Name: Cheesy Meatloaf Muffins
Prep time: 15 min
Cook time: PT-491523H5M25S
Total time: PT-491523H5M25S
Cuisine: american
Ingredients: 1 1/2 pounds lean ground beef (at least 80/20); 1 large egg; 1/2 cup plain breadcrumbs; 1/4 cup milk; 1/4 cup ketchup, plus extra for topping; 1 tablespoon Worcestershire sauce; 1 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 4 ounces mozzarella cheese, cut into 1/2-inch cubes

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These individual meatloaf muffins are a fantastic way to get a comforting meal on the table without a lot of fuss.

Cheesy Mozzarella Stuffed Meatloaf Muffins - Easy Ground Beef Dinner 16

Stuffed with gooey mozzarella cheese, they transform a classic family favorite into a fun, portion-controlled dinner that’s guaranteed to be a hit with both kids and adults. They’re quick to prepare and bake, making them perfect for busy weeknights.

Forget the traditional loaf pan; these mini meatloaves bake up beautifully in a muffin tin, creating a crispy exterior and a juicy, cheesy interior. This recipe is designed for ease and flavor, ensuring a delicious and satisfying meal every time.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture
Questions People Always Ask Before Making This Recipe

What You’ll Love About This Quick And Easy Recipe

This recipe is a true weeknight hero because it delivers big flavor with minimal effort. It’s perfect for busy parents who want to serve a homemade meal but don’t have hours to spend in the kitchen. The individual portions mean no slicing at the table, and the hidden mozzarella is a delightful surprise that makes dinner exciting, especially for picky eaters. It’s a fantastic option for a casual family dinner, a potluck, or even meal prepping lunches for the week. The familiar taste of meatloaf combined with the fun muffin shape and cheesy center makes it an instant crowd-pleaser that works for almost any occasion where you need a hearty, comforting meal.

Everything You Need To Make This Recipe Without Stress

This recipe uses straightforward ingredients you likely already have in your pantry or can easily find at any grocery store. We’re focusing on simple, accessible items to keep the process as smooth as possible.

INGREDIENTS:

1 ½ pounds lean ground beef (at least 80/20)
1 large egg
½ cup plain breadcrumbs
¼ cup milk
¼ cup ketchup, plus extra for topping
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
4 ounces mozzarella cheese, cut into ½-inch cubes

When selecting your ground beef, an 80/20 lean-to-fat ratio is ideal as it provides enough flavor and moisture without making the muffins greasy. For breadcrumbs, plain works best to let the other flavors shine, but seasoned breadcrumbs can be used if that’s what you have on hand – just be mindful of the added salt. Any type of milk will work here, from whole to skim, or even a non-dairy alternative like almond milk. If you don’t have ketchup, a little tomato paste mixed with a touch of sugar and vinegar can work in a pinch for the mixture, though ketchup is best for the classic meatloaf flavor. For the mozzarella, pre-shredded cheese can be used, but cutting from a block will give you better melt and a gooier center.

Time Needed From Start To Finish

This recipe is designed for speed and efficiency, perfect for those evenings when time is of the essence.

Prep time: 15 minutes
Cook time: 20-25 minutes
Total time: 35-40 minutes

How To Make It Step By Step With Visual Cues

Making these cheesy meatloaf muffins is a breeze. Follow these simple steps for perfect results every time.

