Mini Meat Muffins Photo
Beef Main Dishes Quick and Easy - Freeze and Reheat

Mini Meatloaf



Mini Meat Muffins Photo

Mini Meatloaf

Course Main
Cuisine American


  • 1 egg
  • 1/2 Cup milk
  • 3/4 Cup white bread crumbs soft
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 lb. ground chuck
  • Aluminum foil


  • Beat egg slightly in a large mixing bowl.
  • Carefully stir in the milk.
  • Add the breadcrumbs and mix.
  • Sprinkle in the salt and pepper.
  • Add the ground chuck and mix well with hands to completely combine.
  • Preheat oven to 350°F
  • Spray each cup of a muffin tin with a non stick cooking spray.
  • Fill each cup with the meat mixture.
  • Bake 30 minutes.
  • Remove pan from the oven and allow to cool 10 minutes.
  • Remove muffins from pan and cool completely on a wire rack.
  • Wrap each muffin tightly in aluminum foil.
  • Freeze for up to 2 months.
  • To reheat, remove muffins from freezer.
  • Preheat oven to 450°F
  • Place wrapped muffins on a cookie sheet.
  • Bake 30 minutes.
  • Unwrap and bake another 5 minutes.