I just made meatloaf muffins with carne molida that are ridiculously juicy inside and have a crust so addictive you’ll keep scrolling.
I am obsessed with these meatloaf muffins because they hit that exact spot for dinner: juicy, messy, and totally satisfying. I love that they scream Carne Molida and make any Cena Familiar actually fun to eat.
The crusted tops, the tang of ketchup and the little pockets of garlic flavor make me tear up a little. But it’s the simple stuff I adore.
An egg held everything together like it meant business. I get sloppy with toppings and eat three.
No pretense. Just real meat, bright sauce, and a craving that never quits.
I’ll never apologize for licking my fingers.
Ingredients
- Ground beef: the meaty backbone, juicy and comforting — you’ll want seconds.
- Ground pork or sausage: Basically adds fattiness and a little punch, optional but tasty.
- Breadcrumbs or panko: Holds everything together, panko gives extra crunch on the outside.
- Whole milk: Keeps muffins tender and moist, nothing fancy but it helps.
- Egg: Binds the mix so they don’t fall apart when you pick one up.
- Yellow onion: Sweet crunch when cooked, gives honest savory depth.
- Garlic: Punchy aroma, small amount goes a long way.
- Worcestershire sauce: Umami boost, makes the meat taste more rounded and meaty.
- Dijon mustard: A subtle tang that cuts richness, trust it.
- Kosher salt: Brings out all the other flavors, don’t skimp.
- Black pepper: Fresh bite and heat, keeps things interesting.
- Italian seasoning or parsley: Herbal freshness, brightens the whole bite.
- Ketchup in mix: Sweet tomato comfort, ties the meat flavors together.
- Ketchup for glaze: Sticky glossy finish that kids always love.
- Brown sugar or honey: Caramelized sweetness on top, irresistible crust.
- Parmesan cheese: Basically adds salty umami depth, classy little touch.
- Olive oil: Prevents sticking, adds a hint of richness.
Ingredient Quantities
- 1 1/2 pounds lean ground beef (85 15 is good)
- 1/2 pound ground pork or Italian sausage, optional but tasty
- 3/4 cup plain breadcrumbs (or panko for extra texture)
- 1/3 cup whole milk
- 1 large egg, beaten
- 1 small yellow onion, very finely chopped (about 1/2 cup)
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried Italian seasoning or 1 tablespoon chopped fresh parsley
- 1/3 cup ketchup for the mix plus another 2 to 3 tablespoons for the glaze
- 2 tablespoons brown sugar for the glaze (or honey if you prefer)
- 2 tablespoons grated Parmesan cheese, optional but adds depth
- 1 to 2 tablespoons olive oil for greasing the muffin tin
How to Make this
1. Preheat oven to 375°F and grease a 12-cup muffin tin with 1 to 2 tablespoons olive oil, or use paper liners if you like easier cleanup.
2. In a large bowl combine 1 1/2 pounds lean ground beef and 1/2 pound ground pork or Italian sausage if using; mix gently with your hands so it just comes together.
3. Add 3/4 cup plain breadcrumbs, 1/3 cup whole milk, 1 beaten large egg, 1 small very finely chopped yellow onion, 2 minced garlic cloves, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dried Italian seasoning or 1 tablespoon chopped parsley, and 2 tablespoons grated Parmesan if you want extra depth.
4. Stir in 1/3 cup ketchup into the meat mixture. Dont overwork it, just fold until evenly combined; over-mixing makes them dense.
5. Scoop the mixture into the prepared muffin cups, packing lightly. Fill each cup about 3/4 full so they hold their shape but dont explode.
6. Make the glaze by mixing 2 to 3 tablespoons ketchup with 2 tablespoons brown sugar (or honey). Taste and adjust if you want sweeter or tangier.
7. Brush a thin layer of glaze over each meatloaf muffin now, reserve a bit more for brushing again later if desired.
8. Bake at 375°F for about 20 to 25 minutes, then brush with remaining glaze and bake another 5 to 8 minutes until the glaze is set and the internal temp reaches 160°F.
9. Let the muffins rest in the tin for 5 minutes, then transfer to a rack to cool slightly. This keeps them juicy and helps them come out clean.
10. Serve warm with mashed potatoes, a salad, or slide them onto rolls for meatloaf sliders. Leftovers reheat great in the microwave or crisp up in a skillet.
Equipment Needed
1. Oven (preheated to 375°F)
2. 12-cup muffin tin (or paper liners for easier cleanup)
3. Large mixing bowl
4. Medium bowl or measuring cup for glazing
5. Measuring cups and spoons
6. Wooden spoon or silicone spatula for mixing (don’t overwork the meat)
7. Pastry brush for glazing
8. Instant-read meat thermometer (to confirm 160°F)
9. Cutting board and chef’s knife (for the onion and garlic)
FAQ
Hands Down, The Best Meatloaf Muffins Ever! Recipe Substitutions and Variations
- Ground beef
- Lean ground turkey or chicken for a lighter, leaner muffin (may be a bit drier)
- Plant-based crumbles for a vegetarian option, season more to boost flavor
- Mix in extra pork or sausage if you want richer, juicier muffins
- Breadcrumbs
- Old-fashioned oats, pulse a few seconds in a blender to get finer texture
- Crushed saltine or buttery crackers for extra flavor
- Almond flour to keep it low carb, though the texture will be a bit denser
- Milk
- Broth (beef or chicken) to add more savory depth, use same amount
- Any unsweetened plant milk like soy or oat if you’re dairy free
- Plain water works in a pinch, but you might need a touch more seasoning
- Egg
- “Flax egg”: 1 tbsp ground flax + 3 tbsp water, sit 5 min to thicken, binds well
- Chia egg: same ratio as flax for another vegan binder
- Extra breadcrumbs or a couple tablespoons of plain yogurt can help bind if you dont have eggs
Pro Tips
– Don’t overmix the meat. Mix just until it holds together or the muffins get tough and dense. A couple of folds with your hands is usually enough, trust me.
