Easy Meatloaf Muffins Recipe

Surprising Things You Can Make in a Muffin Pan: Turkey & Veggie Meatloaf Minis


  • Total: 50 mins
  • Prep: 20 mins
  • Cook: 30 mins
  • Yield: 12 Servings
Nutritional Guidelines (per serving)
209 Calories
10g Fat
10g Carbs
20g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12 Servings
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.)

These tasty meatloaf muffins are a nice change from the everyday meatloaf, and they're sure to be a hit with kids.

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 or sprinkle in some cheese when you add the ketchup topping. Meatloaf muffins can be served along with chips or fries—for extra fun, try putting them in small buns for meatloaf sliders!


  • 1 tablespoon extra virgin olive oil
  • 1/2 cup onion (finely chopped)
  • 1 clove garlic (finely minced)
  • 1 1/2 pounds ground beef (ground chuck)
  • 1/2 cup soft fine bread crumbs
  • 1 cup ketchup (divided)
  • 1 teaspoon Worcestershire sauce
  • 1 large egg (beaten)
  • 1/2 teaspoon dried leaf thyme
  • 1/2 teaspoon dried leaf oregano
  • 1/2 teaspoon ground black pepper
  • 3/4 teaspoon salt

Steps to Make It

  1. Gather the ingredients.

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

  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.

  4. Add the finely minced garlic and cook, stirring, for 1 minute longer.

  5. Combine the ground beef with the bread crumbs, 1/2 cup of the ketchup, the Worcestershire sauce, the beaten egg, thyme, oregano, ground black pepper, and salt.

  6. Add the sautéed vegetables, mixing until well-blended.

  7. Then pack the meat mixture into the prepared muffin cups.

  8. Bake the meatloaf muffins for 20 minutes.

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

  10. The meatloaf muffins should register at least 160 F on an instant-read thermometer inserted into the center of one.


  • If the muffin cups are a little over-filled, put 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. To do this, 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 are ready and enjoy!