Meatloaf Muffins are easy to make, quick to cook, and great for portion control. Their individual size makes them ideal for lunchboxes, meal planning, or family dinners. Because they bake in a muffin tin, they develop a delicious crust all around, and the texture stays moist and flavorful. You’ll also love how customizable they are with different meats, veggies, or glazes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ground beef
Egg
Bread crumbs
Milk
Onion, finely chopped
Garlic, minced
Worcestershire sauce
Ketchup
Dijon mustard
Brown sugar
Salt and pepper
Cooking spray or oil (for greasing the muffin tin)
Fresh parsley for garnish (optional)
Directions
Preheat the oven to 375°F (190°C). Lightly grease a muffin tin with cooking spray or oil.
In a large bowl, combine ground beef, egg, bread crumbs, milk, onion, garlic, Worcestershire sauce, salt, and pepper. Mix until just combined—avoid overmixing.
Divide the meat mixture evenly into the muffin tin, pressing gently into each cup.
In a small bowl, whisk together ketchup, Dijon mustard, and brown sugar to create the glaze.
Spoon the glaze over each meatloaf muffin.
Bake for 20–25 minutes, or until the internal temperature reaches 160°F (71°C) and the tops are caramelized.
Let the muffins rest for 5 minutes before removing from the tin. Garnish with fresh parsley if desired.
Servings and timing
This recipe yields approximately 12 meatloaf muffins and serves 4 to 6 people. Prep time is around 10 minutes, and cook time is 25 minutes.
Variations
Turkey or Chicken: Use ground turkey or chicken for a lighter option.
Cheesy center: Add a cube of mozzarella or cheddar to the center of each muffin for a cheesy surprise.
Veggie boost: Mix in finely grated carrots, zucchini, or spinach for added nutrition.
Spicy: Add a dash of hot sauce or red pepper flakes to the meat mixture or glaze.
BBQ twist: Swap the ketchup glaze for your favorite barbecue sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30–60 seconds per muffin or in the oven at 350°F (175°C) until warmed through. To freeze, wrap each muffin individually and store in a freezer-safe bag for up to 2 months. Reheat from frozen or thaw overnight in the fridge before reheating.
FAQs
Can I make meatloaf muffins ahead of time?
Yes, you can assemble them in the muffin tin and refrigerate until ready to bake. You can also bake them ahead and reheat when needed.
What type of meat works best for meatloaf muffins?
Ground beef is classic, but a mix of ground beef , or using ground turkey, also works well.
How do I keep the muffins from sticking to the pan?
Grease the muffin tin well or use silicone muffin cups for easy removal.
Can I use oatmeal instead of bread crumbs?
Yes, rolled oats are a great substitute for bread crumbs and add a wholesome texture.
Are meatloaf muffins freezer-friendly?
Absolutely. They freeze well and make great make-ahead meals. Just wrap tightly and freeze for up to 2 months.
Can I add vegetables to the meat mixture?
Yes, finely chopped or grated vegetables like carrots, zucchini, or bell peppers are great additions.
How do I know when the meatloaf muffins are done?
Use a meat thermometer to check that the internal temperature has reached 160°F (71°C).
Can I use a different glaze?
Yes, try barbecue sauce, honey mustard, or even a tomato-basil mix for a unique flavor.
Do I need to let them rest before serving?
Yes, letting them rest for about 5 minutes helps them set and makes them easier to remove from the pan.
What should I serve with meatloaf muffins?
They pair well with mashed potatoes, roasted vegetables, green beans, or a simple salad.
Conclusion
Meatloaf Muffins are a smart and satisfying way to enjoy a classic comfort food with modern convenience. Quick to prepare and perfectly portioned, they’re ideal for families, busy weeknights, or meal prep. With plenty of ways to customize and freeze for later, this versatile dish is sure to become a regular on your menu.
Mini meatloaves baked in a muffin tin for quick cooking, perfect portions, and a delicious caramelized glaze. Great for meal prep, family dinners, or lunchboxes.
Author:Catherine
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:12 muffins (4–6 servings)
Category:Dinner
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
1 lb ground beef
1 large egg
1/2 cup bread crumbs
1/4 cup milk
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp Worcestershire sauce
1/2 tsp salt
1/2 tsp black pepper
1/2 cup ketchup
1 tbsp Dijon mustard
1 tbsp brown sugar
Cooking spray or oil (for greasing muffin tin)
Fresh parsley for garnish (optional)
Instructions
Preheat oven to 375°F (190°C). Grease a muffin tin with cooking spray or oil.
In a large bowl, combine ground beef, egg, bread crumbs, milk, onion, garlic, Worcestershire sauce, salt, and pepper. Mix gently until just combined.
Divide the mixture evenly into the muffin tin, pressing lightly into each cup.
In a small bowl, whisk together ketchup, Dijon mustard, and brown sugar to make the glaze.
Spoon the glaze evenly over each meatloaf muffin.
Bake for 20–25 minutes, or until the internal temperature reaches 160°F (71°C) and the tops are caramelized.
Let rest for 5 minutes before removing from the tin. Garnish with parsley if desired.
Notes
Use ground turkey or chicken for a lighter version.Add grated carrots or zucchini for extra veggies.Insert a cheese cube in the center for a melty surprise.Swap the glaze for barbecue sauce for a smoky twist.
