Mini Meatloaf Muffins are a fun and fabulous twist on our favorite meatloaf recipe. They are the perfect for a weeknight dinner because they cook quickly and they’re great to pop into your lunch box.

Topped with an amazing sweet n’ zesty glaze, the meatloaf muffin recipe here is a cinch to make and perfect alongside your fave Mashed Potatoes recipe.

Meatloaf Muffins on a plate with vegetables in the background

Glaze for Meatloaf

I prefer a tomato based topping, a little sweet and a lot zesty. This recipe uses a bit of chili sauce which is not spicy. If you’ve never had it, it’s amazing… similar to a very zesty ketchup. It’s honestly my favorite part of meatloaf!

Favorite Meatloaf Toppings:

  • Zesty Topping: 1/3 cup ketchup, 1/3 cup chili sauce, 1 tablespoon brown sugar
  • Brown Sugar Topping: 1/3 cup ketchup, 2 tablespoons brown sugar, 1 tablespoon vinegar, 1 teaspoon dry mustard
  • BBQ Topping: combine equal parts bbq sauce and ketchup

Meatloaf Muffins ingredients in a pan

How to Cook Meatloaf in Muffin Tins?

Cooking meatloaf in muffin tins is super simple. Substitute ground beef for ground turkey or chicken, and prepare the same way!

  1. Glaze: Prepare the glaze by whisking together ketchup, chili sauce and brown sugar and set aside.
  2. Prep: Dice the veggies and combine all ingredients well, with ½ the glaze mixture, reserving the other half for topping.
  3. Bake: Divide the mixture among the muffin wells, top with glaze, and bake!

Remove when done and allow to rest for several minutes before serving.

Meatloaf Muffins in a baking pan ready to cook

How Long To Cook Mini Meatloaf

Another reason to love muffin tin meatloaf is that it cooks a lot faster than conventional meatloaf. It should take about 22 – 26 minutes in a preheated 425°F oven.

It’s a good idea to use a meat thermometer when cooking ground meat or poultry. Meatloaf muffins are done when the centers register 160°F for ground beef or 165°F for ground poultry.

Meatloaf Muffins on a plate with sauce

Can I Freeze Meatloaf Muffins?

This mini meatloaf recipe is practically tailor-made for the freezer, either as a make-ahead meal or for leftovers.

  • Freezing Cooked: After cooling, pack your cooked muffin tin meatloaf in freezer bags and remove as few or as many as you need anytime you want a convenient meal or snack.
  • Freezing Raw: You can also freeze muffin pan meatloaf raw for cooking later. Place the pan filled with the meatloaf in the freezer to harden. When hardened, transfer into freezer bags or containers.
  • Defrosting: For best results, defrost before reheating either in the refrigerator or by putting it in a sealed freezer bag in a cold water bath, changing the water every ½ hour until thawed through. Then, just pop them back into the muffin tins, cover with foil and reheat at 350°F for 20 minutes.

The best part about this easy freezer meals  – they’ll keep for up to three months! So make lots and save some for a busy day.

More Delicious Meatloaf Recipes

Meatloaf Muffins on a plate with vegetables in the background
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Mini Meatloaf Muffins

These easy meatloaf muffins are the perfect snack or quick dinner idea. They're great for making ahead and freezing!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10 muffins

Equipment

Ingredients  

  • ½ onion finely diced
  • 1 tablespoon olive oil
  • 1 ½ pounds lean ground beef
  • ½ green pepper finely diced
  • ¾ cup seasoned bread crumbs
  • ¼ cup barbecue sauce
  • 1 tablespoon Worcestershire sauce
  • 1 egg
  • 2 tablespoons parsley
  • salt & pepper to taste

Glaze

  • cup ketchup
  • cup chili sauce
  • 1 tablespoon brown sugar

Instructions 

  • Preheat oven to 425°F. Grease a muffin pan and set aside.
  • Combine glaze ingredients. Set aside.
  • Cook onion over medium heat in 1 tablespoon olive oil for 5 minutes or until tender (this step is optional but produces a milder onion flavor). Cool completely.
  • Combine all ingredients plus ¼ cup of the glaze mixture. Mix until well combined.
  • Divide mixture over 10 muffin wells. Top each meatloaf with 1 tablespoon glaze mixture.
  • Bake 22-26 minutes or until cooked through and beef is 160°F. Rest 5 minutes before serving.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days. 
Freeze for up to 3 months. 
5 from 57 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 227 | Carbohydrates: 15g | Protein: 15g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 63mg | Sodium: 457mg | Potassium: 340mg | Fiber: 1g | Sugar: 7g | Vitamin A: 250IU | Vitamin C: 8.5mg | Calcium: 39mg | Iron: 2.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Snack
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. I had forgotten about mini meatloafs and haven’t had them in years. Will be making tonight! I like to stick a cube of cheese in the middle for a gooey delicious surprise!

  2. I absolutely love this recipe. Easy, fast and delicious. I make batches and freeze some for later. The others I’ll leave in the fridge for next couple of days to eat with anything and everything! How long should I reheat the cooked ones in the microwave without drying them out. What I’ve done is place a little broth on a plate and microwave at 50% for about 2-1/2 minutes. Any recommendations?5 stars

    1. We like to reheat these in the oven to prevent drying out but your microwave instructions sound great too, Zariah. Thanks for sharing!

  3. I’m curious how the muffins would be if bacon wrapped. Do you think that the recipe would stay together if I lined the tin with bacon first?

    1. We haven’t tried this recipe wrapped with bacon but I think that sounds delicious. If you attempt it we would love to hear how it turns out.