If you love meatloaf but want something quicker, cuter, and easier to serve, then these Mini Meatloaf Muffins are your new favorite recipe. They pack all the savory goodness of traditional meatloaf into perfectly portioned muffin-sized bites that bake in just 25 minutes.
Whether you’re feeding picky eaters, meal prepping for the week, or just need a comforting dinner without the wait time, this recipe delivers big flavor in a small package.
Ingredients
For the Meatloaf:
- 1 ½ lbs. ground beef
- ½ cup chopped onion
- ½ cup chopped bell pepper(any color)
- 2 teaspoons Worcestershire sauce
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Dijon mustard
- ¼ cup BBQ sauce
- ⅔ cup bread crumbs
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 large egg
- Salt and pepper, to taste
For the Glaze:
- ¼ cup BBQ sauce
- ¼ cup ketchup
- 1 tablespoon honey
How to Make Mini Meatloaf Muffins
1. Preheat the Oven
Set your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin(you’ll be using about 10 cups).
2. Mix the Meatloaf Ingredients
In a large bowl, combine all the meatloaf ingredients. Use clean hands or a spatula to gently kneaduntil everything is just combined — don’t overmix, or your muffins may become tough.
3. Portion into Muffin Tin
Divide the meat mixture evenly among 10 muffin cups, pressing gently to shape.
4. Make the Glaze
In a small bowl, mix together the BBQ sauce, ketchup, and honey. Spoon or brush a generous layer on top of each meatloaf muffin.
5. Bake
Bake for 25 minutes, or until the tops are browned and the meat is cooked through (internal temperature should reach 160°F / 71°C).
6. Cool & Serve
Let the muffins cool in the pan for 5 minutes before removing. Serve warm with mashed potatoes, steamed veggies, or your favorite comfort food sides.
Tips & Variations
- Make it cheesy: Add shredded cheddar or mozzarella to the meat mixture for a gooey center.
- Use ground turkey or chicken for a lighter version.
- Meal prep ready: These freeze well! Just cool completely, then freeze in an airtight container for up to 2 months.
- Sneak in veggies: Grated carrots or zucchini blend in easily without changing the flavor.
- Gluten-free? Use certified gluten-free breadcrumbs or rolled oats.
Why You’ll Love These Mini Meatloaf Muffins
- Quick to make — ready in under 40 minutes start to finish
- Perfectly portioned for kids, lunches, or portion control
- Versatile — easy to customize with what you have on hand
- Freezer-friendly — make ahead for busy weeks
- Classic flavor, updated for modern life!
Serving Suggestions
- With mashed potatoes and green beans
- On a plate with mac & cheese and roasted broccoli
- Served as sliders on mini buns with a pickle
- Packed in lunchboxes with a side salad or fruit
Final Thoughts
These Mini Meatloaf Muffins are proof that comfort food doesn’t have to be complicated. With minimal prep and big payoff, they’re a weeknight lifesaver you’ll find yourself making again and again. Kids love them, adults crave them, and your oven will thank you for the break.