Mini Meatloaf Muffins
Comfort food doesn’t always have to be served in oversized portions to warm your heart. These Mini Meatloaf Muffins deliver the familiar flavors of classic meatloaf, but in a smaller, more playful form that’s perfect for quick dinners, lunch prep, or feeding little ones without the mess. Inspired by the nostalgic American favorite, this updated version keeps the juicy texture and savory taste but bakes faster and looks a whole lot cuter on the plate. Whether you’re cooking for a busy weeknight or prepping ahead for a gathering, these muffin-sized portions are convenient, portion-controlled, and crowd-pleasing. They also reheat beautifully, making them ideal for leftovers or meal prepping.
Their bite-sized format makes them incredibly versatile—you can dress them up as appetizers for a party or keep them rustic and homey with mashed potatoes and steamed veggies. They’re also great for picky eaters, as each portion can be tailored with different toppings like ketchup, barbecue sauce, or even a sprinkle of cheese. If you’ve ever felt meatloaf needed a fun update, this is the perfect solution: still hearty and flavorful, but with modern ease and family-friendly appeal.
Ingredients
Servings: 6 (makes 12 mini muffins)
1 lb ground beef
1 egg, beaten
1/2 cup breadcrumbs
1/4 cup ketchup, plus extra for topping
1/4 cup milk
1/2 onion, finely chopped
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin. In a large bowl, combine the ground beef, egg, breadcrumbs, ketchup, milk, onion, garlic powder, Worcestershire sauce, salt, and pepper. Mix just until everything is combined—don’t overmix. Divide the mixture evenly among the muffin cups. Lightly press down and spoon a small amount of ketchup on top of each. Bake for 20–25 minutes or until the internal temperature reaches 160°F (71°C). Let them rest for 5 minutes before removing from the tin. Serve warm with your favorite sides or sauces.
Nutritional and Dietary Notes
Mini Meatloaf Muffins are a good source of protein and iron from the ground beef. The addition of onion and Worcestershire sauce adds flavor depth without needing excessive salt. Breadcrumbs and milk help keep the texture moist and tender. They’re naturally nut-free and can be made gluten-free by using certified gluten-free breadcrumbs. For a leaner option, ground turkey or chicken can be used in place of beef. Those watching dairy can substitute plant-based milk with no problem.
Sharing and Commenting is Caring
Did you enjoy these fun, flavorful meatloaf muffins? Share your version with a friend or drop a comment with your own twist—maybe you added cheese or used ground turkey! Every time you share, you inspire someone else to try it out. Let’s keep the good food and great ideas going!