Meatloaf muffins are easy enough for weeknight dinner! Made with classic meatloaf ingredients and baked in muffin pans for the perfect serving size.
One of the simplest entrees you can make for supper is meatloaf. And it’s versatile—you can use beef or ground turkey if you’re into that, and you can hide vegetables in there too—think spinach or ground carrots.
Do y’all use your muffin pans for things other than muffins? I sure do. A regular muffin pan is just the right size for a serving of most things.
You can make egg muffins for breakfast, you can freeze oatmeal, or even bake these meatloaf muffins.
I just use my classic meatloaf recipe, which I happen to think is the best meatloaf recipe, and the great thing is that baking the meatloaf in the muffin pan takes half the time as baking a loaf.
The meatloaf muffins are smaller so they get a little more brown and crispy around the edges. Even though I use the same recipe, my husband prefers the meatloaf cooked this way!
Did you eat meatloaf as a kid? For some reason, my boys were never big fans of it. Brian still won’t eat it, but Casey loves these meatloaf muffins.
My mother probably made meatloaf 2-3 times a month because it was cheap and easy, so I didn’t have much choice about eating it.
How to Make Meatloaf Muffins
Mix up the meatloaf as you normally would: meat, onion, pepper, egg, bread crumbs, ketchup all in a large bowl.
Don’t mix too much or the meatloaf will be tough but mix well enough to blend everything.
My muffin pans are non-stick, but I still spray the pan and then slightly overfill each muffin cup. I use an ice-cream scoop and put a heaping scoop in each muffin cup.
The meatloaf mixture will shrink down just a bit so you don’t want to underfill. I can usually get 18-24 meatloaf muffins out of one recipe batch.
The simple meatloaf recipe makes more than David and I can eat at one meal so I take the remaining meatloaf muffins and put them in a freezer bag.
Then we have meatloaf anytime. Just thaw and reheat. So easy!
- 1 lb ground chuck
- 1 lb lean ground beef
- 1 cup finely chopped onion
- 1/2 cup finely chopped green pepper
- 2 eggs
- 1 cup bread crumbs
- 1 tbsp Worcestershire sauce
- 1/2 cup ketchup
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup ketchup
- 3 tbsp brown sugar
- 2 tsp yellow mustard
Preheat oven to 350°. Lightly spray two 12-cup muffin pans with cooking oil.
Mix meats and other ingredients (except for the sauce ingredients) gently in a large bowl. You can saute the onions and green pepper in a little olive oil first if you want them to be completely tender. Place meatloaf mixture in muffin cups, mounding slightly above each cup. This recipe should fill about 18 muffin cups.
Place meatloaf in oven and bake for 25 minutes. While meatloaf is cooking, mix the sauce ingredients. After 25 minutes, remove muffin pans from oven and spread sauce on the top of each meatloaf muffin.
- Bake for another 10 minutes and then remove from oven and let rest for fifteen minutes.
Leftover muffins will freeze nicely in a gallon-sized freezer bag. I freeze them on a baking sheet first, then put the frozen muffins in the bag.