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.

Sure—assemble muffins, cover, and refrigerate. Bake when you’re ready within 6 hours.

Aim for 160°F when tested in the center. Let rest briefly before removing.

Mini meatloaf muffins are the ultimate weeknight hack—fast, flavorful, and baked in a muffin tin for perfect crispy edges and easy portions.

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

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.

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.

Keywords: mini meatloaf, muffin tin meatloaf, meatloaf hack