muffin pan meatloaf featured square
This delicious meatloaf in a muffin is easy to make and makes a great freezer meal! Just pop it in the oven and dinner is served... not to mention everything is better as a mini!
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Table of Contents
  1. Mini Meatloaf Muffins Recipe
  2. Ingredients / Shopping List
  3. How to Make Muffin Pan Meatloaf
  4. How to "Frost" Mini Meatloaf Muffins
  5. Leftovers and Freezing
  6. More Delicious Dinner Recipes
  7. Muffin Pan Meatloaf Recipe

Shake up your classic meatloaf recipe with our muffin pan meatloaf! This delicious meatloaf in a muffin is easy to make and makes a great freezer meal! Just pop it in the oven and dinner is served… not to mention everything is better as a mini!

muffin pan meatloaf final

Mini Meatloaf Muffins Recipe

Meatloaf is a staple in my house, but sometimes it is good to change things up a little bit. That’s why I love to put this muffin pan meatloaf in the dinner rotation.

When I make this recipe, I actually like to double or triple it! We make some to eat that night for dinner and another batch to make-ahead and freeze for another night.

What’s great about this recipe is you can actually prepare everything and freeze the muffins in the pan and then put them in a freezer bag to cook another day!

muffin pan meatloaf featured image

Ingredients / Shopping List

  • 1 lb lean ground beef
  • ½ cup finely diced sweet yellow onion
  • ½ cup panko bread crumbs, plain
  • ½ cup bread crumbs, plain
  • 1 – 8 oz can tomato sauce
  • 2 large eggs, slightly beaten
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons fresh minced garlic
  • 2 teaspoons dried parsley flakes
  • 1 ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground mustard seed
  • ¼ cup ketchup for the meatloaf glaze
mini meatloaf muffin on a plate

How to Make Muffin Pan Meatloaf

  1. Mix together ground beef, onion, bread crumbs, tomato sauce, eggs, Worcestershire sauce, minced garlic, dried parsley flakes, kosher salt, black pepper, and ground mustard seed. I usually put gloves on and mix it with my hands until it is completely incorporated. mix meatloaf ingredients
  2. Spoon the ground beef mixture into a standard size muffin pan. Completely fill each muffin cup to the top line of the cup. (I used a 3-tablespoon cookie scoop.)meatloaf in a muffin pan
  3. Top each muffin with ketchup for the glaze.ketchup on meatloaf in muffin pan
  4. Bake for 30 minutes at 375 degrees.muffin pan meatloaf baked

How to “Frost” Mini Meatloaf Muffins

You can frost these meatloaf muffins with your favorite mashed potato recipe.

You can use either a decorator’s icing piping bag and a large icing tip. Or, if you do not have either the piping bag or the large tip, you can use a quart (or gallon) size ziplock bag.

  1. If using the piping bag and tip, place the coupler and tip into the bag.
  2. Fill the piping bag half full. Be sure to twist the bag above the potatoes to help keep even pressure and ensure no air pockets in the piping bag.
  3. Starting on the outside edge and following around toward the center, hold the tip just above the muffin and evenly squeeze out the potato frosting in a swirl pattern. Allow the “frosting” to spread out just a bit as you go, until you reach the center.
  • If you are using a Ziploc bag, fill the bag ½ full. Zip the baggie closed, making sure to remove any extra air.
  • Using scissors, snip off a small corner tip of the ziploc. The size of the snip depends on how large you want your “frosting” to be.
  • Follow the same directions as described if you were using a piping bag.

Top with minced chives on top of your potato frosting as “sprinkles”.

meatloaf with mashed potatoes

Leftovers and Freezing

Store any leftovers can be kept in an airtight container in the refrigerator for 2-3 days.

To freeze, let the muffins cool completely and place in a freezer bag. When you are ready to cook, defrost in the refrigerator overnight. Reheat them in the oven at 350 for about 20 minutes. (You can put them back in the muffin tin to help them keep their shape in the oven.)

muffin pan meatloaf with a bite

More Delicious Dinner Recipes

Garlic Butter Steak Bites | One-Pot Chicken Parmesan Pasta | Korean Beef Bowl | Bang Bang Shrimp (Copycat Bonefish Grill) | Sheet Pan Quesadillas | Chicken Pot Pie Skillet | Meatball Parmesan | Homemade Pizza Pockets

4.8 from 5 votes
muffin pan meatloaf featured square

Muffin Pan Meatloaf

Serves — 12
This delicious meatloaf in a muffin is easy to make and makes a great freezer meal! Just pop it in the oven and dinner is served… not to mention everything is better as a mini!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins

Ingredients
  

  • 1 lb lean ground beef
  • ½ cup finely diced sweet yellow onion
  • ½ cup panko bread crumbs plain
  • ½ cup bread crumbs plain
  • 1 8-oz can tomato sauce
  • 2 large eggs slightly beaten
  • 1 tablespoon worcestershire sauce
  • 2 teaspoons fresh minced garlic
  • 2 teaspoons dried parsley flakes
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground mustard seed
  • ¼ cup ketchup for the meatloaf glaze

Instructions
 

  • Preheat the oven to 375 degrees. Lightly spray the muffin pan with nonstick spray, and set aside.
  • In a large mixing bowl, combine the ground beef, onion, bread crumbs, tomato sauce, eggs, worcestershire sauce, minced garlic, dried parsley flakes, kosher salt, black pepper and ground mustard seed.
  • Using either a large wooden spoon, or gloved hands (I usually choose this option), mix together all the ingredients until they are completely incorporated.
  • Spoon the ground beef mixture into a standard size muffin pan. Completely fill each muffin cup to the top line of the cup. (I used a 3-tablespoon cookie scoop).
  • Using a teaspoon, top each muffin with ketchup for the glaze.
  • Bake for 30 minutes.

Jenn’s Notes

  • Any leftovers can be kept in an airtight container in the refrigerator.
  • You can frost these meatloaf muffins with your favorite mashed potato recipe.
  • You can use either a decorator’s icing piping bag and a large #8 icing tip. Or, if you do not have either the piping bag or the large tip, you can use a quart (or gallon) size ziplock bag.
How to “Frost” Mini Meatloaf Muffins
  1. If using the piping bag and tip, place the coupler and tip into the bag.
  2. Fill the piping bag half full. Be sure to twist the bag above the potatoes to help keep even pressure and ensure no air pockets in the piping bag.
  3. Starting on the outside edge and following around toward the center, hold the tip just above the muffin and evenly squeeze out the potato frosting in a swirl pattern. Allow the “frosting” to spread out just a bit as you go, until you reach the center.
  • If you are using a Ziploc bag, fill the bag ½ full. Zip the baggie closed, making sure to remove any extra air.
  • Using scissors, snip off a small corner tip of the ziploc. The size of the snip depends on how large you want your “frosting” to be.
  • Follow the same directions as described if you were using a piping bag.
 
  • You can also sprinkle minced chives on top of your potato frosting.

Video

Nutrition Info

Calories: 100kcal | Carbohydrates: 7g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 51mg | Sodium: 438mg | Potassium: 190mg | Fiber: 1g | Sugar: 2g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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