Meatloaf is a classic for a reason. It’s the ultimate comfort food—warm, hearty, and full of that nostalgic flavor that reminds you of home. But what if we made it even better? By baking meatloaf in a muffin tin, you get all the delicious taste you love in a perfectly portioned, personal serving. These quick and easy meat loaf muffins are not only adorable and kid-friendly, but they also cook in about half the time of a traditional loaf.
This recipe is a true win-win. They’re fun to make, perfectly sized for smaller appetites, and they deliver a higher ratio of that delicious, savory topping in every single bite. With their golden-brown edges and moist, tender center, these meat loaf muffins are a smart and tasty way to get a classic dinner on the table in a flash.
Why You’ll Love This Recipe
- Faster Cooking Time: No more waiting an hour or more for a giant loaf to cook through. These muffins are ready in about 25-30 minutes.
- Perfectly Portioned: Each muffin is a single serving, making dinner time and packing leftovers a breeze.
- Kid-Friendly Fun: The small, muffin-like shape is appealing to kids and a fun change from a traditional loaf.
- More Topping, More Flavor: Every single muffin has a generous layer of that delicious, tangy glaze, so there’s no fighting over the end pieces.
- Easy to Make: The process is as simple as mixing everything in one bowl and spooning it into a muffin tin.
Ingredients
- 1 1/2 lbs (680 g) lean ground beef (or a mix of beef and pork)
- 1/2 cup (60 g) finely chopped yellow onion
- 1/2 cup (40 g) plain breadcrumbs (panko or standard)
- 1 large egg
- 1/2 cup (120 ml) milk (any kind)
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
For the Topping
- 1/2 cup (120 g) ketchup
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (15 g) brown sugar
Equipment
- Standard 12-cup muffin tin
- Large mixing bowl
- Measuring cups and spoons
- Spatula or spoon for mixing
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin with cooking spray or a little oil.
- Make the Meatloaf Mixture: In a large bowl, combine the ground beef, chopped onion, breadcrumbs, egg, milk, Worcestershire sauce, garlic powder, salt, and pepper. Use your hands or a spoon to mix everything together until just combined. Do not overmix, as this can make the meatloaf tough.
- Shape the Muffins: Divide the meatloaf mixture evenly among the 12 muffin cups. Gently pat the top of each one to create a flat surface.
- Bake, Then Top: Place the muffin tin in the preheated oven and bake for 15 minutes. While they are baking, mix the ketchup, apple cider vinegar, and brown sugar together in a small bowl to create the topping glaze.
- Glaze and Finish: After 15 minutes, remove the muffin tin from the oven. Spoon a generous amount of the topping glaze over the top of each meat loaf muffin, spreading it to the edges. Return the tin to the oven and bake for an additional 10-15 minutes, or until the meat is cooked through and the internal temperature reaches 160°F (71°C). The topping should be bubbly and slightly caramelized.
- Rest and Serve: Carefully remove the muffins from the tin and let them rest on a plate for 5 minutes. This helps them stay together and keeps the juices inside. Serve warm.
Substitutions and Variations
- Meat: You can easily swap the ground beef for ground turkey, ground chicken, or a mix of meats. Just be aware that leaner meats may be a little drier, so you might want to add a little extra moisture like some shredded zucchini.
- Gluten-Free: Use gluten-free breadcrumbs or rolled oats instead of regular breadcrumbs. Make sure your Worcestershire sauce is also gluten-free.
- Vegetarian: For a plant-based version, you can use a mix of cooked lentils and finely chopped mushrooms with a vegetarian ground meat substitute.
- Topping: The classic ketchup glaze is great, but you can also use BBQ sauce, or a mix of ketchup and Sriracha for a spicy kick.
Pro Tips and Common Mistakes to Avoid
- Do Not Overmix: This is a key to tender meatloaf. Overmixing the meat and binder can cause the proteins to get tough, resulting in a rubbery texture. Mix just until everything is combined.
