Mini Meatloaf Muffins

There’s something about mini meatloaf muffins that just makes them irresistible. Maybe it’s the way they’re so cute and perfectly portioned, or perhaps it’s the delicious combination of flavors. Whatever the reason, these little muffins always seem to disappear fast! This is the best mini meatloaf muffins recipe, and your family may end up asking you to make these over and over again.

This simple mini meatloaf muffins meal is going to create the most adorable mini meatloaf muffins that you’re going to love. They are not only loaded with flavor, but they’re also single-serving mini muffins, which makes them the perfect portion for all. No worries about whether someone got a bigger slice than another person because the muffins are all the same size.

This is an easy recipe to follow and make, using only common ingredients. Anything that you don’t already have and can’t find is easy to swap out for a substitute. They also store very well when cooked, meaning you can make some ahead of time for meals in the weeks ahead.

We hope you love this recipe as much as we do. Be sure to let us know how they turn out for you in the comments below.

Scroll to bottom for printable recipe card.

Why You’ll Love This Recipe

• Not only are these easy to make, but they can also be made ahead of time. They are full of flavor and meatloaf the family will love.
• Because these family friendly mini meatloaf muffins are so small, they bake through quickly compared to regular meatloaves.
• You can substitute ingredients with healthier alternatives for a healthy mini meatloaf muffins version.
• Once you bake these, you can slice leftover muffins in half and store them for cold meatloaf sliders the next day.

Ingredients:

• Ground beef
• Chopped onion
• Chopped bell pepper
• Worcestershire sauce
• Chopped fresh parsley
• Dijon mustard
• BBQ sauce
• Bread crumbs
• Italian seasoning
• Garlic powder
• Egg
• Salt and pepper to taste

For the glaze:

• BBQ sauce
• Ketchup
• Honey

Ingredient Notes & Substitutions

Ground beef: Use a lean mixture for these, such as 85/15. 80/20 is OK, too. You can also substitute other ground meats, but be aware the flavor of the meatloaves will change. You may also need to ensure they’re baked to 165F inside and not just 160F, like for beef.

Worcestershire sauce: This adds a savory, umami-type flavor. Substitute low-sodium soy sauce or aminos if you don’t have Worcestershire sauce.

Dijon mustard: Dijon mustard is spicier than regular yellow mustard. You can substitute other mustards, but those will change the flavor slightly.

Barbecue sauce, ketchup, and honey for the glaze: Don’t skip the glaze! The sauce and ketchup add flavor, and the honey makes the glaze sweet and helps with browning. Note that the type of barbecue sauce can affect the flavor, too; a Kansas City-style sweet sauce is very different from a Texas-style sauce, for example. What you can do is whip up a couple of different glazes with different types of barbecue sauce and place them on different rows of muffins to see how they taste.

How to Make It

Step 1. Preheat the oven to 350 degrees Fahrenheit. You want the oven ready when the muffins are ready so that the raw meat doesn’t sit out.

Step 2. Add the ingredients for the meatloaf into a mixing bowl, and knead with your hands until well combined. Dump and mix, easy as can be.

Step 3. Place the mixture evenly in the sections of a well-greased muffin tin. In a 12-cup tin, you should be able to fill or mostly fill each cup.

Step 4. Stir together the ingredients for the glaze, and top each mini meatloaf with it. Don’t skip the glaze! It adds more flavor and helps keep the meat moist during baking.

Step 5. Bake for 25 minutes, until browned and cooked completely through. Grab that instant-read thermometer. Yes, even for these small loaves! You always want to be sure meat is cooked through properly, especially ground beef.

Tips for Success

If you plan to prep the muffins but then freeze them for later baking, note whether the beef was previously frozen and how it was thawed. If it was thawed by dunking it in water or by using the microwave, it’s not safe to refreeze raw. There’s too much of a risk that the meat was exposed to temperatures above 40F (the safe zone) during thawing, which leads to a bacteria risk. Only refreeze previously frozen meat if it was thawed in the refrigerator and used right after thawing. Otherwise, bake the muffins and freeze those instead.

Storage & Reheating

To store leftover cooked meatloaves: Cool the meatloaves and wrap them in foil, and then place them in a storage bag or container that you can make airtight. Refrigerate them for up to two days. You can eat cold meatloaf in sandwiches! If you want to freeze the leftover meatloaf, cool them completely, wrap them each in foil, and place them in a freezer bag. Use within three to six months. Reheat these in the oven at 350F, but be aware they can take a long time to reheat. They must reach 165F internally.

To store prepped but uncooked meatloaves: If you store these in the fridge, wrap them well in foil and bake them within two days, preferably one. If you store these in the freezer, wrap very tightly in foil and place in a freezer bag. To reheat, either let thaw completely in the refrigerator, or bake from frozen for 1 1/2 to 2 times longer than the cooking time in the recipe. Always check the meatloaf with a thermometer to ensure it reaches 165F.

Serving Suggestions

This quick mini meatloaf muffins recipe is versatile and goes with so many side dishes! It’s always good to have vegetables with a beef dish, so try this Carrot Salad or this Watercress Salad along with the meatloaves. For homemade mini meatloaf muffins ideas include rolls or something like egg noodles on the side.

FAQs

What kind of muffin tin should I use?

Any non-stick muffin pan will work, although silicone makes it easier to unmold the muffins once they’re done. You could use full-size muffin tins, but the cooking time will change.

How long should I cook mini meatloaf muffins?

The internal temperature of the meatloaf muffin should reach at least 160F. Beef needs to be at least this temperature to be safe to eat. That will take at least 15 to 20 minutes. Use an instant-read thermometer stuck in the center of each meatloaf muffin to check the temperature.

Is there a gluten-free option?

You can make these gluten-free by using gluten-free breadcrumbs. They’ll taste the same. Be sure to check the other ingredients for anything that might contain gluten, too.

Can I double the recipe for these mini meatloaf muffins?

Definitely! Just grab another muffin pan!

Notes

These are great for serving to kids who may need smaller portions. They’re also easy mini meatloaf muffins for beginners, if you want to try making them with your kids. Making them in this compact size also makes them easier to store in the freezer because there’s no need to worry about whether you sliced meatloaf thick enough so that it won’t fall apart but thin enough so that you’ll be able to cook it correctly, or whether that frozen unbaked meatloaf will cook all the way through.

THANKS FOR PINING!

More Delicious Meatloaf Recipes

Philly Cheesesteak Meatloaf – Delicious and easy-to-make dish that will satisfy all of your cravings.

Cracker Barrel Meatloaf – SO GOOD!

Italian Meatloaf – It is loaded with flavor and of course plenty of cheese! So goood!!