Meatloaf Muffins Recipe
If you’re anything like me, you love the comforting taste of classic meatloaf but want something quicker and less fussy. That’s exactly why this Meatloaf Muffins Recipe has become a go-to in my kitchen. These little handheld loaves cook faster, give you crispy edges on every bite, and are just plain fun to eat – perfect for busy weeknights or when you want to impress guests without breaking a sweat.
What’s truly special about this recipe is how easily it fits into your life. Whether you’re meal prepping for the week or looking for a family-friendly dinner, the Meatloaf Muffins Recipe is incredibly adaptable and forgiving. Plus, the savory glaze on top adds just the right touch of tangy sweetness that keeps me coming back for more every time.
Ingredients You’ll Need
The ingredients in this Meatloaf Muffins Recipe work in harmony to create a juicy, flavorful bite every time. I always recommend picking fresh produce and quality beef to get the best results – trust me, those little details really shine through.
- White onion: Adds sweetness and moisture; chopping coarsely keeps a nice texture.
- Carrot: Gives a subtle natural sweetness and helps keep the meatloaf tender.
- Celery: Offers a little crunch and depth of flavor without overpowering.
- Fresh parsley leaves: Brightens the mixture with herby freshness.
- Garlic cloves: Essential for that warm, savory flavor punch.
- 90% lean ground beef: Balanced fat content for moist meatloaf without being greasy.
- Breadcrumbs: The binder that keeps everything together without making it dry.
- Large egg: Helps hold the meatloaf muffins in shape and adds richness.
- Worcestershire sauce: A flavor booster that adds umami and a subtle tang.
- Kosher salt: Enhances all the flavors—don’t skip or reduce it.
- Freshly ground black pepper: Adds a little bite and warmth.
- Barbecue sauce or ketchup (for glaze): Brings a familiar tang and sweetness to each muffin top.
- Brown sugar: Caramelizes beautifully in the glaze for that sticky finish.
- Dijon mustard: Adds mild heat and complexity to brighten the sauce.
- Ground cumin: Gives a subtle earthy depth, making the flavors pop.
Variations
I love that this Meatloaf Muffins Recipe is so easy to tweak depending on what you have on hand or your taste preferences. Don’t hesitate to make it your own—it only gets better!
- Turkey or chicken ground meat: I’ve swapped in ground turkey for a lighter twist and it still stayed juicy with a touch more breadcrumbs.
- Vegetable additions: Try finely chopped mushrooms or zucchini when you want to sneak extra veggies in without changing the flavor too much.
- Spicy kick: Add some chili powder or a dash of hot sauce into the mix if you like a little heat—it pairs amazingly with the sweet glaze.
- Cheese-filled muffins: I’ve stuffed some with small cubes of cheddar or mozzarella to surprise everyone with gooey melty pockets.
- Glaze swaps: Switching the barbecue sauce for a smoky chipotle sauce makes these taste even more bold and irresistible.
How to Make Meatloaf Muffins Recipe
Step 1: Prep the Veggies and Preheat
Start by giving your oven a head start and set it to 375°F (190°C). Meanwhile, blitz your onion, carrot, celery, parsley, and garlic in a food processor until finely chopped but not a puree—this combo adds moisture and subtle sweetness to your meatloaf muffins, so don’t skip it!
Step 2: Mix Everything Together
In a large bowl, combine your ground beef with the veggie mixture, breadcrumbs, egg, Worcestershire sauce, salt, and pepper. Use your hands to gently mix everything until just combined—over-mixing can make your muffins tough, so keep it light but thorough.
Step 3: Prepare the Glaze
Whisk together the barbecue sauce (or ketchup), brown sugar, Dijon mustard, and ground cumin in a small bowl. This glaze is key for that sticky sweet finish that I love on top of each Meatloaf Muffin.
Step 4: Assemble and Bake
Spray your muffin tin with nonstick cooking spray or brush with softened butter to ensure easy removal. Press the meat mixture firmly but carefully into each cup, filling them almost to the top. Spoon a generous glaze over each muffin, spreading it gently. Pop the pan in the oven and bake for about 25-30 minutes, or until a meat thermometer reads 160°F inside. You’ll know they’re done when the edges are crispy and the tops have caramelized beautifully.
How to Serve Meatloaf Muffins Recipe
Garnishes
I like to sprinkle fresh chopped parsley or chives on top for a bright pop of color and fresh flavor. Sometimes, a little extra drizzle of barbecue sauce on the side helps keep things saucy and fun!
Side Dishes
These muffins go wonderfully with mashed potatoes or creamy mac and cheese for that classic comfort vibe. For lighter options, I pair them with roasted Brussels sprouts or a crisp green salad dressed simply with lemon and olive oil.
Creative Ways to Present
For a party, I’ve served these Meatloaf Muffins Recipe on a platter with toothpicks, nestled on a bed of tangy coleslaw—everyone loved grabbing and digging right in! You can also top each muffin with a tiny dollop of mashed potatoes and a sprinkle of shredded cheese to create mini “meatloaf cupcakes” that wow guests.
Make Ahead and Storage
Storing Leftovers
After they’ve cooled, I store leftover meatloaf muffins in an airtight container in the fridge. They stay moist and flavorful for about 3-4 days, making them perfect for quick lunches or dinners later in the week.
