If you’ve ever wanted the comforting, homey flavor of classic meatloaf but wished it was quicker and easier to serve, you simply have to try this Mini Meatloaf Muffins Recipe. These adorable, bite-sized meatloaf muffins are packed with juicy, savory goodness and topped with a sweet and tangy glaze that everyone will love. The best part? They’re perfect for weeknight dinners, meal prep, or even a fun party appetizer where everyone gets their own little meatloaf—all the flavor of the traditional dish in a fun, convenient form.
Ingredients You’ll Need
This Mini Meatloaf Muffins Recipe calls for everyday ingredients that come together beautifully to deliver a burst of flavor and satisfy cravings without any fuss. Each component brings a unique touch—ground beef for hearty texture, breadcrumbs and milk to keep things tender, and a blend of herbs and spices for that classic comforting taste.
- 1 lb ground beef (85% lean): This gives the perfect balance of juicy richness without too much fat.
- 1 egg: Acts as a binder to hold your mini meatloafs together perfectly.
- 1/2 cup breadcrumbs: Adds texture and helps keep the meat moist.
- 1/4 cup milk: Moistens the mixture, ensuring tender and flavorful muffins.
- 1 small onion, finely chopped: Brings sweetness and a little crunch.
- 2 cloves garlic, minced: Adds a savory punch that makes the flavor pop.
- 1 tablespoon Worcestershire sauce: Infuses a subtle umami depth that you’ll love.
- 1 teaspoon dried oregano: Offers a hint of earthy herbaceousness.
- 1 teaspoon dried parsley: Provides freshness and color.
- 1/2 teaspoon salt: Enhances all the delicious flavors.
- 1/4 teaspoon black pepper: Adds a gentle, warming spice.
- 1/4 cup ketchup (for topping): Balances sweetness and tanginess right on top.
- 2 tablespoons brown sugar (for topping): Gives that caramelized glaze that’s irresistible.
- 1 tablespoon mustard (for topping): Brings a bit of zesty brightness to finish off the glaze.
How to Make Mini Meatloaf Muffins Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 375°F (190°C). While it warms up, grease your muffin tin well with cooking spray or a light brushing of oil. This step helps the mini meatloafs release easily and keeps their edges beautifully crisp without sticking.
Step 2: Prepare the Meat Mixture
In a large mixing bowl, combine the ground beef, egg, breadcrumbs, milk, chopped onion, minced garlic, Worcestershire sauce, dried oregano, dried parsley, salt, and black pepper. Use your hands or a spoon to mix everything until it’s evenly blended. Try not to overwork the meat; just enough to mix everything thoroughly. This ensures your muffins stay tender and perfectly textured.
Step 3: Form the Meatloaf Muffins
Scoop the mixture evenly into the muffin tin cups, filling each one right up to the top. Use your fingers or a spoon to gently press the meat down to compact it slightly, so each muffin holds its shape while baking. This creates that perfect mini meatloaf form that’s easy to serve and eat.
Step 4: Prepare the Topping
In a small bowl, stir together ketchup, brown sugar, and mustard until you get a smooth, sticky glaze. Spoon this mixture evenly over each mini meatloaf muffin, making sure every bite will have a little sweet and tangy kick.
Step 5: Bake the Meatloaf Muffins
Place the muffin tin in your preheated oven and bake for about 20-25 minutes. You’re looking for an internal temperature of 160°F (71°C) to make sure the meat is fully cooked but still juicy. The tops will get glossy and slightly caramelized from the topping, adding a gorgeous finish.
Step 6: Serve and Enjoy
Once baked, let the mini meatloaf muffins rest in the tin for a few minutes before carefully removing them. This little resting step helps the juices redistribute, so every bite stays moist and flavorful. Serve them as is or with your favorite sides for a truly satisfying meal.
How to Serve Mini Meatloaf Muffins Recipe
Garnishes
To elevate your mini meatloaf muffins, sprinkle freshly chopped parsley or a little grated Parmesan cheese on top just before serving. This adds a fresh pop of color and an extra layer of flavor that makes your dish look as good as it tastes.
Side Dishes
These little meatloaf bites pair beautifully with classic mashed potatoes, roasted vegetables like carrots and green beans, or even a crisp side salad to balance their richness. For a cozy meal, pair them with creamy macaroni and cheese or buttery garlic bread.
