Mini meatloaf muffins are a handy way to get a comforting dinner on the table without a long prep time. They cook quickly, are easy to portion, and pair well with simple sides like mashed potatoes or roasted vegetables. These easy recipes offer plenty of practical options for busy weeknights, including flavors the whole family can enjoy.
Helpful Tips Before You Start
A few simple steps help mini meatloaves cook evenly and stay tender.
Use a Light Touch
Mix the ingredients just until combined. Overworking the meat can make the muffins dense.
Choose the Right Pan
A standard muffin tin makes evenly sized portions. Grease the cups well or use silicone liners to make serving easier.
Check for Doneness
Mini meatloaves cook faster than a full-size loaf, so start checking them early. Use a meat thermometer to confirm they reach 160°F for beef or pork, or 165°F for poultry.
Let Them Rest
Leave the muffins in the pan for a few minutes after baking. This helps them hold their shape and makes them easier to lift out.
Classic Beef Mini Meatloaf Muffins with Mashed Potato Tops
These individual beef meatloaves bake in a muffin tin, so they cook quickly and are easy to portion for a busy weeknight dinner. A savory ketchup glaze adds familiar meatloaf flavor, while creamy mashed potatoes make each one feel like a complete comfort-food meal.
The potatoes are piped on top after the meatloaves bake, then briefly browned in the oven. Each serving has a tender, well-seasoned beef base and a soft, lightly golden potato topping.
Classic Beef Mini Meatloaf Muffins with Mashed Potato Tops
Ingredienser
- 1 pound lean ground beef
- 1/2 cup plain breadcrumbs
- 1 large egg
- 1/4 cup milk
- 1/4 cup finely diced yellow onion
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup ketchup, divided
- 1 pound russet potatoes, peeled and cut into chunks
- 2 tablespoons butter
- 1/4 cup milk, for the mashed potatoes
fremgangsmåte
- Heat the oven to 375°F. Lightly grease eight cups of a standard muffin tin.
- In a large bowl, combine the ground beef, breadcrumbs, egg, 1/4 cup milk, onion, Worcestershire sauce, garlic powder, salt, pepper, and 2 tablespoons of the ketchup. Mix gently until combined, taking care not to pack the meat mixture too tightly.
- Divide the mixture among the eight prepared muffin cups. Shape each portion into a mound, then spread the remaining 2 tablespoons of ketchup over the tops.
- Bake for 20 to 25 minutes, until the meatloaves are cooked through. Let them rest in the tin for 5 minutes, then carefully drain off any excess juices.
- While the meatloaves bake, put the potatoes in a saucepan and cover them with water. Bring to a boil, then cook until fork-tender, about 15 to 20 minutes. Drain well and return them to the warm pan.
- Mash the potatoes with the butter and the remaining 1/4 cup milk until smooth. Spoon or pipe the mashed potatoes onto each baked meatloaf muffin.
- Return the topped muffins to the oven for 3 to 5 minutes, until the potato tops are heated through and lightly golden. Serve warm.
merknader
Cuisine: American
Equipment: Muffin Tin, Mixing Bowl, Saucepan, Potato Masher
BBQ Turkey Mini Meatloaf Muffins with Sweet Potato Wedges
These mini meatloaves pair lean ground turkey with tangy barbecue sauce for tender, savory muffins with a lightly sticky glaze. Sweet potato wedges roast alongside them, making this an easy all-in-one dinner for a busy weeknight.
The muffin-pan portions cook evenly and are simple to serve. Each plate gets a hearty meatloaf muffin and a side of soft-centered, caramelized sweet potato wedges.
BBQ Turkey Mini Meatloaf Muffins with Sweet Potato Wedges
Ingredienser
- 1½ pounds ground turkey
- ½ cup plain breadcrumbs
- 1 large egg
- ½ cup finely chopped yellow onion
- ½ cup barbecue sauce, divided
- 1 teaspoon garlic powder
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 medium sweet potatoes, cut into ½-inch wedges
- 1 tablespoon olive oil
fremgangsmåte
- Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Lightly grease the cups of a 12-cup muffin pan.
