Mini meatloaf muffins are such a fun, simple way to enjoy classic comfort food without waiting forever for a big loaf to bake.

These individual-sized meatloaves cook up quickly in a muffin tin, making them perfect for busy weeknights or meal prep. All that classic flavor and juiciness—just quicker and cuter.

I love how these little muffins make portion control a breeze and keep cleanup minimal. They’re easy to tweak with your favorite seasonings or sauces, too.

Honestly, if you want a meal that comes together with almost zero fuss, mini meatloaf muffins are a winner. They bake quickly, they’re just the right size, and even picky eaters usually say yes.

Ingredients for Mini Meatloaf Muffins

Let’s talk about what goes in. The magic is all about balancing meat, binders, and seasonings. Each plays a big part in how juicy, tender, and flavorful your muffins turn out.

Ingredients

For the Meatloaf:

• 1 lb (450g) ground beef (or a mix of beef and pork)

• 1 cup breadcrumbs (plain or seasoned)

• ½ cup milk

• 1 large egg

• ½ cup onion, finely chopped

• 2 cloves garlic, minced

• ½ cup grated carrot or zucchini (optional, for extra moisture and veggies)

• 2 tbsp ketchup

• 1 tbsp Worcestershire sauce

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp Italian seasoning or dried parsley

For the Glaze:

• ⅓ cup ketchup

• 2 tbsp brown sugar

• 1 tsp mustard (yellow or Dijon)

Meat Choices (and Some Swaps)

I usually grab ground beef and pork for the base. That combo just nails the flavor and keeps things juicy. Lean ground beef works on its own, too, if you’re watching fat. If you want something lighter, ground turkey or chicken is totally fine—just remember, they can get a bit dry, so you might want to add a splash more moisture.

I’d say ground meat with about 80% lean content gives the best texture. Keeps things moist but not greasy.

Binders and Fillers

You want these muffins to hold together, right? Eggs are my go-to—they set up as they bake and keep everything in place. Breadcrumbs soaked in milk (or broth) are clutch for tenderness. I’ll reach for Italian or plain breadcrumbs, depending on the mood.

The milk hydrates the crumbs, so the muffins stay soft but not mushy. These two ingredients really help with that classic meatloaf texture.

Seasonings and Flavor Boosters

Seasonings are where you can get creative. I stick to garlic powder, onion powder, salt, and black pepper for that classic vibe. Fresh or dried parsley adds a little brightness.

Sometimes I’ll toss in Worcestershire or a squirt of ketchup for tang. And a ketchup glaze on top? Always a hit, especially with kids. Just don’t skimp on the seasoning—bland meatloaf is nobody’s friend.

How To Make Mini Meatloaf Muffins

It’s all about mixing, filling, and baking—nothing complicated, but a few little tricks make a difference.

• Preheat oven to 375°F (190°C) and lightly grease or line a 12-cup muffin tin with paper liners or cooking spray.

• Soak breadcrumbs — In a large mixing bowl, combine breadcrumbs and milk. Let sit for 3–4 minutes until softened.

• Mix meatloaf ingredients — Add ground beef, egg, onion, garlic, grated carrot/zucchini (if using), ketchup, Worcestershire sauce, salt, pepper, and Italian seasoning to the breadcrumb mixture. Gently mix until just combined—avoid overmixing to keep the meatloaf tender.

• Portion into muffin tin — Evenly divide the meat mixture into the muffin cups, pressing lightly to shape but not packing too tightly.

• Make glaze — In a small bowl, whisk ketchup, brown sugar, and mustard together.

• Top and bake — Spoon the glaze evenly over each mini meatloaf. Bake for 20–25 minutes, or until the internal temperature reaches 160°F (71°C).

• Cool slightly and serve — Let rest for 5 minutes before removing from the muffin tin. Serve warm with mashed potatoes, roasted vegetables, or a fresh salad

Topping and Glaze Ideas

Toppings and glazes are where you can really make these your own. They add flavor, moisture, and a little visual flair.

Classic Ketchup Glaze

I mix ketchup with brown sugar and a splash of vinegar or Worcestershire. This combo gives that shiny, sweet-tangy finish everyone recognizes.

