Easy Meatloaf Muffins Recipe

Meatloaf muffins on a plate

The Spruce

  • Total: 50 mins
  • Prep: 20 mins
  • Cook: 30 mins
  • Servings: 6 servings
  • Yields: 12 muffins
Nutritional Guidelines (per serving)
209 Calories
10g Fat
10g Carbs
20g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 209
% Daily Value*
Total Fat 10g 13%
Saturated Fat 3g 17%
Cholesterol 126mg 42%
Sodium 298mg 13%
Total Carbohydrate 10g 4%
Dietary Fiber 0g 2%
Protein 20g
Calcium 37mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Meatloaf muffins are a nice change from the average meatloaf. There's no trick to the recipe; you'll simply bake a basic meatloaf mixture in muffin tins for smaller servings. It's a fun alternative that you may recognize from diner menus, and they're sure to be a hit with kids. It's also the ideal dinner when short on time, as the muffins take about a third of the time to cook compared to a full meatloaf.

One of the great things about meatloaf is its amazing versatility. It's easy to "hide" grated carrots or other vegetables in the meat mixture, add a bit of cheese with the ketchup topping, or turn them into meatloaf sliders. Serve the meatloaf muffins along with chips, fries, or mashed potatoes and a vegetable. The muffins freeze well, too, so it's a fantastic recipe for meal prep menus.


Steps to Make It

  1. Gather the ingredients.

    Ingredients for meatloaf muffins
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  2. Heat the oven to 350 F (180 C/Gas Mark 4). Lightly grease a 12-cup muffin pan or spray with nonstick cooking spray.

    Lightly grease muffin tins
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  3. In a large skillet, heat the olive oil over medium heat. Add the onion to the pan and sauté until lightly browned and tender.

    Onions in large skillet
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  4. Add the finely minced garlic and cook, stirring, for 1 minute longer.

    Add garlic
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  5. In a bowl, combine the ground beef with the breadcrumbs, 1/2 cup of the ketchup, Worcestershire sauce, beaten egg, thyme, oregano, ground black pepper, and salt.

    Combine ground beef with the other ingredients
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  6. Add the sautéed vegetables, mixing until well blended.

    Add vegetables
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  7. Pack the meat mixture into the prepared muffin cups.

    Pack meat into muffin cups
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  8. Bake the meatloaf muffins for 20 minutes.

    Bake meatloaf muffins
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  9. Top each meatloaf muffin with a few teaspoons of the remaining ketchup. Return to the oven and bake for about 5 to 10 minutes longer.

    Add ketchup to top
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  10. The meatloaf muffins should register at least 160 F on an instant-read thermometer inserted into the center of one. Serve and enjoy.

    Check the temperature of a meatloaf muffin with an instant-read thermometer
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  • If the muffin cups are slightly overfilled, place a rimmed baking pan or sheet of foil under the muffin tin to catch any overflow.
  • Make a big batch of meatloaf muffins and freeze them for future lunches or dinners. When making ahead, bake the meatloaf muffins without a topping. After baking, place the muffins on a baking sheet and move them to the freezer. When they are frozen solid, transfer them to freezer bags. Label with the name and date and freeze for up to three months.
  • Reheat meatloaf muffins in a 350 F oven for about 35 to 45 minutes, or until they register 165 F (the minimum safe temperature for leftovers). Add a ketchup topping just before they're ready and enjoy.