Mini Meatloaves in a muffin tin? Yes, Please! These Mini Meatloaf Muffins are so yummy and sure to please even your pickiest eater!Disclosure: This post may contain affiliate links.
Why Mini Meatloaves 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!
- Mini meatloaves 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!
FAQ’s + Tips
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.)
Yes, this meatloaf muffin recipe is the perfect recipe for doubling. I often make a double batch to freeze for later.
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.
- 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 sandwiches.
- I love to hide veggies in my meatloaf. Lentils, carrots, mushrooms, etc… (just dice the veggies into fine pieces.)
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 always 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…)
- 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. Reserve the rest for the tops of the meatloaf muffins.
- 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.
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
Want to try this recipe? Don’t forget to pin it!
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And don’t forget dessert: S’mores on a Stick