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    You are here: Home / Recipes / Dinner

    Homestyle Muffin Pan Meatloaf

    Published: Feb 17, 2020 · Modified: Jan 22, 2021 by Susie Weinrich · This post may contain affiliate links. 12 Comments

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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
    muffin pan meatloaf on a plate with text overlay for pinterest

    Muffin Pan Meatloaf is a much faster way to enjoy your favorite meatloaf dinner. They are individual portions of savory ground beef meatloaf cooked in a muffin tin in just 25 minutes. Serve it up with these quick Instant Pot Mashed Potatoes and buttery peas for an excellent family dinner!

    Two plates with muffin pan meatloaf cups, peas and mashed potatoes

    This recipe also is a great make-ahead dinner. The meatloaf cups refrigerate perfectly for up to 4 days and reheat in the microwave nicely! You can even serve them on a mini bun for a Meatloaf Slider Sandwich!

    If you want a non-traditional flavored meatloaf, you can also check out this Italian Meatloaf Recipe! Or to make these a little healthier using ground turkey, pop over to this recipe for Turkey Meatloaf Muffins.

    Table of Contents hide
    1 Ground Beef for Meatloaf
    2 Classic Topping
    3 Step by Step
    4 Storing & Reheating
    5 Bake & Freeze Meatloaf Muffins
    6 Serving
    7 More Meatloaf Recipes
    8 Did you make this recipe?!
    9 Muffin Pan Meatloaf Recipe

    Ground Beef for Meatloaf

    It is important to have SOME fat in your beef. It is what helps keep ground beef recipes moist and juicy, it also gives the meatloaf really great flavor.

    When you purchase ground beef the meat to fat ratio is shown in a fraction- ex: 80/20. Which means the beef is 80% lean ground beef and 20% fat.

    For this Meatloaf Cup recipe I recommend using an 85/15 or 90/10 ground beef. You could even 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.

    Classic Topping

    We are sticking with good old classic ketchup topping in this meatloaf recipe. Nothing fancy.

    When the ketchup topping cooks it takes on a whole different flavor. The sugars in traditional ketchup caramelize a bit and the flavor 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! BBQ sauce would even work if you want a totally different flavor.

    Step by Step

    This is a much faster way to make meatloaf for dinner! Instead of cooking for an hour or more, this recipe bakes in just 25 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 sauté 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 panko bread crumbs and milk, let that sit for a few minutes to soak.

    Now add the 2 lbs. lean ground beef, 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. This should give you exactly 12 meatloaf cups.

    Top each muffin cup with 1 tablespoon ketchup.

    raw meatloaf muffins in a muffin tin topped with ketchup

    PRO TIP: Place the muffin tin on a rimmed baking sheet. This will catch any grease or juices in the oven in case you have 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 Muffin Tin Meatloaf 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 so.

    Pro 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 heat in the oven, covered with foil, at 400 degrees for 15-20 minutes, until the middle is warmed through.

    Serving

    Meatloaf is a traditional Sunday dinner recipe and is great served with some classic side dishes like:

    • A starch like mashed potatoes or baked potatoes
    • A green veggie like peas, asparagus, roasted broccoli or green beans.
    • Roasted Carrots definitely work too!
    • Dinner Rolls and butter

    Add a Jello Salad and/or broccoli bacon salad for a more robust super classic dinner!

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

    More Meatloaf Recipes

    • Easy Italian Meatloaf
    • Turkey Meatloaf Muffins
    • Meatloaf Slider Sandwiches

    Susie Weinrich washing produce

    Did you make this recipe?!

    If you make this recipe I would love to hear your review. Pop down to the comment section and connect with me.

    Then sign up for our Weekly Newsletter so you never miss a new recipe!

    Rate This Recipe

    Muffin Pan Meatloaf Recipe

    Muffin Pan Meatloaf are individual portions of savory ground beef meatloaf cooked in a muffin tin in just 25 minutes. This is an easy and quick way to have meatloaf for dinner!
    LISTEN TO THE AUDIO RECIPE WITH THE PLAYER BELOW.
    5 from 13 votes
    Print Pin Rate SaveSaved to Grow
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Servings: 12 meatloaf cups
    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 (can sub thyme here)
    • 2 tablespoon Worcestershire sauce
    • 1 tablespoon tomato paste
    • 1 cup panko bread crumbs
    • ⅓ cup milk
    • 2 lbs. ground beef 85/15 or 93/7 is the best ratio for this recipe
    • 2 eggs lightly beaten
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • ½ teaspoon onion powder
    • 1 cup ketchup
    • non stick spray or additional olive oil for the muffin pan
    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 onion 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 1 cup panko bread crumbs and ⅓ cup milk. Let sit a minute or two to soak.
    • To the panko mixture add the 2 lbs. ground beef, 2 lightly beaten eggs, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon onion powder, and the sauteed onion mixture.
    • With clean hands or a fork lightly mix the ingredients together. Mix just until it comes together, over mixing will create tough, more compact meatloaf!
    • With a ⅓ cup measuring cup portion out the meatloaf mixture into the prepared 12 cup muffin tin.
    • Top each individual meatloaf with 1 tablespoon ketchup.
      Topping Note: if you have another topping you like (tomato sauce, BBQ sauce, or more of a brown sugar topping you can swap that here)
    • Place the muffin tin on top of a rimmed baking sheet to catch any spill-overs in the oven!
    • Bake at 400 for 25 minutes until the center of the meatloaf cups reaches 160°.
    • Let rest for a few minutes and then serve!

    Serving

    • Serve 1-3 meatloaf cups per person.
    • Goes great with Mashed Potatoes and a green veggie like roasted broccoli, peas, sauteed green beans or roasted asparagus.

    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 meatloaves 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.
    GROUND TURKEY: Pop over to this recipe for Ground Turkey Meatloaf Muffins. 
    MEATLOAF SLIDERS: Turn these into meatloaf sliders (mini sandwiches), head over to this recipe for Meatloaf Sliders.
    ITALIAN MEATLOAF: for a fun change of flavors, try this recipe for Italian Meatloaf.
     
    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!

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      Recipe Rating




    1. Annah

      February 22, 2023 at 3:00 pm

      5 stars
      Truly the best meatloaf I’ve ever had. Absolutely delicious!

      Reply
    2. Trista

      May 24, 2022 at 9:02 pm

      5 stars
      This was seriously so delicious. I LOVED the fresh rosemary & sautéed onion/garlic mixture. It added the best flavor. Thank you for my new go to mini meatloaf recipe!!!

      Reply
    3. 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
    4. Jennifer

      March 25, 2022 at 7:00 pm

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

      Reply
    5. 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
    6. 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
    7. 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
    8. 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
    9. 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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