Mini Meatloaves in a muffin tin? Yes Please! These Mini Meatloaf Muffins are so yummy and sure to please even your pickiest eater! (Get the mini meatloaf muffin recipe below.)
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| This is how they look before cooking. One of these days I will remember to get an after picture… |
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We love everything in miniature over here. Cook it in a muffin tin and it will be a success. I especially love this recipe because it is so easy and flexible, I can hide whatever veggies I have on hand and get no complaints!
If you haven’t tried your meatloaf in a muffin tin yet, you really should give it a try. You can use your own favorite meatloaf recipe, just use the cooking time below or my recipe is pretty darn yummy too!
Enjoy!
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PinDescription
Meatloaf Muffins are a fabulous alternative to regular meatloaf. Kids just love them and mini meatloaf muffins cook much faster than traditional meatloaf.
Ingredients
- 1 pound ground turkey or ground beef
- 1/3 cup breadcrumbs or oatmeal (I always use oatmeal)
- 1/3 cup Parmesan cheese
- 1 egg or 2
- 1 (8 ounce) can tomato sauce (Instead of the tomato sauce, I usually substitute with around 1/4 cup of ketchup in the meat mixture and at least another 1/4 cup for the top)
- 1/2 teaspoon garlic powder
- Salt and pepper
- several shakes of Worcestershire sauce
- A couple of handfuls of whatever other veggies you have on hand… (onions, mushrooms, zucchini, broccoli, carrots, spinach, lentils…)
Instructions
- Preheat oven to 350 degrees.
- Mix all the ingredients together in a bowl, but only use about ¼ of the tomato sauce/ketchup in the meat mixture.
- Press the meat into the muffin cups (you should be able to get eight to 10 out of this amount of meat).
- Top with a dollop of tomato sauce/ketchup on each one.
- Cook for 30-35 minutes.
- Serve two per person.
Notes
Nutritional Info: Using 1 egg, 93/7 Ground Turkey, 1/2 cup of ketchup and dividing into 10 meatloaf muffins, the calorie count is about 110 per muffin. (Pretty good if you ask me!)
Nutrition
- Serving Size: 2 meatloaf muffins
- Calories: 220
- Sugar: 6
- Fat: 10
- Carbohydrates: 9
- Protein: 22
Keywords: mini meatloaf, meatloaf muffins
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Heather says
Another great idea! I will be making this for supper for sure. Thanks for sharing! 🙂 Heather @ 500dollarwedding.blogspot.com
Kim says
Found your blog the other day thru MPM. Plan on making this tonight. Looking forward to it.
Jaymie says
This looks delish! My kids love anything muffin shaped, so I think this will be a definite hit at our house. Do you think that this is something we could freeze and then reheat later? Thanks for sharing the recipe!
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JamieS @ Scattered Thoughts of a Crafty Mom says
@Jaymie: These definitely freeze well. Sometimes I double the recipe just to put away in the freezer. Last time I did it, I froze them in servings of 2 and used them for nights my husband wasn't going to be home for dinner, since I don't always cook a big meal when he's not here…
~Jamie
Jordan says
did you spray the muffin pan first, or no?
Scattered Thoughts of a Crafty Mom says
Hi Jordan,
I usually use a very lean ground beef or turkey. (Like 95/5 or 97/3.) I rub a little olive or canola oil in the muffin tin. I don't like to use pam or any other type of spray because it seems to leave a funky residue on the pan. If you are using a ground meat with a higher content, you might not need to do anything. Good luck.
~Jamie
Kaylah Mitchell says
I called these "Meatloaf cupcakes" in our house. After baking, I spread generous dollop of mashed potatoes on top! Instant family hit! Thanks for the idea!
Kim M says
I am trying these tonight! Love the undercover vegetables! 😉
Cristin says
Do u use a mini muffin tin or a regular size muffin tin?
Jamie says
Regular size.
