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!
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Why Meatloaf Muffins are a Must Make!
- 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. Plus, they never feel repetitive with so many recipe variations—like swapping ground beef for turkey, adding veggies, or experimenting with different seasonings. It’s the perfect balance of convenience and customization!
- I can hide whatever veggies I have on hand and get no complaints!
- Meatloaf muffins are perfect when you don’t have much time to cook, as the cooking time is much shorter than that of a classic meatloaf.
If you haven’t tried your meatloaf in a muffin tin yet, you really should! You can use your favorite meatloaf recipe; just use the cooking time below. 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 lean ground beef if you can. The less fat in the beef, the less fat will end up in the muffin pan wells. 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 breadcrumbs 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, onion powder, 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 Prep: Preheat oven to 350 degrees.
2 Mix the ingredients together: 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 Add the meatloaf to the muffin tin: 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.
4 Bake: Bake at 350 for 30-35 minutes.
Enjoy!
Recipe Tips
- Don’t forget the spray your muffin man, especially if using turkey or very low fat ground beef.
- Use low-fat ground beef. This will help keep your muffins from swimming in fat in the muffin tin and also help them come out in a nice shape. (They won’t shrink up quite as much.) Ground beef containing a higher percentage of fat will shrink up more because the fat will cook out, leaving less meatloaf muffin.)
- Don’t leave out the Worcestershire sauce. It really adds a nice depth of flavor to the meatloaf muffins.
- I’ve made this meatloaf muffin recipe so many times and in so many ways that I can tell you that oats instead of breadcrumbs are the way to go.
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, such as lentils, carrots, mushrooms, etc. (I just dice the veggies into fine pieces.)
Storage Suggestions
Mini meatloaf muffins are delicious and super freezer-friendly, making them perfect for meal prep! To store them for later, you can wrap each muffin individually in plastic wrap, which helps lock in freshness and then place them in a freezer-safe container to prevent freezer burn. They’ll last up to three months in the freezer, so they’re a great option for a quick freezer meal on busy nights.
If you plan to enjoy them sooner, store them in the refrigerator in an airtight container for up to four days.
FAQ’s
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. 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.)
What’s the best way to reheat these muffins?
To retain moisture, reheat in the microwave for 45 seconds to 1 minute per muffin or in the oven, covered with foil, at 350°F for 10-15 minutes. Be sure they’re fully warmed through before serving.
Do I need to grease the muffin tin?
Yes! Spray your muffin tin with nonstick cooking spray or grease it lightly with oil to ensure the muffins don’t stick—especially if you’re using low-fat ground beef or ground turkey.
Why should I use oatmeal instead of breadcrumbs?
Oatmeal provides a great texture and binds the meat better. It’s also a slightly healthier option compared to breadcrumbs, adding more fiber to the dish.
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Favorite Sides to Serve With Mini Meatloaves
- Loaded Mashed Potato Bake
- Parmesan Ranch Baked Potato Wedges
- Roasted Baby Carrots
- Corn On The Cob In The Microwave
- Baked Potato Mac And Cheese
Let us Know What You Think!
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Print
Mini Meatloaf in a Muffin Tin Recipe
- Prep Time: 5 min
- Cook Time: 30 min
- Total Time: 35 min
- Yield: 10 to 12 meatloaf muffins 1x
- Category: main dish
- Method: oven
- Cuisine: american
Description
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 (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
- 1/2 teaspoon onion powder
- Salt and pepper
- several shakes of Worcestershire sauce (about a teaspoon)
- Optional: A couple of handfuls of whatever other veggies you have on hand… (onions, mushrooms, zucchini, broccoli, carrots, spinach, lentils…)
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Instructions
- Preheat oven to 350 degrees. Spray muffin tin with oil.
- 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.
- Bake for 30-35 minutes.
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
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