Meatloaf muffins are a fun and fast twist on a classic.
This mini meatloaf recipe turns ground beef into a quick weeknight meal that the whole family will love.
This Is the Perfect Bite-Sized Meatloaf Recipe Because…
- They are easy to prepare for a great weeknight meal.
- Mini meatloaves cook in less than 30 minutes.
- You can prepare these ahead of time and bake them before serving.
- They reheat and freeze well for meal prep.
What You’ll Need For Mini Meatloaves
Ground Beef: I use lean ground beef (80/20), which has just enough fat to be flavorful. You can also use ground turkey or ground chicken or replace ⅓ of the ground beef with ground pork.
Breadcrumbs: Breadcrumbs bind the meatloaf together and keep it nice and juicy. Use seasoned bread crumbs in this recipe. If using plain breadcrumbs, season them with extra garlic powder, onion powder, and Italian seasoning.
Egg: Eggs also help the meatloaf muffins to hold together.
Flavor: I add green bell pepper, onion, and a bit of bbq sauce for flavor. Since these cook quickly, the onion should be softened or replaced with ¾ teaspoon onion powder.
Mini Meatloaf Topping Variations
- Zesty Topping: ⅓ cup ketchup, ⅓ cup chili sauce, 1 tablespoon brown sugar
- Brown Sugar Topping: ⅓ cup ketchup, 2 tablespoons brown sugar, 1 tablespoon vinegar, 1 teaspoon dry mustard
- BBQ Topping: combine equal parts BBQ sauce and ketchup
How to Cook Meatloaf in Muffin Tins
- Prep: Soften the onion according to the recipe below. Combine the ingredients in a bowl.
- Glaze: Prepare the glaze by whisking ketchup, chili sauce, and brown sugar.
- Bake: Divide the mini loaves among a muffin pan, top with glaze, and bake.
Remove when done and allow to rest for several minutes before serving.
Holly’s Tips
Muffin tin meatloaf cooks quickly, and everyone loves them. Here are my tips for perfection.
- Use cooking spray or parchment liners to ensure the meatloaves don’t stick.
- Mix just until combined, overmixing can cause dense meatloaves.
- These bake for about 22 – 26 minutes at 425°F. Use an instant read thermometer to ensure they reach 160°F.
Storage & Freezing
This mini meatloaf recipe is practically tailor-made for the freezer, either as a make-ahead meal or for leftovers.
- After Baking: Bake as directed and cool completely. Freeze in freezer bags or a freezer-safe container.
- Freezing Raw: You can freeze raw meatloaf muffins for cooking later. Prepare as directed and freeze in the pan. Once frozen, transfer to freezer bags or an airtight container and freeze for up to 4 months. If the meatloaves are frozen to the pan, dip the bottom of the pan in hot water for a few seconds to release them.
- To bake, place the muffins back into the muffin tin, cover with plastic wrap, and thaw in the refrigerator overnight. Bake as directed adding 3 to 4 minutes to the baking time.
More Delicious Meatloaf Recipes
Did you enjoy these mini meatloaf muffins? Leave a comment and rating below.
Mini Meatloaf Muffins
Equipment
Ingredients
- ½ yellow onion finely diced
- 1 tablespoon olive oil
- 1 ½ pounds lean ground beef
- ½ green bell pepper finely diced
- ¾ cup seasoned bread crumbs
- ¼ cup barbecue sauce
- 1 tablespoon Worcestershire sauce
- 1 large egg
- 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
For the Glaze
- ⅓ cup ketchup
- ⅓ cup chili sauce
- 1 tablespoon brown sugar
Instructions
- Preheat oven to 425°F. Grease a muffin pan or spray with cooking spray and set aside.
- To make the glaze, in a medium bowl, combine ketchup, chili sauce, and brown sugar, and set aside.
- In a small skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and cook until tender, about 3 to 4 minutes. Cool completely.
- In a large bowl, combine beef, cooled onion, bell pepper, bread crumbs, barbecue sauce, Worcestershire sauce, egg, parsley, salt, and pepper. Add ¼ cup of the glaze mixture. Mix just until combined.
- Divide the meat mixture over 10 muffin wells. Divide the glaze over the tops of the meatloaves.
- Bake uncovered for 22-26 minutes or until cooked through, and the loaves reach an internal temperature of 160°F. Rest for 5 minutes.
Notes
- To freeze raw meatloaf muffins, prepare as directed and freeze in the pan. Once frozen, transfer to freezer bags or an airtight container and freeze for up to 4 months. If the meatloaves are frozen in the pan, dip the bottom of the pan in hot water for a few seconds to release them. To bake, place the muffins back into the muffin tin, cover with plastic wrap, and thaw in the refrigerator overnight. Bake as directed, adding 3 to 4 minutes to the baking time.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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.
So glad you enjoyed them, Debbie!
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.
These would make such a delicious snack! Glad you enjoyed them, Debbie.
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!
So glad you enjoyed it, Shonda!
How to freeze? Before/after baking? How to bake/reheat?
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.
Is the 1/4 cup glaze that you add in addition to the 1/4 cup bbq sauce? Thank you!
Hi Laura, that is correct. In step 4 you add a ¼ cup of glaze in addition to the barbecue sauce listed.
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!
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.
You’re welcome Barbara, so glad to hear it turned out so perfectly for you!
SO good and so easy!
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!she
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!
So glad your family loved this April!
Very good! My family liked this.
Thanks for the review, Paula! Glad your family liked the muffins!
I love the mini muffin recipe, easy to do too.
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.
So happy to hear that Jazmeka. Thanks for sharing!
What is the serving size 1 or 2 muffins ?
A serving is one muffin :)
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!
Holly what Food processor do you use when making dough and biscuits
I have an 11 cup Kitchenaid which has worked well for me. The exact model I have is no longer available but you can find similar Kitchenaid food processors here.
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!
I am so glad you enjoyed the mini meatloaf muffins Denise!
Looks delish! Would you recommend 93% or 85% lean for the ground beef?
Either would work but I find 85% has more flavor. Enjoy!
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!
Such a good idea for busy days Marlene! You’re going to love them!
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
Thanks Debbie! We love how quick and easy this makes it as well!