This Meatloaf Muffins Recipe is a fun twist on classic meatloaf, dividing the mixture into individual portions that cook faster and are perfect for busy families. Parmesan cheese adds sharp flavor and extra moisture, helping keep each serving tender and delicious. They're convenient, kid-friendly, and an easy way to get dinner on the table in less time than traditional meatloaf.
Meatloaf Muffins Recipe Essentials
- 🍽️ Course: Main Course
- ⏱️ Cooking Time: 25-30 minutes baking
- 🍴 Servings: 10-12 meatloaf muffins
- 🧄 Flavor Profile: Savory, hearty beef meatloaf with onion, garlic, Parmesan, Worcestershire sauce, and a sweet-tangy ketchup-mustard glaze.
- 🍚 Best Served With: Mashed potatoes, roasted green beans, macaroni and cheese, side salad, buttered corn, or dinner rolls.
- 🧊 Make Ahead?: Yes, the meat mixture can be assembled and portioned into the muffin tin several hours ahead
Summarize and Save This Content On
I've had plenty of meatloaf that turned out dry and dense, so I wanted a version that stayed tender and moist. The individual portions cook more evenly, while Parmesan cheese adds extra richness and moisture.
Sautéing the onions and garlic keeps them from being crunchy and adds deeper flavor, and the glaze creates the perfect caramelized topping.
I highly recommend pot pie muffins and potato breakfast muffins if you're interested in more savory muffin recipes.
Why You'll Love This Recipe
- It's kid-friendly: This mini version of traditional meatloaf is loved by both adults and kids, giving you another dinner idea when you have picky eaters to feed.
- It has built-in serving sizes: This meatloaf is already divided into individual portions to make serving easier. They're the perfect portion size!
- It's perfect for meal prep: These meatloaf muffins are easy to store and reheat, making them one of my favorites for weekly meal prep.
Ingredients
Below are the key components for this meatloaf in a muffin tin recipe. They are important in keeping the meatloaf flavorful and moist.
- Ground beef: I like to use 80% lean ground beef for this recipe. It has the right amount of fat to keep the meatloaf muffins moist without being dry or greasy.
- Parmesan cheese: This is my favorite ingredient because it adds sharp, salty, and umami-rich notes to the recipe. When grated finely, it just melts right in! These Parmesan meatballs are another great example.
- Breadcrumbs: I typically go for plain breadcrumbs, but Italian breadcrumbs also work for extra flavor.
- Milk: This classic ingredient adds extra moisture and fat to keep the meatloaf tender. I prefer whole or 2% milk for the best result possible.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Ground turkey: Make a leaner version with ground turkey instead of ground beef.
- Use oats: Swap it 1:1 with certified gf rolled oats to make it gluten-free! (Check the Worcestershire sauce as well to make sure it is also gluten-free).
- Hide veggies: Fold in some finely diced veggies like bell peppers or mushrooms for more nutrition.
How to Make Meatloaf Muffins
Preheat your oven to 375°F and line your muffin tin with paper liners to make it easier to remove the meatloaf muffins from the pan.
Step 1: Sauté the onions and garlic. Start by softening the onions and garlic in a skillet with olive oil, and then set it aside.
Step 2: Combine the meatloaf ingredients. Add the meatloaf ingredients to a mixing bowl and combine until combined.
Step 3: Portion into the muffin tin. Divide the mixture between the muffin cups and gently press it down in each once.
Step 4: Bake and prepare the glaze. Pop the meatloaf muffins into the oven for about 15 minutes and make the glaze while they bake.
Step 5: Top the meatloaf muffins. Take them out of the oven and top each mini meatloaf with some of the glaze.
Step 6: Bake and serve. Then, place them back into the oven for an additional 10-15 minutes. Enjoy them with scalloped potatoes with cheese.
Expert Tips
- Cool the onion mixture slightly: After sautéing the onions and garlic, allow them to cool slightly before combining them with the meat mixture. This will prevent the eggs from cooking.
