Easy Meatloaf Muffins Recipe
These Easy Meatloaf Muffins give you everything you love about classic meatloaf, baked in a muffin tin. Each one gets its own sweet and tangy glaze, and they bake in about half the time of a full loaf, so you can have a hearty, homemade dinner on the table on a busy weeknight.
They’re easy to serve, too. There’s no slicing, and everyone gets their own perfectly portioned mini meatloaf. One pound of ground beef makes 12, which is plenty for dinner with leftovers for lunch.
Ingredients Highlights
This recipe uses simple, pantry-friendly ingredients to pack in flavor and texture:
- Ground Beef : The base of these muffins, providing that hearty and rich taste we all love.
- Italian Breadcrumbs : Adds structure and a hint of Italian-inspired flavor.
- Ketchup : Brings sweetness and tang to the mix, as well as the topping.
- Onion and Bell Pepper : Fresh veggies add a bit of crunch and a pop of flavor.
- Grated Parmesan : A cheesy touch that elevates the savory profile.
- Brown Sugar and Mustard : Key players in the topping, balancing sweet and tangy notes perfectly.
Directions
- Preheat the oven to 375°F. Grease a standard 12-cup muffin tin with nonstick cooking spray, or line it with muffin liners. (Parchment liners work great!)
- In a small bowl, whisk together 1/4 cup ketchup, brown sugar, mustard, and Worcestershire sauce for the topping. Set aside.
- In a large bowl, combine the ground beef, breadcrumbs, Parmesan, milk, ¼ cup ketchup, onion, bell pepper, garlic powder, oregano, salt, pepper, and egg. Mix until everything is well combined; using your hands really helps.
- Divide the meat mixture evenly among the 12 muffin cups, pressing gently to pack it in.
- Spoon a little of the topping over each meatloaf muffin.
- Bake for 20 to 25 minutes, until cooked through and the internal temperature reaches 160°F.
- Remove the baked meatloaf muffins from the oven and let them cool for a few minutes before serving.
How Long to Bake Meatloaf Muffins
Bake meatloaf muffins at 375°F for 20 to 25 minutes, until an instant-read thermometer inserted into the center reads 160°F. That’s about half the time a full-size meatloaf takes, since each muffin is so much smaller.
Bake times can vary depending on your oven and your pan. Silicone muffin pans, for example, may bake a little differently than metal ones. The most reliable way to know they’re done is to check the temperature at the 20-minute mark. If they’ve reached 160°F, they’re ready. If not, keep baking and check again every few minutes.
Love classic comfort food? Try my Brown Sugar Glazed Meatloaf when you want a traditional loaf. And for easy sides to round out your meal, serve these with my Corn Pudding, Bread Machine Dinner Rolls, or Pineapple Coleslaw.
Meatloaf Muffins
Ingredients
Method
- Preheat the oven to 375°Fahrenheit. Grease a standard 12-cup muffin tin or line it with muffin liners. (Parchment liners work great!)
- In a small bowl, whisk together 1/4 cup ketchup, brown sugar, mustard, and Worcestershire sauce for the topping. Set aside.
- In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, milk, 1/4 cup ketchup, chopped onion, chopped bell pepper, garlic powder, dried oregano, salt, black pepper, and egg. Mix well until all ingredients are incorporated.
- Divide the meat mixture evenly among the 12 muffin cups, pressing gently to pack the mixture.
- Spoon a small amount of the topping mixture onto each meatloaf muffin.
- Place muffins in the preheated oven and bake for 20-25 minutes. Bake until the meatloaf muffins are cooked through and the internal temperature reaches 160°Fahrenheit.
- Remove from the oven and let them cool for a few minutes before serving.
Nutrition
Video
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Let us know how it was!Storing Meatloaf Muffins
Store leftover meatloaf muffins in an airtight container in the refrigerator for up to 3 or 4 days. For longer storage, individually wrap each muffin in plastic wrap or aluminum foil, then place them in a freezer-safe container or freezer bags, and freeze. They can be frozen for up to 2-3 months.
When ready to eat, thaw in the refrigerator (if frozen) and reheat in the microwave or oven until heated through.
Substitutions and Variations
- Ground beef: Ground chuck has a higher fat content than other types of ground beef and is an excellent choice for this recipe. The fat ratio provides flavor and moisture, ensuring a delicious and juicy meatloaf. However, you can adjust the fat content based on your personal preference and dietary needs. If you prefer lean ground beef, you can use ground beef with a lower fat content; however, keep in mind that the meatloaves may be drier.
- Bread crumbs: You can use regular bread crumbs or panko bread crumbs if you don’t have Italian breadcrumbs on hand. To add flavor, consider mixing in some dried Italian herbs (basil, oregano, thyme) and garlic powder.
- Ketchup: Tomato sauce or tomato paste diluted with a bit of water can be used as a substitute for ketchup. Use your favorite BBQ sauce to create an entirely different taste experience.
- Low-carb version: One reader swapped the breadcrumbs for pork panko, used sugar-free BBQ sauce in place of the ketchup topping, and added shredded cheddar for a delicious low-carb option.
What To Serve with Meatloaf Muffins
- Mashed Potatoes: Creamy mashed potatoes are a classic pairing with meatloaf. They complement the savory flavors and add comfort to the meal.
- Vegetables: Steamed or roasted vegetables such as green beans, carrots, broccoli, or Brussels sprouts provide a delicious and colorful balance to the dish.
- Salad: A fresh garden salad with crisp greens, tomatoes, cucumbers, and a light vinaigrette can provide a refreshing contrast to the savory meatloaf.
- Bread or Rolls: A warm slice of crusty bread or dinner rolls can be a great addition to soak up any leftover gravy or juices.
Last Bite
If these Meatloaf Muffins made your dinner table a little happier, I’d love to hear about it! Leave a star rating and a comment below, and share your favorite side dish pairing. Don’t forget to save this recipe on Pinterest for an easy weeknight dinner idea!
does it matter if I use a metal muffin tin or a silicone one? the silicone ones are so much easier to clean. I assume it would affect the bake time.
That’s an excellent question. There are conflicting answers to this question on the internet, so I recommend that you check the internal temperature at the 20 minute mark and go from there. If they have reached 160 degrees Fahrenheit, remove them from the oven, if not, continue baking them until they reach that temperature.
I used pork panko instead of breadcrumbs and sugar-free BBQ sauce instead of ketchup mixture, and added shredded cheddar. Low carb yum!
I’m giving this 5 starts before even trying! it’s like I can already tatse it! we will be making this for all the kiddos this weekend!
Awwww – that’s so kind of you. Please come back and let me know what the kids think about them.