Mini Meatloaf Muffins
Mini Meatloaf Muffins are made with lean ground beef, onion, bread crumbs, egg, and condensed vegetable soup for a quick, flavorful, and family-friendly dinner ready in just 30 minutes.
10 Servings
Ingredients
- 1 pound lean ground beef
- 1 small onion finely chopped
- 1 teaspoon salt
- Black pepper to taste
- 1 cup bread crumbs
- 1 large egg
- 1 can condensed vegetable soup French onion soup may be substituted for variation
Instructions
Prepare the Oven
- Preheat the oven to 450°F (230°C). Lightly grease a standard muffin tin if not using a nonstick pan.
Mix the Meat Base
- In a large mixing bowl, crumble the ground beef and add the finely chopped onion. Stir to combine evenly.
Add Binding Ingredients
- Incorporate the condensed vegetable soup, bread crumbs, egg, salt, and black pepper into the beef mixture. Mix thoroughly until well combined.
Fill the Muffin Tin
- Portion approximately ¾ cup of the meat mixture into each muffin cup, pressing gently to shape without packing too firmly.
Bake
- Place the filled muffin tin in the preheated oven and bake for 15 minutes, or until the internal temperature of the meatloaf muffins reaches 160°F (71°C).
Serve
- Allow the muffins to cool for 2–3 minutes before removing them from the tin. Serve hot with desired sides such as mashed potatoes, vegetables, or a fresh salad.
Notes
To prepare gluten-free Mini Meatloaf Muffins, substitute certified gluten-free bread crumbs for the regular bread crumbs and confirm that the condensed vegetable soup is labeled gluten-free.