Mac and Cheese Meatloaf Muffins

Mac and Cheese Meatloaf Muffins are the ultimate comfort food mash-up That golden savory meatloaf hugs a creamy pocket of mac and cheese all baked in perfect handheld muffin form for fun family dinners or potluck parties

I first made these for a back-to-school dinner and my kids went wild for the gooey surprise inside Now they ask for them as their birthday dinner almost every year

Ingredients

• Ground beef: Classic for juicy flavorful meatloaf Choose 80 or 85 percent lean for moisture
• Ground pork: Adds tenderness and a subtle sweetness Use fresh for best results
• Breadcrumbs: Helps bind everything and create the tender texture Choose unseasoned panko or fresh homemade
• Milk: Keeps the meatloaf mixture moist Whole or two percent both work
• Egg: Essential for binding the mixture
• Onion: Freshly diced for a gentle sweetness and depth Look for a firm onion with dry papery skin
• Garlic: Gives big flavor Punch up the dish with freshly minced
• Ketchup: Adds tangy moisture Opt for unsweetened or low-sugar
• Worcestershire sauce: Provides savory umami richness
• Salt and black pepper: Rounds out all the flavors Use sea salt and freshly cracked pepper if you can
• Dried thyme: Brings a herby hint of classic meatloaf flavor
• Elbow macaroni: Short cut pasta that nests perfectly in muffins Cook until just al dente
• Unsalted butter: Key for a silky cheese sauce
• All-purpose flour: Coats the pasta and thickens the cheese sauce
• Sharp cheddar cheese: Bold meltiness in every bite Grate it yourself for best melt
• Mustard powder: Adds a subtle zing and sharpens the cheese
• Extra cheddar cheese: For that irresistible gooey top layer
• Salt and pepper: Tastes best when seasoned to your liking

Instructions

Prep the Muffin Tin:

Lightly oil a twelve cup muffin pan so the meatloaf does not stick and the muffins come out easily after baking

Cook the Pasta:

Boil elbow macaroni in salted water Just cook to al dente about six minutes so it stays firm after baking Drain and set aside

Make the Cheese Sauce:

Melt butter in a saucepan over medium heat Sprinkle in flour whisking for about a minute to cook off any raw flavor Slowly pour in milk whisking constantly until the sauce thickens two to three minutes

Finish the Mac and Cheese:

Remove the pan from the heat Stir in grated cheddar and mustard powder until you get a creamy smooth sauce Taste and season with salt and pepper Mix in the cooked macaroni Set aside to cool slightly for easier assembly

Mix the Meatloaf:

In a large bowl combine ground beef ground pork breadcrumbs milk egg onion garlic ketchup Worcestershire sauce salt pepper and thyme Use your hands or a sturdy spoon Mix gently until just combined

Shape the Meatloaf Cups:

Scoop about two tablespoons of meat mixture into each muffin cup Press it down and up the sides with fingers to form a well for the mac and cheese

Fill with Mac and Cheese:

Spoon a generous tablespoon of the cheesy pasta into the center of each meat cup Try not to overfill so the meat can seal over the top

Seal and Top:

Press remaining meat mixture on top to fully encase the mac and cheese Sprinkle each muffin with more grated cheddar

Bake:

Place muffin tin in the oven Bake for twenty five to thirty minutes until tops are golden and the meat is fully cooked

Rest and Serve:

Let muffins cool in the tin for five minutes carefully run a knife around the edges then lift out and serve warm

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One time we made a double batch and ate them cold on a picnic Everyone kept asking for the recipe

Storage Tips

Let leftovers cool completely before storing Place in an airtight container in the fridge where they will last up to four days Reheat in a 325 degree oven for 10 minutes or microwave for 45 seconds until warmed through Muffins freeze beautifully too Wrap tightly and freeze up to two months Thaw overnight in the fridge before reheating

Ingredient Substitutions

Make it lighter with ground turkey or chicken Try mozzarella or pepper jack cheese instead of cheddar For a gluten free version use gluten free breadcrumbs and pasta Sneak in diced bell peppers or cooked spinach for a boost of veggies

Serving Suggestions

Pair muffins with a crisp green salad or simple roasted veggies Serve mini muffins as party appetizers with toothpicks For a hearty meal set out extra ketchup or barbecue sauce as a dipping side

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This recipe always reminds me of Sunday nights with my kids Each bite is a comforting mix of childhood favorites and homemade warmth

Recipe Questions & Answers

→ Can I use only ground beef instead of beef and pork?

Yes, using only ground beef works well, though combining beef and pork adds more flavor and tenderness.

→ How do I prevent the muffins from sticking to the tin?

Lightly grease the muffin tin with oil or nonstick spray before adding the meat mixture to prevent sticking.

→ Can I make these ahead of time?

Absolutely! Prepare and bake, then store in the fridge. Reheat gently in the oven or microwave before serving.

→ What other cheeses can be used for the macaroni filling?

Feel free to substitute cheddar with Monterey Jack, mozzarella, or Colby for different flavors and textures.

→ Are there gluten-free options?

Use gluten-free breadcrumbs and pasta to make these muffins suitable for those with gluten sensitivities.