If you’re craving the ultimate comfort food but want it in a fun, perfectly portioned way, you have to try Meatloaf in a Muffin Pan! These mini meatloaves check every box: juicy on the inside, caramelized glaze on top, and ready in under an hour. They’re adorable, freezer-friendly, and ideal for busy weeknights, meal prep, or even a family gathering where everyone wants their own little portion. Trust me, once you bake up a batch, you’ll wonder why you ever made meatloaf any other way.
Ingredients You’ll Need
When it comes to Meatloaf in a Muffin Pan, it’s all about balancing simple, pantry-friendly ingredients to get that classic taste with a fresh twist. Each addition here serves a purpose, whether it’s flavor, moisture, binding, or a little pop of color—and when they come together, meatloaf magic happens!
- Ground beef: The classic base, lending richness and heartiness to each bite.
- Ground pork: Adds juiciness and a subtle sweetness, keeping your meatloaf moist.
- Breadcrumbs: Essential for binding everything and giving that perfectly tender texture.
- Milk: Softens the breadcrumbs and ensures your mini loaves stay moist, not dense.
- Grated Parmesan cheese: Brings a cheesy, savory note that elevates every mouthful.
- Finely chopped onion: Sautéed flavor and a gentle crunch, without overpowering the other ingredients.
- Minced garlic: Boosts the overall savory depth and makes the kitchen smell irresistible.
- Large eggs: Key for binding so the meatloaf holds its shape—no crumbly messes here.
- Ketchup: A classic, tangy-sweet flavor both inside and as a glossy topping.
- Worcestershire sauce: Adds umami and complexity, making every bite feel special.
- Salt: Don’t skip it—this brings all those flavors to life.
- Black pepper: For just the right amount of background warmth.
- Dried thyme: Infuses a gentle herby note that pairs wonderfully with the meats.
- Chopped parsley: Adds freshness and a burst of color to every little meatloaf.
- Ketchup (for topping): That signature glossy glaze on top—don’t leave your minis naked!
- Brown sugar (optional): Mixes with the ketchup for a sticky-sweet finish that caramelizes beautifully as it bakes.
How to Make Meatloaf in a Muffin Pan
Step 1: Prep Your Pan and Ingredients
Preheat your oven to 375°F to get everything ready for a quick bake. Give your standard 12-cup muffin pan a light coat of nonstick spray or a thin slick of oil—this way, every mini meatloaf pops out easily and stays picture-perfect.
Step 2: Mix Your Meatloaf Base
In a big mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, Parmesan, onion, garlic, eggs, ketchup, Worcestershire sauce, salt, black pepper, dried thyme, and chopped parsley. The best tool here is your hands—just dig in and mix until everything looks evenly combined. The trick is to mix gently and just until it comes together; overmixing can make your Meatloaf in a Muffin Pan a bit dense.
Step 3: Fill and Shape the Muffin Cups
Divide your meat mixture evenly among the 12 cups of your muffin pan. Don’t press too firmly—just enough to fill each cup without packing them down too tightly. This helps them bake up tender and juicy, with room for the juices to bubble and the glaze to nestle on top.
Step 4: Top with Glaze
In a small bowl, stir together the remaining ketchup and a pinch of brown sugar if you like your glaze on the sweeter side. Spoon a generous layer over each mini meatloaf, spreading it right to the edges for full coverage. That glossy, sticky top is half the fun of Meatloaf in a Muffin Pan!
Step 5: Bake and Rest
Slide your muffin pan onto the middle oven rack and bake for 20 to 25 minutes, until the internal temperature hits 160°F. Let your mini meatloaves rest in the pan for 5 minutes after baking—this helps the juices redistribute so every bite is succulent.
How to Serve Meatloaf in a Muffin Pan
Garnishes
Add a sprinkle of chopped fresh parsley on top of each hot-from-the-oven mini meatloaf. A tiny grind of black pepper, or even a pinch of extra Parmesan, brings flavor and color that will make your Meatloaf in a Muffin Pan look downright irresistible.
Side Dishes
These meatloaf muffins are scrumptious alongside classic, creamy mashed potatoes or roasted veggies for a genuinely cozy meal. Or think outside the box—pair them with a crisp green salad or oven-baked sweet potato fries to balance the richness.
