Name: Muffin Pan Meatloaf
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 9
Cuisine: American
Ingredients: 1 lb lean ground beef; 1 lb ground chuck; 1 cup finely chopped onion; ½ cup finely chopped green bell pepper; 2 large eggs; ½ cup ketchup; 1 tbsp Worcestershire sauce; 1 tsp salt; 1 tsp black pepper; 1 cup bread crumbs; ½ cup ketchup; 3 tbsp brown sugar; 2 tsp yellow mustard

These mini meatloaf muffins are one of those weeknight lifesavers I keep coming back to. They’re fast, they freeze well, and my family never complains when they see them on the table — which is a win in my book. The best part? They come with this sweet and tangy brown sugar glaze that’s just the right finishing touch.

I started making these years ago when my kids were toddlers and I needed quick meals that didn’t turn into a war at the dinner table. Turns out, putting meatloaf in muffin form is a total hit — even the picky eaters think it’s fun. And now, it’s a recipe that’s stuck around through all the busy seasons of life.

Why These Mini Meatloaves Work So Well

There are a few simple reasons these work like a charm every single time:

Quick Cooking – Because you’re working with smaller portions, they bake in just about 30 minutes. That’s dinner on the table without feeling rushed.
Portion Control – Each muffin is its own neat little serving, so it’s easy to plate up or pack into lunchboxes.
Perfect Texture – The edges get golden and just a bit crisp while the inside stays juicy. It’s honestly better than the classic loaf.
Freezer-Friendly – I usually make a double batch and freeze half. They reheat beautifully, which saves me when I forget to plan dinner.

These little meatloaves have even made their way into my freezer meal rotation for when I’m sending meals over to my parents. They love them just as much.

What You’ll Need for the Recipe

Here’s what I use to get that old-school meatloaf flavor without anything complicated:

Ground chuck (or turkey, if you prefer)
Chopped onion
Diced green bell pepper
Eggs
Plain breadcrumbs (or crushed saltines)
Worcestershire sauce
Ketchup
Salt and black pepper

For the Glaze:

Ketchup
Brown sugar
Yellow mustard

If you’ve got kids at home, this glaze is usually the part they rave about. It’s sweet, tangy, and caramelizes just a bit on top — almost like a BBQ vibe.

Fun Ways to Change Things Up

I’ve played with this recipe in so many ways depending on what I have in the fridge. Here are a few tweaks that work really well:

Swap the meat: Ground turkey or chicken works too, though I’d add a splash of milk or an extra egg yolk to keep it moist.
Mix up the breadcrumbs: Crushed Ritz or saltines bring a buttery flavor that I really enjoy.
Add veggies: Sneaking in some shredded carrots or finely chopped mushrooms is a great way to stretch the meal and add some nutrition.
Different glaze: If you’re out of ketchup, tomato sauce with a pinch of sugar works just fine.

You can really take this recipe in your own direction depending on your pantry situation.

A Few Tools That Make This Easier

A silicone muffin pan makes cleanup simple and keeps the meatloaves from sticking.
I like using a big mixing bowl — one where I don’t have to worry about ingredients flying everywhere.
An ice cream scoop helps portion things out evenly, which I swear by for faster prep.

If you’re freezing a batch, use a sheet pan to freeze the muffins flat first — then toss them in a freezer bag. They won’t clump together that way.

Let’s Get Cooking – Step-by-Step

1. Mix the meatloaf base.

In a large bowl, combine the meat, onion, green pepper, eggs, breadcrumbs, ketchup, Worcestershire, and seasoning. Use your hands or a spoon, but don’t overwork it or it can get tough.

My tip: I stop mixing as soon as everything is just blended. Think of it like meatball prep — gentle is better.

2. Portion into muffin tins.

Scoop the meat into each cup of a greased muffin pan. I slightly overfill them since they shrink a little when they cook.

My tip: An ice cream scoop makes this job quick and tidy.

3. Bake for about 25 minutes.

Preheat your oven to 375°F. Pop the muffin tray in and let them bake while you prep your glaze.

4. Add the glaze and finish baking.

Brush each meatloaf with the glaze, then return them to the oven for another 5 minutes or so. The glaze will bubble and caramelize — that’s when they’re perfect.

What to Serve With These Meatloaf Muffins

On busy nights, I keep the sides simple. My go-to combos:

Mashed potatoes – The kind you whip up in 20 minutes, buttery and creamy.
Green beans – Steamed or sautéed with garlic.
Butter beans or corn – Something soft and Southern that rounds it out.

This whole meal feels like comfort food but without the fuss. And if you’re cooking for little ones, the individual size makes dinner feel a little more special.

How I Store and Reheat Them

Fridge:

Store cooled meatloaf muffins in a sealed container for up to 4 days. Just reheat in the microwave or toaster oven.

Freezer:

Freeze them flat on a tray, then transfer to a zip-top bag. They’ll keep well for 2-3 months.

When you want to use them, just thaw in the fridge overnight and warm up in the oven. I usually make a fresh batch of glaze and brush it on while reheating.

Questions I Get Asked a Lot

How do I keep meatloaf moist?

I always go for ground chuck instead of extra lean beef — the fat keeps it juicy. If I’m using lean meat, I’ll mix in milk-soaked breadcrumbs.

Why do meatloaf muffins fall apart?

If you skip the eggs or don’t use enough breadcrumbs, they won’t hold together. Those two ingredients act like glue.

Should I bake them covered or uncovered?

Uncovered, always. That’s how you get those crispy edges and that glaze to set nicely.

Can I make these ahead?

Absolutely. I make a batch on Sunday, freeze half, and keep the rest for lunchboxes or reheating during the week.

Muffin Pan Meatloaf

Yield: 9

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

If you’re craving comfort food with a fun twist, these muffin pan meatloaves are just the ticket. Perfectly portioned, easy to freeze, and topped with a sweet tangy glaze, they’re everything you love about classic meatloaf—just mini-sized.