Meatloaf is even better in mini form! These mini meatloaf muffins are tender, flavorful, and topped with a sweet, tangy glaze. They take about 25 minutes to make making them perfect for an easy dinner the kids will love.
Why These Little Meatloaves are a Big Win
Perfectly Portioned: No slicing needed, everyone gets their own mini meatloaf with those delicious caramelized edges.Sweet & Tangy Glaze: The ketchup glaze bakes into the tops for a sticky, flavor-packed finish you’ll want on every bite.Serve It Your Way: Pair with mashed potatoes or potato stacks, tuck into a sandwich, or serve with your favorite veggie, like these crack green beans.Ingredients for Mini Meatloaf Muffins
Ground Beef: I used 90/10 ground beef. If you use a higher fat percentage, just be aware of the excess oil. Use ground chicken or turkey if you prefer!Onions: If you have littles that don’t love pieces of onion, swap them out for 1 teaspoon onion powder!Breadcrumbs: Swap out the breadcrumbs for panko or oats. Use gluten-free breadcrumbs, panko, or oats if you need!Add-Ins: Sneak in veggies for added nutrition! I love adding shredded carrots or bell peppers. Veggies also add moisture and texture to the meatloaf.
Vinegar: My classic meatloaf uses balsamic vinegar in the glaze, but I swapped it out for apple cider vinegar in this recipe! I thought it would be more kid-friendly. Feel free to use balsamic vinegar if you prefer.
How to Make Mini Meatloaf Muffins
If you’re tired of waiting forever for meatloaf to cook, you’re going to love this method. The mini size means they cook quickly, stay juicy, and you get more of those delicious. Perfect with a side of vegetables or mashed potatoes!
Prep: Preheat the oven to 350ºF. Spray the inside of a 12-cup muffin tin with non-stick cooking spray.Combine: In a large bowl, add the ground beef, diced onion, breadcrumbs, Worcestershire sauce, milk, egg, garlic powder, salt, pepper, and Italian seasoning. Mix gently using clean hands until combined.Bake: Divide the meat mixture into each muffin cup and bake in the preheated oven for 20 minutes.Make the Sauce: In a small bowl, whisk together the ketchup, vinegar, and brown sugar until combined.Add Sauce: Once the meatloaf has cooked, remove the pan from the oven. Top each meatloaf with a spoonful of sauce, and bake for an additional 5 minutes. Cool the meatloaf for 5 minutes before removing and serving!
lyssa’s Pro Tip
Use Your Hands to Mix: Your hands are your best tool here. Mix just until combined so the meatloaf stays tender. Avoid overmixing and don’t pack the mixture into the muffin cups. About 1/3 cup per portion works perfectly.
Print>
Meatloaf Muffins
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }Juicy mini meatloaf muffins with caramelized edges and tender centers. Made in a muffin pan for an easy, weeknight dinner. Ready in about 25 minutes.Course DinnerCuisine AmericanKeyword meatloaf muffins, mini meatloaf, mini meatloaf muffins recipePrep Time 10 minutesminutesCook Time 25 minutesminutesTotal Time 35 minutesminutesServings 12ServingsCalories 132kcalAuthor Alyssa RiversEquipment
12-cup muffin panIngredients
Meatloaf
1 ½poundslean ground beefcupdiced onioncupItalian breadcrumbs1tablespoonWorcestershire saucecupmilk1largeeggteaspoongarlic powderteaspoonsalt1teaspoonItalian seasoningGlaze
cupketchup2tablespoonsapple cider vinegar2tablespoonsbrown sugarInstructions
Preheat the oven to 350 degrees Fahrenheit. Spray the inside of a 12-cup cupcake pan with non-stick cooking spray.In a large bowl, add 1 ½ pounds lean ground beef½ cup diced onion½ cup Italian breadcrumbs1 tablespoon Worcestershire sauce½ cup milk1 large egg½ teaspoon garlic powder½ teaspoon salt, and 1 teaspoon Italian seasoningMix gently using clean hands until combined. Divide the mixture into each muffin cup and bake in the preheated oven for 20 minutes.In a small bowl, whisk together the ½ cup ketchup2 tablespoons apple cider vinegar, and 2 tablespoons brown sugar until combined.Once the meatloaf has cooked, remove the pan from the oven. Top each meatloaf with a spoonful of sauce, and bake for an additional 5 minutes.Cool for 5 minutes before removing them and serving!Notes
Storage TipsIn the Refrigerator: Store the cooled mini meatloaves in an airtight container or a sealable bag for 3-4 days.In the Freezer: Once cooled, wrap each muffin tightly in plastic wrap, then place in an airtight container or sealable bag. Store in the freezer for 2-3 months. Thaw in the fridge before reheating.Nutrition
Calories: 132kcalCarbohydrates: 10gProtein: 14gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 52mgSodium: 321mgPotassium: 286mgFiber: 0.5gSugar: 5gVitamin A: 104IUVitamin C: 1mgCalcium: 38mgIron: 2mg
More Family Favorite Dinner Recipes
Enchiladas
Lazy Enchiladas (4 Ingredients)
25 minutes
Dinner
Honey Mustard Pork Chops
30 minutes
Dinner
Cheesy Alfredo Ravioli Casserole
45 minutes
Dinnermerican Goulash1 hour
