Here’s what’s coming: why mini meatloaf muffins save the night, simple steps to make them, smart hacks you’ll actually use, helpful questions, and a cozy wrap‑up. Let’s get those muffins baking.
Table of Contents
Why Mini Meatloaf Muffins Win for Weeknights
I love Mini Meatloaf Muffins because they’re portion-perfect and come together fast. Just spoon into a muffin tin, bake, and dinner’s done. They give that hearty meatloaf feeling but without the slicing fuss. Plus, those crispy edges taste so good, they feel like a treat—not a chore. After busy days, this muffin hack saves time and delivers that savory comfort we all crave.
When I want the nostalgic comfort of a loaf, recipes like Grandma’s Secret Meatloaf shine—but on crazy nights, I go with muffins. They hit that same warmth and flavor, but speed wins when life gets hectic.
Print
Mini Meatloaf Muffins
- Total Time: 30 minutes
- Yield: 12 mini meatloaf muffins
Description
Mini meatloaf muffins are the ultimate weeknight hack—fast, flavorful, and baked in a muffin tin for perfect crispy edges and easy portions.
Ingredients
1 lb ground beef (80% lean)
1 large egg, beaten
1/2 cup breadcrumbs
1/4 cup milk
1/3 cup ketchup (for topping)
1 tbsp brown sugar (for glaze)
Salt, pepper, garlic powder, onion powder to taste
Instructions
1. Preheat oven to 400°F (205°C).
2. Grease a standard 12-cup muffin tin or use liners.
3. In a bowl, mix beef, egg, breadcrumbs, milk, and seasonings.
4. Spoon mixture into muffin cups, filling about 3/4 full.
5. Combine ketchup and brown sugar; spread on top of each muffin.
6. Bake 18–22 minutes until internal temp reaches 160°F.
7. Let rest 5 minutes before removing and serving.
Notes
Use metal tins for crispier edges.
Don’t overfill each muffin cup to avoid overflow.
Leftovers freeze great—just wrap and store up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 3g
- Sodium: 390mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 45mg
Keywords: mini meatloaf, muffin tin meatloaf, meatloaf hack
Ingredients & What You’ll Need
Here’s what goes into these little winners, with an eye toward pantry staples and minimal effort.
| Ingredient | Quantity |
|---|---|
| Ground beef (80% lean) | 1 lb |
| Large egg, beaten | 1 |
| Breadcrumbs | ½ cup |
| Milk | ¼ cup |
| Ketchup (for topping) | ⅓ cup |
| Brown sugar (for glaze) | 1 Tbsp |
| Salt, pepper, garlic or onion powder | To taste |
That’s it. All basic, all pantry-ready. If you’re in the mood for more cozy baked meat dishes, try my French Onion Meatloaf—same vibe, different shape—easy comfort in every bite.
How to Make Mini Meatloaf Muffins in No Time
Follow these steps and you’ll have muffins before you know it.
- Preheat oven to 400°F (205°C).
- Grease a standard 12-cup muffin tin or use liners.
- In a bowl, gently mix ground beef, egg, breadcrumbs, milk, and seasonings—just until combined.
- Spoon mixture into muffin cups, filling each about three-quarters full.
- Mix ketchup and brown sugar, spread a little on each muffin top.
- Bake 18–22 minutes or until internal temp hits 160°F and glaze gets sticky.
- Let muffins sit in tin for 5 minutes before carefully lifting out.
They come out juicy in the middle with golden edges. If you’d rather make meatloaf in one pan, check out my Easy 1-Pound Meatloaf—it’s classic comfort made simple.
Variations, Serving Tips & FAQs
Here are ideas for shakes & sides plus answers to questions I get a lot.
Variations & Serving Tips
Swap in half beef and half turkey for a lighter version. Stir in diced bell pepper, shredded cheese, or chopped mushrooms. Serve with mashed potatoes, green beans, or a simple salad. For a handier version, Mini Salisbury Meatballs offer the same bite-size appeal with a saucy twist.
FAQ
Can I freeze these muffins?
Yes. Cool completely, wrap, and freeze for up to 3 months. Reheat in oven or microwave.
How can I get crispy edges?
Using a metal muffin tin, not non-stick, helps—and don’t overcrowd the tin so heat circulates.
Can I make ahead?
Sure—assemble muffins, cover, and refrigerate. Bake when you’re ready within 6 hours.
Internal temp?
Aim for 160°F when tested in the center. Let rest briefly before removing.
Mini Meatloaf Muffins bring big flavor with little effort—and in 30 minutes, too. They’re a weeknight savior, kid-approved, and delightfully comforting. With minimal cleanup and portion perfect servings, they’re a game-changer.
Once they’re out of the oven, serve warm, grab napkins, and get ready for some serious “wow, these are good” moments. Who knew meatloaf could be this easy?