I brush it on halfway through baking so it caramelizes but doesn’t burn. If you want to mix it up, add a little mustard or hot sauce. It’s simple, classic, and always works.

Cheese and Herb Toppers

Cheese on top? Yes, please. I like shredded cheddar or mozzarella—just sprinkle it on a few minutes before they’re done.

Fresh herbs like thyme, parsley, or rosemary add color and a nice aroma. Mix them into the meat or scatter them on top.

Here are a few combos I like:

It takes almost no extra effort, but makes the muffins feel a little special.

Mini Meatloaf Muffins

Serving Suggestions

These mini meatloaf muffins go with so many sides. Presentation can make them look extra inviting, even if it’s just a weeknight dinner.

Sides That Work

You can’t go wrong with mashed potatoes. The creamy texture is perfect with meatloaf.

Steamed broccoli, green beans, or carrots add color and crunch. They also help balance the richness.

If you’ve got kids, mac and cheese is a favorite. Or serve with a crisp garden salad for a lighter option.

How to Serve

Serving straight from the muffin tin keeps things casual. For a more polished look, plate them individually.

A little dollop of ketchup or glaze on top before baking looks great. Sprinkle fresh parsley for a pop of color.

Bright plates or arranging the muffins in a circle with sides around them makes the meal look more fun.

Storing and Reheating

If you’ve got leftovers (or want to meal prep), storing and reheating the right way keeps your mini meatloaf muffins tasting great.

In the Fridge

I pop leftovers in an airtight container once they’ve cooled. They’ll keep for up to 3 days.

I try to lay them in a single layer, but if I need to stack, I put parchment paper between layers so they don’t stick. This keeps them looking and tasting fresh.

Freezer Tips

Want to freeze some for later? Wrap each muffin in plastic wrap or foil, then toss them in a freezer-safe bag or container.

Label with the date so you don’t forget about them. When you’re ready, thaw overnight in the fridge. Thawing slowly keeps them from getting soggy.

Reheating

The oven is best for reheating—350°F (175°C) for 10–15 minutes does the trick.

If you’re in a hurry, the microwave works. Place a muffin on a plate, cover with a damp paper towel, and heat for 1–2 minutes. That towel helps keep them from drying out.

Customizing Your Mini Meatloaf Muffins

You can tweak this recipe for just about any dietary need or personal preference.

Vegetarian or Vegan Options

For a veggie version, I swap the meat for plant-based proteins like lentils, chickpeas, or TVP. They give a similar texture and plenty of protein.

To keep things moist, I’ll add sautéed mushrooms, grated zucchini, or cooked quinoa. For binding, flaxseed meal or chia seeds soaked in water work instead of eggs.

I keep the seasonings bold—think garlic, onion, herbs, and maybe some nutritional yeast for a cheesy vibe.

Low-Carb and Gluten-Free Tweaks

To cut carbs, I use almond flour or crushed pork rinds instead of breadcrumbs. They do a good job holding things together.

For gluten-free, gluten-free oats or crushed nuts work well. Just check that any sauces you add are gluten-free, too.

If the mixture seems dry, a little extra egg or olive oil helps. Spices and herbs can be changed up however you like—no worries there.

Nutrition Information

Mini meatloaf muffins hit that sweet spot between tasty and nutritious. Each one clocks in at about 255 calories, so they’re pretty reasonable for either a meal or a snack.

I usually go with lean ground beef or turkey for these. Both are a solid source of protein, and using leaner cuts helps keep the fat in check.

Here’s a quick look at what you get in each muffin:

I like tossing in veggies like chopped onions and carrots. They add fiber and a few extra nutrients, but not a ton of calories.

Fat content shifts a bit based on the meat and any extras like oil or cheese. If you stick with lean meats and go easy on the oil, you can keep the fat lower.

You’ll also get a decent dose of B12, iron, and zinc from the meat. Those are all significant players in the energy sector and essential for maintaining a healthy immune system.

Emma

I am a writer, editor, and publisher of Grillcuisines.com – an online blog dedicated to sharing grilling tips, accessories, and recipes to encourage more people to get outside and grill.

I’m off to find out the different types of grill foods, their seasons, and how to conduct outdoor cooking properly. I’ll also show you some of my grill-worthy cooking tools & accessories!