Mini Meatloaf Muffins

Mini meatloaf muffins are a fun and clever twist on traditional meatloaf, baked conveniently in a muffin pan. They cook faster than a full loaf, freeze beautifully, and are perfect for portion control or meal prep. Whether I serve them fresh from the oven or thawed from the freezer, they always deliver comforting flavor in every bite.

Why You’ll Love This Recipe

I love how this recipe turns a classic comfort food into a quick and convenient dinner. These meatloaf muffins are perfectly portioned, so I don’t have to worry about slicing, and they cook in just 30 minutes. They also freeze like a dream, making them ideal for make-ahead meals. Plus, I can easily customize them with veggies, cheese, or different glazes to match my mood or what’s in my fridge.

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 finely diced sweet yellow onion

• ½ cup panko bread crumbs

• ½ cup bread crumbs

• 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 glaze)

directions

1. I start by preheating the oven to 375 °F (about 190‑191 °C) and lightly spraying a muffin pan with nonstick spray.

2. In a large bowl, I mix together the ground beef, onion, both types of bread crumbs, tomato sauce, eggs, Worcestershire sauce, garlic, parsley, salt, pepper, and mustard seed.

3. I make sure everything is well combined—sometimes with a spoon, sometimes with gloved hands.

4. I spoon the mixture evenly into each muffin cup, filling to the top (a 3-tablespoon scoop works great for this).

5. I top each meatloaf muffin with a little ketchup for a nice glaze.

6. Then I bake them for 30 minutes, until they're cooked through and lightly caramelized on top.

7. Once done, I serve them hot, sometimes with extra sauce or even a mashed potato “frosting” on top.

Servings and timing

This recipe yields 12 mini meatloaf muffins.

• Prep time: 10 minutes

• Cook time: 30 minutes

• Total time: 40 minutes
  Each muffin contains about 104 calories, making them a lighter dinner option without sacrificing flavor.

Variations

I like switching things up depending on what I have. Sometimes I swap the ketchup glaze for BBQ sauce or chili sauce for a smokier or spicier flavor. Instead of breadcrumbs, I’ve used crushed crackers or even dry stuffing mix for added texture.
For more nutrition, I sneak in finely chopped vegetables like carrots, mushrooms, or zucchini. Cheese lovers might enjoy a cube of mozzarella or a sprinkle of Parmesan mixed in. These muffins are endlessly flexible.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To freeze, I let them cool completely and place them in a freezer-safe container or bag. They hold their shape really well.
When I’m ready to reheat, I either pop them in the oven at 350 °F (about 175 °C) for 20 minutes or microwave them if I’m in a hurry—though the oven helps maintain the texture best.

FAQs

How do I know when the mini meatloaf muffins are done?

I look for a nicely browned top and an internal temperature of 160 °F. It usually takes 30 minutes in a standard muffin tin.

Can I use ground turkey or chicken instead of beef?

Absolutely. I sometimes swap in ground turkey for a leaner option. Just make sure not to overcook, as poultry dries out more easily.

Can I make these ahead of time?

Yes, I often make a batch in advance and either refrigerate for a few days or freeze for later. They reheat beautifully.

What sides go well with meatloaf muffins?

I like serving them with mashed potatoes, roasted veggies, or a fresh green salad. They pair well with just about anything.

Can I make these gluten-free?

Yes, I just substitute the breadcrumbs with gluten-free alternatives like crushed gluten-free crackers or oats.

Conclusion

Mini meatloaf muffins have become one of my go-to comfort meals. They’re quick, tasty, and adaptable to whatever I have on hand. Whether I’m making a weeknight dinner or stocking the freezer for busy days, this recipe always comes through.