Name: Meatloaf Muffins Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 pound ground beef; 1/2 cup breadcrumbs; 1/2 cup milk; 1 large egg; 1/4 cup ketchup; 1 tablespoon Worcestershire sauce; 1 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup shredded cheddar cheese (optional); 1/4 cup ketchup; Chopped parsley for garnish (optional)

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If you’re looking for a cozy, family-friendly twist on a nostalgic classic, look no further than Meatloaf Muffins. These individual portions pack all the hearty, savory flavors you love—ground beef, aromatic spices, melty cheese, and a sweet ketchup glaze—into perfectly baked handheld bites. Whether you’re meal prepping for the week, making dinner for picky eaters, or just want a satisfying main that’s quick to whip up, this recipe is sure to brighten your table and bring everyone together with its irresistible charm.

Ingredients You’ll Need

This recipe shines because of its everyday ingredients, each chosen to create a comfort-filled bite with just the right balance of savory, juicy, and zesty flavors. Don’t underestimate these basics—they’re the backbone of what makes Meatloaf Muffins so memorable.

Ground beef: The star of the show, keeping each muffin moist, flavorful, and satisfying.
Breadcrumbs: These help bind everything together and create the perfect texture without being dense.
Milk: Softens the breadcrumbs and ensures the inside stays juicy and tender.
Large egg: Acts as the ultimate binder, bringing all the ingredients into meaty harmony.
Ketchup: Adds a burst of sweet tanginess both inside and as a glossy topping.
Worcestershire sauce: Secretly deepens the savory, umami-rich flavor profile.
Onion powder: Infuses the muffins with mellow, aromatic goodness—no chopping needed.
Garlic powder: Lends a gentle kick and classic comfort taste to every bite.
Salt: Just the right touch to enhance all the savory notes.
Black pepper: A dash for subtle warmth and sharpness.
Shredded cheddar cheese (optional): For an ultra-gooey, melty, irresistible surprise inside.
Ketchup (for topping): Creates that classic, slightly caramelized finish on top.
Chopped parsley (optional): Adds bright color and a fresh lift right before serving.

How to Make Meatloaf Muffins

Step 1: Prep the Oven and Muffin Tin

Set your oven to 375°F (190°C) so it’s perfectly heated by the time you’re ready to bake. While it warms up, lightly grease a standard 12-cup muffin tin—this is key for easy muffin release later and makes cleanup a breeze.

Step 2: Mix the Meatloaf Muffins Base

Grab a large mixing bowl and combine ground beef, breadcrumbs, milk, the egg, ketchup, Worcestershire sauce, onion powder, garlic powder, salt, pepper, and cheddar cheese if you’re feeling cheesy. Use your hands or a large spoon to mix until everything is just combined—trust me, a gentle touch will keep your Meatloaf Muffins nice and light.

Step 3: Fill the Muffin Tin

Scoop the meat mixture evenly into each muffin cup, gently pressing to fill them without packing the mixture too tight. This helps them keep their shape and cook evenly. Each cup should be almost full, giving you beautiful, individual portions ready for topping.

Step 4: Add the Savory Glaze

Top each uncooked muffin with a small spoonful of ketchup—this simple step gives your Meatloaf Muffins that sweet, sticky, caramelized finish everyone loves. Use the back of a spoon to spread it out gently.

Step 5: Bake to Perfection

Pop the muffin tin into your preheated oven and bake for 20–25 minutes. You’ll know your Meatloaf Muffins are ready when they’re bubbling, golden, and the internal temperature reaches 160°F (71°C). Allow them to rest for about five minutes before removing, so the juices redistribute and the muffins keep their adorable shape.

How to Serve Meatloaf Muffins

Garnishes

A sprinkle of chopped fresh parsley is my go-to, giving Meatloaf Muffins a burst of color and a hint of herbal freshness. You can also try finely diced chives or a dusting of grated parmesan for an extra pop, depending on what’s in your fridge.

Side Dishes

Meatloaf Muffins shine alongside fluffy mashed potatoes, roasted veggies, or a crisp green salad. For a homestyle feel, bake up a batch of cornbread or serve with buttery peas and carrots. These muffins are also incredible as a lunchbox main with a scoop of macaroni salad or crunchy slaw!

