Mini Meatloaf Muffins

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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
5 from 50 votes
Review Recipe

Mini Meatloaf Muffins

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


  • 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


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

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  • 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.

Recipe Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days. 
Freeze for up to 3 months. 

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
Meatloaf Muffins on a plate and ingredients in a bowl shown with a title
Meatloaf Muffins on a plate with sauce shown with a title
Meatloaf Muffins with sauce shown with a title
About the author


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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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Recipe Rating


  1. Perfect for just the two of us and couple for leftover snack the next day. Oh and yes they tasted so good. This is my new favorite thing to make. Love them.5 stars

  2. I made these for my husband and I and they were so good. Was perfect for the two of us with a couple leftover that were good as a snack the next day.5 stars

  3. Super easy to make and very tasty!!!! I ate some and have placed some in the freezer for the near future. Thanks for sharing this recipe!5 stars

    1. Hi Karen, we have a section called “Can I Freeze Meatloaf Muffins” just above the recipe that will provide more detailed info. But you can freeze before or after baking. To reheat, defrost in the fridge then pop back into muffins tins and reheat in the oven at 350°F for 20 minutes.

    1. Hi Laura, that is correct. In step 4 you add a ¼ cup of glaze in addition to the barbecue sauce listed.

  4. I made these for a friend to stock their freezer during illness even though I’m not a meatloaf fan. Needless to say, I am now a meatloaf fan . This recipe is a keeper!5 stars

  5. This has been the most delicious meatloaf recipe I have ever come across. I didn’t have chili sauce so I made my own. Didn’t have tomato sauce but had Rotel tomatoes, 1/4 cup brown sugar, 2 Tablespoons Vinegar (I used apple cider vinegar) 1/4 teaspoon allspice, 2 Tablespoons tomato paste, 1 Tablespoon lemon juice, as I didn’t have a lemon on hand, 1/4 teaspoon chili powder 1 few dashes of Worcestershire sauce and 1/4 teaspoon garlic and didn’t have dry mustard so did not add that ingredient. Used my stick blender and everything became to the right consistency. From there on I followed the recipe to the letter. With the exception that I made an entire meatloaf baked at 350º F for 55 minutes to 1 hour. Let is cool and we ate the meatloaf. Everyone raved about this recipe and cannot wait until I make it again. Thanks Holly for sharing your recipe for this great tasting meatloaf.5 stars

  6. I used chili powder instead of chili sauce in the topping (what I had on hand.) These were fabulous – Hubs went back for seconds. This one is a keeper!she5 stars

  7. These were delicious- my 11 year old twins and my husband loved them. I cut back on the green pepper and onion and I used a little more hamburger so I could make 12 muffins. The meatloaf stayed moist in the middle and got a little crispy around the edges, which was perfect. The glaze added just the right amount of zest!5 stars

  8. These were really good! I had kind of lost my love of meatloaf after becoming an adult, but my husband liked it so I kept trying different recipes. These little muffins have restored my appreciation for such a simple dish. It also goes without saying that my husband loved them! He even commented that he was tempted to eat more even though he was full just because they were so good! The glaze on top was also amazing! This recipe is definitely a keeper! Thank you.

  9. This was really good! To make this a tad healthier for my toddler, I used 1/2 whole wheat bread crumbs and 1/2 oatmeal, and added a super finely shredded carrot. It was delish!5 stars

  10. I made this recipe with lean ground turkey and it turned out amazing! Definitely a new favorite; thank you so much for the great recipe!

  11. I’ve been wanting to try this for quite a while now… but haven’t had time to figure out the details of how long to cook, etc. Thanks for doing the work for me! I will have to leave out the green pepper (allergic!) but love onions, so I will just add more of those! I am going to love having them ready in the freezer for my crazy busy days!

  12. Dear spendwithpennies
    I enjoyed reading this & your other articles as well. I’ve been making my meatloaf in cupcake pans for 37 years. Glad someone else started to also. It’s so much faster than traditional. Keep up the great work.
    Debbie Warden