Introduction

There’s something special about turning a family favorite into a fun, handheld version — especially when it means less mess and faster cooking time! My husband has always been a fan of traditional meatloaf, but when I stumbled upon the idea of making it in a muffin tin, I knew it was a game changer. These Mini Meatloaf Muffins have all the rich, savory flavors of the classic dish, but they bake up in half the time and are perfectly portioned for lunches, dinners, or even meal prep. Plus, they freeze beautifully — meaning he can enjoy them anytime!

Ingredients

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

1 small onion, finely chopped

1/2 cup breadcrumbs

1/4 cup milk

1 large egg

2 tablespoons ketchup (plus extra for topping)

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon Italian seasoning

Salt and pepper, to taste

Optional: 1/2 cup shredded cheddar or mozzarella cheese

Instructions

Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.

Mix the meatloaf base: In a large bowl, combine the ground meat, onion, breadcrumbs, milk, egg, ketchup, Worcestershire sauce, garlic powder, Italian seasoning, salt, and pepper. Stir until just combined — don’t overmix or the meat will become tough.

Portion into muffin cups: Divide the mixture evenly among the muffin tin wells, pressing gently to shape each “mini loaf.”

Add topping: Spoon a small amount of ketchup over each mini meatloaf for that classic glaze.

Bake: Place in the oven and bake for 20–25 minutes, or until the centers reach an internal temperature of 160°F (71°C).

Cool slightly: Let them rest for 5 minutes before removing from the tin.

Serving and Storage Tips

Serving: Serve warm with mashed potatoes, green beans, or a fresh salad for a balanced meal.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing: Wrap individual muffins in foil and freeze for up to 3 months. Reheat in the oven or microwave when ready to enjoy.

Variations