Easy Mini Meatloaf Muffins
Mini Meatloaf Muffins are an easy 30-minute dinner made right in a muffin pan. This mini meatloaf recipe gives you individual portions that cook faster, stay juicy, and make busy weeknights so much easier when you need something simple the whole family will actually eat.
*I updated this with new photos and made a small tweak. I swapped the oregano for Italian seasoning, and it adds just a little extra flavor.
Craving more ground beef recipes the whole family will love? Try our Baked Beans with Ground Beef, Classic Lipton Onion Soup Meatloaf, and Chili Soup, all reader favorites!
SAVE THIS RECIPE FOR LATER!
We'll send this recipe to your inbox, so you can find it when you need it!
The mini size means they bake way faster than a big pan of meatloaf. And instead of cutting thick slices, you can just grab one and go. They’re perfect for lunchboxes or served with mashed potatoes for a cozy, easy meal.
I promise, no one will be complaining or chanting Meatloaf, smeatloaf, double beetloaf. I hate meatloaf. Instead they’ll be smiling and the birds will be singing! Okay, maybe not exactly that theatrical, but you get the point I’m trying to make here, these little meaty loaves are just that good!
Mix in your faves like cheese or bacon, and get ready for those crispy edges that make every bite oh-so-good. They’re a snap to serve at parties or to sneak into your lunchbox. Trust me, this Mini Meatloaf Recipe will make even the pickiest eaters fall in love with meatloaf, one mini bite at a time!
I love quick recipes, but sometimes I go the extra mile. This Dutch Oven Turkey Breast is easy to prep and turns out tender and juicy every time.
Why You’ll Love This Meatloaf Muffins Recipe:
- Perfectly Portioned: Each one’s just the right size, so everyone gets their own mini meatloaf.
- Kid-Friendly: The fun size makes these a hit with kids, and you can easily mix in a few veggies without anyone noticing.
- Versatile: Serve them with mashed potatoes for dinner or pop them out as bite-sized appetizers for a get-together.
Recipe Ingredients:
Let’s make meatloaf exciting again with these Meatloaf Muffins:
- Ground beef: It’s crucial for the classic meatloaf flavor and texture. you can also use lean ground beef for lower fat content.
- Italian breadcrumbs: You can also use plain breadcrumbs if you prefer, or crushed crackers, oatmeal, or even ground pork rinds as a low-carb alternative.
- Parmesan
- Milk
- Ketchup
- Onion
- Bell pepper
- Egg
- Garlic powder
- Italian seasoning
- Salt
- Pepper
- Brown sugar
- Mustard
- Worcestershire sauce
How to Make this Mini Meatloaf Recipe with Step-by-Step Directions:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
Step 1: Preheat oven to 375°F. Grease a muffin pan with cooking spray or line it with muffin liners.
Step 2: In a large bowl, combine the ground beef, bread crumbs, grated Parmesan cheese, milk, 1/4 cup ketchup, chopped onion, chopped bell pepper, garlic powder, Italian seasoning, salt, black pepper, and egg. Mix well until all ingredients are incorporated.
Step 3: Divide the meat mixture evenly among the muffin cups, pressing gently to pack the mixture.
Step 4: In a small bowl, whisk together the remaining 1/4 cup ketchup, brown sugar, mustard and Worcestershire sauce for the topping.
Step 5: In a small bowl, whisk together the remaining 1/4 cup ketchup, brown sugar, mustard and Worcestershire sauce for the topping. Spoon a small amount of the topping mixture onto each meatloaf muffin.
Step 6: Bake in the preheated oven for about 20-25 minutes, or until the meatloaf muffins are cooked through and the internal temperature reaches 160°F.
Step 7: Remove from the oven and let them cool for a few minutes before serving.
Expert tips to make tender meatloaf muffins:
- Don’t over mix: Mix just until ingredients are combined! Overworking the meat makes tough meatloaf.
- Use a cookie scoop: This ensures each muffin is the same size and cooks evenly.
- Check the temperature: Use a meat thermometer, they’re done at 160°F internal temperature.
- Let them rest: Allow muffins to cool for 5 minutes before removing from the tin so they hold their shape.
Additions and Substitutions:
Mix-ins: Add shredded cheddar cheese, crumbled cooked bacon, or diced jalapeños to the meat mixture for extra flavor.
Vegetables: Fold in shredded carrots, zucchini, or finely chopped mushrooms for added nutrition.
Toppings: Sprinkle shredded cheese on top during the last 5 minutes of baking for a cheesy finish. I have 2 sons that actually prefer a cheese topper instead of the ketchup mixture.
Spice: Add a pinch of red pepper flakes, cayenne, or hot sauce to the mixture for heat.
SUBSTITUTIONS:
Ground Beef: You can substitute ground turkey, ground chicken, or ground pork for a lighter version.
Breadcrumbs: Gluten-free breadcrumbs, panko, crushed crackers, or ground oats all work well.
Milk: Almond milk, oat milk, or beef broth work in place of regular milk.
Parmesan: Romano cheese, Asiago, or nutritional yeast (for dairy-free) can replace Parmesan.
FAQs for this best meatloaf recipe:
How long do you cook mini meatloaf muffins?
Bake mini meatloaf muffins for 20-25 minutes at 375°F, or until the internal temperature reaches 160°F. They cook much faster than traditional meatloaf due to their smaller size.
Can I use a different type of meat?
Definitely! Ground turkey or chicken are great substitutes for a lighter version, and you can also use a plant-based ground meat alternative.
Is it necessary to use a muffin tin?
Using a muffin tin or meatloaf muffin pans helps them cook evenly and gives them a fun shape, but you can also shape them and bake them on a baking sheet if you prefer.
