20–25 min to 160 °F internal.
- Rest 5 min; serve.
Notes
- Don’t overmix—keeps texture tender.
- Use meat thermometer for accuracy.
- Freeze baked muffins up to 3 months.
- Reheat with extra glaze for moisture.
- Silicone liners prevent sticking.