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Mini meatloaf muffins glazed with ketchup in a muffin tin, highlighting an easy mini loaf pan recipe for perfectly portioned servings.

Mini Meatloaf Muffins – Perfectly Portioned & Delicious!

These mini meatloaf muffins are a game-changer for weeknight dinners – tender, juicy, and done in half the time of traditional meatloaf. Perfectly portioned for meal prep and packed with protein!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef or a mix of beef and pork
  • 1/2 cup fresh breadcrumbs
  • 1 large egg
  • 1/4 cup milk
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme optional
  • 1/3 cup ketchup
  • 1 tbsp brown sugar
  • 1 tsp mustard

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 12-cup muffin pan.
  2. In a large bowl, mix ground beef, breadcrumbs, egg, milk, onion, garlic, Worcestershire sauce, salt, pepper, and thyme just until combined.
  3. Divide the meat mixture evenly into the muffin cups, filling each about 3/4 full.
  4. In a small bowl, mix ketchup, brown sugar, and mustard for the glaze.
  5. Spoon or brush glaze over each meatloaf muffin.
  6. Bake for 25-30 minutes, or until internal temp reaches 160°F (71°C). Optionally broil for 2 extra minutes for a crispier top.
  7. Let rest for 5 minutes before removing from pan and serving.

Notes

Use a meat thermometer to ensure doneness. For meal prep, store in airtight containers for up to 4 days or freeze for up to 3 months.