I’ve got a delightful recipe for you today – meatloaf in a muffin pan! This clever twist on a classic dish not only looks adorable but also cooks faster and allows for easy portion control. The meatloaf mixture is packed with flavorful ingredients like ground beef, onions, garlic, breadcrumbs, and herbs.

You simply press the mixture into muffin cups, pop it in the oven, and in no time, you’ll have perfectly portioned individual meatloaf muffins. Serve them with mashed potatoes and steamed vegetables for a delicious and cozy dinner that the whole family will love!

Ingredients Needed for This Recipe

For this recipe, you’ll need the following ingredients to make about 12 meatloaf muffins, perfect for serving 4-6 people, depending on appetites:

1 pound ground beef: Choose lean ground beef for a healthier option, but a bit of fat can add flavor.
1 egg: This will help bind all the ingredients together.

1/2 cup milk: It adds moisture to the meatloaf, keeping it from drying out during baking.
1/4 cup ketchup: For a touch of sweetness and tang.
1/2 cup breadcrumbs: These help give structure to the meatloaf muffins.

1 small onion, finely chopped: Adds flavor and texture.
1 teaspoon salt: For seasoning.
1/2 teaspoon black pepper: Adds a bit of spice.

1 teaspoon garlic powder: Enhances the overall flavor.
1 teaspoon Worcestershire sauce: Adds depth and a savory touch.
1/2 cup grated Parmesan cheese: Optional, but it adds a nice cheesy flavor.

For the glaze:

1/4 cup ketchup
2 tablespoons brown sugar

1 tablespoon mustard

Feel free to adjust the seasonings to match your taste preferences!

Instructions for Making Meatloaf in a Muffin Pan

Preheat your oven to 375°F (190°C). This ensures that the muffin pan is ready to go as soon as your meat mixture is prepared.

Mix the ingredients. In a large bowl, combine the ground beef, egg, milk, ketchup, breadcrumbs, chopped onion, salt, pepper, garlic powder, Worcestershire sauce, and Parmesan cheese if using. Mix everything together until just combined—be careful not to overmix, as this can make the meatloaf tough.
Prepare the muffin pan. Lightly grease a 12-cup muffin pan or use non-stick spray. This will prevent the meatloaves from sticking to the pan and make removal much easier.
Fill the muffin cups. Divide the meat mixture evenly among the muffin cups, pressing gently to fill the space. Aim for each cup to be filled to just below the top.

Make the glaze. In a small bowl, mix together the ketchup, brown sugar, and mustard. This will be the delicious glaze for your meatloaf muffins.
Apply the glaze. Spoon a little of the glaze over the top of each meatloaf muffin. This will caramelize beautifully in the oven and add a deliciously sweet and tangy flavor.
Bake. Slide the muffin pan into the preheated oven and bake for about 25-30 minutes, or until the meatloaf muffins are cooked through. You’ll know they’re done when an instant-read thermometer inserted into the center of a muffin reads 160°F (71°C).

Cool and serve. Let the meatloaf muffins cool in the pan for a few minutes before carefully removing them. This rest period allows the juices to redistribute, making your meatloaf muffins moist and flavorful.

Tips for Perfecting the Recipe

Don’t Overmix the Meat: Combining the ingredients until just mixed is crucial. Overmixing can lead to a dense, tough meatloaf. Use a fork or your hands to gently mix the ingredients, ensuring they’re evenly distributed without compacting the meat too much.

Use Lean Ground Beef: A leaner ground beef (about 90% lean) is preferable for meatloaf muffins. It provides enough fat for flavor and moisture without making the muffins greasy.

Customize Your Fillings: Feel free to add in extras like finely chopped bell peppers, shredded carrots, or even a bit of chopped spinach for an added veggie boost. This not only adds nutrition but also enhances the flavors and textures.

Check for Doneness Correctly: Use an instant-read thermometer to check if your meatloaf muffins have reached the safe internal temperature of 160°F (71°C). Checking visually by seeing if the juices run clear is also a good indicator.

Let Them Rest: Allowing the meatloaf muffins to rest in the pan for a few minutes after baking helps the juices redistribute throughout the meat, making for a juicier bite.

Prevent Sticking: Even if you’re using a non-stick muffin pan, greasing the cups can help ensure your meatloaf muffins come out easily without breaking apart.

Serving Suggestions

Side Dishes: Meatloaf muffins pair wonderfully with classic comfort food sides. Think creamy mashed potatoes, steamed green beans, buttered corn, or a crisp side salad. For a low-carb option, cauliflower mash or roasted vegetables are excellent.

