There’s something downright irresistible about a dinner classic reimagined into a fun, easy-to-serve bite, and these Meatloaf Muffins are exactly that! Each savory, juicy morsel comes with all the nostalgia and comfort of traditional meatloaf, but with an adorable, personal-sized twist that makes cleanup and serving a breeze. They bake up quickly, store beautifully for busy weeknights, and are perfect for family dinners when you want that homemade feel without a ton of fuss.
Ingredients You’ll Need
Every ingredient in these Meatloaf Muffins is chosen for both simplicity and deliciousness. Each one lends distinctive flavor, texture, or a pop of comforting color, coming together for a dish that feels fresh every single time.
- Ground beef (or ground turkey): The heart of your meatloaf muffins, offering juicy flavor and classic meatloaf texture—turkey is a great lighter option!
- Breadcrumbs: Helps bind everything together and gives that signature tender bite.
- Milk: Softens the breadcrumbs, making the muffins extra moist and fluffy.
- Grated onion: Adds a subtle sweetness and moisture, blending in perfectly for a no-chunk texture.
- Egg: Acts as a crucial binder, keeping each muffin intact and giving body to your mix.
- Ketchup: Brings tangy sweetness to the meat and doubles as part of the irresistible topping.
- Worcestershire sauce: Packs a punch of umami, elevating the savory notes in every bite.
- Garlic powder: Delivers a mellow aromatic layer without overpowering the classic flavors.
- Salt: Essential for drawing out all the flavors—don’t skip it!
- Black pepper: Provides just the right warmth and bite to balance the other ingredients.
- Ketchup (for topping): Signature glossy finish, sweet and tangy on top of every muffin.
- Brown sugar: Melts into the ketchup for that luscious, caramelized edge.
- Mustard (optional): Adds a pop of zing to the topping for extra depth—give it a try if you love a little tang!
How to Make Meatloaf Muffins
Step 1: Preheat and Prep Your Muffin Tin
Start by preheating your oven to 375°F. Lightly grease a 12-cup muffin tin with nonstick spray or a bit of oil—this guarantees your Meatloaf Muffins pop right out once they’re perfectly cooked, with no sticking or crumbling disasters.
Step 2: Mix the Meatloaf Base
In a large mixing bowl, add your ground beef (or turkey), breadcrumbs, milk, grated onion, egg, ketchup, Worcestershire sauce, garlic powder, salt, and pepper. Mix just until everything is incorporated—overmixing can make the muffins tough, so stop as soon as it’s all combined and looks evenly blended.
Step 3: Fill the Muffin Cups
Divide your meat mixture evenly among the 12 muffin cups. Use a spoon or your hands to gently press the mixture in, smoothing the tops a little for a neat finish. They’ll look small but will puff up as they bake!
Step 4: Top with Sauce
Stir together the ketchup, brown sugar, and mustard (if you’re using it) in a small bowl. Spoon a generous dollop onto each unbaked muffin, spreading just to cover the top. This caramelizes beautifully in the oven and brings that classic meatloaf flavor punch.
Step 5: Bake and Rest
Pop the muffin tin into your preheated oven and bake for 20–25 minutes, until the Meatloaf Muffins are fully cooked and an internal thermometer hits 160°F. Let them rest in the tin for at least 5 minutes—this helps them hold together perfectly and makes for easier serving.
How to Serve Meatloaf Muffins
Garnishes
A sprinkle of fresh chopped parsley adds welcome color and a touch of herbal brightness. You can also top each muffin with a thin slice of pickle or a dusting of grated parmesan for a fun, flavor-packed finishing flourish.
Side Dishes
These Meatloaf Muffins are right at home next to fluffy mashed potatoes, roasted veggies, or a crisp green salad. If you’re feeling nostalgic, serve them with classic mac and cheese or buttery corn—kids will love it, and so will any grown-up at the table!
Creative Ways to Present
Try serving the muffins atop slider buns to make mini meatloaf sandwiches, or set them out on a platter for parties as a hearty appetizer. You can even nestle them into divided meal prep containers alongside your favorite sides for grab-and-go lunches throughout the week.
Make Ahead and Storage
Storing Leftovers
Leftover Meatloaf Muffins are a meal-prepper’s dream. Once cooled, pop any extras into an airtight container and refrigerate for up to four days. They keep their moisture and flavor beautifully, ready for quick reheating.
Freezing
For longer storage, wrap cooled muffins individually in foil or plastic wrap, then freeze them in a zip-top bag or container. They’ll stay tasty in the freezer for up to three months—a lifesaver for busy evenings.
Reheating
To reheat, simply unwrap and microwave individual muffins for 1–2 minutes (cover with a damp paper towel for best results), or warm in a 350°F oven for 10–12 minutes. For frozen muffins, thaw overnight in the fridge before reheating for even results.
FAQs
Can I make Meatloaf Muffins with ground turkey instead of beef?
Absolutely! Ground turkey is an excellent substitute and makes these muffins a bit lighter. Just be sure not to overbake, as turkey tends to dry out faster than beef.
Do I need to use a muffin tin, or can I shape these by hand?
The muffin tin helps the Meatloaf Muffins cook evenly and hold their shape, but you can shape the mixture into mini free-form loaves on a baking sheet if you don’t have a tin—the results are still delicious and fun to serve!
How do I keep the muffins moist?
The combination of milk, breadcrumbs, and grated onion guarantees each Meatloaf Muffin is juicy and tender. Avoid overmixing the meat, and be watchful not to overbake—this will keep them melt-in-your-mouth tasty.
Can I add cheese to the recipe?
Definitely! Stir in 1/2 cup shredded cheddar or mozzarella into the mixture, or sprinkle some cheese on top along with the sauce for cheesy, gooey goodness in every bite.
Are Meatloaf Muffins good for kids?
Kids love the mini size and familiar flavors—plus, they’re easy for little hands to pick up. You can also sneak in some finely shredded carrots or zucchini for a subtle veggie boost, and most kids won’t even notice.
Final Thoughts
If you’re craving total comfort food without much effort, I can’t recommend these Meatloaf Muffins enough. They’re the ultimate in easy, crowd-pleasing dinners—full of flavor, perfectly portioned, and ideal for all ages. Give them a try and watch how fast they disappear from your table!
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Meatloaf Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 meatloaf muffins 1x
- Diet: Non-Vegetarian
Description
These Meatloaf Muffins are a fun twist on traditional meatloaf, perfect for portion control and easy serving. Packed with flavor and topped with a sweet glaze, they’re a hit with both kids and adults.
Ingredients
Main Meatloaf Muffins:
- 1 lb ground beef (or ground turkey)
- 1/2 cup breadcrumbs
- 1/3 cup milk
- 1/4 cup grated onion
- 1 egg
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Topping:
- 1/4 cup ketchup
- 1 tbsp brown sugar
- 1 tsp mustard (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly grease a 12-cup muffin tin.
- Mix the meatloaf: In a large bowl, combine ground beef, breadcrumbs, milk, grated onion, egg, ketchup, Worcestershire sauce, garlic powder, salt, and pepper. Mix just until combined—do not overwork the meat.
- Form the muffins: Divide the mixture evenly among the muffin cups, gently pressing it in.
- Prepare the topping: In a small bowl, mix together the topping ingredients and spoon a bit over each meatloaf muffin.
- Bake: Bake for 20–25 minutes, or until cooked through (internal temperature should reach 160°F).
- Rest and serve: Let rest for 5 minutes before serving.
Notes
- Great for meal prep or freezer meals—just cool and freeze individually.
- Add shredded cheese to the mixture or topping for a cheesy twist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 4g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 55mg
