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meatloaf muffin recipe

Meatloaf Muffins

These meatloaf muffins are a quicker, summer-friendly twist on classic meatloaf—baked in muffin tins for faster cook time, built-in portions, and big flavor in small bites. Perfect for weeknight dinners, meal prep, or casual entertaining.
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Prep Time 10 minutes
Cook Time 22 minutes
32 minutes
Total Time 1 hour 3 minutes
Servings: 6 muffins
Course: dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85% lean is ideal
  • ½ cup finely chopped onion white or yellow
  • ½ cup finely chopped bell pepper red, green, or a mix
  • 1 large egg
  • ½ cup milk
  • ¾ cup breadcrumbs plain or seasoned
  • 2 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • For the Glaze:
  • ½ cup ketchup
  • 2 tbsp brown sugar
  • 1 tsp Dijon mustard (optional

Equipment

  • Muffin tin
  • mixing bowl
  • Spoon or hands for mixing
  • Small bowl for glaze
  • oven

Method
 

  1. Preheat Oven: Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
  2. Mix Ingredients: In a large bowl, combine beef, onion, bell pepper, egg, milk, breadcrumbs, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Gently mix to combine—do not overmix.
  3. Fill Muffin Tin: Divide meat mixture evenly into the muffin cups. Lightly press to shape.
  4. Make Glaze: In a small bowl, mix ketchup, brown sugar, and Dijon mustard (if using).
  5. Bake & Glaze: Bake muffins for 15 minutes. Remove from oven, top each with glaze, then bake another 5–7 minutes or until internal temperature reaches 160°F (71°C).
  6. Cool & Serve: Let rest 5 minutes before removing from tin. Serve warm or let cool for meal prep.

Notes

Great for meal prep: refrigerate up to 4 days or freeze up to 3 months.
Reheat using oven, microwave, or air fryer depending on preference.
Kid-friendly and easy to customize with veggies or spices.