How do I know when the mini meatloaves are done?
They’re done when the internal temperature reaches 160°F. It’s best to use a meat thermometer to check.
How can I make these Meatloaf Muffins gluten-free?
To make them gluten-free, use gluten-free breadcrumbs or gluten free oats, and ensure all other ingredients are gluten-free.
Storage and Reheating:
Storage: Place any leftover mini meatloaves in an airtight container and refrigerate for up to 3-4 days.
Reheating: Reheat in a preheated 350°F oven for about 10 minutes or microwave for 1-2 minutes until heated through
Freezing: Let them cool completely, then freeze them in a freezer-safe container or bag for up to 3 months. Thaw in the refrigerator and reheat in the oven or microwave.
What to Serve with these Mini Meatloaf Muffins:
Serve this 1 pound meatloaf recipe with creamy mashed potatoes, Crockpot Mac and cheese, Cafeteria Noodles, or easy dinner rolls.
Mini Meatloaf Muffins
Equipment
Ingredients
- 1 pound ground beef
- 1/2 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/3 cup milk
- 1/4 cup ketchup
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped bell pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon teaspoon black pepper
- 1 large egg
Topping:
- 1/3 cup ketchup
- 2 1/2 tablespoons brown sugar
- 1 teaspoon mustard
- 1/2 teaspoon Worcestershire sauce
Instructions
- Preheat oven to 375°F. Grease a muffin pan or line it with muffin liners.
- In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, milk, 1/4 cup ketchup, chopped onion, chopped bell pepper, garlic powder, Italian seasoning, salt, black pepper, and egg. Mix well until all ingredients are incorporated. 1 pound ground beef,1/2 cup Italian breadcrumbs,1/2 cup grated Parmesan cheese,1/3 cup milk,1/4 cup ketchup,1/4 cup finely chopped onion,1/4 cup finely chopped bell pepper,1 teaspoon garlic powder,1 teaspoon Italian seasoning,1/2 teaspoon salt,1/4 teaspoon teaspoon black pepper,1 large egg.
- Divide the meat mixture evenly among the muffin cups, pressing gently to pack the mixture.
- In a small bowl, whisk together the remaining 1/3 cup ketchup, brown sugar, mustard and Worcestershire sauce for the topping. 1/3 cup ketchup,2 1/2 tablespoons brown sugar,1 teaspoon mustard,1/2 teaspoon Worcestershire sauce.
- Spoon a small amount of the topping mixture onto each meatloaf muffin.
- Bake in the preheated oven for about 20-25 minutes, or until the meatloaf muffins are cooked through and the internal temperature reaches 160°F.
- Remove from the oven and let them cool for a few minutes before serving.
Notes
Nutrition
About Vicky Hadley
Vicky Hadley is a professional food photographer and recipe creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating delicious recipes that real families can count on.
This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!
Thanks for so much of detailing. These delicious bites are easy to make and I love your description to enjoying these bite combinations. Juicy,moist and yummy.
Oh wow, love these little and small meatloaf muffins. Perfect for entertaining and portion control. Pinned it
I love these individual servings of meatloaf, perfect for making extra to have as easy lunch leftovers in proper serving sizes.
We love meatloaf and your mini loaves were a perfect way to make individual servings!
So delicious! Can be eaten for breakfast or lunch! Very easy to make too!
What a fun idea! These mini meatloafs would be great for a party or kids. Love that they have extra crust ratio from their small size!
These mini meatloafs turned out delicious and are great for meal prep. I froze half and served the other half for dinner.
So happy to hear, and what a great idea for meal prep!
I made these for my kids and I since my husband is weird and won’t even try meatloaf. We LOVED them and froze the extras for quick meals when we need them.
Yay! So happy to hear you and the kids loved them! My husband claims he hates meatloaf and yet when I fix these he’ll gobble them down and claim he didn’t remember saying he hates meatloaf, LOL!
This mini meatloaf recipe is AMAZING! So easy to make! The step by step photos and tips were super helpful. Thanks for the recipe!
Oh my, another great-looking meatloaf recipe! It looks amazingly delicious and very yummy! Perfect treat or snack food for the family! Loved it!
Your awesome post is featured on Full Plate Thursday, 671. Thanks so much for sharing with us and hope you will come back soon!
Miz Helen
Thank you so much Miz Helen!
I love mini meatloafs! We always fight over the end pieces so this way everyone gets their own.
Thank you so much!!
Have you made this with ground turkey before?
Sorry, I haven’t tried it with ground turkey before, but I don’t have any issues subbing turkey for ground beef in other recipes, so I think it would work well. If you use it, let me know how it turns out!
Very flavorful and delicious! Great for toddlers! My husband loved it too! We both said it would be a perfect little meatball slider too.
Yes! My sons have eaten them like sliders before!
I am at actives aide at a nursing home and made these for the residents twice and they loved them!!
Hi April! I’m so happy to hear this!!
Absolutely delicious but to make these gluten-free, I use potato flakes instead of breadcrumbs. They keep them very moist where sometimes breadcrumbs dry things out.
I love that this recipe only calls for One pound of ground beef. It saves money while fulfilling my craving for meatloaf. The poster that suggests potato flakes is much appreciated. I was thinking that mini muffin tins would probably make dry meat after baking for 25 minutes. Thank you
Hi PJ! I love 1-pound ground beef recipes too! I hope you try it with the breadcrumbs, I’ve never had it come out dry and the Italian breadcrumbs add great flavor!
Can I make this recipe without the egg?
Hi Judy! Yes, you can make them without an egg by using a binder like a flax “egg,” oats, or soaked breadcrumbs to help hold them together.
Perfect for the holidays and so pretty too Great on the menu