If you’ve ever wished your favorite comfort food could be perfectly portioned, super-quick, and irresistibly kid-friendly, you’ll fall in love with these Mini Meatloaf Muffins. They deliver all the classic flavors of traditional meatloaf—savory ground beef, aromatic veggies, a sweet and tangy glaze—in an adorable muffin-sized package that bakes in a fraction of the time. Whether you’re juggling weeknight dinners, planning for easy meal prep, or looking for a crowd-pleasing party platter, Mini Meatloaf Muffins are as fun to serve as they are to eat!
Ingredients You’ll Need
Let’s talk simple, satisfying staples. Each ingredient in Mini Meatloaf Muffins plays an important role, bringing classic flavor and just the right amount of moisture and texture—so don’t skip a thing! Here’s what you’ll need, along with a quick tip for each one:
- Ground Beef (1 pound, 85% lean): The heart of the recipe, offering rich flavor while staying juicy.
- Breadcrumbs (1/2 cup): Helps bind everything together and keep the meatloaf moist.
- Milk (1/2 cup): Softens the breadcrumbs, giving a tender bite.
- Large Egg (1): Acts as a natural binder for the mixture.
- Finely Diced Onion (1/2 cup): Adds sweetness and irresistible depth of flavor.
- Finely Diced Green Bell Pepper (1/4 cup): Brings mild crunch and bright color.
- Garlic, minced (2 cloves): Rounds out the savory notes beautifully.
- Ketchup (2 tablespoons, plus 1/3 cup for topping): Infuses tang and balances the savory elements, especially in the glaze.
- Worcestershire Sauce (1 tablespoon): Lends a subtly complex, meaty backbone.
- Salt (1 teaspoon): Brings all the flavors together.
- Black Pepper (1/2 teaspoon): Adds gentle warmth.
- Dried Italian Seasoning (1/2 teaspoon): Gives a low-key herby goodness.
- Brown Sugar (1 tablespoon, for topping): Sweetens and caramelizes the glaze.
- Yellow Mustard (1 teaspoon, for topping): Cuts through the richness with just a hint of tang.
How to Make Mini Meatloaf Muffins
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 375°F (190°C)—this ensures your Mini Meatloaf Muffins will bake up evenly with a lovely crust. Lightly grease your 12-cup muffin tin with non-stick spray or a little oil so each meatloaf pops out easily after baking.
Step 2: Soak the Breadcrumbs
In a large mixing bowl, combine the breadcrumbs and milk. Let this mixture sit for 2 to 3 minutes. This quick step plumps up the breadcrumbs, guaranteeing ultra-moist meatloaf muffins and keeping the finished texture perfectly tender.
Step 3: Combine the Meat Mixture
Add the ground beef, egg, diced onion, bell pepper, garlic, 2 tablespoons of ketchup, Worcestershire sauce, salt, black pepper, and Italian seasoning to the soaked breadcrumb mixture. Now, get your hands in there and mix gently—don’t overwork it, or the muffins can become dense! Just make sure everything looks evenly combined.
Step 4: Fill the Muffin Tin
Divide the meatloaf mixture evenly among the 12 muffin cups, pressing each gently just to shape. Don’t pack them too tightly; a light hand keeps them fluffy and helps them cook more evenly.
Step 5: Mix and Add the Topping
In a small bowl, whisk together 1/3 cup ketchup, 1 tablespoon brown sugar, and 1 teaspoon yellow mustard to create the irresistible glaze. Spoon a generous dollop over each muffin, spreading it to cover the tops for that classic sweet-tangy finish.
Step 6: Bake to Perfection
Slide your pan into the oven and bake for 20 to 25 minutes, or until the Mini Meatloaf Muffins reach an internal temperature of 160°F (71°C). The topping will bubble and caramelize, signaling they’re ready. Let them rest in the pan for about five minutes before serving so they set up perfectly and release easily.
How to Serve Mini Meatloaf Muffins
Garnishes
A quick sprinkle of freshly chopped parsley or chives adds a pretty pop of green and a mild herbal finish. For extra zing, a dash of cracked black pepper or a pinch of red pepper flakes on top of your Mini Meatloaf Muffins works wonders—especially for adults who like things a little spicier.
