Meatloaf muffins make a quick cook weeknight meatloaf recipe. On the table in less than 30 minutes, these meatloaf muffins will become a favorite!

Meatloaf Muffins Recipe from

My family always loves it when I make meatloaf. It’s one of those comforting, hearty suppers that just immediately makes me think of Sunday suppers growing up. Mother would make meatloaf, potatoes, green beans, and sliced tomatoes with a big glass of sweet tea and have us well-fed as we ended our weekend and headed into the next week.

And let’s face it, meatloaf is a delicious supper that doesn’t break the bank!

That’s always nice.

I’ve tweaked her meatloaf recipe and turned it into a weeknight favorite around our house by making individual meatloaves that cook in 30 minutes from start to finish.

Here’s how I make these simple meatloaf muffins.


Place your ground beef or turkey in a large bowl.



Dice some onion.



Add your eggs.



Some Worcestershire sauce.



Some brown sugar.

Oh yum!






Some crushed saltine crackers. You could also use bread crumbs.



Mix it all together until it is well-combined.



Now, here’s the trick to truly make this a simple, quick recipe for weeknight meatloaf — a muffin tin!

Spray it well with non-stick cooking spray and then spread your meatloaf mixture evenly into the cups of the muffin tin.

Pop it into your oven and bake for about 25 minutes until done.

Remove from the oven and spread with your favorite BBQ sauce.


Here’s my Weeknight Meatloaf Muffins Recipe. I hope you enjoy it as much as we do!

Weeknight Meatloaf

Meatloaf muffins make a quick cook weeknight meatloaf recipe. On the table in less than 30 minutes, these meatloaf muffins will become a favorite!

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 8
Author: Robyn Stone | Add a Pinch


  • 3 pounds ground beef or turkey
  • 1/2 onion diced
  • 2 eggs
  • 1 cup cracker or bread crumbs
  • 2 tablespoons Worcestershire sauce
  • 1/3 cup ketchup
  • 2 tablespoons brown sugar


  • Mix together all ingredients.
  • Spoon into muffin tins that have been sprayed with non-stick cooking spray.
  • Bake at 375 degrees until done, about 20-25 minutes.
  • Top with your favorite BBQ sauce.

To freeze:

  • Prepare meatloaves through step 1.
  • Place in freezer and freeze for one hour.
  • Remove from muffin tins and wrap tightly in aluminum foil.
  • Then place into zip top freezer bags.
  • for up to one month.

To cook after freezing:

  • Remove from freezer and thaw in refrigerator overnight.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Robyn xo

Join today for free and start saving your favorite recipes

Create an account easily save your favorite content, so you never forget a recipe again.

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

More about me

19 Comments Leave a comment or review

  1. Your Sunday supper memories sound a lot like mine growing up. Meatloaf, mashed potatoes, green beans, and always a glass or two of sweet iced tea. Comfort food all the way! The muffin tin is a great idea. I will definitely have to try that out!

  2. Sounds wonderful and really much easier than i expected! Could you make this in a larger tin though, and if so what size and how long would it need cooking for? Thank you! ๐Ÿ™‚

  3. You always make those old fashioned things that we love but that I never put on my blog…and I wonder why not? Meatloaf is one of those dishes and something my grown children and I still love…even better I think the day after for sandwiches.

    My topping is brown sugar, ketchup and dry mustard. Thawing some ground beef now. Thanks!

  4. I love meatloaf and this sounds so good. I really like crushed crackers in my meatloaf, this was what my mom always used & it is the best!!!! Love the idea of mini meatloafs. They will be easy to freeze. Thank Robyn for another great recipe.

    1. I do freeze them after I cook them. To reheat, just pop in your refrigerator to all to thaw overnight or during the day that you are making them for supper. Then, you can easily reheat them in the microwave.

  5. This looks good, but I want to know about the potatoes!! Those look delish! Do you have a recipe for them? Thanks.

  6. This looks like a fine recipe for meatloaf. Our family adds bell pepper along with the onion and we don’t use brown sugar except for the glaze on top. I just made mini loafs this week.
    I say you can tell a great deal about someone by they way they make meatloaf. It’s ONE of the ways I decide whether or not to try the recipes on a blog or given by an acquaintance or not.
    If they use a mixture of pork, beef and veal, or insist on at least pork and beef, they may be a little to high brow for my home cooking tastes.
    If they use oatmeal as a binder, well then they just can’t be southern and like gooshy ( yes that is a word I know I use it all the time :0)) textures in food. So I might have some textural problems with their recipes.
    If they don’t cook meatloaf at all, well then I have to wonder about where and how they learned to cook. I mean isn’t meatloaf one of the first main courses we learn to make? My mama taught me while I was still standing in a chair and she had to cut up the veggies. But crushing the crackers and getting my hands in there was all me.
    Thank you for the time and effort you put into sharing with all us out here on the other side of your compute. We really do appreciate it.

  7. SO YUMMY !!!!!!!. I made these today and used 50 /50 mix grd beef and sausage everything else was the same . OMG freeze them for individual users later on. I know its a guy thing I guess.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Reviews