Creative Ways to Present
Set out a platter of Meatloaf in a Muffin Pan at your next potluck with a variety of dipping sauces—barbecue, honey mustard, or sriracha ketchup for grown-up spins. Or tuck one inside a soft bun with lettuce and tomato for a clever meatloaf “slider.” The possibilities are endless!
Make Ahead and Storage
Storing Leftovers
Once cooled, these mini meatloaf muffins store beautifully in an airtight container in the fridge for up to 4 days. They stay moist and reheat like a dream, perfect for quick lunches and meal-prepped dinners.
Freezing
Meatloaf in a Muffin Pan is tailor-made for the freezer! Let them cool completely, then wrap each mini meatloaf individually or arrange in a single layer in a freezer-safe bag. They’ll keep for up to 3 months—just grab what you need and thaw overnight when cravings hit.
Reheating
To reheat, pop individual muffins in the microwave for about a minute, or warm in a 300°F oven for 10 minutes (from fridge) or 20 minutes (from frozen) until heated through. Add a little extra glaze on top before reheating for even more flavor.
FAQs
Can I make Meatloaf in a Muffin Pan ahead of time?
Absolutely! Assemble and shape the mini loaves, cover tightly, and refrigerate before baking. When you’re ready, just bake as directed; you might need an extra few minutes since they’ll start cold.
What’s the best way to keep my mini meatloaves from drying out?
Don’t overbake—they’re perfectly juicy at 160°F internal temp. And make sure you’re including both milk and breadcrumbs, as together they lock in moisture without making the texture soggy.
Can I substitute ground turkey or chicken?
Yes, you can easily make a lighter version by swapping in ground turkey or chicken for the beef and pork! Just check for doneness since leaner meats can cook a bit faster and might need a touch more moisture.
What if I don’t have a muffin pan?
You can shape the mixture by hand into mini rounds and bake them on a parchment-lined baking sheet. The muffin tin shapes them perfectly, but you’ll still get delicious results this way.
How do I make Meatloaf in a Muffin Pan gluten-free?
Just use gluten-free breadcrumbs! Every other ingredient in this recipe is naturally gluten-free, so that simple switch makes these little meatloaves totally safe for anyone avoiding gluten.
Final Thoughts
If you’re longing for a dinner that brings everyone to the table and makes weeknights feel a little more special, give Meatloaf in a Muffin Pan a go. It’s hearty, foolproof, and so much fun to serve—plus those individual portions make leftovers a breeze. Try it once, and it’s bound to become your new family classic!
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Meatloaf in a Muffin Pan Recipe
- Total Time: 40 minutes
- Yield: 12 mini meatloaves 1x
- Diet: Non-Vegetarian
Description
These Mini Meatloaves baked in a muffin pan are a fun twist on a classic comfort food. Perfectly portioned and flavored with a blend of meats and seasonings, these individual servings are great for a quick and tasty meal.
Ingredients
Meatloaf Mixture:
- 1 pound ground beef
- 1/2 pound ground pork
- 1 cup breadcrumbs
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 2 large eggs
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 cup chopped parsley
For Topping:
- 1/3 cup ketchup
- Optional: a pinch of brown sugar for glaze
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly grease a standard 12-cup muffin pan.
- Mix the meatloaf: In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, Parmesan, onion, garlic, eggs, ketchup, Worcestershire sauce, salt, pepper, thyme, and parsley. Mix gently with your hands until just combined; avoid overmixing.
- Form mini meatloaves: Divide the mixture evenly among the muffin cups, pressing it in lightly.
- Prepare topping: In a small bowl, stir together the topping ketchup and a pinch of brown sugar, if using, and spoon it over each mini meatloaf.
- Bake: Bake for 20 to 25 minutes, or until the internal temperature reaches 160°F.
- Rest and serve: Let rest for 5 minutes before serving.
Notes
- These mini meatloaves freeze well after baking and reheat easily for quick meals.
- You can substitute ground turkey or chicken for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini meatloaf
- Calories: 210
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 65 mg
