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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!

  • 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 much time to cook, as the cooking time is much shorter than that of regular 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!

Meatloaf muffin recipe

Ingredients in Meatloaf Muffins + Notes

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

  • Ground Beef | Use lower-fat 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, 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.

How to Make 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.

how long to cook meatloaf muffins

4 Bake: 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 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.)


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.)

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 58 reviews
  • Author: Jamie Sanders
  • 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


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


Units Scale
  • 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

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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  1. Easy recipe… good flavor… love the leftovers for sandwiches!

  2. These were so dang good!!!

  3. This is one of our favorite meals! We make it at least once a month. We usually make it with the substitutions recommended (oatmeal and ketchup). The veggies we add are onions and red peppers and sometimes we substitute ground turkey also and it’s great also! Thank so much for sharing!

  4. Loved this recipe and the oatmeal for a binder instead of bread crumbs is genius.

  5. Yummy, made these with oats and ketchup. Sautéed onion, carrots, and mince garlic prior to mixing with the hamburger. It made 8 mini meatloaves and only took 25 min. In my oven.

  6. These are always a hit and so easy to freeze.

  7. I absolutely love this recipe. I make enough to freeze after they are baked and I take them skiing! After a few runs we enjoy them either cold or reheated then back for more downhill. In the past I’ve made these with ground beef as well as ground turkey, adding chopped onion, minced garlic, mushrooms and bell pepper. This weekend I will try a ground veal/beef mix. This recipe is a keeper! Thank you.

  8. So easy and delicious! The best I’ve tried. No need to look any further!

  9. I’m excited to try these for my 3 year old who refuses to eat veggies and won’t eat meat other than chicken nuggets. He loves muffins so I think I can trick him by just calling it a muffin lol any idea what the cook time would be if I use a mini muffin pan?

  10. Love this as is perfect size for two. Personal preference is tomato soup vs ketchup or tomato sauce. Still delicious…thank you ever so much for sharing! I would never have thought to use muffin pans…makes the perfect amount of meatloaf for two.

  11. Easy and tasty. I sauteed onion and carrot to sweeten before adding to the other stuff.

  12. Thanks! I’ve used oatmeal for years in my meatloaf, and never met anyone else who does! My friends think I’m weird, but I decided it was healthier than plain bread, and my children never knew the difference anyway. =) This sounds like a great idea in the muffin tins. I will have to try it. P. S. I mix a little A-1 in with the ketchup for the meatloaf and topping.

    1. Jamie Sanders says:

      I bet that is good, gives it a little kick.

  13. This was delicious and loaded with veggies my kids loved it!!!

  14. DS-DELICIOUS!!! Doubled the recipe. Used 2 fresh garlic cloves. Used old fashioned rolled oats..grinded a little. Added chopped onions, mushrooms, and spinach.

  15. This is so good. I sautéed the onion and bell pepper first so they would be more tender. Turned out so good. Will be making this once a week now.

  16. Oh my gosh this recipe was one of the best I have ever tasted !

  17. Ellen chapman says:

    Hi we love the muffin meatloaf. I wonder about making them up and freezing before cooking. Do you recommend this or tried it this way.

    1. Jamie Sanders says:

      I have only ever tried freezing after cooking, but I don’t see why you could not freeze before cooking. Just let them thaw before putting them in the oven.

  18. Hi Do the veggies need to be cooked first before adding ?

    1. Jamie Sanders says:

      I do not cook the veggies first, but you definitely could.

  19. Delicious! Our 3 year old loved it

  20. Tracy VanStavern says:

    I Love these!!! My extra that I put in instead of Worcestershire is your favorite steak sauce, just a bit, maybe a couple of teaspoons, & I make my topping for the tomatoy glaze using ketchup, bbq or steak sauce, & about 3 tsps of light brown sugar.. Yummm..
    Another thing I do to make these easier since it’s just hubby & I at the house now. I make up the whole recipe, but only cook what well eat for the night, then freeze raw whats left, of course I freeze it in a different muffin tin for like a day, then they pop out, I can then put them in a food saver bag for a super easy meal in the future. Great job on this recipe, love the oats in this!!

    1. Jamie Sanders says:

      I love my food saver too. If anyone is interested in checking it out, this is the one I have: https://amzn.to/3UmA81Z (the white one.)

    2. I make this same recipe only it’s 1 lb turkey/pumpkin 100% 1 cup & quick oats in muffin pan using 1/4 C marinara sauce + veggies for my wife during Lent for her 6 week diet, they are very tasty