- Don't overmix the meatloaf: Only mix the meat with the other ingredients until they are well combined. Overmixing or overworking the meatloaf will make it dense.
- Use a rimmed baking sheet: Place the muffin tin over a large rimmed baking sheet to catch any drips. It also makes removing them from the oven easier.
- Storage directions: Store leftovers in the refrigerator for up to 4 days or in the freezer for up to 3 months. You may also freeze them unbaked for up to 3 months; just add 5-8 minutes to the baking time and cook them straight from the freezer.
- Reheating the leftovers: You may reheat your meatloaf bites in the microwave for 60-90 seconds or, covered with foil, in a 350°F oven for 10-12 minutes.
This air-fried mini meatloaf recipe is another way to prepare and enjoy individual portions of meatloaf.
Serving Suggestions
- Starchy sides: Some great side dishes to pair with this meatloaf muffin recipe include mashed potatoes, skillet bacon mac and cheese, and air fryer dinner rolls.
- Veggie ideas: I love Parmesan green beans or sweet peas with meatloaf.
- Dessert pairings: Enjoy a simple treat like browned butter Rice Krispie treats for dessert!
Meatloaf Muffins Recipe FAQs
I cook them at 375°F, which is enough to help them brown and caramelize, but low enough so that they don't burn. I reheat them at 350°F so they don't dry out.
They take anywhere between 25 and 30 minutes to fully cook. Use a meat thermometer and check the center. It should reach 160°F for food safety.
There are many reasons that this can happen, from not using enough binders, overmixing/undermixing, and not letting the meatloaf muffins rest. Be sure to follow the measurements in the recipe, mix the ingredients only until they are combined, and allow the muffins to rest for at least 5 minutes before serving them to prevent crumbly meatloaf bites.
Bake the right amount of time to keep them moist and tender. Avoid baking them longer than 30 minutes and use a thermometer so they only cook to 160°F.
Of course! If you're making enough for a potluck and have a second muffin tin, go ahead and double the recipe to make an extra batch. It's great for meal prep too since they're freezer-friendly.
More Homemade Meatloaf Recipes
Do you like meatloaf recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Meatloaf Muffins Recipe
Ingredients
Meatloaf Muffins
- 1 tablespoon olive oil
- 1 cup onion finely diced
- 2 cloves garlic minced
- 1 ½ pounds ground beef
- 2 large eggs
- ¾ cup breadcrumbs
- ⅓ cup milk
- ⅓ cup Parmesan cheese finely grated
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 3 tablespoons ketchup
Glaze
- ⅓ cup ketchup
- 1 teaspoon mustard
- 1 tablespoon brown sugar packed
Instructions
- Preheat the oven to 375 degrees Fahrenheit and grease a standard 12-cup muffin tin.
- Heat the olive oil in a skillet over medium heat, sauté the onion for about 5 minutes until softened, then add the garlic and cook for 1 additional minute before allowing the mixture to cool slightly.
- In a large bowl, combine the ground beef, eggs, breadcrumbs, milk, Parmesan cheese, onion mixture, salt, pepper, Worcestershire sauce, and ketchup, then mix until just combined.
- Divide the meat mixture evenly among the prepared muffin cups, filling each generously and gently pressing the mixture into the cups.
- Bake for 15 minutes.
- While the meatloaf muffins bake, whisk together the ketchup, mustard, and brown sugar in a small bowl until smooth.
- Remove the muffin tin from the oven, spoon the glaze evenly over the tops, and return to the oven for an additional 10-15 minutes or until the centers reach 160 degrees Fahrenheit.
- Let the meatloaf muffins rest for 5 minutes before removing from the pan and serving warm.
Notes
- Let the sautéed onions and garlic cool slightly before mixing them into the meat mixture to prevent the eggs from cooking.
- Cook until the centers reach 160°F, about 25-30 minutes. Use a meat thermometer for the most accurate doneness check.
- Mix the ingredients just until combined. Overmixing the meat mixture can result in dense, tough meatloaf muffins.
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