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Two meatloaf muffins on a white plate with creamed spinach.
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5 from 1 vote

Easy Meatloaf Muffins Recipe

Delicious and easy, these Meatloaf Muffins are my family's favorite meatloaf recipe, made smaller in individual servings for faster cooking! This Mini Meatloaf recipe is easy to meal prep and freezes beautifully! A quick weeknight meal that's on the table in less than 30 minutes!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Servings: 12
Author: Robyn Stone

Equipment

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

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

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