Oh, the comfort of a classic meatloaf! It’s one of those dishes that just feels like home, right? I have so many fond memories of my mom making her big, beautiful meatloaf on Sunday afternoons. But let’s be honest, sometimes shaping a giant loaf and waiting for it to bake through can feel like a bit of a production. That’s where this little game-changer comes in: Muffin Pan Meatloaf!

This recipe takes all the delicious, familiar flavors of traditional meatloaf and transforms them into perfectly portioned, adorable mini loaves. They bake up so much faster, and honestly, they’re just plain fun! You get that lovely slightly crispy edge and a super moist center every single time. If you’re looking for a weeknight meal that’s a guaranteed hit, you’ve found it!

Why You’ll Absolutely Love Muffin Pan Meatloaf

Super Fast: Because they’re small, these mini meatloaves bake in a fraction of the time!
Effortlessly Easy: Seriously, just mix and bake. No fancy shaping required.
Perfectly Portionable & Giftable: Great for packed lunches, make-ahead meals, or even sharing with neighbors. They look so cute!
A Total Crowd-Pleaser: Whether it’s for picky eaters or a potluck, everyone loves these little guys.

Gather Your Ingredients

Here’s what you’ll need to whip up these delightful mini meatloaves. I like to have everything prepped before I start mixing, it just makes things flow so smoothly!

1 pound lean ground beef: This is our star! Leaner beef is great here for a less greasy result.
½ cup finely diced sweet yellow onion: The sweetness of yellow onion is just perfect. Dice it super fine so it melts into the meat.
½ cup plain panko bread crumbs: Panko gives a lovely texture.
½ cup plain bread crumbs: The combo of panko and regular bread crumbs is the secret to that perfect moistness and binding.
8 ounce can tomato sauce: This adds incredible moisture and a touch of tangy tomato flavor right into the mix.
2 large eggs, slightly beaten: Our binder! Beating them first helps them incorporate more easily.
1 tablespoon Worcestershire sauce: This is a flavor powerhouse! It adds a deep, savory, umami kick that’s essential for good meatloaf.
2 teaspoons fresh minced garlic: Because garlic makes everything better, right?
2 teaspoons dried parsley flakes: A classic herb that adds a subtle fresh note.
1½ teaspoons kosher salt: For seasoning. Kosher salt dissolves nicely and has a cleaner taste.
½ teaspoon black pepper: Freshly ground is always best if you have it!
½ teaspoon ground mustard seed: This might seem small, but it adds a subtle tang and depth that really elevates the flavor.
¼ cup ketchup (for glaze): The iconic sweet and tangy topping!

Let’s Make Some Magic: How to Make Muffin Pan Meatloaf

Get ready for this to be your new favorite way to make meatloaf. It’s so simple, you’ll be making it all the time!

Preheat and Prep: First things first, get your oven preheating to 375°F (190°C). While it’s warming up, grab your 12-cup muffin pan and give it a good grease. You can use cooking spray, butter, or even a little bit of oil on a paper towel. This is key to making sure those adorable meatloaves pop right out!
Mix it Up: In a nice, big bowl, add all your ingredients except the ketchup for the glaze. So, that’s your ground beef, diced onion, both kinds of bread crumbs, tomato sauce, beaten eggs, Worcestershire sauce, minced garlic, parsley, salt, pepper, and ground mustard. Now, the most important part: mix gently! I like to use my hands for this – it’s the best way to feel when everything is just combined. You want everything to be mixed, but try not to overwork the meat. Overmixing can make the meatloaf tough, and we want tender, juicy mini loaves!
Portion it Out: Once everything is just combined, divide the meat mixture evenly among your prepared muffin cups. I usually just eyeball it, but if you want them to be super uniform, you can weigh portions. Fill each cup about ¾ to the top.
Add the Glaze: Now for that classic topping! Spoon about 1 teaspoon of ketchup onto the top of each meatloaf. You can gently spread it a little, or just leave it as a dollop – it’ll melt down as it bakes.
Bake to Perfection: Pop that muffin pan into your preheated oven. Bake for about 25 to 30 minutes. You’re looking for them to be cooked through and, ideally, for the internal temperature to reach 160°F (71°C). I usually check one in the center to be sure. They should look beautifully browned on top with that lovely ketchup glaze caramelized.
Let Them Rest: Once they’re done, carefully remove the muffin pan from the oven. Let them stand for about 5 minutes before you try to remove them. This little rest time is crucial for them to set up and makes them much easier to lift out of the pan.

