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    You are here: Home / Recipes / Dinner

    Meatloaf Muffins

    Published: Feb 17, 2020 · Modified: Jan 22, 2021 by Susie Weinrich · This post may contain affiliate links.

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    The Very Best Meatloaf Muffin Cups with a picture of 12 meatloaf muffins
    Meatloaf Muffin Cups on a plate with pinterest text overlay

    Meatloaf Muffins are individual portions of savory ground beef meatloaf cooked in a muffin tin. This is an easy and quick way to have meatloaf for dinner.

    Two plates with meatloaf muffin cups, peas and mashed potatoes

    Meatloaf is a classic ground beef recipe that is traditionally served during a Sunday family dinner. However with this easy recipe you can have meatloaf any day of the week.

    This recipe also is a great make-ahead dinner. The meatloaf cups refrigerate perfectly and reheat in the microwave nicely!

    12 meatloaf muffins plated on a white plate surrounded by a bowl of peas and a bowl of mashed potatoes
    Meatloaf Muffin Cups

    If you want a non-traditional flavored meatloaf, you can also check out this Italian Meatloaf Recipe!

    Ground Beef for Meatloaf Muffins

    It is important to have some fat in your ground beef. It is what helps keep it moist and juicy, it also gives the beef really great flavor. When you purchase ground beef the meat to fat ratio is shown in a fraction- ex: 80/20. Which means the meat is 80% lean ground beef and 20% fat.

    For this Meatloaf Muffin recipe I recommend using an 85/15 or you could go 93/7 for less calories.

    I definitely would not use a 80/20 or 70/30 ground beef. That fat ratio will produce too much grease and your meatloaf cups will shrink quite a bit.

    Meatloaf Muffin Topping

    We are sticking with good old classic ketchup in this recipe. Nothing fancy. But, I will say when the ketchup cooks it takes on a whole different flavor. It deepens and becomes warm and savory.

    Meatloaf muffin topped with ketchup

    If you have brown sugar glaze or tomato sauce topping you like you can absolutely swap that out!

    How to Make Meatloaf Muffins

    This is a much faster way to make meatloaf for dinner! Instead of cooking for an hour or more, this recipe bakes in under 30 minutes.

    Start by preheating your oven to 400 degrees and greasing a 12 cup muffin pan with cooking spray or olive oil.

    In a skillet over medium heat saute the onions and garlic in olive oil until they are softened, about 5-8 minutes. Remove the pan from the heat and stir in the Worcestershire sauce, fresh rosemary (could sub thyme), and tomato paste. Stir until the tomato paste coats everything. Set aside.

    onions and garlic in a skillet coated with worcestershire and tomato paste

    In a large bowl combine the 2 lbs ground beef, panko bread crumbs, milk, the onion mixture, 2 lightly beaten eggs, salt, pepper, and onion powder. With clean hands lightly mix the meatloaf just until all the ingredients are distributed. It should still be a little fluffy, which will give you a more tender meatloaf (instead of a dense meatloaf).

    meatloaf mixture in a bowl

    Using ⅓ cup measuring cup portion out the meatloaf into 12 muffin cups.

    Top each muffin cup with 1 tablespoon ketchup.

    raw meatloaf muffins in a muffin tin topped with ketchup

    Place the muffin tin on a rimmed baking sheet (in case you have any grease spill over). Pop that in the oven for 25 minutes until the center of the cups reaches 160 degrees.

    Let the meatloaf cups cool for a few minutes and then remove them from the muffin tin and serve!

    meatloaf cups on a white plate ready to be served

    Storing & Reheating

    If you have Meatloaf Muffins leftover store them in an airtight container in the fridge for up to 4-5 days.

    These reheat REALLY well (so they make a great meal prep)! Simply place one or two muffins on a microwave safe plate and microwave for a minute or two.

    Tip: They will reheat through a little better if you cut them in half.

    Bake & Freeze Meatloaf Muffins

    Yes you can freeze your meatloaf muffin cups, making them a great option for meal prep (or a meal train dinner!). Simply prepare the meatloaf cups completely and let them cool. Place them in a freezer safe, airtight container and freeze for up to 3 months.

    To reheat let them thaw in the fridge overnight and then reheat them in the microwave or in the oven, covered with foil, at 400 degrees for 15-20 minutes, until the middle is warmed through.

