Mini Meatloaf Muffins

Ingredients

• 1 lb ground beef (preferably lean for a healthier option)
• 1 cup breadcrumbs (can be gluten-free; ensure they are finely ground for best texture)
• 1/2 cup milk (or a dairy-free alternative like almond or oat milk)
• 1 large egg (helps bind the mixture together)
• 1 small onion, finely chopped (adds moisture and flavor)
• 2 cloves garlic, minced (for a robust taste)
• 1 cup mixed vegetables (like carrots and peas, fresh or frozen; feel free to use whatever veggies you have on hand)
• 1 tablespoon Worcestershire sauce (for depth of flavor)
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper (for seasoning)
• 1 teaspoon paprika (adds color and a smoky flavor)
• 1 teaspoon dried oregano (for herby freshness)
• 1/2 cup barbecue sauce (or your choice of sauce; this can also be a homemade variety for extra flavor)
• Optional: grated cheese for topping (such as cheddar or mozzarella, which adds a deliciously gooey layer)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray or line it with muffin liners for easy removal.
2. In a large mixing bowl, combine the ground beef, breadcrumbs, milk, egg, chopped onion, minced garlic, mixed vegetables, Worcestershire sauce, salt, pepper, paprika, and oregano. Use your hands to mix until everything is well combined, but do not overmix.
3. Spoon the meat mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
4. Spoon a small amount of barbecue sauce on top of each meatloaf muffin. If you like, sprinkle some grated cheese for an extra layer of flavor.
5. Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the meatloaf muffins are cooked through and an internal temperature of 160°F (70°C) is reached.
6. Remove the muffin tin from the oven and let it cool for about 5 minutes. Carefully use a fork or spoon to lift the muffins out and serve warm.

Nutrition