Save It Mini meatloaves with a cheesy macaroni center baked in muffin tins for a fun comforting meal perfect for family dinners or parties.
I first made these Mac and Cheese Meatloaf Muffins for a family movie night and everyone loved having their own little serving packed with classic flavors.
Ingredients
- Ground beef: 1 lb (450 g)
- Ground pork: 1/2 lb (225 g)
- Breadcrumbs: 1/2 cup (60 g)
- Milk (for meatloaf): 1/4 cup (60 ml)
- Egg: 1 large
- Onion: 1/2 small finely diced
- Garlic: 2 cloves minced
- Ketchup: 2 tbsp
- Worcestershire sauce: 1 tbsp
- Salt: 1 tsp
- Black pepper: 1/2 tsp
- Dried thyme: 1/2 tsp
- Elbow macaroni: 1 cup (90 g)
- Unsalted butter: 2 tbsp
- All-purpose flour: 2 tbsp
- Milk (for mac and cheese): 3/4 cup (180 ml)
- Sharp cheddar cheese: 1 cup (115 g) grated
- Mustard powder: 1/4 tsp
- Salt and pepper (for mac and cheese): to taste
- Cheddar cheese (topping): 1/3 cup (35 g) grated
Instructions
- Preheat Oven:
- Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
- Prepare Macaroni:
- Cook macaroni in salted boiling water until just al dente about 6 minutes. Drain and set aside.
- Make Cheese Sauce:
- In a saucepan melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk and cook stirring until thickened 2-3 minutes.
- Add Cheese & Combine:
- Remove from heat stir in cheese and mustard powder until smooth. Season with salt and pepper. Mix in cooked macaroni and set aside to cool slightly.
- Mix Meatloaf:
- In a large bowl combine beef pork breadcrumbs milk egg onion garlic ketchup Worcestershire sauce salt pepper and thyme. Mix until just combined.
- Assemble Muffins:
- Press about 2 tablespoons of meat mixture into the bottom and up the sides of each muffin cup creating a well in the center.
- Fill & Top:
- Spoon a heaping tablespoon of mac and cheese into each well. Top with a thin layer of remaining meat mixture to seal.
- Add Cheese:
- Sprinkle each muffin with a little extra cheddar cheese.
- Bake:
- Bake for 25-30 minutes until meat is cooked through and tops are golden.
- Cool & Serve:
- Let cool for 5 minutes before carefully removing from the tin. Serve warm.
Save It My kids love helping assemble these in the kitchen and it has become a regular request during busy school nights.
Serving & Sides
Serve with a simple green salad or steamed vegetables for a balanced meal.
Customization Ideas
Try mixing in cooked bacon or a little chopped jalapeño to add a flavorful twist to the mac and cheese filling.
Allergen Information
This dish contains milk eggs and wheat ingredients. If sensitivities exist always check labels for possible soy.
Save It These meatloaf muffins are always a hit at dinner table and leftovers reheat beautifully for easy lunches.
Common Questions About Recipes
- → Can I use only beef for the meat mixture?
Yes, substituting all ground beef is possible. The mixture will be slightly less moist than combining beef and pork.
- → How can I make these muffins lighter?
For a lighter version, use ground turkey or chicken instead of beef and pork. Leaner meats alter the flavor and texture.
- → Can I prepare the macaroni filling ahead of time?
Yes, you can cook the macaroni and cheese filling in advance and refrigerate. Assemble when ready to bake.
- → What sides pair well with these muffins?
Steamed vegetables, a crisp garden salad, or roasted potatoes complement these muffins nicely for a complete meal.
- → How should leftovers be stored?
Store cooled muffins in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
- → Are there gluten-free options?
To make gluten-free muffins, use certified gluten-free breadcrumbs and pasta. Verify all packaged ingredient labels.