Go Back
–+ servings

Meatloaf Muffins

Deliciously moist and flavorful meatloaf muffins, perfect for a quick dinner or meal prep. These individual servings are packed with protein and can be customized with your favorite seasonings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Meatloaf Muffins
  • 1 lb ground beef 80/20 blend for optimal moisture
  • 1 cup breadcrumbs preferably plain or Italian seasoned
  • 1 large egg room temperature
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 tbsp Worcestershire sauce adds depth of flavor
  • 1 tbsp ketchup for moisture and sweetness
  • 1 tbsp mustard yellow or Dijon
  • 1 tsp salt to taste
  • 1/2 tsp black pepper freshly ground
  • 1/2 cup shredded cheese optional, for added flavor
For the Topping
  • 1/4 cup ketchup for glaze
  • 1 tbsp brown sugar adds sweetness to the glaze
  • 1 tsp smoked paprika for a smoky flavor

Method
 

Prepare the Oven and Muffin Tin
  1. Preheat your oven to 350°F (175°C). This ensures that the muffins cook evenly and thoroughly.
  2. Grease a muffin tin with cooking spray or line with muffin liners to prevent sticking.
Mix the Meatloaf Ingredients
  1. In a large mixing bowl, combine the ground beef, breadcrumbs, egg, diced onion, minced garlic, Worcestershire sauce, ketchup, mustard, salt, black pepper, and shredded cheese (if using).
  2. Using your hands or a spatula, mix until just combined. Be careful not to overmix, as this can make the meatloaf tough.
Form the Muffins
  1. Scoop the meat mixture into the prepared muffin tin, filling each cup about 3/4 full. This allows room for the muffins to rise without overflowing.
Prepare the Glaze
  1. In a small bowl, mix together the ketchup, brown sugar, and smoked paprika until well combined. This glaze will add a sweet and tangy flavor to the muffins.
  2. Spoon a small amount of the glaze over each meatloaf muffin, spreading it evenly.
Bake the Muffins
  1. Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the internal temperature of the muffins reaches 160°F (70°C). Use a meat thermometer to check for doneness.
  2. Once cooked, remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack.
Serve
  1. Serve the meatloaf muffins warm, garnished with additional ketchup or your favorite sauce if desired.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 15gProtein: 20gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 400mgPotassium: 300mgFiber: 1gSugar: 3gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

These meatloaf muffins can be stored in an airtight container in the refrigerator for up to 4 days. They also freeze well; simply reheat in the microwave or oven when ready to eat.

Tried this recipe?

Let us know how it was!