Muffin Pan Meatloaf Recipe (Mini Meatloaves in a Muffin Tin!)

I first whipped these up during a chaotic weeknight when the kids were hangry and the fridge was almost bare. I had ground beef, a muffin tin, and a dream—and bam, muffin pan meatloaf was born. These little meatloaf cupcakes? Total lifesavers. Moist, flavorful, and kid-approved every single time.

Why You’ll Love This Muffin Pan Meatloaf Recipe

These mini meatloaves are a busy home cook’s dream: they bake in just 30 minutes and portion themselves, which makes dinner AND leftovers way easier. The muffin tin helps them cook evenly (no raw centers here!), and the cupcake style with mashed potato “frosting”? Adorable and fun for kids.

• Quick-cooking individual portions
• Kid-friendly and great for lunchboxes
• Perfect for meal prep or freezer meals
• All the cozy, comforting flavor of meatloaf in less time

Ingredients You’ll Need

Here’s what you’ll want to grab for the base:

• 1 lb lean ground beef (80/20 is best)
• ½ cup finely diced sweet yellow onion
• ½ cup plain panko breadcrumbs
• ½ cup plain breadcrumbs
• 8 oz can tomato sauce
• 2 large eggs, slightly beaten
• 1 tbsp Worcestershire sauce
• 2 tsp fresh minced garlic
• 2 tsp dried parsley flakes
• 1½ tsp kosher salt
• ½ tsp black pepper
• ½ tsp ground mustard seed
• ¼ cup ketchup (for glaze)

Optional for topping:

• Mashed potatoes (pipe on top for cupcake-style)

How to Make Muffin Pan Meatloaf

This is the kind of dinner that looks fancy but comes together without a fuss. Here’s how to make it:

Step-by-Step Instructions

1. Prep: Preheat your oven to 375°F. Spray a muffin pan with non-stick spray.
2. Mix: In a large bowl, combine the ground beef, onions, both breadcrumbs, tomato sauce, eggs, Worcestershire sauce, garlic, parsley, salt, pepper, and mustard seed. Mix until just combined—don’t overwork it.
3. Fill: Scoop the meat mixture into each muffin cup, pressing gently to fill to the top.
4. Glaze: Spoon or brush ketchup on top of each mini meatloaf.
5. Bake: Bake for 25–30 minutes or until cooked through (internal temp should be 160°F).
6. Cool Slightly: Let them rest a few minutes before removing from the pan.

Optional: Mashed Potato Topping (Cupcake Style!)

Want to go the extra mile? Add a mashed potato swirl on top for a cupcake vibe.

• Use a piping bag or ziplock with the corner snipped.
• Fill halfway with warm mashed potatoes and pipe in a spiral.
• Optional: broil for a golden finish or top with chopped parsley.

Substitutions & Customizations

Make it your own:

• Protein swap: Use ground turkey or chicken instead of beef.
• Binder change: Sub gluten-free breadcrumbs or oats.
• Extra veggies: Add shredded carrots, zucchini, or mushrooms.
• No mustard seed? Dijon or yellow mustard works.
• Dairy-free mash: Use olive oil or dairy-free butter in potatoes.

How to Store and Reheat

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Wrap each meatloaf muffin in foil and freeze in a zip bag for up to 3 months.
• Reheat: Microwave until warm or pop in the oven at 350°F for 10–15 minutes.

What to Serve With Mini Meatloaf Muffins

These pair so well with simple sides:

• Classic mashed potatoes (if not already “iced” on top!)
• Sautéed green beans, roasted carrots, or a Caesar salad
• Dinner rolls for mopping up any extra sauce

FAQs

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