Mini Meatloaf Muffins

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These Mini Meatloaf Muffins are tender, juicy, and topped with a sweet and tangy glaze. They cook much faster than a traditional meatloaf, making them perfect for busy weeknights, meal prep, or kid-friendly dinners.

Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 40 minutes
Servings: 12 meatloaf muffins

Ingredients

For the Meatloaf

• 1½ lbs (680 g) lean ground beef (85–90% lean)
• 1 cup breadcrumbs (plain or Italian)
• 2 large eggs
• ½ cup milk
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp Italian seasoning
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley (optional)

For the Glaze

• ⅓ cup ketchup
• 2 tbsp brown sugar
• 1 tbsp Dijon or yellow mustard
• 1 tsp Worcestershire sauce

Instructions

1. Preheat the oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
2. Mix the meatloaf. In a large bowl, combine the breadcrumbs and milk. Let stand for 2 minutes. Add the ground beef, eggs, onion, garlic, ketchup, Worcestershire sauce, Italian seasoning, smoked paprika, salt, pepper, and parsley. Mix gently until just combined.
3. Fill the muffin tin. Divide the mixture evenly among the 12 muffin cups, pressing lightly to shape.
4. Make the glaze. Stir together the ketchup, brown sugar, mustard, and Worcestershire sauce.
5. Glaze the tops. Spread about 1 tablespoon of glaze over each meatloaf muffin.
6. Bake for 20–25 minutes, or until the internal temperature reaches 160°F (71°C).
7. Let the muffins rest for 5 minutes before removing them from the pan.

Optional Variations

• Cheesy: Place a cube of cheddar or mozzarella in the center of each muffin before baking.
• Turkey Version: Use ground turkey or chicken instead of beef.
• Low-Carb: Replace the breadcrumbs with crushed pork rinds or almond flour.
• BBQ Style: Substitute your favorite barbecue sauce for the ketchup glaze.
• Bacon-Wrapped: Wrap each muffin with half a slice of bacon before baking.

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Wrap individually for easy grab-and-go meals.
• Reheat: Microwave for 1–2 minutes or warm in a 350°F (175°C) oven for 10–15 minutes.

Serving Suggestions

• Creamy mashed potatoes
• Roasted green beans or broccoli
• Macaroni and cheese
• Buttered corn
• Dinner rolls
• Garden salad

Tip: For extra-moist meatloaf muffins, avoid overmixing the meat mixture and use 85–90% lean ground beef. This keeps the muffins tender and flavorful while preventing them from drying out.