Preheat the oven and prepare your muffin tin: Start by preheating your oven to 375°F (190°C). Lightly grease a 12-cup standard muffin tin. This ensures your meatloaf muffins won’t stick and will release easily after baking.
Combine the meatloaf mixture: In a large mixing bowl, gently combine the ground beef, egg, breadcrumbs, milk, ¼ cup ketchup, Worcestershire sauce, onion powder, garlic powder, salt, and black pepper. Use your hands to mix everything until just combined. Be careful not to overmix, as this can lead to tough meatloaf.
Form the meatloaf bases: Divide the meat mixture into 12 equal portions. Take one portion and press it into the bottom and up the sides of each muffin cup, creating a small well in the center for the cheese. The meat should form a cup shape.
Add the cheesy surprise: Place 2-3 cubes of mozzarella cheese into the well of each meatloaf cup. Don’t overfill, or the cheese might burst out too much during baking.
Seal the cheese inside: Take another small portion of the meat mixture and gently press it over the cheese, sealing it completely within the meatloaf muffin. Make sure there are no gaps where the cheese can escape.
Add the finishing touch: Spread a small amount of extra ketchup over the top of each meatloaf muffin. This will caramelize slightly and add a classic meatloaf glaze.
Bake to perfection: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the meatloaf muffins are cooked through and reach an internal temperature of 160°F (71°C). The tops should be lightly browned, and the cheese inside should be melted and gooey.
Rest and serve: Once baked, remove the muffin tin from the oven and let the meatloaf muffins rest for 5 minutes before carefully removing them from the tin. This resting period allows the juices to redistribute, keeping them moist.

Easy Variations And Serving Ideas That Fit Real Life

These meatloaf muffins are incredibly versatile and can be adapted to suit various tastes and occasions. For a kid-friendly twist, you can mix in finely diced bell peppers or grated carrots into the meat mixture – they’ll hardly notice the veggies! If you want to change up the flavor profile, try adding a pinch of dried Italian herbs or a dash of smoked paprika to the meat. You could also swap out the mozzarella for cheddar cheese or a blend of your favorite cheeses for a different cheesy experience.

For serving, these muffins pair wonderfully with classic comfort food sides. Think creamy mashed potatoes, steamed green beans, roasted broccoli, or a simple side salad. They’re also fantastic served with a dollop of extra ketchup, BBQ sauce, or even a tangy tomato jam. If you’re hosting a casual get-together, arrange them on a platter with toothpicks for easy grabbing. For a heartier meal, serve two muffins per person with a couple of sides. They’re also excellent for packing into lunchboxes the next day!

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls. Here’s how to ensure your cheesy meatloaf muffins turn out perfectly every time:

Overmixing the meat: This is a big one! Overworking the ground beef mixture can lead to tough, dense meatloaf muffins. Mix just until the ingredients are combined. Gentle hands are key.
Not greasing the muffin tin: Skipping this step can make it very difficult to remove the muffins without them falling apart. A light spray or wipe with oil is all it takes.
Not sealing the cheese properly: If the cheese isn’t fully enclosed by the meat, it can leak out and create a messy, less cheesy muffin. Make sure the top layer of meat completely covers the cheese.
Underseasoning: Bland meatloaf is no fun. Don’t be shy with the salt, pepper, and other seasonings. Taste a tiny bit of the raw mixture (if comfortable) or adjust after cooking if needed.
Baking too long: Overbaking can dry out the meatloaf. Keep an eye on them and use a meat thermometer to check for an internal temperature of 160°F (71°C) for doneness.
Not letting them rest: Just like a steak, meatloaf benefits from a short rest after cooking. This allows the juices to redistribute, keeping the muffins moist and flavorful.

How To Store It And Make It Ahead Without Ruining Texture

These cheesy meatloaf muffins are excellent for meal prep and leftovers.

Storage: Once completely cooled, store any leftover meatloaf muffins in an airtight container in the refrigerator for up to 3-4 days.

Reheating: To reheat, you can pop them in the microwave for 1-2 minutes until heated through, or for a crispier exterior, reheat them in an oven or air fryer at 350°F (175°C) for about 10-15 minutes. This method helps the cheese get gooey again.

Make Ahead: You can prepare the meatloaf mixture and even form the muffins in the tin up to 24 hours in advance. Cover the muffin tin tightly with plastic wrap and refrigerate. When ready to bake, remove from the fridge and let sit at room temperature for about 15-20 minutes before baking as directed, adding a few extra minutes to the cook time if they are still very cold. You can also bake them completely, cool them, and then store them for reheating later.

Questions People Always Ask Before Making This Recipe

Can I use ground turkey instead of ground beef? Yes, you can absolutely use ground turkey, but opt for a higher fat percentage (like 90/10 or 93/7) to prevent the muffins from becoming too dry. You might also want to add a little extra moisture, like an additional tablespoon of milk or a touch of olive oil.

**What

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.