    What to Serve with Meatloaf Muffins

    Like I said before meatloaf is a traditional Sunday dinner recipe. If you love a big family dinner on the weekends definitely check out my Instant Pot Pork Roast recipe or Dutch Oven Lasagna recipe, both are great for Sunday supper!

    a table with two plates full of meatloaf muffins, peas and mashed potatoes

    Meatloaf Muffins are great served with mashed or baked potatoes, and asparagus or green beans. Add a jello salad or broccoli bacon salad for a super classic dinner!

    meatloaf cups on a white plate ready to be served

    Meatloaf Muffins

    Meatloaf Muffins are individual portions of savory ground beef meatloaf cooked in a muffin tin. This is an easy and quick way to have meatloaf for dinner!
    5 from 7 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Servings: 12 cup
    Calories: 278kcal
    Author: Susie Weinrich

    Equipment

    • 12 count muffin tin

    Ingredients

    • 2 tablespoon olive oil
    • 1 small to medium yellow or white onion diced
    • 3 plump garlic cloves chopped
    • 1 teaspoon fresh rosemary chopped
    • 2 tablespoon Worcestershire sauce
    • 1 tablespoon tomato paste
    • 2 lbs. ground beef 93/7 is the best ratio for this recipe
    • 1 cup panko bread crumbs
    • ⅓ cup milk
    • 2 eggs lightly beaten
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • ½ teaspoon onion powder
    • 1 cup ketchup
    Prevent your screen from going dark while you are cooking!

    Instructions

    • Preheat the oven to 400° and spray a 12 count muffin tin with baking/olive oil spray.
    • In a skillet over medium heat saute the 1 diced onions and 3 chopped garlic cloves until softened, about 5-8 minutes.
      Remove from the heat and stir in the 2 tablespoon Worcestershire sauce, 1 tablespoon tomato paste, and 1 teaspoon chopped fresh rosemary.
    • In a large bowl add the 2 lbs. ground beef, 1 cup panko bread crumbs, ⅓ cup milk, 2 lightly beaten eggs, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon onion powder, and the sauteed onion mixture.
      With clean hands lightly mix the ingredients together. Only mix just until it comes together, over mixing will create tough meatloaf!
    • With a ⅓ cup measuring cup portion out the meatloaf mixture into the prepared 12 cup muffin tin.
    • Top each individual meatloafs with 1 tablespoon ketchup.
    • Place the muffin tin on top of a baking sheet to catch any spill-overs in the oven!
    • Bake at 400 for 25 minutes until the center of the meatloaf reaches 160°.
    • Let rest for a few minutes and then serve!

    Notes:

    Storing and Reheating: Store leftover meatloaf muffins in the fridge in an airtight container for 4-5 days. 
    To reheat place one or two meatloafs on a microwave safe plate and heat for 1-2 minutes. Tip: cut the cups in half to heat through faster. 
     
    Baking & Freezing: You can freeze your meatloaf muffins. Simply prepare and bake completely. Let cool. Place in a freezer safe, airtight container and freeze for up to 30 months.
    To reheat thaw in the fridge overnight and then place in the microwave for a few minutes, or in a 400 degree oven, covered with foil, for 15-20 minutes until warmed through.
     
     
    Calories are estimated.
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
    Jump to Comments
    Serving: 1serving | Calories: 278kcal | Carbohydrates: 11g | Protein: 15g | Fat: 19g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 515mg | Potassium: 351mg | Fiber: 1g | Sugar: 6g | Vitamin A: 177IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg

    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

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    About Susie Weinrich

    Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

    Reader Interactions

    Comments

    1. Sara

      April 10, 2022 at 7:31 am

      5 stars
      I adore this recipe. I modify it a bit and add garlic chili paste and cayenne so they’re a bit spicier and top them with bbq sauce, but I make them at least once or twice a month and my boyfriend will eat no less than seven or eight of them coming right out of the oven!

      Reply
      • Susie Weinrich

        April 10, 2022 at 8:09 am

        Love this!!!

        Reply
    2. Jennifer

      March 25, 2022 at 7:00 pm

      I tried this tonight and it is so delicious and tomato-ey and generally yummy!!!

      Reply
    3. LynnB

      March 06, 2022 at 3:34 pm

      5 stars
      These were fabulous! Juicy and full of flavor. I’ve made them twice already! This made 16 meatloaf muffins for me. Thanks for sharing your recipe!

      Reply
    4. Lauren

      September 21, 2021 at 7:37 am

      5 stars
      This was SO good! I loved the individual portions in the muffin tin, makes it perfect for freezing and reheating individual servings.

      Reply
    5. Marcelina

      October 22, 2020 at 6:12 am

      Hi! Question: is there a substitute for tomato paste that you would recommend? I don’t have that on hand, but I have everything else.

      Reply
      • Susie

        October 22, 2020 at 7:42 am

        You could use ketchup, or just skip that ingredient is totally fine too!

        Reply
    6. Adeline Martin

      September 08, 2020 at 10:11 pm

      i made this muffin tin meatloaf for dinner with mashed potatoes and gravy it was moist and delicious this one is for keep thank you very much

      Reply
    7. Adeline Martin

      September 08, 2020 at 10:06 pm

      i made this muffin meatloaf for dinner with mashed potatoes and gravy the meatloaf was moist and delicious thank you very much

      Reply
      • Roxanne

        December 03, 2020 at 1:59 pm

        My family loves these mini meatloaf. Everytime I ask what would you like for dinner they always suggest these. Making them this evening.

        Reply

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