- Grease the Tin Well: Meatloaf can stick to the pan. Make sure you grease the muffin tin thoroughly to make it easy to remove the muffins.
- Don’t Skip the Two-Step Bake: Baking the muffins for 15 minutes before adding the topping allows them to set. This keeps the topping from running down the sides and helps it caramelize beautifully on top.
- Use a Cookie Scoop: For perfectly uniform muffins, use a large cookie or ice cream scoop to divide the mixture among the cups.
Storage, Make-Ahead, and Reheating
- Make-Ahead: You can prepare the meatloaf mixture up to one day in advance and store it, covered, in the refrigerator. When ready to bake, form the muffins and proceed with the recipe.
- Storage: Let any leftovers cool completely before storing them in an airtight container in the refrigerator for up to 3 days.
- Freezing: Cooked meat loaf muffins freeze beautifully. Let them cool completely, then place them in a single layer on a baking sheet to freeze for about an hour. Once solid, transfer them to a freezer-safe bag. They can be frozen for up to 3 months.
- Reheating: To reheat, place the frozen muffins on a baking sheet and bake at 350°F (175°C) for 15-20 minutes. You can also microwave them for about 1-2 minutes until heated through.
Serving Suggestions
These meat loaf muffins are a perfect main course. They’re classic with a side of creamy mashed potatoes and some roasted or steamed green beans or broccoli. They also make great sandwiches the next day on soft buns with a little extra ketchup!
Approximate Nutrition
- Yields: 12 servings
- Serving Size: 1 meat loaf muffin
- Calories: 195 kcal
- Protein: 14 g
- Fat: 10 g
- Carbohydrates: 11 g
Note: These are approximations and can vary based on specific ingredients and brands used.
FAQs
Q: Why did my meat loaf muffins shrink?
A: A little bit of shrinking is normal. If they shrink a lot, it’s usually because the ground beef has a high fat content. Using a lean ground beef (like 85/15 or 90/10) can help reduce shrinking.
Q: Can I use different ground meat?
A: Yes! You can use ground turkey, chicken, or a mix of beef and pork. The cooking time should be similar, but note that leaner meats may be a little less juicy.
Q: Can I skip the topping?
A: The topping adds a lot of flavor and moisture. While you can skip it, we don’t recommend it. It’s what makes the muffins so delicious!
Q: How do I know if they are cooked all the way through?
A: The best way to check is to use a meat thermometer. The internal temperature should be 160°F (71°C) for ground beef. They should also be firm to the touch and the tops will be nicely caramelized.
Q: Can I add other vegetables to the mix?
A: Yes, you can. Finely grated carrots, zucchini (make sure to squeeze out the water), or bell peppers would be a great addition to the mix. Just be sure to chop them very small so they cook evenly.
Meat Loaf Muffins
Equipment
- 12-cup muffin tin
- Large mixing bowl
- Measuring cups and spoons
- Spatula or spoon
Ingredients
- 1 1/2 lbs (680 g) lean ground beef (or mix of beef and pork)
- 1/2 cup (60 g) finely chopped yellow onion
- 1/2 cup (40 g) plain breadcrumbs (panko or standard)
- 1 large egg
- 1/2 cup (120 ml) milk (any kind)
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup (120 g) ketchup (for topping)
- 1 tbsp (15 ml) apple cider vinegar (for topping)
- 1 tbsp (15 g) brown sugar (for topping)
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a 12-cup muffin tin.
- In a large bowl, combine ground beef, onion, breadcrumbs, egg, milk, Worcestershire sauce, garlic powder, salt, and pepper. Mix until just combined, without overmixing.
- Divide mixture evenly among the 12 muffin cups. Gently flatten the tops.
- Bake for 15 minutes. Meanwhile, mix ketchup, vinegar, and brown sugar to make the glaze.
- Remove muffins from oven, spread glaze on each, then return to oven for 10–15 minutes until internal temperature reaches 160°F (71°C).
- Remove from tin and let rest 5 minutes before serving.
