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Mini Meatloaf in a Muffin Tin Recipe

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Mini Meatloaves in a muffin tin? Yes, Please! These Mini Meatloaf Muffins are a fun and delicious alternative to regular meatloaf.

Baking the meatloaf in a muffin tin shortens the cooking time and is always a hit with the kids!

meatloaf muffins

Why Meatloaf Muffins are a Must Make!

We love everything in miniature over here.

  • You can cook just about anything 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!
  • Meatloaf muffins are perfect when you don’t have a lot of time to cook as the cooking time is much shorter than regular meatloaf.

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!

Ingredients in Meatloaf Muffins + Notes

Ingredients at a glance, find the full printable recipe at the bottom of the post.

  • Ground Beef | Use a lower fat ground beef if you can. The less fat in the beef, the less fat the will end up in the wells of the muffin pan. Ground turkey works fine too.
  • Oatmeal | Oatmeal helps to bind the meat and other add-ins together. You can use bread crumbs in a pinch, but I prefer the texture the oats give to the meatloaf muffins.
  • Egg | Large (works with the oats or breadcrums as a binder to help hold the meatloaf together.
  • Tomato Sauce | For flavor. Instead of the tomato sauce, I often substitute the tomato sauce with +/- 1/4 cup of ketchup in the meat mixture and at least another 1/4 cup for the top. Personal choice to use the ketchup vs tomato sauce I do prefer the taste of ketchup – probably due to the added sugar.
  • Parmesan cheese | For flavor. Use whatever kind you have on hand.
  • Seasonings | Garlic powder, Worcestershire sauce, salt, and pepper
  • Optional | A couple of handfuls of whatever other veggies you have on hand. (onions, mushrooms, zucchini, broccoli, carrots, spinach, lentils…)

How To Make Meatloaf Muffins

1. Preheat oven to 350 degrees.

2. Mix all the ingredients together in a bowl, but only use about ¼ of the tomato sauce/ketchup in the meat mixture. Reserve the rest for the tops of the meatloaf muffins.

How to Make Meatloaf Muffins

3. Press the meat into the muffin cups (you should be able to get eight to 10 out of this amount of meat).

Press the meatloaf muffins into the muffin pan

4. Top with a dollop of tomato sauce/ketchup on each one.

how long to cook meatloaf muffins

5. Bake at 350 for 30-35 minutes.


The Best Meatloaf Muffin Recipe

Recipe Tips

  • Don’t forget the spray your muffin man, especially if using turkey or very low fat ground beef.
  • Use as low fat meat as you can. This will help keep your muffins from swimming in fat in the muffin tin and also helps the muffins come out in a nice shape. (They wont shrink up quite as much. (Ground beef containing a higher percentage of fat will shrink up more because the fat will cook cook out, leaving less meatloaf muffin.)
  • Dont leave out the Worchestershire sauce. It really adds a nice depth of flavor to the meatloaf muffins.
  • I’ve made this meatloaf muffin recipe so many times and so many ways that I can tell you, oats instead of breadcrumbs are the way to go.


Can Muffin Tin Meatloaf be Frozen?

Yes, Of course you can freeze these Meatloaf Muffins!
Follow the recipe as specified and let the mini meatloaves cool. Add to a freezer bag or airtight container and freeze for up to 6 months.
To thaw, place in the fridge overnight and you can either reheat in the microwave (at about a minute per muffin) or all at once in the oven for about 20 minutes. (Use a thermometer to make sure the muffins are fully warm in the center.)

Can this Recipe be Doubled?

Yes, this meatloaf muffin recipe is the perfect recipe for doubling. I often make a double batch to freeze for later.

How Long Do I Cook Meatloaf Muffins?

As I mentioned earlier, one of the benefits of meatloaf muffins over a traditional meatloaf recipe is the faster cooking time. I cook these mini meatloaves for about 30 minutes at 350 degrees F. I do recommend a meat thermometer to ensure your muffins are cooked completely. (They are done when the center reaches 160 degrees F.)

