This meatloaf recipe in muffin tins offers a fun and practical twist on classic comfort food. Mini portions bake faster, freeze better, and are perfect for family dinners or meal prep. Moist, flavorful, and topped with a tangy glaze, every bite is a hit!
Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
Mix Ingredients: In a large bowl, combine ground beef, breadcrumbs, egg, milk, onion, garlic powder, Worcestershire sauce, salt, and pepper. Mix until just combined.
Portion Into Muffin Tin: Use a scoop or spoon to divide the meat mixture evenly among the muffin tin cups. Press down gently.
Prepare Topping: In a small bowl, stir together ketchup, brown sugar, and mustard (if using). Spoon a small amount over each mini meatloaf.
Bake: Bake for 20–25 minutes, or until internal temperature reaches 160°F (71°C).
Rest and Serve: Let rest for 5 minutes before removing from the tin. Serve warm with mashed potatoes or veggies.
Notes
For added moisture, try mixing in 2 tablespoons of grated zucchini or finely chopped mushrooms.
Want a spicy version? Add a pinch of chili flakes or diced jalapeños to the mix.
These mini meatloaves are freezer-friendly! Let cool completely, wrap in foil, and freeze for up to 2 months.
Keyword meatloaf recipe in muffin tins, mini meatloaf, muffin tin meatloaf, weeknight dinners