If you’re looking for a fun, delicious twist on a classic comfort food, this Mini Meatloaf Muffins Recipe is exactly what you need. These little savory bundles pack all the hearty flavors of traditional meatloaf but with a perfectly portioned, individual size that makes serving and enjoying them so much easier. Whether you’re feeding a crowd, meal prepping for the week, or just craving something cozy and satisfying, these mini meatloaf muffins deliver moist, tender beef goodness topped with a sweet and tangy glaze that makes every bite irresistible.
Ingredients You’ll Need
All the ingredients in this Mini Meatloaf Muffins Recipe are straightforward and familiar, yet each plays an essential role in building the perfect balance of flavor, texture, and moisture. Here’s what you’ll want to gather before you start mixing up these tiny meatloaf wonders.
- 1 lb ground beef (85% lean): The hearty base that gives these muffins their rich, meaty flavor without too much grease.
- 1 egg: Acts as a binder to hold the mixture together, ensuring every mini meatloaf stays perfectly shaped.
- 1/2 cup breadcrumbs: Adds just the right amount of texture and soaks up moisture for tender results.
- 1/4 cup milk: Keeps the meat mixture moist and soft throughout baking.
- 1 small onion, finely chopped: Infuses a sweet, savory flavor that complements the beef beautifully.
- 2 cloves garlic, minced: Adds a bold aromatic kick that elevates every bite.
- 1 tablespoon Worcestershire sauce: Provides a deep, savory umami boost that intensifies the meat’s flavor.
- 1 teaspoon dried oregano: Brings a subtle earthiness that rounds out the spices.
- 1 teaspoon dried parsley: Freshens the mix with its mild, herbal note.
- 1/2 teaspoon salt: Enhances all the other flavors perfectly.
- 1/4 teaspoon black pepper: Adds just the right amount of mild heat.
- 1/4 cup ketchup (for topping): Gives that classic tangy-sweet glaze on top.
- 2 tablespoons brown sugar (for topping): Adds a caramelized sweetness that balances the savory meat.
- 1 tablespoon mustard (for topping): Brings a subtle tang that cuts through the richness.
How to Make Mini Meatloaf Muffins Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 375°F (190°C). Lightly grease your muffin tin with cooking spray or a bit of oil so the meatloaf muffins come out clean and intact when baked. This little prep step keeps everything simple and makes your cleanup easier.
Step 2: Combine the Ingredients
In a large bowl, toss together your ground beef, egg, breadcrumbs, milk, onion, garlic, Worcestershire sauce, oregano, parsley, salt, and pepper. Use your hands or a sturdy spoon to mix everything until uniform but don’t overwork the meat — just enough to bring all those flavors together nicely.
Step 3: Fill the Muffin Tin
Scoop the meat mixture into the muffin tin cups, filling each one to the top. Don’t be shy about packing them down gently with your fingers to hold the shape – that’s what gives each mini meatloaf its perfect form and satisfying bite.
Step 4: Make and Add the Topping
Whisk together the ketchup, brown sugar, and mustard in a small bowl. Then, spoon this sticky, delicious glaze evenly on top of each mini meatloaf. This combo caramelizes beautifully in the oven and creates that classic meatloaf finish everyone loves.
Step 5: Bake Until Perfect
Pop your muffin tin into the hot oven and bake for 20-25 minutes. You’ll know your mini meatloaf muffins are done when they’re cooked through and reach an internal temperature of 160°F (71°C). The tops should be slightly caramelized and the edges just a bit crisp.
Step 6: Let Rest and Serve
Once you remove the muffins from the oven, give them a few minutes to rest in the pan. This step helps juice redistribute, making each bite juicy and tender. Now you’re ready to enjoy these delightful little meatloaf muffins right from the pan or plated up for your favorite side dishes.
How to Serve Mini Meatloaf Muffins Recipe
Garnishes
Sprinkle freshly chopped parsley or some finely grated Parmesan on top for a fresh, flavorful touch that adds a burst of color and brightness to the rich meat.
Side Dishes
Mini meatloaf muffins pair beautifully with creamy mashed potatoes, roasted vegetables, or even a crisp green salad for a balanced meal that satisfies every craving.
