Looking for a weeknight dinner idea that’s hearty, family-friendly, and surprisingly fun to make? These Mini Meatloaf Muffins are the answer. Perfect for cozy evenings, potlucks, or even meal prep Sundays, this recipe puts a modern spin on the traditional meatloaf by baking it in muffin tins. Not only do they cook faster, but they’re also perfectly portioned, making them ideal for both kids and adults alike.
Inspired by busy weeknights and a desire to get comfort food on the table faster, this recipe became a staple in our kitchen during the colder months. What started as a quick fix for leftover ground beef turned into a family favorite — the kind of meal that gets requested again and again. Whether you’re looking for a new way to enjoy meatloaf or just want something easy and delicious, these meatloaf muffins are sure to hit the spot.
Why You’ll Love These Meatloaf Muffins
There’s a lot to love about this recipe, especially if you enjoy meals that balance convenience and flavor. Here’s why these muffins deserve a spot in your dinner rotation:
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Quick Cooking Time: Unlike traditional meatloaf, which can take over an hour, these mini versions cook in just about 25–30 minutes.
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Perfect Portions: No more slicing — each muffin is a single serving, making it great for portion control or packed lunches.
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Family-Friendly: Even picky eaters find these mini meatloaves appealing thanks to their fun size and customizable toppings.
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Freezer-Friendly: Make a double batch and freeze the extras for quick dinners or lunches on the go.
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Customizable: Switch up the seasonings, add cheese, or sneak in veggies — these muffins are incredibly versatile.
Ingredients You’ll Need
You don’t need anything fancy to make these meatloaf muffins — just a handful of pantry staples and some ground meat. Here’s what you’ll need:
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1 lb ground beef (or ground turkey/chicken for a leaner version)
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1/2 cup breadcrumbs (plain or Italian-style)
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1/2 cup milk
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1 egg
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1 small onion, finely chopped
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1/2 cup grated carrot (optional, but adds moisture and nutrition)
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2 tablespoons ketchup (plus more for topping)
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1 tablespoon Worcestershire sauce
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1 teaspoon garlic powder
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1 teaspoon dried oregano
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/2 cup shredded cheese (optional, cheddar or mozzarella work well)
Equipment You’ll Need
To get started, gather the following kitchen tools:
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Muffin tin (12-cup standard size)
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Mixing bowls
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Measuring cups and spoons
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Spatula or spoon
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Non-stick spray or muffin liners
How to Make Meatloaf Muffins
Making meatloaf muffins is incredibly simple, which is why it’s one of our go-to recipes for busy nights. Here’s a step-by-step guide:
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a standard muffin tin or use paper liners for easier cleanup.
Step 2: Mix the Ingredients
In a large mixing bowl, combine the ground beef, breadcrumbs, milk, egg, onion, grated carrot (if using), ketchup, Worcestershire sauce, garlic powder, oregano, salt, and pepper. Mix everything together until just combined — be careful not to overmix, as that can make the meatloaf tough.
Step 3: Fill the Muffin Tin
Divide the mixture evenly among the 12 muffin cups. Press down gently to shape them into small domes.
Step 4: Add Toppings
Spoon a small dollop of ketchup on top of each meatloaf muffin. You can also sprinkle a little shredded cheese on top if you like a cheesy finish.
Step 5: Bake
Place the muffin tin in the oven and bake for 25–30 minutes, or until the internal temperature reaches 160°F (71°C) for beef. If using poultry, aim for 165°F (74°C).
Step 6: Rest and Serve
Let the muffins rest in the tin for about 5 minutes before removing them. This helps them set and makes them easier to take out.
Serving Suggestions
These meatloaf muffins are incredibly versatile when it comes to sides. Here are a few ideas to round out your meal:
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Mashed potatoes: A classic pairing with meatloaf. Add garlic or chives for an extra flavor boost.
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Steamed green beans or peas: Keep it simple and healthy.
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Roasted vegetables: Carrots, sweet potatoes, or Brussels sprouts roast up beautifully and complement the meat.
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Mac and cheese: For a comfort food overload, serve with a creamy mac and cheese.
They also make great leftovers and taste just as good the next day.
Variations to Try
One of the best things about meatloaf muffins is how easy it is to adapt them to your preferences. Here are a few variations:
1. Cheesy Meatloaf Muffins
Stir 1/2 cup of shredded cheddar or mozzarella into the meat mixture before baking. Top with additional cheese halfway through baking for a gooey finish.
2. BBQ-Style Muffins
Replace the ketchup with your favorite BBQ sauce in both the meat mixture and on top. It adds a smoky sweetness that’s hard to resist.
3. Italian Meatloaf Muffins
Use Italian-seasoned breadcrumbs, add a tablespoon of tomato paste to the mix, and top with marinara sauce and a sprinkle of Parmesan.
4. Veggie-Packed Version
Add finely chopped mushrooms, zucchini, or spinach for a more nutritious take. Sauté the veggies first to remove excess moisture.
5. Spicy Kick
Add a pinch of red pepper flakes or a few dashes of hot sauce to the meat mix for a little heat.
Storage and Reheating Tips
Meatloaf muffins store beautifully, which is why they’re perfect for meal prep.
Refrigerator:
Store cooled muffins in an airtight container in the fridge for up to 4 days.
Freezer:
Wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months.
To Reheat:
Microwave individual muffins for about 1–2 minutes, or reheat a batch in the oven at 350°F (175°C) for 10–15 minutes until warmed through.
Meal Prep and Make-Ahead Tips
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Batch cooking: Double or triple the recipe and freeze extras for fast weeknight dinners.
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Make-ahead mix: Prepare the meat mixture a day in advance and store it covered in the refrigerator. Fill the muffin tins and bake when ready.
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Use muffin liners: If you want minimal cleanup, muffin liners work well — just be sure to remove them before freezing.
Frequently Asked Questions
Can I use ground turkey or chicken instead of beef?
Absolutely. Ground turkey and chicken are great lean alternatives, though the muffins may be slightly less juicy. Add a bit more grated veggies or cheese to retain moisture.
Do I have to use breadcrumbs?
Breadcrumbs help bind the mixture and keep it moist. If you’re gluten-free, use almond meal or gluten-free breadcrumbs instead.
Can I hide vegetables inside?
Yes, finely grated or minced vegetables like carrots, zucchini, or spinach blend in well and are perfect for sneaking in extra nutrition for picky eaters.
What’s the best way to tell when they’re done?
The easiest way is with a meat thermometer. Aim for 160°F for beef or 165°F for poultry. The tops should also be browned and the edges slightly crispy.