Swaps & Creative Upgrades

This recipe is fantastic as is, but it’s also a great canvas for your own culinary creativity! Don’t be afraid to play around.

Veggie Boost: Finely diced carrots, bell peppers, or even some frozen peas can be added right along with the onion for extra color and nutrients.
Herb Garden: Swap out the dried parsley for other dried herbs like thyme, oregano, or even a pinch of Italian seasoning. Fresh herbs like chives or parsley, chopped finely, are also wonderful additions to the mix.
Spice it Up: For a little kick, add a pinch of red pepper flakes or a dash of hot sauce to the meat mixture.
Different Toppings: Instead of ketchup, try a drizzle of BBQ sauce, a dollop of your favorite tomato jam, or even a sprinkle of shredded cheese on top before baking.
Gluten-Free: If you need a gluten-free option, simply use gluten-free bread crumbs or crushed gluten-free crackers.

Tips for Success

Here are a few little tricks I’ve picked up that will help ensure your muffin pan meatloaves are absolutely perfect every time.

Don’t Overmix: I can’t stress this enough! Gently combining the ingredients is key to tender meatloaves.
Proper Greasing is Crucial: A well-greased muffin pan will save you a lot of heartache when it comes time to remove the meatloaves. Make sure to get into all the nooks and crannies.
Check for Doneness: Using a meat thermometer is the most accurate way to ensure your meatloaves are cooked through to a safe temperature (160°F or 71°C).
Prep Ahead: You can mix the meatloaf mixture up to a day in advance and store it, covered, in the refrigerator. Just portion and bake when you’re ready.

How to Store It

Leftovers? Lucky you! These mini meatloaves store beautifully.

Once cooled, you can store any leftover muffin pan meatloaves in an airtight container in the refrigerator for up to 3-4 days. They reheat wonderfully in the microwave, oven, or even a toaster oven if you want to get them a little crispy again.

Frequently Asked Questions (FAQs)

Can I freeze muffin pan meatloaf?

Yes, absolutely! Once cooled, you can freeze them individually wrapped in plastic wrap and then placed in a freezer bag or airtight container. They’ll keep for about 2-3 months. Thaw them in the refrigerator overnight before reheating.

What can I serve with muffin pan meatloaf?

These are so versatile! They’re perfect with mashed potatoes, roasted vegetables, a simple side salad, or even served on a bun for a mini meatloaf slider.

Why are my muffin pan meatloaves dry?

This usually happens if the meat is overmixed, too lean, or overcooked. Make sure to mix gently, consider using beef with an 85/15 or 90/10 lean-to-fat ratio, and don’t overbake them!

Muffin Pan Meatloaf

Transforming traditional meatloaf into perfectly portioned, adorable mini loaves that bake faster and are incredibly easy to make. Enjoy delicious, moist meatloaf with slightly crispy edges, ideal for weeknight meals.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Servings 12 mini loaves

Equipment

muffin pan 12-cup
Large bowl

Ingredients

Main ingredients

1 pound lean ground beef 85/15 or 90/10 lean-to-fat ratio recommended
0.5 cup sweet yellow onion finely diced
0.5 cup plain panko bread crumbs
0.5 cup plain bread crumbs
8 ounce can tomato sauce
2 large eggs slightly beaten
1 tablespoon Worcestershire sauce
2 teaspoons fresh minced garlic
2 teaspoons dried parsley flakes
1.5 teaspoons kosher salt
0.5 teaspoon black pepper freshly ground preferred
0.5 teaspoon ground mustard seed
0.25 cup ketchup for glaze

Instructions

Preheat oven to 375°F (190°C). Grease a 12-cup muffin pan.
In a large bowl, combine ground beef, diced onion, panko bread crumbs, bread crumbs, tomato sauce, beaten eggs, Worcestershire sauce, minced garlic, parsley, salt, pepper, and ground mustard. Mix gently with hands until just combined. Don't overwork the meat.
1 pound lean ground beef
Divide the meat mixture evenly among the prepared muffin cups, filling each about ¾ full.
Spoon about 1 teaspoon of ketchup onto the top of each meatloaf.
1 pound lean ground beef
Bake for 25-30 minutes, or until cooked through and internal temperature reaches 160°F (71°C).
Let stand for 5 minutes before removing from the pan.

Notes

For best results, do not overmix the meatloaf ingredients and ensure the muffin pan is properly greased. A meat thermometer is recommended to check for doneness.