Mini meatloaf muffins are a fun and flavorful twist on the classic comfort food. Baked in a muffin tin, these individual portions cook faster than a traditional loaf, making them perfect for busy weeknights. Each little “muffin” is packed with the same hearty flavors you love in meatloaf—juicy ground meat, savory seasonings, and a tangy glaze on top—but in a convenient single-serving size that’s easy to serve and even easier to enjoy.
Not only are mini meatloaf muffins kid-friendly, but they’re also great for meal prep since they reheat beautifully and can even be frozen for later. Their compact shape makes them ideal for portion control, while their crispy edges and tender centers bring the best of both worlds in every bite. Whether you’re serving them with mashed potatoes, veggies, or as part of a lunchbox meal, these mini meatloaf muffins are a quick, versatile, and delicious solution the whole family will love.
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Mini Meatloaf Muffins
Tender, flavorful meatloaf baked in muffin tins for individual servings—perfect for weeknight dinners, meal prep, or even kids’ lunches.
- Total Time: 40 minutes
- Yield: 6 people (2 muffins each) 1x
Ingredients
- 1 1/2 lbs ground beef (85-90% lean)
- 1 cup breadcrumbs (plain or Italian-style)
- 1 small onion, finely diced (about 1/2 cup)
- 1/2 cup milk
- 2 large eggs
- 1/2 cup ketchup (divided – 1/4 cup for mix, 1/4 cup for topping)
- 2 tbsp Worcestershire sauce
- 2 garlic cloves, minced (or 1 tsp garlic powder)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme (optional)
- 1/2 tsp smoked paprika (optional, adds depth)
- 2 tbsp fresh parsley, chopped (optional, for garnish)
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Instructions
- Preheat oven:
- Set your oven to 375°F (190°C). Lightly grease or line a 12-cup muffin tin with cooking spray.
- Mix the meatloaf base:
- In a large mixing bowl, whisk together the milk, eggs, ¼ cup ketchup, Worcestershire sauce, garlic, onion, salt, pepper, thyme, and paprika.
- Stir in the breadcrumbs until just combined.
- Add the beef:
- Add the ground beef and gently mix with your hands or a spoon until evenly combined. (Do not overmix—this can make the meatloaf dense.)
- Portion into muffin pan:
- Divide the mixture evenly among the 12 muffin cups, pressing lightly to shape.
- Add topping:
- Spread the remaining ¼ cup ketchup evenly over the tops of the meatloaf muffins.
- Bake:
- Bake for 20–25 minutes, or until the internal temperature reaches 160°F (71°C).
- Rest & serve:
- Let the muffins cool in the pan for 5 minutes before removing. Garnish with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 2 meatloaf muffins
- Calories: 365
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 140mg
These look amazing. I think I will add them to my meal planning rotation.