Creative Ways to Present

To take Meatloaf Muffins from fun to fabulous, stack them on a platter with picks for a party appetizer, or serve each on a swirl of mashed potatoes topped with extra ketchup drizzle. For weeknight dinners, arrange them in muffin liners with personalized flags—kids love this hands-on presentation and adults appreciate the extra touch.

Make Ahead and Storage

Storing Leftovers

Store leftover Meatloaf Muffins in an airtight container in the refrigerator for up to four days. They reheat beautifully and don’t lose their juicy texture, making them perfect for packed lunches or easy dinners later in the week.

Freezing

Once cooled, place the Meatloaf Muffins on a baking sheet to freeze individually. After they’re solid, transfer them to a freezer-safe zip-top bag or container. They’ll keep in the freezer for up to three months. This is a lifesaver for busy nights when you need a quick, wholesome meal.

Reheating

To reheat refrigerated muffins, microwave them for 30–60 seconds or until warmed through. For frozen Meatloaf Muffins, allow them to thaw in the fridge overnight, then warm in the oven at 350°F (175°C) for 10–15 minutes, or until piping hot. This method keeps the outsides deliciously caramelized.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Both turkey and chicken are fantastic swaps for ground beef, especially if you want a lighter version. Just be sure to check for doneness since leaner meats can cook a touch faster, and maybe add a little extra cheese or veggies to keep them just as moist.

How can I add more vegetables to these Meatloaf Muffins?

Finely diced bell peppers, carrots, or even spinach can be folded right into the mix without changing the flavor much. Not only does this boost the nutrition, but it also gives the muffins a pop of color and pleasant texture. Just avoid adding too much moisture-heavy veg like zucchini unless you blot them dry first.

What should I do if my mixture feels too wet or too dry?

If your mixture seems too wet, add a few extra breadcrumbs—a tablespoon at a time—until it’s easier to handle. If it’s too dry, add a splash more milk. The ideal texture is moist but still holds together when scooped.

Can I make these ahead for meal prep?

Definitely! Meatloaf Muffins are one of the best meal prep recipes around. Prep and bake as instructed, then cool and store them in portioned containers for easy grab-and-go lunches or no-fuss weeknight dinners.

Do I need to use cheese in the recipe?

Nope! The cheese is completely optional. It adds a rich, gooey surprise inside, but these muffins are flavorful and moist with or without it. Feel free to leave it out or swap in your favorite variety to suit your taste.

Final Thoughts

Now that you know how easy and delicious Meatloaf Muffins are, I hope you’ll give these a try in your own kitchen. They’re a wonderful way to bring together family and friends for a comforting meal with a playful twist—don’t be surprised if they become a new favorite at your table!

Meatloaf Muffins Recipe

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4.8 from 9 reviews

Author: admin
Total Time: 35 minutes
Yield: 12 muffins 1x
Diet: Non-Vegetarian

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Description

These Meatloaf Muffins are a fun twist on a classic comfort food. Perfectly portioned and flavorful, they make a great family-friendly meal option.

Ingredients

Scale

Meatloaf Muffins:

1 pound ground beef
1/2 cup breadcrumbs
1/2 cup milk
1 large egg
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cheddar cheese (optional)

Topping:

1/4 cup ketchup

Garnish:

Chopped parsley for garnish (optional)

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Instructions

Preheat oven: Preheat oven to 375°F (190°C) and lightly grease a standard 12-cup muffin tin.
Prepare meat mixture: In a large bowl, combine ground beef, breadcrumbs, milk, egg, ketchup, Worcestershire sauce, onion powder, garlic powder, salt, pepper, and shredded cheese if using. Mix until well combined but not overworked.
Fill muffin cups: Divide mixture evenly among the muffin cups, pressing gently to fill each. Top each mini meatloaf with a small spoonful of ketchup.
Bake: Bake for 20–25 minutes or until fully cooked and internal temperature reaches 160°F (71°C).
Rest and serve: Let rest for 5 minutes before removing from the pan. Garnish with parsley if desired and serve warm.