Meatloaf Muffins Are a Dinner My Whole Family Can Agree On

These juicy mini meatloaves are perfectly portioned.

By
Nick Evans
Nick Evans
Nick Evans

Nick has been creating recipes for home cooks for almost 15 years. He is the author of Love Your Leftovers and has contributed to Simply Recipes since 2017.

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Published August 13, 2025
Nick Evans
Meatloaf muffins served on a plate with peas and mashed potatoes

Simply Recipes / Frank Tiu

Meatloaf is a touchy subject at our house. My wife grew up eating the standard meatloaf of the 90s, as did I, which means mostly dry meatloaf absolutely drowned in ketchup. My children, while not picky eaters by any stretch, get overwhelmed when presented with a huge slab of mixed meat and vegetables on their plate. They have never (never) eaten a slice of meatloaf without complaints. But this recipe for meatloaf muffins has completely changed the meatloaf game for my family.

These little morsels are always met with smiles during our weekly dinners. The kids love these meatloaf muffins and prefer the smaller portions—they’re more manageable for them and they can always go back for seconds. It goes to show you that presentation can be a large part of the battle when it comes to feeding kids. Plus, my 8-year-old also enjoys helping me make these muffins by scooping the mixture into the tin.

For the adults, we appreciate that these meatloaf muffins also cook faster than normal meatloaf and stay juicier! It’s a win-win-win. 

Why Meatloaf Works in a Muffin Tin

Cooking meatloaf in a muffin tin just makes sense when you think about it. The muffin tin cups cook the mini meatloaves evenly from all sides, which means they cook faster and stay very juicy. The muffin tin also creates automatic portions. A muffin is a portion! Could you have two or three if you’re an adult or hungry growing teenager? Of course.

The only downside to the muffin tin method is that the cleanup is more involved than if you just slapped the meatloaf onto a sheet pan. Do make sure to grease the muffin tin well and let it soak for a bit in sudsy water so it cleans up nicely. 

Meatloaf muffins in a baking tray with a glazed topping

Simply Recipes / Frank Tiu

Tips for Making Meatloaf Muffins

  • Finely chop the aromatics: I like to include carrot, celery, onion, and garlic in my meatloaf muffins and run them through a food processor so they are very finely chopped. I think this adds flavor to the meatloaf mix and also keeps it moist. 
  • Use lean ground beef: Don’t use a super-fatty blend of ground beef here. Save the 80/20 blend for burgers and stick with a 90/10 or even leaner blend. 
  • Glaze it up: A glaze adds flavor and locks in moisture for your meatloaf. I included a simple one in this recipe, but even just brushing barbecue sauce on top will give you a better finished meatloaf. 

Easy Recipe Tweaks

You can go a lot of different ways with this meatloaf if you want! 

  • Make it spicy: Include some chopped pickled jalapeños or hot sauce in the mix to spice things up.
  • Make it cheesy: Add some cubes of cheddar cheese to each meatloaf muffin for a melty, cheesy bite. 
  • Make it vegetarian: Instead of ground beef, use plant-based ground meat or add 2 pounds of finely chopped mushrooms to the mix. 
A plate of meatloaf muffins with mashed potatoes and peas next to a muffin tin with remaining muffins

Simply Recipes / Frank Tiu

Reheating and Repurposing Leftovers

You may find yourself with a few leftover meatloaf muffins, and they reheat really well in the microwave. Heat them on high for about 90 seconds until they are warmed through.

As a little bonus idea: These meatloaf muffins are the perfect portion for a meatloaf sandwich. Slice a leftover cooked muffin in half and sear it in a skillet. Add some cheese on top to melt, then place it between two pieces of toast with some mustard. It’s a delicious sandwich! 

More Kid-Approved Meals

Meatloaf Muffins

Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Servings 4 servings
Yield 8 meatloaf muffins
Cook Mode (Keep screen awake)

Ingredients

For the meatloaf

  • Nonstick cooking spray or softened butter

  • 1/2 white onion, coarsely chopped

  • 1 medium carrot, peeled and coarsely chopped

  • 1 stalk celery, coarsely chopped

  • 2 tablespoons fresh parsley leaves

  • 3 cloves garlic

  • 1 pound 90% lean ground beef

  • 1/2 cup breadcrumbs

  • 1 large egg

  • 2 tablespoons Worcestershire sauce

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

For the glaze

  • 1/4 cup barbecue sauce or ketchup

  • 1/4 cup brown sugar

  • 1 tablespoon Dijon mustard

  • 1/2 teaspoon ground cumin

Method

  1. Preheat the oven to 400°F.

    Grease 8 of the cups in a muffin tin with nonstick cooking spray or softened butter.

  2. Mince the vegetables:

    To make the meatloaf, in a food processor, combine the onion, carrot, celery, parsley, and garlic. Pulse until the vegetables are very finely chopped. (You can chop the vegetables by hand instead; just really take your time so the vegetables are finely minced.)

  3. Make and shape the meatloaf mix:

    In a medium bowl, combine the minced vegetables, ground beef, breadcrumbs, egg, Worcestershire sauce, salt, and pepper. Mix together well with your hands, but try not to compress the mixture too much.

    Divide the meatloaf mixture evenly among the 8 greased cups of the muffin tin. Be careful not to press the mixture too firmly into the tin—leave it loosely packed.

  4. Bake:

    Bake the meatloaf muffins until just set, about 20 minutes. Meanwhile, to make the glaze, in a small bowl, whisk together the barbecue sauce or ketchup, brown sugar, mustard, and cumin.

  5. Glaze:

    Remove the muffin tin from the oven and brush a generous layer of glaze onto the top of each meatloaf muffin (use all of the glaze). Return the muffin tin to the oven and continue to bake until the muffins are well browned and reach at least 165°F in the center of each muffin, 10 to 15 minutes.

  6. Cool and serve:

    Remove the meatloaf muffins from the oven and let cool briefly before removing from the tin. Serve with a grain, pasta, and/or veggie side.

    Leftover meatloaf muffins will keep in the fridge for 3 to 4 days, or you can freeze them in an airtight container for up to 3 months.

    Love the recipe? Leave us stars and a comment below!

Nutrition Facts (per serving)
370 Calories
13g Fat
35g Carbs
29g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 370
% Daily Value*
Total Fat 13g 16%
Saturated Fat 5g 23%
Cholesterol 122mg 41%
Sodium 741mg 32%
Total Carbohydrate 35g 13%
Dietary Fiber 2g 8%
Total Sugars 20g
Protein 29g
Vitamin C 6mg 31%
Calcium 96mg 7%
Iron 5mg 26%
Potassium 670mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.