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. Add the remaining ingredients and mix together to combine.

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 20 to 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!

Easy Meatloaf Muffins Recipe

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Meatloaf muffins make a quick and easy weeknight meatloaf recipe. They are on the table in less than 30 minutes, but they also freeze beautifully for easy meal prep.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12


  • 2 pounds ground beef, or ground turkey or ground chicken
  • 1 large egg
  • 1 cup bread crumbs, or cracker crumbs
  • 2 tablespoons Worcestershire sauce, or coconut aminos
  • 1 teaspoon Stone House Seasoning

Meatloaf Glaze

  • 1/3 cup ketchup
  • 1 tablespoon brown sugar

Optional Ingredients

  • 1/2 medium onion, diced and cooked until tender
  • 1/2 medium green pepper, diced and cooked until tender


  • Prep. Preheat the oven to 400º F. Brush muffin pan indentions with olive oil. Set aside.
  • Make the meatloaf mixture. Combine the ingredients for the meatloaf, along with two tablespoons of the glaze, in a medium mixing bowl. Portion the mixture into the prepared muffin pan.
  • Bake and glaze. Place the muffin pan in the preheated oven and bake until the meatloaf muffins register 160º F for ground beef and 165º F for ground turkey and ground chicken, about 20 minutes. Remove from the oven and spread with the glaze. Return to the oven for five more minutes.
  • Serve. Remove from the oven, remove from the muffin pan, and serve.


Recipe Variations

Egg-Free Meatloaf Muffins – Mix 1 tablespoon chia seeds + 3 tablespoons water and allow to rest for five minutes before using in place of the egg in the meatloaf mixture. You can use whole or ground chia. You can also use your favorite egg replacement for one egg.
Gluten-Free Meatloaf Muffins – Use certified gluten-free bread crumbs for the bread crumbs in the recipe.
Sugar-Free Meatloaf Muffins – Use sugar-free ketchup in the meatloaf mixture and as the topping for the meatloaf.
BBQ Sauce Topped Meatloaf Muffins – Use my homemade BBQ sauce or your favorite store-bought.

Storage Tips

To store. Store baked and cooled meatloaf within two hours of cooking in an airtight container in the refrigerator for up to 3 days.
To freeze baked. Store baked and cooled meatloaf within two hours of cooking in an airtight, freezer-safe container in the freezer for up to 3 months. Thaw in the refrigerator overnight, reheat, and serve.
To freeze unbaked. Form the meatloaf muffins in the muffin pan without adding the glaze, cover with freezer-safe wrap, and freeze overnight. Remove the individual meatloaf muffins from the muffin pan and store them in an airtight, freezer-safe container in the freezer for up to 3 months. To serve, remove one or more from the freezer and place into a muffin pan or on a baking sheet. Bake as directed in the recipe instructions.


Calories: 253kcal | Carbohydrates: 11g | Protein: 15g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 221mg | Potassium: 287mg | Fiber: 1g | Sugar: 5g | Vitamin A: 77IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


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

  2. 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.

  3. 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.