Recipe

Mini Meatloaf Muffins

Juicy, muffin-tin mini meatloaves with crisp edges and a tangy glaze. Faster than classic meatloaf and perfect for weeknights or meal prep.

By Matt Campbell

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4.8 (324)

A platter of glazed mini meatloaf muffins with glossy ketchup glaze and chopped parsley, set on a neutral dinner table with warm lighting

Jump to Recipe

Meatloaf is comfort food royalty, but a full loaf can be a whole thing. It takes forever to bake, it slices better after it cools (rude), and somehow it still disappears before you get seconds. Enter mini meatloaf muffins: same cozy vibes, way less drama.

These bake in a muffin tin so you get maximum crisp edges, quick cook time, and built-in portions. The glaze is tangy, a little sweet, and shiny enough to make you want to “just taste it” with a spoon. I support this decision.

Ground beef, breadcrumbs, eggs, diced onion, minced garlic, milk, ketchup, Worcestershire sauce, and seasonings arranged on a tidy kitchen counter in warm natural light

Why It Works

Fast and evenly cooked: Mini size means no raw center and no dry ends. Everyone wins.
Crisp edges, juicy middle: The muffin tin gives you those browned sides that make meatloaf actually exciting.
Flexible: Use beef, turkey, or a beef and pork mix. Swap in what you have without wrecking the texture.
Meal-prep friendly: They reheat like a dream and pack well for lunch.

Pairs Well With

Storage Tips

Fridge: Let the mini meatloaves cool, then store in an airtight container for up to 4 days.

Freezer: Freeze (glazed or unglazed) on a sheet pan until solid, then transfer to a freezer bag or container for up to 3 months. If you are freezing for best texture, I like freezing unglazed and adding fresh glaze while reheating.

Reheat:

Microwave: 45 to 75 seconds per mini meatloaf, depending on size and your microwave.
Oven: 350°F for 10 to 15 minutes, covered with foil so they stay juicy.
Air fryer: 350°F for 5 to 7 minutes. Great for bringing back the edges.

Turkey tip: If you make these with ground turkey, keep them extra juicy by adding 1 to 2 more tablespoons milk or 1 tablespoon oil to the mix, and cook to 165°F.

Common Questions

Why is my mini meatloaf dry?

Dry meatloaf usually means it was overbaked or the mix was too lean with not enough moisture. Use 80 to 85 percent lean beef, include the milk and egg, and pull them when they hit 160°F internal temp. Also, do not pack the mixture into the cups like you are building a sandcastle.

Can I make mini meatloaf without breadcrumbs?

Yes. Swap in crushed crackers, quick oats, or panko. For gluten-free, use gluten-free breadcrumbs or crushed rice crackers. Keep the amount about the same.

Do I need to sauté the onion first?

Not required. Finely diced onion will soften in the oven. If you have picky eaters or want a milder onion bite, sauté it for 3 to 5 minutes first, then cool slightly before mixing.

What internal temperature should mini meatloaf be?

Cook ground beef, pork, veal, or lamb to 160°F. Cook ground poultry (like turkey or chicken) to 165°F. A quick-read thermometer is the easiest way to keep them juicy. If you do not have a thermometer, bake until the centers are no longer pink and the juices run clear, but consider that a backup plan, not the main strategy.

Can I make these in advance?

Absolutely. You can mix and shape the meatloaves up to 24 hours ahead, cover, and refrigerate. Add glaze right before baking, or glaze halfway through for a stickier finish.

Can I use a loaf pan instead of a muffin tin?

You can, but the cook time changes a lot. This recipe is tuned for mini meatloaves. If you want a full loaf, plan on roughly 50 to 65 minutes at 350°F depending on thickness.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Standard 12-cup muffin tin
Mixing bowl
Measuring cups and spoons
Small bowl for glaze
Spoon or small scoop
Instant-read thermometer (highly recommended)
Sheet pan (optional, to set muffin tin on for easy handling and catch drips)

The first time I made mini meatloaf, it was purely selfish. I wanted the browned edges from the end pieces, but I wanted them on every serving. Muffin tin. Problem solved. Now it is one of my go-to dinners when I need something that feels classic and cozy, but I do not feel like babysitting a loaf for an hour and then politely waiting to slice it. These let you cook like a normal person, eat like a happy one, and still have leftovers for tomorrow.

Mini Meatloaf Muffins

(4.8 (324) Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 12 mini meatloaves

Ingredients

Meatloaf:
1 1/2 pounds ground beef (80 to 85% lean)
1/2 cup breadcrumbs (panko or regular)
1/3 cup milk
1 large egg
1/2 cup yellow onion, finely diced
2 cloves garlic, minced
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika (or regular paprika)
1 tablespoon chopped parsley (optional)
Glaze:
1/3 cup ketchup
2 tablespoons brown sugar (light or dark)
1 tablespoon apple cider vinegar (or white vinegar)
1 teaspoon Worcestershire sauce

A small bowl of ketchup glaze being whisked with brown sugar and vinegar on a kitchen counter next to measuring spoons

Instructions

Heat the oven and prep the pan. Preheat to 400°F. Lightly grease a standard 12-cup muffin tin with cooking spray or oil. If you want easier transport and less mess, set the muffin tin on a sheet pan to catch any drips.
Make the glaze. In a small bowl, stir together the ketchup, brown sugar, vinegar, and Worcestershire until smooth. Set aside.
Mix the meatloaf base. In a large bowl, add the breadcrumbs and milk. Let it sit for 2 to 5 minutes to hydrate, then add the ground beef, egg, onion, garlic, ketchup, Worcestershire, salt, pepper, paprika, and parsley.
Mix with your hands or a fork just until combined. Stop the second it looks evenly mixed. Overmixing is how meatloaf turns bouncy.
Portion into the tin. Divide the mixture evenly among the 12 cups, about 2 ounces (roughly 60 grams) per cup. Fill each cup to the top and gently round the surface. Do not mash it down.
Glaze and bake. Spoon about 1 to 2 teaspoons glaze on each mini meatloaf. Bake for 18 to 22 minutes, or until the centers reach 160°F for ground beef or pork, or 165°F for ground turkey or chicken.
No thermometer? Look for centers that are no longer pink and juices that run clear. Still, a thermometer is the least dramatic way to nail the doneness.
If you want extra sticky glaze, add a second small spoonful during the last 5 minutes.
Rest, drain, then serve. Rest for 5 minutes so the juices settle. These can render a bit of fat into the muffin cups, which is normal. Carefully tip the tin and spoon off excess grease, or lift the meatloaves out and blot the bottoms briefly on paper towels.
Run a butter knife around the edges and lift them out.
Serve with mashed potatoes, green beans, roasted broccoli, or a simple salad. Or do what I do and make a tiny meatloaf sandwich with pickles the next day.