- Put the sweet potato wedges on the prepared baking sheet. Toss them with the olive oil, ¼ teaspoon of the salt, and a pinch of the black pepper. Spread them in a single layer.
- In a large bowl, combine the ground turkey, breadcrumbs, egg, chopped onion, ¼ cup of the barbecue sauce, garlic powder, and the remaining salt and black pepper. Mix gently until just combined.
- Divide the turkey mixture among the muffin cups, filling each about three-quarters full. Brush the tops with the remaining ¼ cup barbecue sauce.
- Place the muffin pan and baking sheet in the oven. Roast for 22 to 28 minutes, turning the sweet potato wedges once, until the potatoes are tender and the meatloaves reach 165°F in the center.
- Let the meatloaf muffins rest in the pan for 5 minutes. Serve with the sweet potato wedges.
merknader
Cuisine: American
Equipment: 12-Cup Muffin Pan, Rimmed Baking Sheet, Mixing Bowl, Pastry Brush
Italian Mini Meatloaf Muffins with Orzo and Roasted Zucchini
These Italian-inspired mini meatloaves bake in a muffin tin, so they cook quickly and are easy to portion for a weeknight dinner. Parmesan, Italian seasoning, and marinara give them familiar savory flavor without a lot of fuss.
Serve them with tender orzo and roasted zucchini for a complete meal made with simple ingredients. The zucchini turns lightly browned in the oven, while the orzo makes a soft, comforting base for the meatloaf.
Italian Mini Meatloaf Muffins with Orzo and Roasted Zucchini
Ingredienser
- 1 pound ground beef
- 1 large egg
- ⅓ cup plain breadcrumbs
- ¼ cup grated Parmesan cheese
- ½ cup marinara sauce, divided
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 medium zucchini, cut into ½-inch pieces
- 1 tablespoon olive oil
- 1 cup dry orzo
- 2 cups water
- 1 tablespoon chopped fresh parsley
fremgangsmåte
- Heat the oven to 400°F. Lightly grease 8 cups of a standard muffin tin.
- In a large bowl, combine the ground beef, egg, breadcrumbs, Parmesan, ¼ cup of the marinara sauce, Italian seasoning, garlic powder, salt, and black pepper. Mix just until combined.
- Divide the meat mixture among the 8 prepared muffin cups. Press it in gently without packing it too firmly. Spoon the remaining ¼ cup marinara over the tops.
- Spread the zucchini pieces on a rimmed baking sheet and toss them with the olive oil. Put the baking sheet in the oven alongside the muffin tin. Roast the zucchini and bake the meatloaves for about 20 to 25 minutes, until the zucchini is tender and browned and the meatloaves are cooked through.
- While they bake, bring the water to a boil in a saucepan. Add the orzo and cook according to the package directions, stirring occasionally, until tender. Drain any remaining water.
- Divide the orzo among four plates and add the roasted zucchini and mini meatloaves. Finish with the chopped parsley.
merknader
Cuisine: Italian
Equipment: Muffin Tin, Rimmed Baking Sheet, Mixing Bowl, Saucepan, Colander
Tex-Mex Mini Meatloaf Muffins with Black Bean Corn Salad
These mini meatloaves bring Tex-Mex flavor to a weeknight favorite, with chili-spiced beef, salsa, and a touch of melted cheese. Baking them in a muffin tin makes serving simple and helps the portions cook evenly.
A fresh black bean and corn salad adds a bright, hearty side that pairs well with the savory muffins. Make this easy meal for a busy dinner, or pack the cooled portions for lunch the next day.
Tex-Mex Mini Meatloaf Muffins with Black Bean Corn Salad
Ingredienser
- 1 pound lean ground beef
- 1 large egg
- 1/2 cup plain breadcrumbs
- 1/3 cup salsa, divided
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup shredded cheddar cheese
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels, thawed if frozen
- 1/2 red bell pepper, diced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 1 tablespoon olive oil
fremgangsmåte
- Heat the oven to 375°F. Lightly grease a 12-cup muffin tin.
