Here’s a family-favorite Mini Meatloaf Muffins recipe—juicy, flavorful, and perfectly portioned. They cook fast and are great for weeknights, meal prep, or kids’ lunches.
🧁 Mini Meatloaf Muffins
Ingredients (makes 10–12 muffins)
Meatloaf
- 1 lb ground beef (or beef/pork mix)
- ¾ cup breadcrumbs or crushed crackers
- ½ cup milk
- 1 large egg
- ½ cup onion, finely diced
- 1–2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- 1 tbsp Worcestershire sauce
- ½ cup ketchup
Glaze
- ¼ cup ketchup
- 2 tbsp brown sugar
- 1 tsp mustard (optional)
Instructions
- Preheat Oven
- Preheat to 375°F (190°C).
- Grease a muffin tin or line with silicone liners.
- Mix Meatloaf
- In a large bowl, combine breadcrumbs and milk; let soak 1 minute.
- Add egg, onion, garlic, salt, pepper, seasoning, Worcestershire, and ketchup.
- Gently mix in ground meat until just combined (don’t overmix).
- Fill Muffin Cups
- Divide meat mixture evenly among muffin cups.
- Lightly press down.
- Add Glaze
- Mix glaze ingredients.
- Spoon glaze over each mini meatloaf.
- Bake
- Bake 22–28 minutes, until internal temperature reaches 160°F (71°C).
- Rest & Serve
- Let rest 5 minutes before removing.
Variations
- Cheesy: Add a cube of mozzarella or cheddar in the center
- BBQ: Use BBQ sauce instead of ketchup
- Turkey: Swap ground turkey (add 1 tbsp olive oil)
- Low-carb: Use almond flour or pork rinds
- Mexican-style: Add taco seasoning + salsa glaze
Make-Ahead & Storage
- Fridge: Up to 4 days
- Freeze: Cooked or uncooked, up to 3 months
- Reheat: Oven or microwave
Great Sides
- Mashed or roasted potatoes
- Green beans or broccoli
- Mac and cheese
If you want, I can give you a sheet-pan version, a stuffed mini meatloaf, or a kid-friendly cheesy version 🧁🥩
