Mini Meatloaf Muffins
Tender Mini Meatloaf Muffins made with lean ground beef, onion, bread crumbs, egg, condensed soup, salt, and pepper for a quick family dinner.
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Servings: 10
Ingredients
- 1 lb lean ground beef
- 1 small onion finely chopped
- 1 tsp salt
- Black pepper to taste
- 1 c bread crumbs
- 1 large egg
- 1 can condensed vegetable soup
Instructions
- Preheat the oven to 450°F.
- Lightly grease a standard muffin tin with nonstick cooking spray.
- In a large mixing bowl, crumble the lean ground beef.
- Add the finely chopped onion to the ground beef.
- Mix gently until the onion is evenly distributed.
- Add the condensed vegetable soup, bread crumbs, egg, salt, and black pepper.
- Mix until all ingredients are fully combined. Avoid overmixing, as this may cause the meatloaf muffins to become dense.
- Portion approximately 3/4 c of the meat mixture into each prepared muffin cup.
- Press the mixture gently into each cup without packing it too firmly.
- Bake for 15 minutes, or until the meatloaf muffins are cooked through and reach an internal temperature of 160°F.
- Remove the muffin tin from the oven and allow the meatloaf muffins to rest for a few minutes.
- Carefully remove each muffin from the tin.
- Serve warm with potatoes, vegetables, salad, macaroni and cheese, pasta salad, or crusty bread.
Notes
To make these Mini Meatloaf Muffins gluten free, replace the regular bread crumbs with certified gluten-free bread crumbs or crushed gluten-free crackers.
Also verify that the condensed vegetable soup is labeled gluten free, as many condensed soups contain wheat-based thickeners. If needed, use a gluten-free condensed soup alternative or replace it with a gluten-free French onion soup option. Check all seasonings and packaged ingredients for gluten-containing additives or cross-contact.