Description
These Meatloaf Cups are a fun and easy twist on traditional meatloaf, perfect for portion control and quick dinners. Made with ground beef, flavorful spices, and a tangy ketchup topping, these individual meatloaf servings bake to juicy perfection in a muffin tin. They’re customizable, freezer-friendly, and ideal for family meals or meal prep.
Ingredients
Scale
Meatloaf Mixture
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/3 cup milk
- 1 large egg
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried parsley
Topping
- 2 tablespoons ketchup
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin to prevent sticking.
- Mix Ingredients: In a large bowl, combine ground beef, breadcrumbs, milk, egg, chopped onion, minced garlic, 1/4 cup ketchup, Worcestershire sauce, salt, black pepper, smoked paprika, and dried parsley. Mix gently until just combined to avoid making the meatloaf tough.
- Form Meatloaf Cups: Divide the mixture evenly into the prepared muffin cups. Press the meat mixture gently into each cup, shaping it to form a compact cup shape.
- Add Topping: Spoon a small amount of ketchup on top of each meatloaf cup to add flavor and moisture during baking.
- Bake: Place the muffin tin in the oven and bake for 20 to 25 minutes, or until the meat is fully cooked and reaches an internal temperature of 160°F (71°C).
- Cool and Serve: Allow the meatloaf cups to cool slightly in the pan before removing them carefully. Serve warm as a delicious, portioned main course.
Notes
- Substitute ground turkey or chicken for a lighter, leaner version of this recipe.
- For a cheesy surprise, add shredded cheese to the center of each meatloaf cup before baking.
- These meatloaf cups freeze well. Store in an airtight container and reheat for quick, convenient meals.