Creative Ways to Present
For a fun twist, serve these mini meatloaf muffins as sliders in soft rolls with a little cheese and extra ketchup, or even add a dollop of mashed potato on top to create a cute “shepherd’s pie” style bite-sized appetizer.
Make Ahead and Storage
Storing Leftovers
Let the muffins cool completely, then place them in an airtight container and store in the fridge for up to 4 days. They stay juicy and flavorful, making a perfect quick lunch or dinner option.
Freezing
If you want to keep these mini meatloaf muffins longer, freeze them individually on a baking sheet, then transfer to a freezer-safe bag or container. They’ll last up to 3 months, ready to thaw whenever you need a comforting meal in minutes.
Reheating
Reheat refrigerated or frozen meatloaf muffins in the microwave for about 1-2 minutes or warm them in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through. The topping stays tasty and the meat remains tender with gentle reheating.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken can be a leaner substitute, though you may want to add a little extra moisture like a splash more milk or a teaspoon of olive oil to keep the muffins tender.
Do I need to use a muffin tin, or can I bake the meatloaf in a regular pan?
This recipe is designed for muffin tins to create individual servings, but you could shape the mixture into mini loaves on a baking sheet if you prefer. Keep an eye on cooking times since thickness will vary.
Can I make the topping ahead of time?
Yes! The ketchup, brown sugar, and mustard glaze can be mixed early and stored covered in the fridge. Just give it a quick stir before spreading it on the meatloaf muffins.
How do I know when the mini meatloaf muffins are fully cooked?
The safest way is to use a meat thermometer — when the internal temperature hits 160°F (71°C), they’re ready. The tops will look caramelized and slightly firm to the touch as well.
Can I add vegetables to the meatloaf mixture?
Feel free to sneak in finely chopped veggies like bell pepper, zucchini, or carrots for extra nutrition and flavor. Just be sure to chop them small so they cook evenly with the meat.
Final Thoughts
There’s something truly special about the Mini Meatloaf Muffins Recipe — it’s a total crowd-pleaser that’s easy to make, full of comforting flavors, and perfect for any occasion. Whether you’re new to meatloaf or it’s an old favorite, these bite-sized delights add a fresh, fun spin that will have everyone coming back for seconds. Give it a try and watch these mini meatloaf muffins quickly become a staple in your kitchen rotation!
Print
Mini Meatloaf Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 12 mini meatloafs
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Meatloaf in a Muffin Pan recipe transforms classic meatloaf into perfectly sized, individual portions baked in a muffin tin. Featuring ground beef seasoned with herbs, garlic, and Worcestershire sauce, topped with a sweet and tangy ketchup-brown sugar-mustard glaze, these mini meatloafs are quick to prepare, bake evenly, and are ideal for family dinners or meal prepping.
Ingredients
Meatloaf Mixture
- 1 lb ground beef (85% lean)
- 1 egg
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Topping
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon mustard
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or lightly oil the cups to prevent sticking.
- Prepare the meat mixture: In a large mixing bowl, combine the ground beef, egg, breadcrumbs, milk, finely chopped onion, minced garlic, Worcestershire sauce, dried oregano, dried parsley, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Form the meatloaf: Scoop the meat mixture into each muffin cup, filling them to the top. Use your fingers or a spoon to press the meat down gently, compacting it evenly in each cup.
- Prepare the topping: In a small bowl, whisk together ketchup, brown sugar, and mustard until smooth. Spoon this mixture evenly on top of each mini meatloaf in the muffin tin.
- Bake the meatloafs: Place the muffin tin in the preheated oven and bake for 20-25 minutes. Check for doneness by ensuring the internal temperature reaches 160°F (71°C) using a meat thermometer.
- Serve: Remove the meatloafs from the oven and let them rest for a few minutes. Serve warm as individual portions, delicious alongside mashed potatoes or roasted vegetables.
Notes
- Use an instant-read thermometer to ensure the meatloaf is fully cooked for food safety.
- You can substitute ground beef with ground turkey for a leaner option.
- If you prefer gluten-free, use gluten-free breadcrumbs.
- These mini meatloafs can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Customize toppings by adding BBQ sauce or your favorite glaze instead of the ketchup mixture.
