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These meatloaf muffins are a fun, family-friendly twist on classic meatloaf. Baking the mixture in a muffin tin gives you perfectly portioned mini meatloaves with lightly crisp edges and tender, juicy centers. They cook faster than a full loaf, making this a great weeknight dinner option.
Kids love them, adults love them, and they pair well with all the traditional comfort-food sides. Whether you’re cooking for picky eaters or just want a quicker, cuter version of meatloaf, these little muffins always hit the spot.
What You’ll Like About This Dish
Quick cooking. Mini meatloaves bake in about half the time of a full loaf.
Perfect portions. Easy to serve, freeze, and reheat—great for meal prep or lunchboxes.
Family-friendly. The muffin shape makes dinner more fun, especially for kids.
Customizable. Swap the seasoning, topping, or mix-ins to match your mood.
Ingredient Notes
- Onion: Finely chopped onion adds moisture and savory flavor.
- Garlic: Pressed or minced garlic blends easily throughout the mixture.
- Ground beef: Use 85% or 90% lean for the best balance of juiciness and structure.
- Oats: Quick or old-fashioned oats act as the binder; they keep the meatloaf tender.
- Ketchup: Half is mixed into the meat, the rest is used as the topping glaze.
- Worcestershire sauce: Adds savory depth and classic meatloaf flavor.
- Egg: Helps bind everything together.
- Kosher salt and pepper: Essential for seasoning the meat mixture evenly.
Steps to Make Meatloaf Muffins
- Preheat the oven and prepare the muffin tin.
- Combine all ingredients in a large bowl and mix well.
- Scoop the mixture into the muffin tin, dividing evenly.
- Bake until the internal temperature reaches 160°F.
- Top each mini meatloaf with ketchup and bake briefly to glaze.
- Serve hot with your favorite sides.
Tips for Meatloaf Muffins
- A cookie scoop makes portioning the mixture easier and more even.
- Let the muffins rest for a few minutes before removing from the pan to help them hold together.
- If your beef is very lean, add 1 to 2 tablespoons of milk for a softer texture.
- Use foil under the muffin pan to catch drips and make cleanup easier.
- Add finely grated carrot or zucchini for extra moisture and hidden veggies.
Recipe Variations
- BBQ meatloaf muffins. Replace half the ketchup with barbecue sauce and use BBQ sauce for the topping for a smoky, tangy twist.
- Italian-style muffins. Add Italian seasoning, minced basil, and Parmesan cheese to the meat mixture; top with marinara.
- Cheesy center muffins. Press a small cube of cheddar or mozzarella into the center of each meatloaf muffin before baking.
- Turkey meatloaf muffins. Use ground turkey and increase seasonings slightly for a lighter version; make sure to cook to 165°F.
- Vegetable-packed muffins. Add finely chopped bell pepper, celery, or mushrooms for extra flavor and moisture.
- Spicy version. Mix in chopped jalapeños, crushed red pepper flakes, or a bit of chipotle in adobo.
Serving Suggestions
- Serve with mashed potatoes, roasted potatoes, or baked potatoes for classic comfort.
- Pair with green beans, corn, peas, or steamed broccoli.
- Add a simple salad or Caesar salad to round out the meal.
- Serve with mac and cheese or buttered noodles for kid-friendly plates.
- Choose dinner rolls, biscuits, or cornbread for an easy side.
How to Store Meatloaf Muffins
Refrigerate: Store leftovers in an airtight container for 3 to 4 days.
Reheat: Warm in the oven at 300°F or microwave in short intervals until heated through.
Freeze: Freeze fully baked, cooled muffins in a freezer bag for up to 3 months. Thaw in the refrigerator and reheat gently.
Some other meat mixtures you might use to make meatloaf muffins include this family meatloaf with bell peppers and breadcrumbs, this meatloaf with pizza toppings, and this easy BBQ meatloaf.
Meatloaf Muffins
Ingredients
- Cooking spray, for the pan
- ½ cup finely chopped onion
- 2 cloves garlic, minced
- 1 ½ pounds ground beef
- ⅔ cup quick-cooking oats
- 1 cup ketchup, divided
- 2 tsp Worcestershire sauce
- 1 large egg, lightly beaten
- 1 tsp kosher salt
- ½ tsp ground black pepper
Recommended Equipment
Instructions
- Heat the oven to 350°F. Spray a 12-cup muffin tin with cooking spray and line a rimmed baking sheet with foil. Place the muffin tin on the baking sheet.Cooking spray
- In a large bowl, combine the onion, garlic, ground beef, oats, 1/2 cup of the ketchup, the Worcestershire sauce, the egg, salt, and pepper. Mix until well blended.1/2 cup finely chopped onion | 2 cloves garlic | 1 1/2 pounds ground beef | 2/3 cup quick-cooking oats | ½ cup ketchup | 2 tsp Worcestershire sauce | 1 large egg | 1 tsp kosher salt | 1/2 tsp ground black pepper
- Scoop the meat mixture into the prepared muffin tin.
- Bake the meatloaf muffins for 25 minutes, or until they register at least 160°F on an instant-read thermometer inserted into the center of a muffin (If there is poultry in the meatloaf mixture, cook to 165°F). Top each meatloaf muffin with about 2 teaspoons of ketchup and cook for 5 minutes longer.½ cup ketchup
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
