Mini Meatloaf in Muffin Tin | Copycat Cracker Barrel Meatloaf
This delicious meatloaf is a family favorite in our house. So much so, we turned them into mini meatloafs for easy freezing and meal prepping.
Equipment
- 1 Frying pan
- 1 Muffin Tin
Ingredients
- 1/2 tbsp Olive Oil
- 1 Onion Diced
- 1/2 Cup Bell Pepper Diced (We leave this out)
- 2 lbs Ground Beef I usually only use 1 - 1.5 lbs and it's fine - I'm only feeding myself, my husband and our toddler.
- 1 cup Crushed Ritz Crackers I usually use a sleeve, sometimes 2 -- measure with your heart
- 2 Egg Whisked
- 1 cup Cheddar Cheese Shredded
- 1/2 cup Whole Milk
- 1 Tsp Salt
- 1/4 Tsp Black Pepper
Topping
- 1/2-3/4 Cup Ketchup
- 2 Tbsp Brown Sugar
- 1 Tsp Yellow Mustard
Instructions
- Preheat the Oven to 350
- Sauté the diced onions & peppers in a small pan with olive oil until softened. Set aside to cool
- Combine the eggs, crackers, sautéd veggies, cheese, milk salt & pepper in a large bowl.
- Add the ground beef and mix with your hands. Be careful not to overwork the meat.
- Roll the mixture into large meatball sized balls and place in regular sized muffin tin
- Bake for 15 minutes
- While the meatloaf bakes, go ahead and mix together the topping ingredients
- At 15 minutes, remove the meatloaf minis and spoon on the topping
- Bake for an additional 15 minutes
- Let the muffins rest for about 15 minutes before serving.
- I like to serve this with roasted campfire potatoes & green beans. Enjoy!