Variations on this Meatloaf in a Muffin Tin Recipe

  • Use barbecue sauce instead of ketchup.
  • Like a bit of kick to your food? Add some red pepper flakes.
  • Ground turkey can be substituted for ground beef. (Cook time is the same, but use your meat thermometer and make sure the center temperature registers to 165 F for poultry.)
  • Slice the mini meatloaves in half and serve as meatloaf sliders.
  • I love to hide veggies in my meatloaf. Lentils, carrots, mushrooms, etc… (just dice the veggies into fine pieces.)
meatloaf muffins

Favorite Sides to Serve With Mini Meatloaves

Let us Know What You Think!

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating and/or a review in the comments section below. If you share an image on Instagram or Facebook, be sure to tag me and use #scatteredmomrecipes!

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Meatloaf muffin recipe

Mini Meatloaf in a Muffin Tin Recipe

  • Author: Jamie Sanders
  • Prep Time: 5 min
  • Cook Time: 30 min
  • Total Time: 35 min
  • Yield: 10 to 12 meatloaf muffins
  • Category: main dish
  • Method: oven
  • Cuisine: american


Meatloaf Muffins are a fabulous alternative to regular meatloaf. Kids just love them and mini meatloaf muffins cook much faster than traditional meatloaf.


  • 1 pound ground turkey or ground beef
  • 1/3 cup breadcrumbs or oatmeal (Either works, but I now use oatmeal)
  • 1/3 cup Parmesan cheese
  • 1 egg
  • 1 (8 ounce) can tomato sauce (Instead of the tomato sauce, I often substitute with around 1/4 cup of ketchup in the meat mixture and at least another 1/4 cup for the top. Personal choice to use the ketchup vs tomato sauce I do prefer the taste of ketchup – must be the added sugar.)
  • 1/2 teaspoon garlic powder
  • Salt and pepper
  • several shakes of Worcestershire sauce (about a teaspoon)
  • A couple of handfuls of whatever other veggies you have on hand… (onions, mushrooms, zucchini, broccoli, carrots, spinach, lentils…)


  1. Preheat oven to 350 degrees.
  2. Mix all the ingredients together in a bowl, but only use about ¼ of the tomato sauce/ketchup in the meat mixture. Reserve the rest for the tops of the meatloaf muffins.
  3. Press the meat into the muffin cups (you should be able to get eight to 10 out of this amount of meat).
  4. Top with a dollop of tomato sauce/ketchup on each one.
  5. Cook for 30-35 minutes.
  6. Serve two per person.


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!)


  • Serving Size: 2 meatloaf muffins
  • Calories: 220
  • Sugar: 6
  • Fat: 10
  • Carbohydrates: 9
  • Protein: 22

Keywords: mini meatloaf, meatloaf muffins

Looking for other kid-favorite recipes?  You might also like:

Beef and Black Bean Empanadas

And don’t forget dessert:  S’mores on a Stick

See all my kid’s favorites by clicking this label ==>> Kids favorite recipes.

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Recipe rating


  1. Pro tip use silicone muffin cups – so much easier to clean

  2. These were soooooo good! Thank you! ❤️🎃💛💚💙💜💖

  3. Delicious!! Great idea to sneak in some veggies

  4. Sherrie Palmer says:

    This muffin pan meatloaf recipe is absolutely delicious! I used ground turkey and instead of using Worcestershire sauce, I used barbecue sauce. The cook time was quick and my family just loved them. This will my new way of making meatloaf.

  5. Glenn smith says:

    I am the dad who cooks. Breaking bad reference 😉. I was wanting an easier way to make meatloaf so it can be portioned and saved better. These have got to be the easiest, kid involvement, high protein, comfort food there is. Between these and the home fries we made together I don’t know what was their favorite. But they asked when could we make these again. 💕💯.
    6 out of 5 for this dad.

    1. Sounds like a 6 out of 6 for you! Go dad!

  6. Delicious! Doubled the recipe ! Used 1 lb beef and 1 lb ground pork. I added a bag of thawed Kroger mirepoix for the veggies, added Montreal steak seasoning and used the full 8 oz can of tomato sauce. After i removed from oven drained off the pork fat. Used the oatmeal and it turned out so moist and delicious, glad I doubled the recipe!

  7. Can you use shredded Parmesan cheese ?

      1. Thanks! I made them tonight. Loved them !!

  8. Loved this recipe!

  9. christina says:

    I made mine with ground turkey. Not sure if it was the size of my muffin tins or not but I was able to make 12. Got a little messy with the sauce but they turned out awesome.

