Savory Loaded Meatloaf Muffins Recipe Easy Homemade with Caramelized Glaze
These savory individual loaded meatloaf muffins with a caramelized glaze are a quick, fuss-free dinner option that delivers juicy, flavorful mini meatloaves with a sticky-sweet crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10-12 muffins 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 pound (450g) 80/20 ground beef
- ½ cup (50g) plain or seasoned breadcrumbs
- 1 large egg, room temperature
- ½ cup finely chopped yellow or white onion
- 2 cloves garlic, minced
- ½ cup finely diced bell pepper (any color)
- 1 tablespoon Worcestershire sauce
- ¼ cup (60ml) milk (whole or 2%, dairy-free milk optional)
- ⅓ cup (80ml) ketchup (for glaze and inside meat mixture)
- 2 tablespoons brown sugar
- 1 teaspoon mustard (Dijon or yellow)
- Salt and pepper to taste
- Optional: 2 tablespoons chopped fresh parsley
- Optional: ½ cup shredded cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C), allowing it to reach temperature before baking, about 10 minutes.
- Prepare the glaze by mixing ⅓ cup (80ml) ketchup, 2 tablespoons brown sugar, and 1 teaspoon mustard in a small bowl until smooth. Set aside.
- Finely dice ½ cup onion and ½ cup bell pepper. Mince 2 garlic cloves and keep ready.
- In a medium bowl, combine 1 pound ground beef, ½ cup breadcrumbs, 1 large egg, chopped onion, bell pepper, garlic, 1 tablespoon Worcestershire sauce, and ¼ cup milk. Season with about 1 teaspoon salt and ½ teaspoon pepper. Mix gently until just combined.
- Lightly grease a muffin tin or line with silicone cups. Spoon the mixture evenly into 10-12 cups (about 3-4 ounces / 85-115g each). If using cheese, tuck a small spoonful into the center of each muffin before pressing the top down.
- Spread a generous layer of the prepared glaze on top of each muffin using a basting brush or spoon.
- Bake on the middle rack for 25-30 minutes until internal temperature reaches 160°F (71°C) and the glaze bubbles and caramelizes slightly.
- Let the meatloaf muffins rest in the tin for about 5 minutes before removing to help them hold their shape.
Notes
Avoid overmixing the meat mixture to prevent tough muffins. Use a meat thermometer to ensure internal temperature reaches 160°F (71°C) for safe cooking. Let muffins rest after baking to retain moisture. If glaze browns too quickly, tent with foil. Variations include using ground turkey or chicken, adding veggies like zucchini or mushrooms, or making a low-carb version with almond flour.
Nutrition
- Serving Size: 1 meatloaf muffin
- Calories: 220
- Fat: 12
- Carbohydrates: 10
- Protein: 15
Keywords: meatloaf muffins, savory muffins, caramelized glaze, quick dinner, easy meatloaf, individual meatloaf, comfort food, ground beef recipe