Description
Some nights you want a dinner that feels warm and comforting — but you don’t want to wait an hour for it to cook. That’s where Meatloaf Muffins come in. They’re everything you love about classic meatloaf, just baked in a muffin tin for quicker cooking, crispier edges, and perfect portions. Great for busy weeknights, meal prep, and picky eaters too.
Ingredients
For the meatloaf:
-
1 lb (450 g) ground beef (80/20 preferred)
-
1/2 cup breadcrumbs (or quick oats)
-
1/4 cup milk
-
1 large egg
-
1/4 cup finely chopped onion
-
1/4 cup grated carrot (optional, for moisture)
-
2 tbsp ketchup
-
1 tbsp Worcestershire sauce
-
1 tsp garlic powder
-
1 tsp salt
-
1/2 tsp black pepper
For the glaze:
-
1/4 cup ketchup
-
1 tbsp brown sugar
-
1 tsp Dijon or yellow mustard
Instructions
-
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin well.
-
Make the meat mixture: In a large bowl, combine beef, breadcrumbs, milk, egg, onion, carrot, ketchup, Worcestershire sauce, and seasonings.
-
Mix gently with your hands or a fork just until combined. Do not overmix or the muffins will be dense.
-
Fill the muffin tin: Divide mixture evenly into the 12 cups and lightly press the tops flat.
-
Make the glaze: Stir ketchup, brown sugar, and mustard in a small bowl.
-
Top each muffin with a spoonful of glaze.
-
Bake for 20–25 minutes, until cooked through (internal temp 160°F / 71°C).
-
Rest 5 minutes before removing from the pan. Serve warm.
Notes
-
Don’t overmix — this is the #1 secret to tender meatloaf.
-
Use a cookie scoop for even portions.
-
Add moisture for lean meats: If using turkey or chicken, add 1 extra tablespoon milk or a little olive oil.
-
Easy veggie boost: Finely chopped spinach, bell peppers, or mushrooms mix in well.
-
Make ahead: Store unbaked muffins in the fridge up to 24 hours before cooking.
-
Freezer friendly: Freeze cooked muffins up to 3 months.