Savory Muffin Tin Meatloaves

Savory Muffin Tin Meatloaves are a delightful twist on the traditional meatloaf, transforming it into individual-sized portions that are perfect for serving. The recipe begins with choosing your meat – a mix of ground beef and pork is popular for its balance of flavor and fat, but you can also opt for ground turkey or chicken for a leaner version.

The meat is mixed with finely chopped onions and garlic, which provide a pungent and slightly sweet flavor once cooked. Fresh herbs like parsley or thyme are often added for their fragrant touch. For binding and moisture, breadcrumbs and an egg are mixed into the meat. The breadcrumbs absorb the juices, keeping the mini meatloaves moist and tender, while the egg helps to bind the mixture, ensuring it holds its shape during baking.

A variety of seasonings can be added to this base – Worcestershire sauce for a hint of tangy umami, ketchup or tomato paste for a bit of sweetness and acidity, and a blend of spices like paprika, mustard powder, and black pepper for warmth and depth. Some recipes also include grated cheese like cheddar or Parmesan for a gooey, cheesy element.

Once the meat mixture is prepared, it’s evenly divided into the cups of a muffin tin, which have been lightly greased to prevent sticking. This muffin tin method not only makes for easy portioning but also allows the meatloaves to cook more quickly than a traditional loaf, usually in about 20-30 minutes.

Before baking, a topping is often added. This could be a simple brush of ketchup or a more complex glaze made from ketchup, brown sugar, and vinegar, giving a glossy, tangy-sweet finish to each mini meatloaf.

As they bake, the meatloaves become wonderfully browned on the outside, while staying juicy on the inside. The edges might get slightly crispy, offering a delightful textural contrast to the tender center.

Once out of the oven, these muffin tin meatloaves are left to cool for a few minutes in the tin, making them easier to remove. They can be served as a main course, perhaps alongside mashed potatoes and green beans, or as a part of a buffet spread, being the perfect size for a hand-held appetizer.

The beauty of this recipe lies in its versatility – it can be customized with different meats, herbs, spices, and toppings to suit any taste preference. Additionally, these mini meatloaves are perfect for meal prep as they can be easily refrigerated or frozen for later consumption.


1 lb ground beef

1 beaten egg

1/2 cup breadcrumbs

1/4 cup ketchup, plus extra for topping

1/4 cup milk

1/2 finely chopped onion

1 teaspoon garlic powder

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon black pepper


Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.

In a large bowl, mix ground beef, egg, breadcrumbs, ketchup, milk, onion, garlic powder, Worcestershire sauce, salt, and pepper. Avoid overmixing.

Evenly distribute the meat mixture in muffin cups, shaping gently. Top each with ketchup.

Bake for 20-25 minutes, until cooked through (internal temperature of 160°F or 71°C).

Let stand for 5 minutes before removing from the tin.

Serve warm with additional ketchup or barbecue sauce.

Enjoy your Mini Meatloaf Muffins with your favorite sides for a cozy and satisfying meal!


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