There’s something undeniably comforting about meatloaf, isn’t there? The way it fills the kitchen with that savory, homey aroma—it’s like a hug in food form. But let me tell you, these meatloaf muffins? They take that comfort to a whole new level. I first made these on a rainy Sunday when my kids were begging for something “fun” for dinner. Miniature, portion-sized, and packed with flavor, these little muffins stole the show. Now, they’re a regular in our rotation, and I have a feeling they’ll become a favorite in your home too.

Ingredients You’ll Need

Here’s what you’ll need to make these irresistible meatloaf muffins:

• 1 ½ lbs ground beef (85% lean) – The perfect balance of flavor and juiciness. You could also use ground turkey or chicken for a lighter option.
• 1 small onion, finely diced – Sweet or yellow onions work best here.
• ½ cup breadcrumbs – Panko or regular both work, but I love the extra crunch of Panko.
• 1 large egg – Our trusty binder to hold everything together.
• ¼ cup ketchup – Plus extra for topping. This adds a touch of sweetness and tang.
• 2 tbsp Worcestershire sauce – A must for that deep, umami flavor.
• 1 tsp garlic powder – Because everything’s better with garlic.
• 1 tsp dried thyme – A little earthy warmth to round it all out.
• Salt and pepper to taste – Don’t be shy with seasoning!

Step-by-Step Instructions

Ready to make these little bites of joy? Let’s get started!

1. Preheat your oven to 375°F (190°C) and lightly grease a muffin tin. Trust me, you’ll want to grease it well—no one likes sticking!
2. Mix the ingredients. In a large bowl, combine the ground beef, onion, breadcrumbs, egg, ketchup, Worcestershire sauce, garlic powder, thyme, salt, and pepper. Use your hands (yes, get in there!) to mix everything until just combined. Overmixing can make the meatloaf tough, so gentle does it.
3. Shape the muffins. Divide the mixture evenly into the muffin tin, pressing lightly to fill each cup. I like to make them slightly domed—they’ll flatten a bit as they cook.
4. Top with ketchup. Spread a little extra ketchup over the top of each muffin. This caramelizes as it bakes and adds the perfect finishing touch.
5. Bake for 20-25 minutes, or until the internal temperature reaches 160°F (71°C). Let them rest for 5 minutes before serving—patience is key here!

And just like that, you’ve got a batch of the most adorable, delicious meatloaf muffins ready to enjoy. Stay tuned for pro tips, serving ideas, and more in the next section!

There’s something undeniably comforting about meatloaf, but when you bake it into individual muffin-sized portions? Pure genius! These meatloaf muffins are not only adorable but also cook faster and stay perfectly moist. Let me share some extra tips to make them your new weeknight staple.

Pro Tips for Perfect Meatloaf Muffins

• Don’t overmix – Gently combine ingredients until just incorporated for tender muffins
• Use an ice cream scoop – For evenly sized portions that bake uniformly
• Line your pan – Silicone muffin cups or parchment liners make cleanup a breeze
• Broil at the end – For 1-2 minutes to caramelize the glaze beautifully

Delicious Variations to Try

One of the best things about this recipe is how adaptable it is:

• Italian-style: Add 1/4 cup grated parmesan and 1 tsp Italian seasoning
• BBQ lovers: Swap the ketchup glaze for your favorite barbecue sauce
• Vegetable-packed: Mix in 1 cup finely chopped mushrooms or zucchini
• Turkey version: Use ground turkey instead of beef (add 1 tbsp olive oil for moisture)

What to Serve With Your Meatloaf Muffins

These little flavor bombs pair wonderfully with:

• Creamy mashed potatoes or roasted sweet potatoes
• Buttered green beans or roasted Brussels sprouts
• A crisp garden salad with ranch dressing
• Mac and cheese for the ultimate comfort meal

Storage and Reheating Tips

• Refrigerator: Store in airtight container for 3-4 days
• Freezer: Freeze individually on a baking sheet, then transfer to freezer bags for up to 3 months
• Reheating: Microwave for 60-90 seconds or bake at 350°F for 10-15 minutes until heated through

Frequently Asked Questions

Can I make these gluten-free?
Absolutely! Just substitute the breadcrumbs with gluten-free oats or almond flour.

What if I don’t have a muffin tin?
You can form the mixture into small patties and bake on a sheet pan – they’ll just be meatloaf cookies instead!

How do I know when they’re done?
The internal temperature should reach 160°F on an instant-read thermometer.

Can I prep these ahead?
Yes! Mix the ingredients (except glaze) up to 24 hours in advance and store covered in the fridge.

There you have it – everything you need to make the most irresistible meatloaf muffins that will have your family begging for seconds. Whether it’s a busy weeknight or a cozy Sunday supper, these little bundles of comfort are sure to become a regular in your dinner rotation. Happy baking!