THE RECIPE JOURNAL · Main Course
Advance-Prep Meatloaf Muffins
These savory meatloaf muffins are perfect for busy weeknights when you want a comforting meal without the hassle. Prep them ahead of time, then simply bake and enjoy a delicious, protein-packed dinner in minutes.
FROM THE KITCHEN • Advance-Prep Meatloaf Muffins
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C) and lightly spray a 12-cup muffin tin with cooking spray. In a large 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 mixture evenly into each muffin cup.
02
Step 2
Next, whisk together the remaining tablespoon of ketchup with the brown sugar and vinegar to make a sweet glaze. Brush or spoon this glaze over the tops of the meatloaf muffins.
03
Step 3
Pop the muffin tin into the oven and bake for about 35 minutes, or until the meat is cooked through and no longer pink in the center. If you have a meat thermometer, check that the internal temperature reaches 160°F (70°C) for perfect doneness. Let them cool a bit before serving, and enjoy!
Why you’ll love it
These mini meatloaves are perfect for busy days. They cook faster than a traditional loaf and are easy to portion. You can make them ahead and have a tasty meal ready in no time.
How to serve
Serve these muffins with mashed potatoes and steamed vegetables for a classic dinner. They also taste great topped with a little ketchup or barbecue sauce. For a lighter option, pair them with a fresh green salad.
Storage & leftovers
Allow the muffins to cool completely before storing. Keep them in an airtight container in the refrigerator for up to 4 days. They freeze well too—wrap individually and freeze for up to 3 months. Reheat in the microwave or oven before serving.
