Muffin Tin Meatloaves are a fun and convenient twist on the traditional meatloaf, offering perfectly portioned mini loaves that cook faster and more evenly than a large loaf. This recipe is ideal for busy weeknights, meal prep, or family dinners. Each mini meatloaf is tender, juicy, and topped with a flavorful glaze that caramelizes beautifully in the oven.
These individual portions make serving simple and visually appealing. The smaller size also ensures a better texture with a slightly crisp exterior and moist interior. Muffin Tin Meatloaves are versatile and customizable, making them suitable for adults, kids, and picky eaters alike.
Why I Love This Recipe
I love this recipe because it transforms a classic comfort food into an easy-to-make, portion-controlled meal. Using a muffin tin ensures even cooking and saves time compared to a traditional meatloaf. The glaze on top adds a delightful sweet-savory flavor, and the mini size makes them perfect for pairing with a variety of sides. I also enjoy that this recipe is customizable—adding cheese, vegetables, or different seasonings creates a variety of flavors in a single batch.
It is a comforting, homestyle dish that is simple enough for a weeknight but impressive enough for family gatherings.
Why It’s a Must-Try Dish
Muffin Tin Meatloaves are a must-try because they offer all the flavor and comfort of classic meatloaf with added convenience, portion control, and faster cooking. They are perfect for busy schedules, meal prep, and family-friendly meals.
Their individual size allows each person to enjoy a personal meatloaf with perfectly cooked meat, and the recipe is flexible for various proteins, seasonings, and glazes.
Recipe Details
Preparation Time: 15 minutes
Cooking Time: 30–35 minutes
Total Time: 45–50 minutes
Servings: 6–8 mini meatloaves
Course: Main Course
Cuisine: American / Comfort Food
Calories: Approximately 280–320 calories per mini meatloaf
Ingredients
- 1 pound ground beef (or a mix of beef and pork)
- ½ cup breadcrumbs
- ½ cup milk
- 1 small onion, finely diced
- 1 clove garlic, minced
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme or Italian seasoning
- ¼ cup ketchup (for glaze)
- 1 tablespoon brown sugar (for glaze)
- 1 teaspoon Dijon mustard (for glaze)
Cooking Directions
- Preheat oven to 375°F (190°C) and lightly grease a muffin tin.
- In a large bowl, combine ground beef, breadcrumbs, milk, onion, garlic, egg, Worcestershire sauce, salt, pepper, and thyme. Mix gently until evenly combined.
- Divide the mixture evenly among 6–8 muffin cups and shape into small loaves.
- In a small bowl, mix ketchup, brown sugar, and Dijon mustard to make the glaze. Brush a generous layer over each mini meatloaf.
- Bake in the preheated oven for 30–35 minutes, until the internal temperature reaches 160°F (71°C) and the tops are caramelized.
- Let rest for 5 minutes before serving.
Step-by-Step Preparation Method
Step 1: Preheat Oven and Prepare Muffin Tin
Preheat the oven to 375°F (190°C). Lightly grease a muffin tin to prevent sticking.
Step 2: Prepare Meat Mixture
In a large mixing bowl, combine ground beef, breadcrumbs, milk, diced onion, minced garlic, egg, Worcestershire sauce, salt, pepper, and thyme. Mix gently until all ingredients are well combined.
Step 3: Portion into Muffin Tin
Divide the meat mixture evenly among 6–8 muffin cups. Shape each portion into a mini loaf.
Step 4: Prepare Glaze
In a small bowl, combine ketchup, brown sugar, and Dijon mustard. Mix until smooth.
Step 5: Apply Glaze
Brush the glaze evenly over each mini meatloaf.
Step 6: Bake
Bake in the preheated oven for 30–35 minutes until fully cooked and the tops are caramelized.
Step 7: Rest and Serve
Remove from the oven and let the mini meatloaves rest for 5 minutes before serving.
How to Serve
Serve Muffin Tin Meatloaves as a main course with sides such as mashed potatoes, roasted vegetables, green beans, or a simple salad. They are also excellent for meal prep or lunchboxes due to their convenient individual portions.
Recipe Tips
Use a mix of beef and pork for extra flavor and tenderness.
Do not overmix the meat mixture to maintain a light texture.
Let the meatloaves rest after baking to retain juices.
Use panko or fresh breadcrumbs for a lighter texture.
Adjust seasonings to taste, adding herbs or spices for extra flavor.
Variations
Cheese-Stuffed Mini Meatloaves: Place a small cube of cheese in the center of each mini loaf.
Vegetable Mini Meatloaves: Add finely chopped vegetables such as bell peppers, zucchini, or mushrooms.
Spicy Mini Meatloaves: Add cayenne pepper or chili flakes to the meat mixture.
BBQ Glazed Mini Meatloaves: Use barbecue sauce instead of ketchup glaze for a smoky flavor.
Turkey Mini Meatloaves: Substitute ground turkey for a leaner alternative.
Freezing and Storage Time
Refrigerator: Store cooked mini meatloaves in an airtight container for 3–4 days.
Freezing: Allow to cool completely, wrap individually or store in a freezer-safe container, and freeze for up to 3 months. Reheat in the oven at 350°F (175°C) for 15–20 minutes.
Special Equipment Needed
Muffin tin
Mixing bowl
Measuring cups and spoons
Small bowl for glaze
Basting brush
Conclusion
Muffin Tin Meatloaves are a convenient, flavorful, and satisfying take on classic meatloaf. Their individual size ensures even cooking, a tender interior, and a caramelized, flavorful glaze on top. They are easy to make, versatile, and perfect for weeknight dinners, meal prep, or family gatherings. With endless variations in protein, seasoning, and glaze, these mini meatloaves are a must-try recipe for anyone who loves comforting, delicious, and convenient main dishes.
Muffin Tin Meatloaves
Muffin Tin Meatloaves are a fun and convenient twist on the traditional meatloaf, offering perfectly portioned mini loaves that cook faster and more evenly than a large loaf.
Ingredients
Instructions
-
Preheat oven to 375°F (190°C) and lightly grease a muffin tin.
-
In a large bowl, combine ground beef, breadcrumbs, milk, onion, garlic, egg, Worcestershire sauce, salt, pepper, and thyme. Mix gently until evenly combined.
-
Divide the mixture evenly among 6–8 muffin cups and shape into small loaves.
-
In a small bowl, mix ketchup, brown sugar, and Dijon mustard to make the glaze. Brush a generous layer over each mini meatloaf.
-
Bake in the preheated oven for 30–35 minutes, until the internal temperature reaches 160°F (71°C) and the tops are caramelized.
-
Let rest for 5 minutes before serving.
