Ingredients
Scale
- 1 1/2 lbs ground beef (85-90% lean)
- 1 cup breadcrumbs (plain or Italian-style)
- 1 small onion, finely diced (about 1/2 cup)
- 1/2 cup milk
- 2 large eggs
- 1/2 cup ketchup (divided - 1/4 cup for mix, 1/4 cup for topping)
- 2 tbsp Worcestershire sauce
- 2 garlic cloves, minced (or 1 tsp garlic powder)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme (optional)
- 1/2 tsp smoked paprika (optional, adds depth)
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven:
- Set your oven to 375°F (190°C). Lightly grease or line a 12-cup muffin tin with cooking spray.
- Mix the meatloaf base:
- In a large mixing bowl, whisk together the milk, eggs, ¼ cup ketchup, Worcestershire sauce, garlic, onion, salt, pepper, thyme, and paprika.
- Stir in the breadcrumbs until just combined.
- Add the beef:
- Add the ground beef and gently mix with your hands or a spoon until evenly combined. (Do not overmix—this can make the meatloaf dense.)
- Portion into muffin pan:
- Divide the mixture evenly among the 12 muffin cups, pressing lightly to shape.
- Add topping:
- Spread the remaining ¼ cup ketchup evenly over the tops of the meatloaf muffins.
- Bake:
- Bake for 20–25 minutes, or until the internal temperature reaches 160°F (71°C).
- Rest & serve:
- Let the muffins cool in the pan for 5 minutes before removing. Garnish with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 2 meatloaf muffins
- Calories: 365
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 140mg