  10. So good and easy to make. Add to my favorite to cook on a quick dinner night

  11. Came out amazing! Will always use oatmeal from now on!

  12. deliciousness!

  13. This is a great way to make meatloaf in half the time. Super delicious and they taste great even as leftovers! The recipe made 12 and I’ll make this recipe again!

  14. I know I shouldn’t indulge kids too much but I made these for my grandkids! That’s different. I really like the fact that I could vary the toppings on this small format…some plain, some with ketchup and some with BBQ sauce. I stopped at the request for cheddar on some and American cheese on others. 🙂

  15. First time making muffin meatloaf, but I can tell you these were were so delicious! From now on this will be my only way making meatloaf.

  16. I’ve actually made this a half a dozen times in two weeks! This is the only way my husband will eat meatloaf.

  17. It was so easy. Family loved them. Muffin size makes great for leftovers

  18. Easy, fast, & delicious!

  19. My husband said this is the best meatloaf he’s ever had!

  20. Family favorite!!

  21. Amazing! Added some of my own spices in there and I’m hooooooked!!!

  22. I had ground beef that I needed to use & had everything on hand to make this recipe so I tried it. It is super simple, quick to make & delicious! I tweaked it a bit adding more Worcestershire sauce & opted for jalapeño ketchup but other than that, perfect!

    1. This is a great base recipe!

      I’ve made it a few times and have added finely diced shiitake mushrooms, fresh parsley, diced onion and garlic in place of the powder the additions are endless and it comes out great every time!

  23. Was quick and easy to make! Husband and I would definitely eat it again!

  24. Larry Gaines says:

    Your print link does not print the ingrediants or the instructions

    1. Strange, it works when I click print. Maybe my website was glitches when you accessed it.

  25. Delicious and I will be making these more often

  26. Desiree Savoie says:

    I just made this, exactly as directed (2 eggs) and it was amazing! I added mushrooms and onions, because those were the only veggies I had.

  27. I just made these tonite for dinner. Super easy to make. Just one word of warning…put your muffin pans on a cookie sheet! I did and whew! They do bubble over. Great recipe!!

  28. I made this tonight and it was great!!

  29. Cheyanne Deane says:

    Made these there very tasty ,❤️

  30. Made these tonight. So easy and so good. Thank you.

  31. Patti Donnelly says:

    Thank you sooo much for this really easy and delicious recipe! I added a dash of garlic (It’s an Italian thing ?)

  32. family loved these!

  33. Marsha Hawkins says:

    Hi can you use the muffin inserts that you put in the pan?

    1. You can use the foil inserts, but I don’t recommend paper. I’m not sure what would happen if you used paper.

  34. mine took 45 minutes to cook
    please, anyone else on the time they took?

    1. Mine took about 45 minutes as well and yielded way more than 10… more like 20+! But they were definitely good. I put my own twist on the recipe though! ?

  35. You’re right, this recipe is pretty darn yummy. Thanks!

  36. 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!

  37. 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

    1. 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.)

  38. Madeleine says:

    Thank you so much for sharing I will definitely try it thanks again.God bless you!

  39. meatloaf lover says:

    this is our favorite meatloaf recipe.

  40. My children love this recipe and ask for it often. Thanks for posting it!

  41. 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

  42. 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!

    1. 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.)

    2. Make sure you don’t mix all the tomato sauce/ketchup into the meat mixture. The instructions do say we should only add 1/4 cup to that, but I read it too quickly and missed that distinction, adding all of it! Whoops…

  43. 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?

    1. 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.

  44. 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

  45. These are amazing! So moist and yummy. Do you freeze them before or after cooking? Thanks!

  46. 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!

    1. 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.)

  47. 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!

  48. Do u use a mini muffin tin or a regular size muffin tin?

  49. I am trying these tonight! Love the undercover vegetables! 😉

  50. 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!

    1. 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.

  51. @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…

  52. 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!


    1. I have the same question can I freeze these?

  53. Found your blog the other day thru MPM. Plan on making this tonight. Looking forward to it.

  54. Another great idea! I will be making this for supper for sure. Thanks for sharing! 🙂 Heather @