- In a large bowl, gently mix the ground beef, egg, breadcrumbs, 2 tablespoons of the salsa, chili powder, cumin, garlic powder, and salt. Stop mixing as soon as the ingredients are combined so the meatloaves stay tender.
- Divide the beef mixture among 8 muffin cups. Press it in lightly, leaving the tops rounded. Spoon the remaining salsa over each portion.
- Bake for 18 to 22 minutes, until the meatloaves are cooked through. Sprinkle the cheddar over the tops during the last 3 minutes of baking, then let the muffins rest for 5 minutes before removing them from the tin.
- While the meatloaves bake, combine the black beans, corn, red bell pepper, cilantro, lime juice, and olive oil in a bowl. Stir gently and taste, adding a little more lime juice if desired.
- Serve the meatloaf muffins with the black bean corn salad alongside.
merknader
Cuisine: Tex-Mex
Equipment: 12-Cup Muffin Tin, Mixing Bowl, Measuring Cups and Spoons
Teriyaki Chicken Mini Meatloaf Muffins with Sesame Rice
These chicken mini meatloaves bake in a muffin tin, so they cook quickly and are easy to portion for a weeknight dinner. Teriyaki sauce adds a sweet-savory glaze, while ground chicken keeps the muffins tender.
Serve them over fluffy sesame rice for a simple meal with a little crunch from green onions and sesame seeds. They’re easy to make ahead and pack well for lunch the next day.
Teriyaki Chicken Mini Meatloaf Muffins with Sesame Rice
Ingredienser
- 1 cup uncooked jasmine rice
- 1 ½ cups water
- 1 tablespoon toasted sesame oil, divided
- 1 pound ground chicken
- ½ cup panko breadcrumbs
- 1 large egg
- ¼ cup finely chopped green onions, divided
- ⅓ cup teriyaki sauce, divided
- 1 teaspoon freshly grated ginger
- 1 tablespoon sesame seeds
fremgangsmåte
- Heat the oven to 400°F. Lightly brush 8 cups of a standard muffin tin with 1 teaspoon of the sesame oil.
- Rinse the rice under cool water. Add it to a saucepan with the water and the remaining 2 teaspoons of sesame oil. Bring to a boil, then cover and reduce the heat to low. Cook until the water is absorbed and the rice is tender, about 15 minutes. Remove from the heat and keep covered.
- In a mixing bowl, combine the ground chicken, panko, egg, 2 tablespoons of the green onions, 2 tablespoons of the teriyaki sauce, and the grated ginger. Mix gently until just combined.
- Divide the chicken mixture among the 8 prepared muffin cups. Shape each portion into a rounded mound, then brush the tops with the remaining teriyaki sauce.
- Bake until the muffins are cooked through and the centers reach 165°F, about 20 to 25 minutes.
- Fluff the rice with a fork and stir in the sesame seeds. Serve the mini meatloaves over the rice, topped with the remaining green onions.
merknader
Cuisine: Asian
Equipment: Muffin Tin, Saucepan, Mixing Bowl, Instant-Read Thermometer
Greek Lamb Mini Meatloaf Muffins with Lemon Couscous
These mini lamb meatloaves bring Greek-inspired flavors to an easy weeknight dinner. Feta, oregano, garlic, and lemon zest add savory, tangy notes, while baking them in a muffin tin makes serving simple.
Pair the tender muffins with fluffy lemon couscous for a filling meal that comes together without a lot of fuss. A sprinkle of parsley adds a fresh finish.
Greek Lamb Mini Meatloaf Muffins with Lemon Couscous
Ingredienser
- 1 pound ground lamb
- 1 large egg
- 1/3 cup plain breadcrumbs
- 1/4 cup crumbled feta
- 2 tablespoons finely chopped red onion
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup dry couscous
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
fremgangsmåte
- Heat the oven to 400°F. Lightly grease 8 cups of a standard muffin tin.
- In a large bowl, combine the ground lamb, egg, breadcrumbs, feta, red onion, garlic, oregano, lemon zest, salt, and black pepper. Mix gently until just combined, taking care not to pack the meat too firmly.
