Mini Meatloaf Muffins

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If you love classic meatloaf but don’t want to wait an hour for a big loaf to bake, these Mini Meatloaf Muffins are the answer. They cook faster, stay extra juicy, and everyone gets their own perfectly glazed portion. Great for dinner, meal prep, and even holidays.

Prep: 15 minutes

Bake: 18–25 minutes

Total: ~40 minutes

Yield: 12 mini meatloaves

Ingredients

For the Mini Meatloaves

  • 1½ lb (680 g) ground beef (80/20 for best flavor; 90/10 works too)
  • 1 small onion, finely chopped (or grated)
  • 1 small green bell pepper, finely chopped (optional, but tasty)
  • 2 cloves garlic, minced
  • 2 large eggs
  • ¾ cup breadcrumbs (plain or Italian)
  • ½ cup milk (or broth)
  • 2 tbsp Worcestershire sauce
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp Italian seasoning (or ½ tsp dried thyme + ½ tsp oregano)
  • ½ tsp paprika (optional)

Sweet & Tangy Glaze

  • ½ cup ketchup
  • 2 tbsp brown sugar (or honey)
  • 1 tbsp apple cider vinegar (or white vinegar)
  • 1 tsp mustard (Dijon or yellow)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin pan.
  2. Mix the glaze: In a small bowl, stir together ketchup, brown sugar, vinegar, and mustard. Set aside.
  3. Make the meat mixture:
    In a large bowl, combine ground beef, onion, bell pepper (if using), garlic, eggs, breadcrumbs, milk, Worcestershire, salt, pepper, and seasonings.
    Mix gently—overmixing makes meatloaf tough.
  4. Fill the muffin pan: Divide mixture evenly into 12 cups and press lightly.
  5. Bake: Bake for 18–25 minutes, until the internal temperature reaches:
    • 160°F / 71°C for beef
    • 165°F / 74°C for turkey/chicken
  7. Glaze + finish: Spoon glaze over each mini meatloaf and bake 5 more minutes.
  8. Rest and serve: Let rest 5 minutes, then remove carefully (a spoon or butter knife helps).

Serving Ideas

  • Mashed potatoes + green beans
  • Roasted veggies
  • Over rice with extra glaze
  • On a bun as a “meatloaf slider”

Pro Tips (So They’re Always Juicy)

  • Use milk + breadcrumbs (panade) for tenderness.
  • Don’t overmix—just until combined.
  • If your beef is very lean, add 1 tbsp olive oil to the mixture.
  • Want extra flavor? Add ½ cup shredded cheddar inside the meat mixture.

Storage & Meal Prep

  • Fridge: up to 4 days
  • Freezer: up to 2 months (wrap individually)
  • Reheat: microwave 45–90 seconds or oven at 350°F (175°C) until warm

Variations

  • BBQ version: Replace glaze with BBQ sauce.
  • Cheesy center: Press a cube of cheese into the middle of each cup.
  • Low-carb: Swap breadcrumbs with crushed pork rinds or almond flour.

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