Melt-in-Your-Mouth Meatloaf Muffins
Perfectly portioned, melt-in-your-mouth meatloaf muffins made for busy days and freezer prep. Includes low-carb options!
Equipment
- 2 12 count Muffin Tins
- 1 Crockpot
- Mixing Bowls
- Measuring Spoons & Cups
Ingredients
- 2 large eggs
- ¾ cup milk
- ⅔ cup seasoned bread crumbs or seasoned pork rinds for a low-carb option
- 2 teaspoons dried minced onions
- 1 teaspoon salt
- ¼ teaspoon rubbed sage optional
- 1½ pounds ground beef or turkey
For the Sauce:
- ¼ cup ketchup use no sugar added for low-carb option
- 2 tablespoons brown sugar use swerve brown for low-carb option
- 1 teaspoon ground mustard or 1 tablespoon regular mustard
- ½ teaspoon Worcestershire
Instructions
- Preheat the oven to 350°F.
- Mix eggs, milk, bread crumbs (or seasoned pork rinds), minced onion, salt, and sage until combined.
- Add ground beef or turkey; mix until fully incorporated.
- Grease muffin tins or prep a slow cooker.
For muffins:
- Divide mixture into 18 muffin cups, bake for 30 minutes.
- Add sauce for the last 15 minutes.
For crockpot:
- Shape into a ball, cook on low for 5–6 hours.
- Add sauce and allow to cook for another 15 minutes covered.
Sauce:
- Mix ketchup, brown sugar, mustard, and Worcestershire, then spread on top.
Notes
- Freezer-friendly: Freeze baked muffins without sauce. Reheat and add sauce when serving.
- Customize it: Leave out sage or sauce for picky eaters
- Need the tools to make this recipe a breeze? Check out these essentials!
- Muffin Tin - (Amazon link)
- Crockpot - (Amazon link)
- Mixing Bowls - (Amazon link)
- Measuring Cups & Spoons - (Amazon link)
- Low-Carb Ketchup - (Amazon link)