– Chill the formed muffins in the tin for 15 minutes before baking if you have the time. It helps them keep their shape and makes them easier to lift out without falling apart.
– Use a probe thermometer and pull them at 160°F. If you skip the thermometer you’ll risk dry meat. If the tops brown too quick, tent with foil for the last few minutes.
– Make extra glaze and warm it slightly before serving. It soaks in better when slightly warm, and if you like sweet, add a teaspoon of apple cider vinegar to cut the sugar.
Hands Down, The Best Meatloaf Muffins Ever! Recipe
I just made meatloaf muffins with carne molida that are ridiculously juicy inside and have a crust so addictive you’ll keep scrolling.
12
servings
257
kcal
Equipment: 1. Oven (preheated to 375°F)
2. 12-cup muffin tin (or paper liners for easier cleanup)
3. Large mixing bowl
4. Medium bowl or measuring cup for glazing
5. Measuring cups and spoons
6. Wooden spoon or silicone spatula for mixing (don’t overwork the meat)
7. Pastry brush for glazing
8. Instant-read meat thermometer (to confirm 160°F)
9. Cutting board and chef’s knife (for the onion and garlic)
Ingredients
-
1 1/2 pounds lean ground beef (85 15 is good)
-
1/2 pound ground pork or Italian sausage, optional but tasty
-
3/4 cup plain breadcrumbs (or panko for extra texture)
-
1/3 cup whole milk
-
1 large egg, beaten
-
1 small yellow onion, very finely chopped (about 1/2 cup)
-
2 cloves garlic, minced
-
1 tablespoon Worcestershire sauce
-
1 teaspoon Dijon mustard
-
1 teaspoon kosher salt
-
1/2 teaspoon freshly ground black pepper
-
1 teaspoon dried Italian seasoning or 1 tablespoon chopped fresh parsley
-
1/3 cup ketchup for the mix plus another 2 to 3 tablespoons for the glaze
-
2 tablespoons brown sugar for the glaze (or honey if you prefer)
-
2 tablespoons grated Parmesan cheese, optional but adds depth
-
1 to 2 tablespoons olive oil for greasing the muffin tin
Directions
- Preheat oven to 375°F and grease a 12-cup muffin tin with 1 to 2 tablespoons olive oil, or use paper liners if you like easier cleanup.
- In a large bowl combine 1 1/2 pounds lean ground beef and 1/2 pound ground pork or Italian sausage if using; mix gently with your hands so it just comes together.
- Add 3/4 cup plain breadcrumbs, 1/3 cup whole milk, 1 beaten large egg, 1 small very finely chopped yellow onion, 2 minced garlic cloves, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dried Italian seasoning or 1 tablespoon chopped parsley, and 2 tablespoons grated Parmesan if you want extra depth.
- Stir in 1/3 cup ketchup into the meat mixture. Dont overwork it, just fold until evenly combined; over-mixing makes them dense.
- Scoop the mixture into the prepared muffin cups, packing lightly. Fill each cup about 3/4 full so they hold their shape but dont explode.
- Make the glaze by mixing 2 to 3 tablespoons ketchup with 2 tablespoons brown sugar (or honey). Taste and adjust if you want sweeter or tangier.
- Brush a thin layer of glaze over each meatloaf muffin now, reserve a bit more for brushing again later if desired.
- Bake at 375°F for about 20 to 25 minutes, then brush with remaining glaze and bake another 5 to 8 minutes until the glaze is set and the internal temp reaches 160°F.
- Let the muffins rest in the tin for 5 minutes, then transfer to a rack to cool slightly. This keeps them juicy and helps them come out clean.
- Serve warm with mashed potatoes, a salad, or slide them onto rolls for meatloaf sliders. Leftovers reheat great in the microwave or crisp up in a skillet.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 114g
- Total number of serves: 12
- Calories: 257kcal
- Fat: 16.3g
- Saturated Fat: 5.9g
- Trans Fat: 0.05g
- Polyunsaturated: 1.7g
- Monounsaturated: 8.7g
- Cholesterol: 82mg
- Sodium: 420mg
- Potassium: 298mg
- Carbohydrates: 9.8g
- Fiber: 0.4g
- Sugar: 5g
- Protein: 21g
- Vitamin A: 250IU
- Vitamin C: 0.8mg
- Calcium: 55mg
- Iron: 1.8mg