Meatloaf Muffins offer all the savory comfort of the classic dish in adorable, single-serving portions that cook in a fraction of the time. They are perfect for busy weeknights, meal prep, and are a total hit with the whole family. This fun twist on a nostalgic favorite delivers golden-brown, saucy-topped muffins that make your kitchen smell like home.
Nothing beats a great Meatloaf Muffins. Whether you're a fan of Meatloaf Recipes or want to try something from our Chicken selection, keep scrolling!
Why You’ll Love This Meatloaf Muffins
- Faster Cooking: Ready in about 25 minutes.
- Perfect Portions: Individually sized for easy serving.
- Kid-Friendly Fun: Exciting muffin shape appeals to little ones.
- Endlessly Customizable: Easy to adapt with different meats, glazes, or mix-ins.
Ingredients & Tools
- 1 lb ground beef (I prefer 85/15 for a good balance of flavor and leanness)
- 1/2 lb ground pork (this adds wonderful moisture and fat)
- 1 cup panko breadcrumbs
- 2/3 cup whole milk
- 1 large egg, lightly beaten
- 1/2 cup finely diced yellow onion
- 2 cloves garlic, minced
- 1/4 cup finely chopped fresh parsley
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
Tools: A standard 12-cup muffin tin, a large mixing bowl, a small bowl for the glaze, and an ice cream scoop or large spoon for portioning.
Notes: Don’t skip soaking the panko in milk—it’s the secret to a tender texture. Using a combination of meats creates a more complex and juicy flavor.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 18 g |
| Fat: | 16 g |
| Carbs: | 15 g |
| Fiber: | 1 g |
Serves: 12 muffins | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Don’t overmix the meat. When you combine everything, use your hands and mix just until the ingredients are incorporated. Overworking the meat mixture will make your muffins tough and dense instead of light and tender.
- Why two meats? The combination of beef and pork is a classic for a reason. The beef provides a robust, savory flavor, while the pork adds a higher fat content that translates directly into moisture. If you only have beef, that’s okay, but the pork really does elevate it.
- Panko vs. regular breadcrumbs. I strongly recommend panko here. Their larger, flakier texture creates little air pockets as they absorb the milk, resulting in a lighter final product. Regular breadcrumbs can make the texture a bit too compact.
- Soak your breadcrumbs. This is a non-negotiable step for the best texture. Letting the panko soak in the milk for a few minutes before adding the other ingredients ensures they are fully hydrated, which prevents them from sucking moisture out of the cooking meat.
How to Make Meatloaf Muffins
Step 1: Prep and Preheat. Start by preheating your oven to 375°F (190°C). This is a slightly higher temperature than for a traditional meatloaf, which helps the smaller muffins get a nice browned exterior. Lightly grease your muffin tin with a non-stick spray or a little oil. You’ll notice this makes removal so much easier later on.
Step 2: Create the Panade. In your large mixing bowl, combine the panko breadcrumbs and the milk. Stir this together and let it sit for about 5 minutes. This mixture, called a panade, will look like a thick paste when it’s ready. This is your primary insurance policy against dry meatloaf, as it binds moisture into the meat.
Step 3: Combine the Meat Mixture. To the bowl with the soaked panko, add the ground beef, ground pork, beaten egg, diced onion, minced garlic, parsley, Worcestershire sauce, Dijon mustard, salt, and pepper. Now, using your hands—it’s the best tool for the job—gently mix everything together. You want to see the ingredients just evenly distributed, with no big streaks of plain meat. Stop as soon as you get to that point.
Step 4: Portion the Muffins. Using a large spoon or an ice cream scoop (which is fantastic for uniform sizes), divide the meat mixture evenly among the 12 cups of your prepared muffin tin. Press down lightly to fill any air pockets, but don’t compact them too tightly. The tops can be slightly mounded, as they will shrink a little during baking.
Step 5: Make the Glaze. In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar. The vinegar might seem odd, but it cuts through the sweetness of the ketchup and sugar beautifully, creating a tangy, glossy glaze that’s far superior to plain ketchup.
