Mini meatloaf muffins are easy to make with juicy, tender results. All the classic flavor of the original but in a bite sized mini meatloaf recipe that’s ready in 30 minutes.
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Muffin Tin Meatloaf
My family loves this muffin tin meatloaf! My kids prefer meatloaf muffins over a classic meatloaf or my cheese-stuffed meatloaf, and honestly, most nights I do too. They taste just as delicious as the traditional recipe but don’t need to bake as long in the oven.
Convert your kids to meatloaf lovers with these easy mini meatloaf muffins! There’s just something about mini-individual portions that makes dinner that much more fun. These are an easy twist on the classic recipe and are the perfect serving size for your little ones.
Why I Love These Mini Meatloaf Muffins
- Fast and easy: When you make meatloaf in a muffin tin it’s ready in just over 30 minutes! Much faster than regular meatloaf.
- Kid friendly: Regular meatloaf slices can sometimes be a little big for kids to eat, but mini meatloaf muffins are just the right size. No waste or extras left over on the plate!
- Freezer-friendly: Make ahead as a freezer meal for later for nights when you don’t have a ton of time to spend in the kitchen. Easy peasy!
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Ground beef: Use lean ground beef at least 90% lean. This will help make the ground beef soft and moist when baking.
- Panko bread crumbs: Gives the meat texture and volume. Use gluten-free if needed.
- Egg: Creates a moist meatloaf as well as holds the meat and remaining ingredients together.
- Parsley: A great seasoning that is fresh and adds a savory flavor.
- Worcestershire sauce: This is a strong flavorful liquid that tastes similar to soy sauce without salt.
- Ketchup: A classic ingredient that is always in traditional meatloaf. Ketchup and ground beef are the perfect combinations.
- Garlic powder: Give a garlic taste with some garlic powder.
- Onion powder: The onion flavor is subtle and tastes delicious all mixed together.
- Meatloaf sauce: Ketchup or BBQ sauce with brown sugar adds a classic meatloaf glaze on top of each muffin tin meatloaf.
How to Make Meatloaf Muffins
- Mix. Combine all of the meatloaf ingredients in a large bowl and mix just until combined. Make sure not to over-mix, or the meatloaf will dry out when baking.
- Stir together. Mix the sauce ingredients together in a bowl and set aside. Don’t add the sauce just yet.
- Press. Divide the meat mixture evenly into a greased muffin pan and press down.
- Bake. Place in the oven and bake at 350°F for 15 minutes. Remove from oven and use a paper towel to absorb any extra grease in each muffin cup. Then spread the sauce evenly on top of each. Place back in the oven and cook for an additional 10 to 15 minutes. They are done when the centers reach 160°F.
Tips and Recipe Variations
- Spray the pan. Avoid the mini meatloaf muffins sticking to the pan by lightly spraying each muffin tin.
- Don’t over-mix. If you over-mix, your easy meatloaf muffins won’t be as juicy and tender. Stir the meat mixture just until combined,
- Ground turkey. Sub ground turkey for beef to make turkey meatloaf instead. Beef makes it a little juicier, but ground turkey or ground chicken are a lighter alternative.
- Breadcrumbs. If you can’t find any in the pantry, make your own homemade breadcrumbs by toasting some leftover bread and blending into fine crumbs.
- Spice. If you like spice, add a few red pepper flakes to the meat mixture or mix in some sriracha when making the sauce.
- Make it a meal: Make these roasted red potatoes in the oven at the same time or try this sheet pan meatloaf recipe!
Storage
- Storing: Meatloaf muffins will stay fresh in the refrigerator for about 3 to 4 days if stored in an airtight container or bag. You can also freeze them up to 3 months.
- Freezing: If you have plans to freeze them raw, I recommend leaving off the sauce. Prepare the meat mixture as directed and then press it into the muffin tin. Place the pan in the freezer and flash freeze for about an hour until hardened. Then transfer the muffins to a freezer bag and store them in the freezer for up to 3 months.
