These meatloaf muffins are a simple, tasty way to enjoy a classic comfort food with less fuss. Perfect for meal prep, they cook quickly and make great leftovers for busy days ahead.
Start by heating your oven to 350°F (175°C) and give a 12-cup muffin tin a good spray with cooking spray to keep things from sticking. In a bowl, mix together the ground beef, diced tomatoes, bread crumbs, egg substitute, 3 tablespoons of ketchup, dried onion, Worcestershire sauce, salt, and pepper until everything is well combined. Spoon the meat mixture evenly into the muffin cups.
Next, whisk together the remaining tablespoon of ketchup with brown sugar and vinegar to make a sweet glaze. Brush or spoon this glaze over the tops of the meatloaf muffins. Pop them in the oven and bake for about 35 minutes, or until the centers aren’t pink anymore. You can check by inserting an instant-read thermometer—the inside should reach 160°F (70°C). Let them cool a bit before digging in!
- Use a mix of beef and pork for extra flavor and moisture.
- Don’t overmix the meat to keep the muffins tender.
- Line your muffin tin with parchment cups or spray well to prevent sticking.
These muffins are a fun twist on a classic comfort food. They cook faster than a traditional meatloaf and are perfectly portioned for easy meal prep. Plus, they reheat well, making busy weeknights much easier.
Serve these muffins with a side of mashed potatoes or roasted vegetables for a balanced meal. They also pair nicely with a fresh green salad or steamed broccoli. For a fun twist, top with a little extra ketchup or barbecue sauce before serving.
Let the muffins cool completely before storing. Keep them in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them individually wrapped and thaw overnight in the fridge before reheating.