- Divide the lamb mixture evenly among the 8 prepared muffin cups. Shape each portion into a small mound, then bake for 18 to 22 minutes, until the centers are cooked through.
- While the muffins bake, bring the chicken broth and olive oil to a boil in a small saucepan. Stir in the couscous, cover the pan, and remove it from the heat. Let it stand for 5 minutes.
- Fluff the couscous with a fork, then stir in the lemon juice and chopped parsley. Serve the lamb muffins with the couscous.
merknader
Cuisine: Mediterranean
Equipment: Muffin Tin, Mixing Bowl, Small Saucepan
Cheddar-Stuffed Mini Meatloaf Muffins with Green Beans
These mini meatloaves hide a cube of cheddar in the center, so each muffin has a tender, savory bite with a gooey middle. Green beans roast alongside them in the same pan for an easy weeknight dinner with less cleanup.
A simple ketchup glaze adds a familiar sweet-tangy finish, while the muffin tin helps the meatloaves cook in neat, individual portions. Serve them straight from the oven for a cozy meal that’s easy to portion and share.
Cheddar-Stuffed Mini Meatloaf Muffins with Green Beans
Ingredienser
- 1 pound ground beef
- 1 large egg
- ½ cup plain breadcrumbs
- ¼ cup milk
- ¼ cup finely diced yellow onion
- 1 tablespoon Worcestershire sauce
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 4 ounces cheddar cheese, cut into 8 small cubes
- ¼ cup ketchup
- 1 pound fresh green beans, trimmed
- 1 tablespoon olive oil
fremgangsmåte
- Heat the oven to 400°F. Lightly grease 8 cups of a standard muffin tin.
- In a large bowl, combine the ground beef, egg, breadcrumbs, milk, diced onion, Worcestershire sauce, garlic powder, salt, and black pepper. Mix gently just until combined.
- Divide the meat mixture into 8 portions. Press each portion into a greased muffin cup, making a small well in the center. Place one cheddar cube in each well, then cover it with the meat mixture and seal the top so the cheese is enclosed.
- Brush the tops of the meatloaves with ketchup. Arrange the green beans in a single layer on a rimmed baking sheet and toss them with the olive oil.
- Bake the muffin tin and green beans at the same time. Roast the meatloaves until cooked through, about 20 to 25 minutes, and roast the beans until tender with lightly browned edges, about 18 to 22 minutes. Check that the center of a meatloaf reaches 160°F.
- Let the meatloaves rest in the tin for 5 minutes, then carefully lift them out. Serve with the roasted green beans.
merknader
Cuisine: American
Equipment: Muffin Tin, Rimmed Baking Sheet, Mixing Bowl, Instant-Read Thermometer
Mushroom Lentil Mini Meatloaf Muffins with Garlic Mashed Potatoes
These mini meatloaves combine ground beef, lentils, and finely chopped mushrooms for a hearty dinner with tender, savory centers. Baking them in a muffin tin helps the portions cook evenly and makes serving simple on a busy weeknight.
Garlic mashed potatoes make a cozy side and pair well with the meatloaves’ earthy mushroom flavor. The recipe uses cooked lentils, so it’s a practical way to make a little ground beef go further without losing the familiar comfort of meatloaf.
Mushroom Lentil Mini Meatloaf Muffins with Garlic Mashed Potatoes
Ingredienser
- 1 pound ground beef
- 1 cup cooked brown or green lentils, drained
- 1 cup finely chopped cremini mushrooms
- 1 small yellow onion, finely chopped
- 1 large egg
- ½ cup plain breadcrumbs
- 2 tablespoons ketchup, plus 2 tablespoons for topping
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dried thyme
- ¾ teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 1½ pounds Yukon Gold potatoes, peeled and cut into chunks
- 2 garlic cloves, peeled
- ⅓ cup warm milk
- 3 tablespoons butter
- Cooking spray
fremgangsmåte
- Heat the oven to 400°F. Lightly coat 8 cups of a standard muffin tin with cooking spray.
- Cook the potatoes and garlic in a large pot of salted water until the potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain well, then return them to the pot.
