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2 meatloaf muffins on a white plate with potatoes and Brussels sprouts
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Meatloaf Muffins

These easy Meatloaf Muffins transform boring meatloaf into fun individual portions that are absolutely irresistible. And they cook up in half the time, so you can even make them for a weeknight dinner!
Prep Time15 minutes
Cook Time34 minutes
Rest Time10 minutes
Total Time59 minutes
Servings: 6 (2 meatloaf muffins each; recipe makes 12 total)
Estimated Calories: 331
Author: Michelle

Ingredients

Meatloaf:

  • cooking spray
  • 1 tablespoon olive oil
  • 1 cup finely diced onions
  • ½ cup finely diced bell peppers, any color (I used green)
  • ¼ cup finely grated carrots, use the smallest holes on your grater
  • ½ teaspoon dried thyme
  • 2 cloves garlic, minced
  • 1 cup plain panko breadcrumbs
  • ½ cup ketchup
  • 1 tablespoon Dijon mustard
  • 1 large egg
  • ¼ cup milk
  • 2 teaspoons seasoned salt, or to taste (regular salt can be used instead)
  • ½ teaspoon black pepper, or to taste
  • 1½ pounds lean ground beef, 90/10 recommended (see notes below)

Glaze:

  • 6 tablespoons ketchup
  • 1 tablespoon brown sugar, light or dark
  • 1 teaspoon Dijon mustard

Special Equipment

  • standard muffin pan (12 muffins, ½ cup each)
  • large rimmed baking sheet (larger than the muffin pan on all sides so it can catch any grease)
  • meat thermometer

Instructions

  • Preheat the oven to 350°F. Spray a standard muffin pan (12 muffins, ½ cup each) with cooking spray; set aside.
  • Heat the olive oil in a medium skillet over medium heat (I use an 8 or 10-inch skillet). Add the onions, peppers, carrots and thyme; sauté, stirring frequently, until softened, about 4 minutes.
  • Add the garlic to the pan; sauté, stirring constantly, for one more minute.
  • Transfer the veggie mixture to a large mixing bowl; allow to cool, about 5 to 10 minutes.
  • While the veggies are cooling, make the glaze by mixing together the 6 tablespoons ketchup, the brown sugar, and 1 teaspoon of Dijon mustard in a small bowl; set aside.
  • To the cooled veggies, add the panko breadcrumbs, ½ cup ketchup, 1 tablespoon Dijon mustard, the egg, milk, seasoned salt, and black pepper; stir until well-combined.
  • Add the ground beef, breaking it up into small pieces as you put it in the bowl; gently mix just until everything is well-combined (I think hands are the best tool for this part, but use a fork if you'd rather).
  • Roll the meatloaf mixture into 12 equal sized balls and place one ball in each cup of the muffin pan.
  • Using your fingers, gently flatten the top of each meatloaf muffin (don't compress the meat too much, as this can make your meatloaf dense and tough).
  • Place the muffin pan on a large, rimmed baking sheet (one that is larger than the muffin pan all the way around). Top the meatloaf muffins with the glaze.
  • Bake until just cooked through (internal temperature of 160°F), about 25 to 30 minutes.
  • Remove from the oven and let cool for 10 minutes before serving.

Recipe Notes

  • Ground sirloin (90/10) is what I use and recommend because it keeps the meatloaves from swimming in too much grease, helps prevent grease from spilling out of the muffin cups, and keeps shrinkage to a minimum.
    • You can use 85/15 (ground round) or even 80/20 (ground chuck). Just know that you will have more grease/overflow to deal with.
  • Be careful not to over-work the meat, as this can make your meatloaf tough.
  • The meat mixture will be on the wetter side, but it should still hold together when you roll it into a ball. If it doesn't, add more breadcrumbs just until it does.
  • The purpose of the sheet pan is to catch any grease that might leak out of the muffin cups so that it doesn't end up on the bottom of your oven. Don't skip this step...just in case!
  • Be very careful not to overcook, as this can make the meatloaves dry and tough.
  • Leftovers are excellent! Keep them stored in the refrigerator, covered, for up to 3 to 4 days. Reheat in a 325°F oven, covered, just until heated through. Or slice them up cold and make meatloaf sandwiches.
  • These also freeze well. Once cooled, place them on a sheet pan and freeze until firm, then put them in freezer bags and store in the freezer. Thaw in the refrigerator before reheating.
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