- Baking from frozen: Thaw the mini meatloaf cups in the fridge overnight. Then place back into the muffin pan and bake according to directions. Spread the sauce on top about halfway through baking.
More ground beef recipes to make include Korean ground beef, one-pot burrito bowl, or homemade meatball recipe for dinner.
More Meatloaf Recipes
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Meatloaf Muffins
Mini meatloaf muffins are easy to make with juicy, tender results. All the classic flavor of the original but in a bite sized mini meatloaf recipe that's ready in 30 minutes.!
Ingredients
Meatloaf Ingredients:
- 1 ½ pounds 90% lean ground beef , you could also use ground turkey
- ½ cup panko breadcrumbs
- 1 large egg , whisked
- 2-3 Tablespoons fresh parsley , finely chopped
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon ketchup
- ¾ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Sauce Ingredients:
- ½ cup ketchup or BBQ sauce , you could mix half and half
- 2 Tablespoons light brown sugar
For serving: Potatoes and green beans
Instructions
- Preheat the oven to 350°F. Lightly spray muffin pan and set aside.
- Combine 1 1/2 pounds lean ground beef, 1/2 cup breadcrumbs, 1 egg, 2-3 Tablespoons parsley, 1 Tablespoon Worcestershire sauce, 1 Tablespoon ketchup, 3/4 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder in a large bowl. Mix just until combined. Don't overmix or the meat won't be as tender.
- Divide the meat evenly into the muffin pan and press down.
- In a small bowl, mix together the ketchup and/or BBQ sauce and brown sugar. Set aside.
- Bake meatloaf for 15 minutes. Then remove from oven and absorb any extra grease with a fork and paper towel. Then pour sauce over the meat evenly. Add pepper on top if desired. Then bake an additional 10-15 minutes or until the center reaches 160°F.
- Serve while warm with potatoes and green beans.
Notes
Substitutions:
- You may substitute fresh onion and garlic (1 cup onion, 4 garlic cloves minced). Saute them with a little olive oil before adding to the meat.
- If you prefer a little heat, add in a pinch of red pepper flakes to the meat or a few dashes of chili sauce or sriracha to the meatloaf sauce.
Nutrition
Serving: 2muffins | Calories: 276kcal | Carbohydrates: 14g | Protein: 25g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 648mg | Potassium: 497mg | Fiber: 1g | Sugar: 9g | Vitamin A: 275IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 3mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Beef, Dinner, Freezer-Friendly, Freezer-Friendly, Kid-Friendly
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
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I am not a cook and made this today and it was fantastic!! Such good taste and so easy!! Used Whataburger ketchup so it had a little zing! Also used 1 lb. beef and 1/2 lb. ground turkey! This will definitely be one my repeat recipes to make and freeze some!!
So glad you enjoyed it!
So fun!! I made these for dinner and the kids went wild over them. It’s amazing how much more they liked these than regular meatloaf!
These are adorable mini meatloaf muffins! My family was filled with these flavorful meatloaf muffins. Even the picky love them. Worth keeping!
My kids love these meatloaf muffins! I’ve now made a couple batches for the freezer for easy meals that I know they’ll eat. A real life saver for busy nights!
I made this tonight. I love the portability and the quick bake time on the muffin tin meatloaf! I forgot to saute my onions and green peppers before I added it to the meat mixture to bake, I will remember next time. It just added a little bit of a crunch! Great flavor! I served with corn bread, sweet potatoes and a kale/spinach mixture. My almost 2 year old loved it and she doesn’t usually eat meat! Thank you!
So glad you enjoyed the meatloaf muffins!
Which fresh herb did you use that is in the photo? I don’t see it listed in the ingredients or instructions. Thanks!
Woops, thanks for pointing it out that we missed that :) I usually add about 2-3 Tablespoons fresh chopped parsley!
So easy and so yummy!
So glad you liked them :)
Looks amazing! Can’t wait to try these with the family.