Muffin Pan Meatloaf Recipe (Mini Meatloaves in a Muffin Tin!)
Mini meatloaf muffins made in a muffin pan juicy, flavorful, and perfect for weeknights or freezer prep. Bonus: they look like cupcakes with mashed potato “frosting”!
Ingredients
- 1 lb lean ground beef
- ½ cup sweet yellow onion finely diced
- 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
- Mashed potatoes for “icing”
Instructions
- 1. Preheat oven to 375°F and spray muffin pan with non-stick spray.
- 2. Mix beef, onion, breadcrumbs, tomato sauce, eggs, Worcestershire sauce, garlic, parsley, salt, pepper, and mustard seed until combined.
- 3. Fill muffin cups to the top with meat mixture.
- 4. Top each with ketchup.
- 5. Bake for 30 minutes.
- 6. Let rest a few minutes before removing from pan.
- 7. Pipe mashed potatoes on top for “cupcake” look if desired.
Notes
Use 80/20 beef for best flavor and moisture.
Make mashed potatoes ahead for easy piping.
Store leftovers in fridge for 3–4 days or freeze for up to 3 months.