Side Dishes
Classic comfort sides never fail: think creamy mashed potatoes, roasted green beans, or buttery sweet corn. For a lighter touch, serve your Mini Meatloaf Muffins with a crisp green salad or roasted veggies—either way, you’ll have a meal everyone raves about.
Creative Ways to Present
If you’re entertaining, arrange the muffins on a big platter with mini forks or cocktail picks for a playful, family-style feel. For dinner, try serving atop a bed of mashed potatoes or even in slider buns for a fun twist. No matter how you serve them, Mini Meatloaf Muffins always steal the show!
Make Ahead and Storage
Storing Leftovers
Leftover Mini Meatloaf Muffins keep beautifully for up to 4 days in the fridge. Just place them in an airtight container once completely cooled to maintain their moist texture and flavor.
Freezing
To freeze, cool the muffins completely, then wrap each one individually in plastic wrap or foil. Pop them all in a freezer-safe bag or container and freeze for up to 3 months—perfect for meal prep or last-minute dinners.
Reheating
For best results, reheat the muffins in a 350°F (175°C) oven (covered with foil) until they’re hot throughout, usually 10 to 15 minutes. Microwaving works in a pinch, but the oven method helps preserve their deliciously tender texture.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Both ground turkey and ground chicken work great, making your Mini Meatloaf Muffins lighter. You may want to add an extra splash of milk for extra moisture, since these meats tend to be leaner.
How do I keep the meatloaf muffins from sticking?
Be sure to grease your muffin tin well before filling. If you have silicone muffin tins, those work wonders for easy release, but a regular metal pan with a little oil or non-stick spray will do the trick.
Can I make Mini Meatloaf Muffins in advance?
Definitely! You can prep the mixture earlier in the day and refrigerate until you’re ready to bake. Cooked muffins can be made ahead, stored in the fridge, and easily reheated for a speedy weeknight dinner.
What if I don’t have Italian seasoning?
No worries! Just use a blend of dried oregano and basil, or even a bit of thyme or parsley. A simple herb mix gives your Mini Meatloaf Muffins that cozy, homey flavor.
How do I know when the muffins are done?
The safest and simplest way is to use an instant-read thermometer. Your Mini Meatloaf Muffins are perfectly cooked when the center reaches 160°F (71°C). The glaze will be caramelized and the meat juicy and set—no guesswork needed!
Final Thoughts
Nothing beats the smell (and taste!) of homemade Mini Meatloaf Muffins coming fresh out of the oven. They’re the ideal solution for busy families, cozy nights, or casual get-togethers. Give them a try—you might just find they become your new favorite comfort food, too!
Print
Mini Meatloaf Muffins Recipe
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Non-Vegetarian
Description
These Mini Meatloaf Muffins are a fun and flavorful twist on traditional meatloaf. Perfectly portioned and topped with a sweet glaze, they are great for a quick and easy family dinner.
Ingredients
Main Meatloaf Muffins:
- 1 pound ground beef (85% lean)
- 1/2 cup breadcrumbs
- 1/2 cup milk
- 1 large egg
- 1/2 cup finely diced onion
- 1/4 cup finely diced green bell pepper
- 2 cloves garlic, minced
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried Italian seasoning
Topping:
- 1/3 cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon yellow mustard
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
- Prepare the meatloaf mixture: In a large mixing bowl, combine breadcrumbs and milk. Add ground beef, egg, onion, bell pepper, garlic, ketchup, Worcestershire sauce, salt, pepper, and Italian seasoning. Mix gently and divide the mixture into the muffin cups.
- Add the topping: Whisk together the ketchup, brown sugar, and mustard. Spoon over each meatloaf muffin.
- Bake: Bake for 20–25 minutes until the internal temperature reaches 160°F (71°C).
- Rest and serve: Allow the muffins to rest for 5 minutes before serving.
Notes
- You can substitute ground turkey or chicken for a lighter option.
- These freeze well—cool completely, wrap individually, and freeze for up to 3 months. Reheat in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5 g
- Sodium: 330 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0 g
- Protein: 11 g
- Cholesterol: 45 mg