Creative Ways to Present
Looking to impress at your next party? Serve the mini meatloaf muffins on a wooden board with dipping sauces such as honey mustard or ranch. You can also pop toothpicks into each for easy grab-and-go appetizers or plate them with a colorful array of roasted root veggies for an inviting family dinner.
Make Ahead and Storage
Storing Leftovers
If you have any leftover mini meatloaf muffins, store them in an airtight container in the fridge for up to 3 days. They hold up beautifully and make for a quick, protein-packed snack or a ready-to-go dinner.
Freezing
Mini meatloaf muffins freeze exceptionally well! Let them cool completely, then place them in a freezer-safe container or zip-top bag with parchment paper between layers. They can be frozen for up to 3 months, making them perfect for meal prep or busy nights.
Reheating
To reheat, thaw frozen muffins in the fridge overnight and warm them in the oven at 350°F (175°C) for 10-15 minutes until heated through. You can also microwave them on medium power for 1-2 minutes if you’re short on time, but the oven method keeps the texture nicer.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey is a leaner alternative that works well, but you might want to add a bit more moisture like an extra splash of milk or an extra egg to keep the muffins juicy.
What if I don’t have Worcestershire sauce?
No worries! You can substitute with soy sauce or leave it out entirely, though it does add a lovely depth of flavor. A little balsamic vinegar can also be a tasty alternative.
Can I make these gluten-free?
Yes, simply use gluten-free breadcrumbs or crushed gluten-free crackers. The meatloaf muffins will taste just as delicious and everyone can enjoy them without worry.
How can I tell when my mini meatloaf muffins are done?
The safest way is using a meat thermometer inserted into the center; it should read 160°F (71°C). If you don’t have one, make sure the juices run clear and the meat is not pink inside.
Can I add vegetables to the meat mixture?
Definitely! Finely diced carrots, bell peppers, or mushrooms mix in nicely and add extra nutrients and flavor. Just be sure to chop them finely so the muffins hold together well.
Final Thoughts
This Mini Meatloaf Muffins Recipe is one of those little kitchen treasures that’s as fun to make as it is to eat. It brings classic comfort food into a convenient, portion-friendly format that can brighten up any mealtime. Whether you’re cooking for family or friends, these mini meatloafs are sure to become a new favorite. Give them a try—you might just find yourself making them again and again!
Print
Mini Meatloaf Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 12 mini meatloafs
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
These mini meatloafs baked in a muffin pan offer a fun and convenient twist on classic meatloaf. Made with ground beef, aromatic herbs, and a tangy-sweet topping of ketchup, brown sugar, and mustard, they cook quickly and come out juicy and flavorful in perfectly portioned sizes. Ideal for meal prep, parties, or family dinners, these savory bites are easy to make and pair beautifully with mashed potatoes or roasted vegetables.
Ingredients
Meatloaf Mixture
- 1 lb ground beef (85% lean)
- 1 egg
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Topping
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon mustard
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or lightly oil the cups to prevent sticking.
- Prepare the meat mixture: In a large mixing bowl, combine ground beef, egg, breadcrumbs, milk, finely chopped onion, minced garlic, Worcestershire sauce, dried oregano, dried parsley, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated but avoid overmixing to keep the meatloaf tender.
- Form the meatloaf: Scoop the meat mixture evenly into the prepared muffin tin, filling each cup to the top. Press down gently with your fingers or a spoon to compact the meat slightly ensuring they hold their shape while baking.
- Prepare the topping: In a small bowl, whisk together ketchup, brown sugar, and mustard until smooth. Spoon a small amount of this mixture on top of each mini meatloaf, spreading it evenly to cover the surface.
- Bake the meatloafs: Place the muffin tin in the preheated oven and bake for 20-25 minutes. Check for doneness by ensuring the internal temperature of the meatloafs reaches 160°F (71°C). The topping should be caramelized and slightly bubbly.
- Serve: Let the mini meatloafs rest for a few minutes after removing from the oven to allow juices to redistribute. Serve warm as individual portions alongside mashed potatoes or roasted vegetables for a complete meal.
Notes
- Use a meat thermometer to ensure meatloafs are fully cooked to 160°F for food safety.
- You can substitute ground turkey or chicken for a leaner option, adjusting cook time slightly.
- Breadcrumbs can be swapped for gluten-free breadcrumbs to make this recipe gluten-free.
- Leftover mini meatloafs reheat well in the microwave or oven and are great for meal prep lunches.
- For softer meatloafs, add a little more milk to the mixture.
