Muffin Tin Meatloaf Recipe

Introduction

Looking for a quick, easy, and kid-approved dinner? Muffin Tin Meatloaf is a fun twist on the classic comfort food. These mini meatloaves bake faster, are perfectly portioned, and are great for meal prep, lunchboxes, or busy weeknights. Best of all, they stay moist and flavorful, with a delicious glaze on top.

Ingredients

For the meatloaf:

• 1 lb ground beef (85/15 or 90/10)

• 1/2 cup breadcrumbs (plain or seasoned)

• 1/2 cup finely chopped onion

• 1/4 cup milk

• 1 large egg

• 2 tablespoons ketchup

• 1 tablespoon Worcestershire sauce

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

For the glaze:

• 1/4 cup ketchup

• 1 tablespoon brown sugar

• 1 teaspoon mustard (yellow or Dijon)

Instructions

Step 1: Prepare the oven and muffin tin

1. Preheat oven to 375°F (190°C).

2. Lightly grease a standard 12-cup muffin tin or spray with nonstick cooking spray.

Step 2: Make the meatloaf mixture

1. In a large bowl, combine the ground beef, breadcrumbs, chopped onion, milk, egg, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.

2. Mix gently with your hands or a spatula until just combined. Do not overmix.

Step 3: Fill the muffin tin

1. Divide the meat mixture evenly into the 12 muffin cups, pressing lightly to shape but not packing too tightly.

2. In a small bowl, mix together the glaze ingredients (ketchup, brown sugar, mustard).

3. Spoon about 1 teaspoon of glaze on top of each mini meatloaf.

Step 4: Bake

1. Bake for 20–25 minutes, or until the meat is fully cooked (internal temperature should reach 160°F / 71°C).

2. Let rest in the tin for 5 minutes before removing. Use a spoon or spatula to lift each one out carefully.

Serving Suggestions

• Serve with mashed potatoes, green beans, or roasted vegetables.

• Great with mac and cheese or corn on the cob for a kid-friendly combo.

• These reheat well and are perfect for lunches the next day.

Storage and Reheating

• Refrigerate leftovers in an airtight container for up to 3 days.

• Freeze cooked mini meatloaves for up to 2 months. Thaw in the fridge and reheat in the oven or microwave.

• Reheat in a 350°F (175°C) oven for 10–15 minutes or microwave in 30-second intervals until warmed through.

Tips for Success

• Add shredded cheese or finely chopped veggies (like carrots or bell peppers) to the mix for added nutrition.

• Use lean ground beef, turkey, or chicken depending on preference.

• Line muffin tins with silicone liners for easy cleanup.

Variations

• BBQ Style: Use BBQ sauce instead of ketchup in the glaze.

• Spicy: Add a dash of hot sauce or red pepper flakes to the meat mix.

• Italian: Add chopped basil, Italian seasoning, and a spoon of marinara instead of ketchup.

Conclusion

Muffin Tin Meatloaf is a modern, efficient way to enjoy a classic dish. With fast baking time and built-in portion control, it’s the ideal recipe for busy nights, picky eaters, and anyone craving delicious home-cooked comfort food in a fun, bite-sized form.