When you’re craving the hearty comfort of meatloaf but want something quicker and more personal, Easy Mini Meatloaf in a Muffin Tin is the answer. These individual-sized portions bake up faster than a traditional loaf, with crispy edges and a juicy center in every bite.

The first time I made these, they were a hit with the whole family. My husband loved the crispy exterior, the kids adored their “mini meatloaf muffins,” and I appreciated how easy they were to portion and serve.

What I love most about this recipe is its versatility. You can customize the seasonings, add vegetables, or even use a different protein. Let’s bring a new twist to a classic with these Easy Mini Meatloaf in a Muffin Tin!

Easy Mini Meatloaf in a Muffin Tin delivers the classic taste of meatloaf in a quick, individual-sized format. Perfect for busy weeknights, these juicy little meatloaves are easy to make and packed with flavor.

An Exciting Story

The first time I served these Easy Mini Meatloaf in a Muffin Tin, it was during a cozy Sunday dinner. My husband loved the crispy edges, and the kids thought they were fun to eat (and helped themselves to seconds). It’s now our go-to when we need a comforting, homemade meal that doesn’t take hours to make.

Why These Mini Meatloafs?

• Quick Cooking: Ready in half the time of a traditional meatloaf.
• Portion-Controlled: Perfect for meal prep or individual servings.
• Customizable: Adjust seasonings, add veggies, or swap proteins to suit your taste.
• Kid-Friendly: Fun to eat and easy to serve.
• Perfect for Freezing: Great for make-ahead meals.

What You Need for Easy Mini Meatloaf in a Muffin Tin

• For the Meatloaf Mixture:
  • 1 lb ground beef (or a mix of beef and pork)
  • 1 cup breadcrumbs (panko or regular)
  • 1 egg, lightly beaten
  • ½ cup milk
  • ½ cup diced onion
  • 2 garlic cloves, minced
  • 2 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried parsley
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper
• For the Topping:
  • ¼ cup ketchup
  • 2 tbsp brown sugar
  • 1 tsp Dijon mustard
• Optional Add-Ins:
  • Shredded carrots, diced bell peppers, or chopped spinach

How to Make Easy Mini Meatloaf in a Muffin Tin

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin or line it with foil liners for easy cleanup.
2. Prepare the Meatloaf Mixture:
   • In a large bowl, combine the ground beef, breadcrumbs, egg, milk, onion, garlic, ketchup, Worcestershire sauce, parsley, Italian seasoning, salt, and pepper. Mix gently until just combined—avoid overmixing to keep the meatloaf tender.
3. Portion the Meatloaf:
   • Divide the meat mixture evenly among the muffin tin cups, pressing gently to pack each one.
4. Prepare the Topping:
   • In a small bowl, mix together the ketchup, brown sugar, and Dijon mustard. Spoon or brush the topping over each mini meatloaf.
5. Bake:
   • Bake in the preheated oven for 20-25 minutes, or until the meatloaf reaches an internal temperature of 160°F (70°C).
6. Cool and Serve:
   • Let the mini meatloafs cool in the muffin tin for 5 minutes before removing. Serve with mashed potatoes, roasted vegetables, or a fresh salad.

Tips for Easy Mini Meatloaf in a Muffin Tin

1. Don’t Overmix: Mixing too much can make the meatloaf dense. Combine just until the ingredients are incorporated.
2. Use a Meat Thermometer: Ensure the meatloaf is fully cooked without drying out.

Substitutions and Variations

• Protein Swap: Use ground turkey, chicken, or a meatless alternative for a healthier or vegetarian option.
• Gluten-Free: Substitute breadcrumbs with gluten-free crumbs or crushed rice cereal.
• Spicy Twist: Add a dash of hot sauce or chili flakes to the mixture.

Make a Healthier Version

• Use lean ground turkey or chicken instead of beef.
• Replace breadcrumbs with oat flour or finely ground oats.
• Add finely chopped vegetables for extra nutrients.

Closing for Easy Mini Meatloaf in a Muffin Tin:

And there you have it—Easy Mini Meatloaf in a Muffin Tin, a quick and comforting twist on a classic dish. Perfect for busy weeknights, meal prepping, or satisfying a craving for comfort food, these little meatloafs are sure to become a family favorite. Let us know how yours turn out, and don’t forget to explore more of our quick and comforting dinner recipes!

Frequently Asked Questions for Easy Mini Meatloaf in a Muffin Tin

Can I make these ahead of time?
Yes, prepare the mixture and assemble the mini meatloafs in the muffin tin. Cover and refrigerate for up to 24 hours before baking.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.

Can I freeze these?
Absolutely! Freeze cooked mini meatloafs in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 3 months.

What’s the best way to reheat?
Reheat in the oven at 350°F (175°C) for 10-15 minutes, or in the microwave for 1-2 minutes.

Can I use pre-made meatloaf mix?
Yes, store-bought meatloaf mix works great for convenience.

What side dishes pair well with these?
Serve with mashed potatoes, roasted vegetables, green beans, or a simple side salad.

How do I prevent sticking?
Grease the muffin tin well, or use foil liners for easy removal.

Can I add cheese?
Yes, mix shredded cheese into the meat mixture or sprinkle on top before baking.

How do I keep them from drying out?
Avoid overbaking and use a meat thermometer to check for doneness.

What if I don’t have a muffin tin?
Shape the mixture into mini loaf shapes and bake on a parchment-lined baking sheet.

Can I double the recipe?
Yes, simply double the ingredients and bake in batches if needed.

Can I make these spicy?
Add chopped jalapeños or a pinch of cayenne pepper for heat.

Mini Meatloaf in a Muffin Tin

Recipe by CutsfoodCourse: All Recipes, Dinner Recipe, Lunch Recipe, Weight watchers

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Meatloaf Mixture:

• 1 lb ground beef (or a mix of beef and pork)

• 1 cup breadcrumbs (panko or regular)

• 1 egg, lightly beaten

• ½ cup milk

• ½ cup diced onion

• 2 garlic cloves, minced

• 2 tbsp ketchup

• 1 tbsp Worcestershire sauce

• 1 tsp dried parsley

• 1 tsp Italian seasoning

• ½ tsp salt

• ¼ tsp black pepper

• For the Topping:

• ¼ cup ketchup

• 2 tbsp brown sugar

• 1 tsp Dijon mustard

• Optional Add-Ins:

• Shredded carrots, diced bell peppers, or chopped spinach

Directions

• Preheat the Oven:
• Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin or line it with foil liners for easy cleanup.
• Prepare the Meatloaf Mixture:
• In a large bowl, combine the ground beef, breadcrumbs, egg, milk, onion, garlic, ketchup, Worcestershire sauce, parsley, Italian seasoning, salt, and pepper. Mix gently until just combined—avoid overmixing to keep the meatloaf tender.
• Portion the Meatloaf:
• Divide the meat mixture evenly among the muffin tin cups, pressing gently to pack each one.
• Prepare the Topping:
• In a small bowl, mix together the ketchup, brown sugar, and Dijon mustard. Spoon or brush the topping over each mini meatloaf.
• Bake:
• Bake in the preheated oven for 20-25 minutes, or until the meatloaf reaches an internal temperature of 160°F (70°C).
• Cool and Serve:
• Let the mini meatloafs cool in the muffin tin for 5 minutes before removing. Serve with mashed potatoes, roasted vegetables, or a fresh salad.