- While the potatoes cook, place the chopped mushrooms and onion in a large skillet over medium heat. Cook, stirring often, until they soften and most of their moisture has evaporated, about 6 to 8 minutes. Let them cool slightly.
- In a large bowl, combine the ground beef, cooked lentils, mushroom and onion mixture, egg, breadcrumbs, 2 tablespoons of ketchup, Worcestershire sauce, thyme, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix gently until combined.
- Divide the mixture among the prepared muffin cups, filling each about three-quarters full. Spread the remaining 2 tablespoons of ketchup over the tops. Bake until the centers reach 160°F, about 20 to 25 minutes.
- Mash the drained potatoes and garlic with the warm milk, butter, remaining ¼ teaspoon salt, and remaining ¼ teaspoon black pepper. Serve the mini meatloaves warm with the garlic mashed potatoes.
merknader
Cuisine: American
Equipment: Muffin Tin, Large Pot, Large Skillet, Mixing Bowl, Potato Masher
Bacon-Wrapped Mini Meatloaf Muffins with Roasted Carrots
These mini meatloaves bring together savory, tender beef, smoky bacon, and sweet roasted carrots in one easy weeknight meal. Baking them in a muffin tin keeps the portions neat and helps dinner cook evenly.
Serve them straight from the oven for a cozy family dinner, or pack leftovers for lunch. The bacon adds a crisp, salty edge, while the carrots roast alongside the meatloaves and need very little attention.
Bacon-Wrapped Mini Meatloaf Muffins with Roasted Carrots
Ingredienser
- 1 pound lean ground beef
- 1/2 cup plain breadcrumbs
- 1 large egg
- 1/4 cup finely diced yellow onion
- 2 tablespoons ketchup, plus 2 tablespoons for topping
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 thin-cut bacon slices
- 1 pound carrots, peeled and cut into 2-inch sticks
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme
fremgangsmåte
- Heat the oven to 400°F. Lightly grease a 12-cup muffin tin.
- In a large bowl, combine the ground beef, breadcrumbs, egg, onion, 2 tablespoons of ketchup, Worcestershire sauce, garlic powder, salt, and black pepper. Mix gently until just combined.
- Divide the mixture into 8 portions and shape each into a small loaf. Wrap one bacon slice around each portion, trimming the bacon if needed. Place the mini meatloaves in 8 cups of the muffin tin with the bacon seam facing down. Spoon the remaining ketchup over the tops.
- Toss the carrot sticks with the olive oil and dried thyme. Spread them in a single layer on a rimmed baking sheet.
- Put the muffin tin and baking sheet in the oven. Roast for 20 to 25 minutes, turning the carrots once, until the carrots are tender and the meatloaves reach 160°F in the center. If the bacon needs more browning, broil the meatloaves briefly while watching closely.
- Let the meatloaves rest for 5 minutes before removing them from the tin. Serve with the roasted carrots.
merknader
Cuisine: American
Equipment: 12-Cup Muffin Tin, Rimmed Baking Sheet, Mixing Bowl, Meat Thermometer
Buffalo Chicken Mini Meatloaf Muffins with Celery Slaw
These mini meatloaves bring the tangy heat of Buffalo chicken to a weeknight-friendly muffin-tin dinner. Ground chicken keeps them tender, while a little ranch dressing and panko help bind the mixture.
Cool, crunchy celery slaw balances the spicy muffins and adds a fresh finish. Serve them for a casual family dinner or make them for an easy game-day meal.
Buffalo Chicken Mini Meatloaf Muffins with Celery Slaw
Ingredienser
- 1 pound ground chicken
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1/4 cup finely chopped celery
- 2 tablespoons ranch dressing, divided
- 1/4 cup Buffalo wing sauce, divided
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 2 cups thinly sliced celery
- 1 cup finely shredded green cabbage
- 1 tablespoon mayonnaise
- 1 teaspoon apple cider vinegar
fremgangsmåte
- Heat the oven to 400°F. Lightly grease 8 cups of a standard muffin tin.