Dionna Vallejos says
I am not feeling to well today and for some strange reason I am craving my mom’s meatloaf…no, not pregnant, just starving from being sick. Haha…Anyhow, I’ve heard of people making meatloaf in cupcake tins/pans but I never knew why until now. This cuts the cooking time WAY down and it provides portion control. Of course I will make my moms recipe which isn’t far from yours but there was NO way I planned on waiting a month of Sunday’s and heating up the house for so long. I saw several other sites when I googled “How long and what temperature do I cook muffin tin meatloaf?”. I didn’t go to any of the other sites because yours has the word “Crafty” in it. I’m a crafter and dabble in Vinyl, card making, etc…but if you are crafty in the kitchen or anywhere else, you’re my girl! I appreciate the fact that when people are on the go or super lazy, these gems can be whipped up quicker than macaroni and cheese and are much tastier than the m&c! Hehe! I subscribed to your newsletter because I’m a lover of food and other crafty things but when I saw that your recipe was close to my moms I instantly thought “JACKPOT BABY”! Now that I’ve written a mini-novel to you, I do have one question….when you freeze them, they should be frozen raw or cooked? I ask because if I froze them raw, when I defrost them would they still have the same texture? I don’t like the taste of any meat as leftovers but I would do as you did and make a double amount so they could be cooked up “fresh” once defrosted. I’m only 39 and have been disabled since 2002 and I only live with my 21yr old daughter and this is something I could teach her and pop in the oven for a fast meal. I truly thank you for all of your time and information on this. I can’t wait to eat in 10 more minutes. You’ve been a life saver for me today, especially with me being sick but starving! I can’t wait to learn more from you my Crafty friend. I hope you have an amazing evening. p.s. I’m here in Roswell, NM so we are neighbors. I’m in the UFO capital of the world ?. If you ever get an opportunity to come this way don’t hesitate to ring my bell. Ty again!
Jamie says
These are the best lil meatloaf muffins!
Jamie says
Also, cook before freezing.
★★★★★
Jessica says
Mine are in the oven right now, but I couldn’t wait to say that these are the easiest to make! Although I’ve been cooking for 20+ years, I’ve never been confident in the kitchen. This was awesome I broke out my ninja to chop up the veggies and mixed everything together. I doubled the recipe because I have a large family. If these taste as good as they smell, this will be one of my go-to recipes for sure! Thank you!
Jamie says
We love them, I hope you do too! (Also I appreciate that you stopped by with a comment, having a down day and comments always help brighten my day.)
Indira says
These are amazing! So moist and yummy. Do you freeze them before or after cooking? Thanks!
Jamie says
Freeze after cooking.
~Jamie
Brenda Weaverling says
I’m thinking of trying them in a mini muffin tin. Figure that way they can also be used for meatball sandwiches if there’s any leftover. Lol
Shay says
These look and smell amazing…but after 35 minutes at 350, they still look kind of soupy….anyone else have to cook for longer or at a higher temp?
Jamie says
When you say soupy, do you mean they are sitting in the fat that drains off? For this reason, I recommend a leaner cut of ground beef.
Aubrey says
I guess I’m confused when you say tomato sauce and then mention the ketchup you mix into the meat mixture so you do that instead or as well? Thanks for your time!
Jamie says
The recipe calls for tomato sauce, but I usually sub it with the ketchup (I never measure, but it is about 1/4 cup in the meat mixture and another 1/4 on top of the muffins.)
Bonnie says
These are perfect, my granddaughter does not like onion so I just put hers in the pan added the onion to the rest, put my little ketchup glazed on top and voila…she is a very happy little girl and they are muffin sized how adorable
★★★★★
Margaret says
My children love this recipe and ask for it often. Thanks for posting it!
meatloaf lover says
this is our favorite meatloaf recipe.
★★★★★
Madeleine says
Thank you so much for sharing I will definitely try it thanks again.God bless you!
Leslie says
Hi Jamie! If I freeze the muffin meatloaf after it’s cooked what is the best Temperature and time length to reheat them? Any other hints would be appreciated. Thanks
Jamie says
I would just put a couple on a microwave safe plate, cover them with a paper towel and reheat in the microwave using the reheat setting or maybe 70% power for 2 about 2 minutes (depending on the wattage of your microwave.)
ELLE says
Your thoughts on cooking 1) mini muffin tin (time n temp adjustments), 2) ration for large batches (just double/triple all ingredients?), and 3) several tins in oven at once (will it affect baking consistency?), and 4) need to make 150 (bake, freeze, defrost in fridge, reheat in chafing dish or still must microwave-want to avoid rubbery/chewy meat).
Thanks for your help!
★★★★★
Jenny says
You’re right, this recipe is pretty darn yummy. Thanks!
★★★★★
Janet says
mine took 45 minutes to cook
please, anyone else on the time they took?
Marsha Hawkins says
Hi can you use the muffin inserts that you put in the pan?
Thanks
Marsha
Jamie Sanders says
You can use the foil inserts, but I don’t recommend paper. I’m not sure what would happen if you used paper.