Sauces and Toppings: While the glaze provides a delicious topping, offering extra sauce on the side can elevate the meal. Classic choices include more ketchup, barbecue sauce, or even a homemade mushroom gravy for a richer flavor.

Make it a Meal Prep: These muffins are fantastic for meal prep. Once cooled, they can be stored in the fridge for several days or frozen. Reheat in the microwave or oven for a quick, satisfying meal.

Pack for Lunches: Their size makes them perfect for packing into lunches. Pair with a portion of cold pasta salad, some fresh fruit, and a yogurt for a balanced meal.

Frequently Asked Questions

Can I use other types of meat? Yes, you can easily substitute ground turkey, chicken, or even a mix of meats like beef and pork. Just keep an eye on the cooking times, as leaner meats might cook quicker.

How do I know when the meatloaf muffins are done? The most accurate way is to use an instant-read thermometer. The internal temperature should reach 160°F (71°C). They should also be firm to the touch, and if you insert a knife or toothpick into the center, it should come out clean.

Can I add cheese to the mixture? Absolutely! Mixing in shredded cheese like cheddar, mozzarella, or even a bit of gorgonzola can add a lovely flavor and moisture to the meatloaf. You can also top each muffin with a small slice of cheese in the last few minutes of baking for a melty topping.

How long can I store meatloaf muffins? Once cooled, the muffins can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them on a baking sheet before transferring to a freezer bag or container, and they’ll keep for up to 3 months.

Can I make this recipe gluten-free? Yes, simply substitute the breadcrumbs with a gluten-free alternative. Gluten-free oats pulsed in a food processor or gluten-free panko are great choices.

How can I make the meatloaf muffins more moist? Adding a bit more liquid, such as milk or even a splash of broth, can help. Vegetables like grated zucchini or carrots not only add moisture but also additional nutrients. Be careful not to add too much, though, as you don’t want the mixture to become too wet.

Can I prepare the mixture in advance? Yes, you can mix the ingredients and store the mixture in the refrigerator overnight. This can actually enhance the flavors. Just remember to let it come to room temperature for about 30 minutes before filling the muffin pans and baking.

Meatloaf in a Muffin Pan

5 from 1 vote

This Meatloaf in a Muffin Pan recipe is perfect for those days when you want the comforting flavors of a classic meatloaf but with more fun.

Ingredients

1 pound ground beef: Choose lean ground beef for a healthier option but a bit of fat can add flavor.

1 egg: This will help bind all the ingredients together.
1/2 cup milk: It adds moisture to the meatloaf keeping it from drying out during baking.
1/4 cup ketchup: For a touch of sweetness and tang.

1/2 cup breadcrumbs: These help give structure to the meatloaf muffins.
1 small onion finely chopped: Adds flavor and texture.
1 teaspoon salt: For seasoning.

1/2 teaspoon black pepper: Adds a bit of spice.
1 teaspoon garlic powder: Enhances the overall flavor.
1 teaspoon Worcestershire sauce: Adds depth and a savory touch.

1/2 cup grated Parmesan cheese: Optional but it adds a nice cheesy flavor.

For the glaze:

1/4 cup ketchup
2 tablespoons brown sugar

1 tablespoon mustard
Feel free to adjust the seasonings to match your taste preferences!

Instructions

Preheat your oven to 375°F (190°C). This ensures that the muffin pan is ready to go as soon as your meat mixture is prepared.

Mix the ingredients. In a large bowl, combine the ground beef, egg, milk, ketchup, breadcrumbs, chopped onion, salt, pepper, garlic powder, Worcestershire sauce, and Parmesan cheese if using. Mix everything together until just combined—be careful not to overmix, as this can make the meatloaf tough.
Prepare the muffin pan. Lightly grease a 12-cup muffin pan or use non-stick spray. This will prevent the meatloaves from sticking to the pan and make removal much easier.
Fill the muffin cups. Divide the meat mixture evenly among the muffin cups, pressing gently to fill the space. Aim for each cup to be filled to just below the top.

Make the glaze. In a small bowl, mix together the ketchup, brown sugar, and mustard. This will be the delicious glaze for your meatloaf muffins.
Apply the glaze. Spoon a little of the glaze over the top of each meatloaf muffin. This will caramelize beautifully in the oven and add a deliciously sweet and tangy flavor.
Bake. Slide the muffin pan into the preheated oven and bake for about 25-30 minutes, or until the meatloaf muffins are cooked through. You’ll know they’re done when an instant-read thermometer inserted into the center of a muffin reads 160°F (71°C).