Muffin Tin Meatloaf is delicious, homemade comfort food at its best. These meatloaf muffins are an easy dinner loved by the whole family!
Anything in miniature form seems more delicious, don’t you agree? Not only that, but these mini meatloaf muffins can be picked up and eaten for an easy harvest field meal.
Reasons to Love Muffin Tin Meatloaf
- These mini meatloaves are made with wholesome ingredients found in your kitchen.
- All recipes in miniature form seem to be a hit with the whole family
- Because these meatloaves are cooked in muffin tins, they’re cooked in a fraction of the time
- These muffin tin meatloaves can be made ahead of time and frozen to bake later. Instructions on how to do that will follow!
- lean ground beef
- minced garlic – I like to use refrigerated minced garlic to save time but if you have fresh garlic, go for it!
- dried parsley flakes, pepper, salt – for seasoning and a little color.
- honey – adds a touch of sweetness and helps the meatloaf muffins bind together.
- panko breadcrumbs Use gluten free panko to make this recipe gluten free – to help structure our meatloaf muffins
- balsamic vinegar – gives a little tang to our meatloaf
- ketchup – for a touch of sweetness and to balance out the balsamic vinegar
How to Make Muffin Tin Meatloaf
Step 1: Preheat oven to 450 degrees. Generously grease a 12 cup muffin pan.
Step 2: Prep the meat loaf mix. In a large bowl, combine ground beef, garlic, parsley, honey, panko crumbs, salt and pepper. Use hands to gently mix to combine all ingredients. Form into balls and place in a muffin tin.
Step 3: Top the mini meatloaves with the prepared glaze. In a small bowl, combine balsamic vinegar and ketchup. Brush the balsamic and ketchup mixture over the tops of the meatloaf muffins.
Step 4: Bake. Bake for 15-20 minutes until cooked through.
To Make as a Freezer Meal
Freezer meals are one of my favorite ways to get ahead of our busy seasons. For us it’s generally back to school time and harvest, but for your family it may be something entirely different.
When I have a few extra minutes, I love to prepare the ingredients for muffin tin meatloaf and have it unbaked but ready to go. Here’s how I make these as a freezer meal:
- Prepare a sandwich sized bag and a gallon sized bag and label. I like to label my bags with a sharpie marker or freezer tape. Whatever you do, label, label, label! Trust me on this.
- In a large bowl, combine ground beef, garlic, parsley, honey, panko, salt and pepper, just as you would if you were making them fresh. Use your hands to gently mix to combine all ingredients.
- Form into balls and place in gallon sized bag. Remove excess air and lay flat to freeze.
- Add balsamic vinegar and ketchup to the sandwich sized bag. Remove excess air and lay flat to freeze.
- When you’re ready to cook these, thaw overnight in the refrigerator. Bake as instructed in the recipe card.
What to serve with Muffin Tin Meatloaf:
Other Muffin Tin Recipes:
- Keto Meatloaf Muffins
- Easy Individual Lasagna Cups
- Egg Omelet Muffins
- 21 Recipes Using Ground Beef for Dinner
- 1 pound ground beef
- 2 tsp minced garlic
- 2 tsp dried parsley flakes
- 1/4 tsp pepper
- 1/2 tsp salt
- 1 Tbsp honey
- 1/2 cup panko breadcrumbs (can substitute gluten free)
- 1 Tbsp balsamic vinegar
- 1/4 cup ketchup
- Preheat oven to 450 degrees. Generously grease a 12 cup muffin pan. In a small bowl, combine balsamic vinegar and ketchup. Mix and set aside.
- In a large bowl, combine ground beef, garlic, parsley, honey, panko crumbs, salt and pepper. Use hands to gently mix to combine all ingredients. Form into balls and place in a muffin tin.
- Brush balsamic and ketchup mixture over the tops of the meatloaf muffins.
- Bake for 15-20 minutes until cooked through.
Use gluten free panko to make these gluten free
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Amount Per Serving: Calories: 400Total Fat: 20gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 101mgSodium: 631mgCarbohydrates: 20gFiber: 1gSugar: 9gProtein: 33g