A fun twist on classic meatloaf—this recipe turns meatloaf into mini “muffins,” so they bake faster but stay moist and flavorful. I love serving them at dinner or making them ahead to reheat later.

Why I’ll Love This Recipe

I love that the mini format cuts down on bake time, but you still get all the juicy, savory flavors of a full meatloaf. These are easy to portion, fun to eat, and you can even “frost” them with mashed potatoes for a playful touch.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound lean ground beef
½ cup sweet yellow onion, finely diced
½ cup panko breadcrumbs, plain
½ cup plain breadcrumbs
8 ounce can tomato sauce
2 large eggs, slightly beaten
1 tablespoon Worcestershire sauce
2 teaspoons fresh minced garlic
2 teaspoons dried parsley flakes
1½ teaspoons kosher salt
½ teaspoon black pepper
½ teaspoon ground mustard seed
¼ cup ketchup (for the glaze)
Mashed potatoes (for “icing,” optional)

directions

Meatloaf

Preheat the oven to 375 °F (190‑200 °C). Lightly spray a standard muffin pan with nonstick cooking spray.
In a large bowl, mix together ground beef, diced onion, panko breadcrumbs, plain breadcrumbs, tomato sauce, beaten eggs, Worcestershire sauce, minced garlic, parsley flakes, salt, pepper, and ground mustard seed until just combined.
Spoon the mixture into each muffin cup, filling to the top.
Use a teaspoon to add a small dollop of ketchup on top of each meatloaf muffin as a glaze.
Bake for about 30 minutes, until the meat is cooked through.
Remove from oven. If using mashed potatoes, pipe or dollop a swirl of mashed potatoes atop each mini meatloaf. Serve immediately.

Servings and timing

Servings: 12 mini meatloaf muffins
Prep time: ~10 minutes
Cook time: ~30 minutes
Total time: ~40 minutes

Variations

Swap regular breadcrumbs or even oats in place of panko, if you don’t have panko.
Add finely chopped vegetables (zucchini, carrot, mushrooms, spinach) into the meat mixture to boost nutrition.
Instead of ketchup glaze, mix ketchup with a little brown sugar or BBQ sauce for a sweeter or smokier top.

storage/reheating

In the fridge: Store cooked mini meatloaf muffins in an airtight container for 3–4 days.
In the freezer: Wrap each muffin individually in foil or plastic wrap, then store in freezer bags for up to 3 months.
To reheat: In the oven, preheat to ~350 °F (175 °C), cover loosely with foil, and heat for 15–20 minutes (or until warmed through). You can also microwave individual muffins (cover with a damp paper towel) for 1–2 minutes or until hot.

FAQs

What kind of ground meat is best for meatloaf muffins?

I prefer using lean ground beef (around 80/20), because it gives flavor without too much grease. You could also try ground turkey or a beef‑pork mix.

How do I prevent the meatloaf muffins from drying out?

I make sure not to overmix the ingredients (just until they combine), and the tomato sauce + egg + breadcrumbs help lock in moisture.

Can I make these ahead and bake later?

Yes. You can assemble the muffins in the pan, cover tightly, and refrigerate a few hours ahead. Bake when ready—just check for doneness.

Do I have to use mashed potatoes “icing”?

No, that part is optional and fun for presentation. You can skip it if you prefer a simpler look and flavor.

Can I double this recipe?

Certainly. Just double every ingredient and use two muffin pans or bake in batches.

Conclusion

I find these muffin pan meatloaves a perfect weeknight dinner solution—easy, flavorful, and fast. Whether served plain or “frosted” with mashed potatoes, they’re charming and practical. I hope you enjoy making and eating them as much as I do!

Why I’ll Love This Recipe

ingredients