Freezing
I’ve successfully frozen these by placing them on a baking sheet until solid, then transferring to a freezer-safe bag. This way, they thaw individually and avoid sticking together. Frozen meatloaf muffins keep well for up to 3 months.
Reheating
To maintain their charm when reheating, I pop meatloaf muffins in a 350°F oven for 10-15 minutes or until warmed through. The oven keeps the edges crisp, which microwave reheating sometimes struggles to do.
FAQs
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Can I make Meatloaf Muffins Recipe with other types of ground meat?
Absolutely! Ground turkey, chicken, or even pork all work well with this recipe. Just keep an eye on cooking times as leaner meats might cook a bit faster and can dry out if overcooked. Adding extra moisture with veggies or a splash of broth can help keep things juicy.
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How do I prevent the Meatloaf Muffins from sticking to the pan?
Spraying your muffin tin generously with a nonstick spray or brushing with softened butter before adding the meat mixture makes a huge difference. You can also let your muffins rest for a few minutes after baking before carefully running a knife around the edges to loosen them.
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Can I prepare these Meatloaf Muffins Recipe ahead of time?
Yes! You can mix and shape the meatloaf muffins, then cover the pan and refrigerate for up to 24 hours before baking. This makes them handy for busy days when you want to just pop them in the oven.
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What’s the best way to add veggies without overpowering the flavor?
Chop veggies finely or use a food processor to keep their texture subtle. Carrots, celery, and onions are classic choices that blend in nicely. If you want to sneak other veggies in, zucchini or mushrooms work well because they release moisture and help keep your muffins tender.
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Can I make this recipe gluten-free?
Definitely! Substitute the regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Just make sure any barbecue sauce or Worcestershire sauce you use is gluten-free as well.
Final Thoughts
I genuinely think this Meatloaf Muffins Recipe deserves a permanent spot in your dinner rotation. It blends tradition with convenience in a way that makes dinner feel special without extra effort—perfect for busy days or when you want to feel cozy at the table. Trust me, once you take that first bite, you’ll see why I keep coming back for these little guys. So go ahead, grab your ingredients, and let’s make some meatloaf muffins that will impress everyone at your table!
Print
Meatloaf Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 meatloaf muffins 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
These Meatloaf Muffins are a fun and convenient twist on a classic comfort food, perfect for individual servings. Made with lean ground beef and fresh vegetables blended into the mix, they are topped with a flavorful sweet and tangy glaze that caramelizes beautifully in the oven. Quick to prepare and ideal for meal prep or family dinners, these meatloaf muffins bring irresistible taste in a handy, portioned format.
Ingredients
For the Meatloaf
- Nonstick cooking spray or softened butter (for greasing)
- 1/2 white onion, coarsely chopped
- 1 medium carrot, peeled and coarsely chopped
- 1 stalk celery, coarsely chopped
- 2 tablespoons fresh parsley leaves
- 3 cloves garlic
- 1 pound 90% lean ground beef
- 1/2 cup breadcrumbs
- 1 large egg
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Glaze
- 1/4 cup barbecue sauce or ketchup
- 1/4 cup brown sugar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon ground cumin
Instructions
- Prepare the vegetable mixture: Begin by adding the onion, carrot, celery, parsley leaves, and garlic cloves into a food processor. Pulse until the vegetables are finely chopped and well combined to create a flavorful base for the meatloaf mixture.
- Combine the meatloaf ingredients: In a large mixing bowl, place the ground beef, breadcrumbs, egg, Worcestershire sauce, salt, and black pepper. Add the finely chopped vegetable mixture from the food processor. Mix everything thoroughly but gently to incorporate all the ingredients evenly without overworking the meat.
- Preheat oven and prepare muffin tin: Preheat your oven to 375°F (190°C). Grease a muffin tin with nonstick cooking spray or softened butter to prevent sticking and help the meatloaf muffins release easily after baking.
- Form the meatloaf muffins: Divide the meat mixture evenly into the prepared muffin tin cups, pressing gently to fill each cup fully and shape the muffins.
- Prepare the glaze: In a small bowl, whisk together the barbecue sauce (or ketchup), brown sugar, Dijon mustard, and ground cumin until smooth and well blended.
- Apply glaze: Spoon or brush the prepared glaze evenly over the top of each meatloaf muffin, ensuring each has a generous coating for flavor and caramelization.
- Bake the meatloaf muffins: Place the muffin tin in the preheated oven and bake for about 25 to 30 minutes, or until the meat is cooked through and the internal temperature reaches 160°F (71°C). The glaze will become glossy and slightly caramelized.
- Cool and serve: Once baked, allow the meatloaf muffins to cool in the tin for 5 minutes before carefully removing them. Serve warm with your choice of sides and enjoy this hearty, individual-sized meal.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- For gluten-free muffins, use gluten-free breadcrumbs.
- Feel free to add chopped bell peppers or mushrooms to the vegetable mix for extra flavor and texture.
- The meatloaf muffins can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months.
- Reheat gently in the oven or microwave before serving.
Keywords: meatloaf muffins, individual meatloaf, easy dinner, comfort food, baked meatloaf, ground beef recipes, kid-friendly dinner
