Mini Meatloaf Muffins

Mini meatloaf muffins were born out of a weeknight dinner panic when I wanted something hearty but didn’t have time for a full-size loaf to bake. I mixed up my usual meatloaf ingredients and popped them into a muffin pan just to speed things up—and I’ve never gone back since.

They bake in half the time, portion perfectly, and even reheat like a dream which makes them great for both dinner and lunchboxes. Each little meatloaf is tender, flavorful, and topped with that irresistible glaze that caramelizes just right in the oven.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Ground beef – The base of the meatloaf providing richness and protein
• Onion – Adds moisture and a savory bite
• Bell pepper – Brings color and a slight sweetness
• Garlic – Enhances overall flavor with aromatic depth
• Egg – Binds everything together so the muffins hold their shape
• Breadcrumbs – Help absorb moisture and keep the texture just right
• Milk – Softens the breadcrumbs for tenderness
• Ketchup – Adds tang and sweetness to the glaze and meat mixture
• Worcestershire sauce – Deepens the flavor with a savory punch
• Salt and pepper – Essential seasonings for balance
• Brown sugar – Gives the glaze that signature sweet edge

Tools You’ll Need

• Muffin tin – Shapes the individual mini meatloaves and speeds up baking time
• Mixing bowls – For combining the ingredients easily
• Spatula or spoon – Helps you mix without overworking the meat
• Measuring cups and spoons – Ensures accurate seasoning and portions
• Small bowl – For mixing the glaze separately
• Oven – Bakes the muffins to juicy, caramelized perfection
• Cooking spray – Prevents sticking and makes cleanup easier

Instructions

Step 1:

I start by preheating the oven to 375°F and spraying my muffin tin with nonstick cooking spray to keep everything from sticking.

Step 2:

In a large bowl I combine the ground beef, chopped onion, bell pepper, minced garlic, egg, breadcrumbs, milk, 1/4 cup ketchup, Worcestershire sauce, salt, and pepper. I gently mix everything together with a spoon or my hands just until combined.

Step 3:

I scoop the meat mixture evenly into the muffin tin cups and gently press them down to shape the tops flat.

Step 4:

In a small bowl I stir together the remaining ketchup and brown sugar to create a sweet and tangy glaze.

Step 5:

I spoon the glaze over the top of each meatloaf muffin making sure it’s evenly coated.

Step 6:

I bake the meatloaf muffins for 20 to 25 minutes until cooked through and slightly caramelized on top. I always check the center with a meat thermometer to make sure it hits 160°F.

Step 7:

I let them rest for a few minutes before removing from the tin and serving hot.

Tips

If you want extra moisture I sometimes mix in a bit of grated zucchini or carrot. You can also swap in ground turkey or chicken for a lighter option. And for a little kick try adding a splash of hot sauce to the glaze or a pinch of smoked paprika to the meat mix.

Ways to Serve

These are perfect with mashed potatoes, roasted vegetables, or even mac and cheese. I also pack them in lunchboxes with a little dipping sauce or freeze a batch to reheat later for quick meals.

Frequently Asked Questions

Can I freeze Mini Meatloaf Muffins?

Yes! Freeze them after baking then reheat in the microwave or oven when ready to eat.

Can I use ground turkey or chicken?

Absolutely—just reduce the baking time slightly and make sure to check internal temperature.

How do I keep them from drying out?

Don’t overmix the meat and make sure there’s enough moisture from milk, egg, and veggies.

See You in the Kitchen

I hope you try these Mini Meatloaf Muffins soon because they’re one of the easiest and tastiest ways to make dinner stress-free and satisfying. They’re flavorful, juicy, and just the right size for everyone at the table.

Happy Cooking!

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