These muffin-tin meatloaf minis are the easiest way to make meatloaf faster—and everyone gets their own perfectly portioned serving. They bake quicker than a full loaf, stay juicy, and are great for freezing and meal prep.
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Why You’ll Love This Recipe
• Quick cooking time (faster than classic meatloaf)
• Portion-controlled and kid-friendly
• Perfect for make-ahead lunches
• Easy to customize with different seasonings or veggies
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Ingredients (Makes 12 mini meatloaves)
Meat Mixture
• 2 lb (900 g) ground beef (80/20 for best flavor)
or use 1 lb beef + 1 lb ground turkey
• 1 small onion, finely chopped
• 1 green bell pepper, finely chopped (optional)
• 2 cloves garlic, minced
• 2 eggs
• 3/4 cup breadcrumbs (or crushed crackers)
• 1/3 cup milk
• 2 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp Italian seasoning (or thyme/oregano)
• 1/2 tsp paprika (optional)
Optional “Stuffing” Add-On
• 1/2 cup shredded cheddar or mozzarella (for cheesy centers)
Glaze (Classic & Delicious)
• 1/2 cup ketchup
• 2 tbsp brown sugar (optional)
• 1 tbsp mustard
• 1 tbsp apple cider vinegar (or a splash of pickle juice)
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Instructions
1. Preheat oven: 375°F (190°C).
Lightly grease a 12-cup muffin tin or line with silicone cups.
2. Mix wet ingredients: In a bowl, whisk eggs, milk, and Worcestershire.
3. Combine: Add ground meat, onion, pepper, garlic, breadcrumbs, salt, pepper, and seasonings.
Mix gently until just combined (don’t overmix—this keeps them tender).
4. Fill the muffin tin: Divide mixture evenly into 12 cups and press lightly.
(Optional: add a pinch of cheese in the center before finishing the top.)
5. Make the glaze: Stir ketchup + mustard + vinegar (+ brown sugar if using).
Spoon a little on top of each mini meatloaf.
6. Bake: 20–25 minutes, or until the internal temperature reaches:
• 160°F (71°C) for beef
• 165°F (74°C) for turkey/chicken
7. Rest & serve: Let rest 5 minutes, then lift out and serve.
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Serving Ideas
• Mashed potatoes + gravy
• Roasted veggies
• Mac and cheese
• Salad for a lighter plate
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Storage & Meal Prep
• Fridge: 3–4 days in an airtight container
• Freezer: up to 3 months (wrap individually)
• Reheat: microwave 60–90 sec or oven 350°F (175°C) for 10–12 min
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Pro Tips (So They Don’t Turn Dry)
• Use 80/20 beef (or add a little cheese inside)
• Don’t overmix the meat
• Don’t overbake—use a thermometer if possible
• Let them rest before serving