- In a large bowl, combine the ground chicken, panko, egg, chopped celery, 1 tablespoon of the ranch dressing, 2 tablespoons of the Buffalo wing sauce, garlic powder, and salt. Mix gently until combined.
- Divide the mixture among the 8 prepared muffin cups. Press it in lightly, leaving the tops rounded. Bake for 18 to 22 minutes, until the centers reach 165°F.
- While the muffins bake, toss the sliced celery and shredded cabbage with the mayonnaise, apple cider vinegar, and remaining 1 tablespoon of ranch dressing.
- Brush the tops of the cooked muffins with the remaining Buffalo wing sauce. Let them rest for 5 minutes, then serve with the celery slaw.
merknader
Cuisine: American
Equipment: Muffin Tin, Mixing Bowl, Instant-Read Thermometer
Cranberry-Glazed Mini Meatloaf Muffins with Wild Rice
These mini meatloaves bring together savory ground beef, tender wild rice, and a bright cranberry glaze. Baking them in a muffin pan makes the portions easy to serve and helps dinner come together on a busy weeknight.
The cranberry topping adds a sweet-tart finish, while the rice gives each muffin a hearty texture. Serve them with a simple vegetable or salad for a satisfying meal.
Cranberry-Glazed Mini Meatloaf Muffins with Wild Rice
Ingredienser
- 1 pound ground beef
- 1 cup cooked wild rice, cooled
- 1 large egg
- 1/3 cup plain breadcrumbs
- 1/4 cup finely chopped yellow onion
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup whole-berry cranberry sauce
- 1 tablespoon ketchup
- 1 teaspoon Dijon mustard
fremgangsmåte
- Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin pan.
- In a large bowl, combine the ground beef, cooked wild rice, egg, breadcrumbs, onion, Worcestershire sauce, salt, and black pepper. Mix gently until evenly combined, taking care not to compact the mixture.
- Divide the mixture among the 8 prepared muffin cups. Press it in lightly, leaving the tops rounded rather than packed down.
- In a small bowl, stir together the cranberry sauce, ketchup, and Dijon mustard. Spoon the glaze over the tops of the meatloaves, dividing it evenly.
- Bake until the meatloaves are cooked through and the centers reach 160°F, about 25 to 30 minutes. Let them rest in the pan for 5 minutes before loosening and serving.
merknader
Cuisine: American
Equipment: Standard Muffin Pan, Large Mixing Bowl, Small Bowl, Instant-Read Thermometer
Pesto Parmesan Mini Meatloaf Muffins with Cherry Tomato Salad
These mini meatloaves bring basil pesto and Parmesan into a tender, savory beef mixture. Baking them in a muffin tin makes individual portions that cook quickly and are easy to serve on a busy weeknight.
A simple cherry tomato salad adds a fresh, tangy contrast to the rich meatloaf. Serve the muffins warm with the salad on the side for a satisfying dinner with little fuss.
Pesto Parmesan Mini Meatloaf Muffins with Cherry Tomato Salad
Ingredienser
- 1 pound ground beef
- 1/2 cup plain breadcrumbs
- 1 large egg
- 1/4 cup basil pesto
- 1/3 cup finely grated Parmesan cheese
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1 pint cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 2 tablespoons chopped fresh basil
fremgangsmåte
- Heat the oven to 400°F. Lightly grease 8 cups of a standard muffin tin.
- In a large bowl, combine the ground beef, breadcrumbs, egg, pesto, Parmesan, salt, and black pepper. Mix gently until just combined, taking care not to pack the mixture too firmly.
- Divide the mixture among the 8 greased muffin cups. Press it in lightly and shape the tops evenly.
- Bake for 18 to 22 minutes, until the mini meatloaves are cooked through. Let them rest in the tin for 5 minutes before removing.
- While the meatloaves bake, combine the halved cherry tomatoes, olive oil, red wine vinegar, and chopped basil in a bowl. Toss gently and let the salad sit until serving.
- Serve the pesto Parmesan meatloaf muffins warm with the cherry tomato salad alongside.
merknader
Cuisine: Italian
Equipment: Standard Muffin Tin, Mixing Bowl, Measuring Cups and Spoons
