Meatloaf muffins are a fun and fast twist on a classic.

This mini meatloaf recipe turns ground beef into a quick weeknight meal that the whole family will love.

What You’ll Need For Mini Meatloaves

Ground Beef: I use lean ground beef (80/20), which has just enough fat to be flavorful. You can also use ground turkey or ground chicken or replace ⅓ of the ground beef with ground pork.

Breadcrumbs: Breadcrumbs bind the meatloaf together and keep it nice and juicy. Use seasoned bread crumbs in this recipe. If using plain breadcrumbs, season them with extra garlic powder, onion powder, and Italian seasoning.

Egg: Eggs also help the meatloaf muffins to hold together.

Flavor: I add green bell pepper, onion, and a bit of bbq sauce for flavor. Since these cook quickly, the onion should be softened or replaced with ¾ teaspoon onion powder.

Mini Meatloaf Topping Variations

• Zesty Topping: ⅓ cup ketchup, ⅓ cup chili sauce, 1 tablespoon brown sugar
• Brown Sugar Topping: ⅓ cup ketchup, 2 tablespoons brown sugar, 1 tablespoon vinegar, 1 teaspoon dry mustard
• BBQ Topping: combine equal parts BBQ sauce and ketchup

How to Cook Meatloaf in Muffin Tins

1. Prep: Soften the onion according to the recipe below. Combine the ingredients in a bowl.
2. Glaze: Prepare the glaze by whisking ketchup, chili sauce, and brown sugar.
3. Bake: Divide the mini loaves among a muffin pan, top with glaze, and bake.

Remove when done and allow to rest for several minutes before serving.

Holly’s Tips

Muffin tin meatloaf cooks quickly, and everyone loves them. Here are my tips for perfection.

• Use cooking spray or parchment liners to ensure the meatloaves don’t stick.
• Mix just until combined, overmixing can cause dense meatloaves.
• These bake for about 22 – 26 minutes at 425°F. Use an instant read thermometer to ensure they reach 160°F.

Storage & Freezing

This mini meatloaf recipe is practically tailor-made for the freezer, either as a make-ahead meal or for leftovers.

• After Baking: Bake as directed and cool completely. Freeze in freezer bags or a freezer-safe container.
• Freezing Raw: You can freeze raw meatloaf muffins for cooking later. Prepare as directed and freeze in the pan. Once frozen, transfer to freezer bags or an airtight container and freeze for up to 4 months. If the meatloaves are frozen to the pan, dip the bottom of the pan in hot water for a few seconds to release them.
• To bake, place the muffins back into the muffin tin, cover with plastic wrap, and thaw in the refrigerator overnight. Bake as directed adding 3 to 4 minutes to the baking time.

Did you enjoy these mini meatloaf muffins? Leave a comment and rating below.

5 from 126 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Mini Meatloaf Muffins

These easy meatloaf muffins are the perfect snack or quick dinner idea. They’re great for making ahead and freezing!

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Cook ModePrevent your screen from going dark

• Preheat oven to 425°F. Grease a muffin pan or spray with cooking spray and set aside.

• To make the glaze, in a medium bowl, combine ketchup, chili sauce, and brown sugar, and set aside.

• In a small skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and cook until tender, about 3 to 4 minutes. Cool completely.

• In a large bowl, combine beef, cooled onion, bell pepper, bread crumbs, Worcestershire sauce, egg, parsley, salt, and pepper. Add ¼ cup of the glaze mixture. Mix just until combined.

• Divide the meat mixture over 10 muffin wells. Divide the glaze over the tops of the meatloaves.

• Bake uncovered for 22-26 minutes or until cooked through, and the loaves reach an internal temperature of 160°F. Rest for 5 minutes.

You can replace the onion with ¾ teaspoon onion powder. Mini meatloaves can be frozen before or after cooking.

• • To freeze raw meatloaf muffins, prepare as directed and freeze in the pan. Once frozen, transfer to freezer bags or an airtight container and freeze for up to 4 months. If the meatloaves are frozen in the pan, dip the bottom of the pan in hot water for a few seconds to release them. To bake, place the muffins back into the muffin tin, cover with plastic wrap, and thaw in the refrigerator overnight. Bake as directed, adding 3 to 4 minutes to the baking time.

Calories: 227 | Carbohydrates: 15g | Protein: 15g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 63mg | Sodium: 457mg | Potassium: 340mg | Fiber: 1g | Sugar: 7g | Vitamin A: 250IU | Vitamin C: 8.5mg | Calcium: 39mg | Iron: 2.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Snack

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.