Step 6: Top and Bake. Spoon a generous amount of the glaze over the top of each meatloaf muffin, spreading it almost to the edges. Pop the tray into your preheated oven and bake for 22-25 minutes. You’re looking for the tops to be nicely caramelized and for the internal temperature to reach 160°F (71°C) when checked with an instant-read thermometer.
Step 7: Rest and Serve. Once out of the oven, let the muffins rest in the tin for about 5 minutes. This allows the juices to redistribute, so they don’t all run out when you remove them. Then, carefully run a small knife around the edges of each cup to loosen them before lifting them out with a spoon or fork.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Cool completely, freeze in a single layer, then transfer to a bag for up to 3 months.
- Reviving: Reheat in a 325°F oven until warm throughout to maintain texture.
Serving Suggestions
Complementary Dishes
- Creamy Garlic Mashed Potatoes — The ultimate comfort food pairing. The fluffy, buttery potatoes are the perfect vehicle for sopping up any extra glaze and juices from the muffins.
- Simple Sautéed Green Beans — A bright, crisp-tender vegetable provides a fresh contrast to the rich, savory meat. A little lemon zest over the top really makes them sing.
- Buttered Corn on the Cob — A classic, slightly sweet side that feels celebratory and fun, matching the playful muffin shape of the main course.
Drinks
- A Malty Amber Ale — The caramel and toasty notes in the beer complement the savory, sweet-glazed meat perfectly without overpowering it.
- Iced Tea with a Mint Sprig — The cool, refreshing bitterness of the tea cleanses the palate between bites of the rich meatloaf, making each mouthful taste brand new.
Something Sweet
- Warm Apple Crisp with Vanilla Ice Cream — You’ve already got the cozy, homey vibe going, so lean into it. The warm, spiced apples and cold ice cream are a timeless finale.
Top Mistakes to Avoid
- Mistake: Overmixing the meat. This is the number one way to end up with tough, rubbery meatloaf muffins. The proteins in the meat tighten and bind together too much. Mix with a light hand and stop the moment everything is combined.
- Mistake: Skipping the resting time. I know it’s tempting to dig right in, but letting the muffins sit for five minutes after baking is crucial. It allows the internal structure to set, so they hold their shape and stay juicy when you bite into them.
- Mistake: Using lean beef only. If you use super-lean beef like 93/7, you’re likely to end up with a drier result. A little bit of fat from the pork or a slightly higher fat content in the beef is what gives you that moist, succulent texture.
- Mistake: Not checking the internal temperature. Cooking by time alone can be tricky as ovens vary. An instant-read thermometer is your best friend here. Pull them out at 160°F for perfectly cooked, safe-to-eat meat that isn’t overdone.
Expert Tips
- Tip: Grate your onion for invisible veggies. If you’re cooking for picky eaters who might balk at visible onion pieces, use a box grater. You’ll get all the flavor and moisture from the onion without any detectable texture.
- Tip: Make a double batch for easy freezer meals. These muffins freeze beautifully. Let them cool completely, then store them in a single layer in a freezer bag. Reheat straight from frozen in a 350°F oven until warm throughout—perfect for a future busy night.
- Tip: Customize your glaze. Feel free to play with the glaze! Add a dash of hot sauce for spice, a tablespoon of soy sauce for umami depth, or swap the ketchup for BBQ sauce for a smokier flavor profile.
- Tip: Use an ice cream scoop for perfect portions. This little hack ensures all your muffins are the same size, which means they’ll cook evenly. It also keeps your hands a bit cleaner and makes the process much faster.
FAQs
Can I make these Meatloaf Muffins ahead of time?
Absolutely! You can assemble the entire recipe up to 24 hours in advance. Just cover the filled muffin tin tightly with plastic wrap and keep it in the refrigerator. When you’re ready to cook, let the tin sit on the counter for about 20 minutes to take the chill off, then glaze and bake as directed. You might need to add 1-2 extra minutes to the baking time since you’re starting with a cold mixture.
What’s the best way to store and reheat leftovers?
