Mini Meatloaf Muffins

These mini meatloaf muffins are individual meatloaves baked in a muffin tin, each with its own layer of sweet, tangy glaze. They cook in about half the time of a full loaf.

Meatloaf has always been a way to stretch ground beef with breadcrumbs and milk. One pound of beef makes twelve muffins, enough for six people.

The small size means built-in portions, more glaze per bite and easy freezing.

Ingredients and Swaps

• Ground beef: Lean ground beef. Ground turkey or a mix of beef and pork work.
• Breadcrumbs and milk: Soaked together, they keep the meatloaf tender. Quick oats can replace the breadcrumbs.
• Onion: Finely grated, so it disappears and adds moisture.
• Glaze: Ketchup, brown sugar and mustard.

Tips for Tender Meatloaf Muffins

• Soak the breadcrumbs first. Two minutes in the milk is what keeps the meat from turning dense.
• Mix gently. Stop as soon as it’s combined. Overworked meatloaf is tough.
• Don’t pack the cups. Press the mixture in lightly.
• Check the temperature. They’re done at 160°F in the center.
• Rest for 5 minutes. They firm up and lift out more easily.

Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.

Cost: Ingredients – $8.59 from Walmart, $7.49 from ALDI · Per Serving – $1.25 to $1.43

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Mini Meatloaf Muffins

Classic meatloaf baked in a muffin tin with a sweet and tangy ketchup glaze. Faster than a full loaf, perfectly portioned, and kid-approved.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

Meatloaf

• 1 pound lean ground beef
• ⅔ cup breadcrumbs
• ½ cup milk
• 1 large egg
• 1 small onion finely grated
• 2 cloves garlic minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper

Glaze

• ½ cup ketchup
• 2 tablespoons brown sugar
• 1 teaspoon yellow mustard

Method

 

1. Preheat the oven to 375°F and grease a 12-cup muffin tin.
2. In a large bowl, stir together the breadcrumbs and milk and let sit 2 minutes.
3. Add the beef, egg, onion, garlic, Worcestershire, Italian seasoning, salt, and pepper. Mix gently with your hands until just combined (don’t overmix).
4. Divide the mixture evenly among the muffin cups, pressing lightly.
5. Whisk the glaze ingredients together and spoon over each meatloaf.
6. Bake 22–25 minutes, until the centers reach 160°F.
7. Let rest 5 minutes, then run a knife around the edges and remove from the tin.

Notes

• Use ground turkey or a mix of beef and pork.
• Stretch further by adding ½ cup grated carrot or zucchini.
• Swap breadcrumbs for quick oats.
• Line the tin with foil liners for easy cleanup.

What to Serve with Them

Creamy Mashed Potatoes and green beans are the classic. Easy Roasted Vegetables or Garlic Parmesan Buttered Noodles work too.

Storage and Freezing

• Refrigerate for up to 4 days.
• Reheat in the microwave or at 350°F for 10 minutes.
• Freeze cooked meatloaf muffins for up to 3 months. They make easy lunches.

Meatloaf Muffin Questions

Can I add vegetables?

Yes. Stir in ½ cup of finely grated carrot or zucchini to stretch them further.

Can I make one large meatloaf?

Yes. Shape the mixture into a loaf and bake at 375°F for 45–55 minutes.