Store any leftover muffins in an airtight container in the fridge for up to 4 days. To reheat, I strongly recommend using an oven or toaster oven set to 325°F. Place the muffins on a baking sheet for about 10-12 minutes, until heated through. This method will keep the exterior from getting soggy, unlike the microwave, which can make them a bit steamy.
Can I use only ground beef?
You can, but for the best results, I’d suggest using a beef with a slightly higher fat content, like 80/20, to compensate for the missing pork. The texture will be a bit different—more firm and less delicate—but it will still be delicious. The flavor will be a pure, classic beef meatloaf.
My muffins stuck to the pan! How can I prevent this?
Oh no, I’ve been there! The key is a well-greased pan. Don’t just rely on a non-stick coating—give it a good spray with cooking oil or brush with a neutral oil. Letting them rest for 5 minutes after baking is also essential, as it allows them to contract slightly and pull away from the sides, making them much easier to remove.
Can I add other ingredients like cheese or vegetables?
Please do! This recipe is a wonderful canvas. Try mixing in a half-cup of shredded cheddar cheese, or finely diced bell peppers and mushrooms. Just be mindful of adding very watery veggies (like zucchini), as they can make the mixture too wet. If you do, sauté them first to drive off some of that excess moisture.
Meatloaf Muffins
Make easy, family-friendly Meatloaf Muffins in just 25 minutes! Perfect for weeknight dinners and meal prep. Get the simple, delicious recipe now.
Ingredients
For the Meatloaf Muffins:
-
1 lb ground beef (I prefer 85/15 for a good balance of flavor and leanness)
-
1/2 lb ground pork (this adds wonderful moisture and fat)
-
1 cup panko breadcrumbs
-
2/3 cup whole milk
-
1 large egg (lightly beaten)
-
1/2 cup finely diced yellow onion
-
2 cloves garlic (minced)
-
1/4 cup finely chopped fresh parsley
-
1 tbsp Worcestershire sauce
-
1 tsp Dijon mustard
-
1 1/2 tsp kosher salt
-
1/2 tsp freshly ground black pepper
For the Glaze:
-
1/2 cup ketchup
-
2 tbsp brown sugar
-
1 tbsp apple cider vinegar
Instructions
-
Start by preheating your oven to 375°F (190°C). This is a slightly higher temperature than for a traditional meatloaf, which helps the smaller muffins get a nice browned exterior. Lightly grease your muffin tin with a non-stick spray or a little oil. You’ll notice this makes removal so much easier later on.01
-
In your large mixing bowl, combine the panko breadcrumbs and the milk. Stir this together and let it sit for about 5 minutes. This mixture, called a panade, will look like a thick paste when it’s ready. This is your primary insurance policy against dry meatloaf, as it binds moisture into the meat.02
-
To the bowl with the soaked panko, add the ground beef, ground pork, beaten egg, diced onion, minced garlic, parsley, Worcestershire sauce, Dijon mustard, salt, and pepper. Now, using your hands—it’s the best tool for the job—gently mix everything together. You want to see the ingredients just evenly distributed, with no big streaks of plain meat. Stop as soon as you get to that point.03
-
Using a large spoon or an ice cream scoop (which is fantastic for uniform sizes), divide the meat mixture evenly among the 12 cups of your prepared muffin tin. Press down lightly to fill any air pockets, but don’t compact them too tightly. The tops can be slightly mounded, as they will shrink a little during baking.04
-
In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar. The vinegar might seem odd, but it cuts through the sweetness of the ketchup and sugar beautifully, creating a tangy, glossy glaze that’s far superior to plain ketchup.05
-
Spoon a generous amount of the glaze over the top of each meatloaf muffin, spreading it almost to the edges. Pop the tray into your preheated oven and bake for 22-25 minutes. You’re looking for the tops to be nicely caramelized and for the internal temperature to reach 160°F (71°C) when checked with an instant-read thermometer.06
-
Once out of the oven, let the muffins rest in the tin for about 5 minutes. This allows the juices to redistribute, so they don’t all run out when you remove them. Then, carefully run a small knife around the edges of each cup to loosen them before lifting them out with a spoon or fork.07
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