These meatloaf muffins are a quick twist on classic meatloaf. Instead of baking one large loaf, the meat mixture is baked in a muffin tin to create perfectly portioned mini meatloaves (say that 3 times fast!)
Muffin tin meatloaf cooks much faster than traditional meatloaf, making it a great option for busy weeknight dinners. Each meatloaf muffin has crispy edges, juicy centers, and a flavorful glaze.
Why Make Meatloaf Muffins
• They cook up in about 20 minutes instead of an hour
• Perfect individual portions, especially if you're cooking for 1 or 2.
• Great for meal prep or freezer meals
• Kids love the “muffin” shape
• Easier to serve than slicing traditional meatloaf
Balsamic Glaze Meatloaf Muffins
This simple glaze made with ketchup, honey, and balsamic vinegar gives these meatloaf muffins a slightly sweet and tangy flavor.
Ingredients:
- 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
Tip: If you have extra ground beef try making a cheesy sloppy joe casserole!
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.
How Do You Know Meatloaf Muffins Are Done?
Use a meat thermometer. The center should reach 160°F for ground beef. It will carryover cook to the finished temp of 165°F.
Make Ahead + Freezer Instructions
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.
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These meatloaf muffins freeze well.
To freeze cooked meatballs:
- Bake completely
- Cool
- Store in freezer bags for up to 3 months
Reheat in the oven or microwave.
To freeze ready to cook meatballs:
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.
Tips for the Best Meatloaf Muffins
Don’t overmix the meat - Mix the ingredients just until combined. Overmixing can make meatloaf dense instead of tender.
Grease the muffin pan well - A quick spray of cooking spray helps the meatloaf muffins release easily after baking.
Use a scoop for even portions - Using a large cookie scoop to divide the meat mixture evenly makes it easy to divide so the muffins cook at the same rate.
Let them rest before removing - Let the meatloaf muffins sit for 3–5 minutes before removing them from the pan so they hold their shape.
What to Serve With Meatloaf Muffins
- Mashed potatoes
- Green beans in the air fryer
- Roasted carrots
- Stovetop mac and cheese
- Side salad
- Oven Roasted Broccoli with Garlic and Parmesan.
Variations
• Use ground turkey or ground pork instead of beef
• Add cheddar cheese or mozzarella to the center
• Top with BBQ sauce instead of ketchup
• Mix in finely chopped onion or bell pepper
FAQ
Yes! Using a muffin tin creates individual mini meatloaves that cook faster and stay juicy.
Most meatloaf muffins bake in 20–30 minutes at 350–375°F.
Other Muffin Tin Recipes:
- Keto Meatloaf Muffins
- Easy Individual Lasagna Cups
- Egg Omelet Muffins
- 21 Recipes Using Ground Beef for Dinner
Recipe
Easy Muffin Tin Meatloaf
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Equipment
Ingredients
- 1 pound ground beef
- 2 teaspoons minced garlic
- 2 teaspoons dried parsley flakes
- ¼ teaspoon pepper
- ½ teaspoons salt
- 1 Tablespoon honey
- ½ cup panko breadcrumbs can substitute gluten free
- 1 Tablespoon balsamic vinegar
- ¼ cup ketchup
Instructions
- Preheat oven to 450 degrees. Generously grease a 12 cup muffin pan. In a small bowl, combine 1 Tablespoon balsamic vinegar and ¼ cup ketchup. Mix and set aside.
- In a large bowl, combine 1 pound ground beef, 2 teaspoons minced garlic, 2 teaspoons dried parsley flakes, 1 Tablespoon honey, ½ cup panko breadcrumbs, ½ teaspoons salt and ¼ teaspoon 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.
Notes
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
Danielle Kudera says
This is a quick go to for my family! Such a time saver!
Deanne Frieders says
Yes! Totally agree!
Wanda says
We make these all the time! They are the perfect, delicious bite on busy nights!
Deanne Frieders says
I totally agree Wanda!
Traci says
Always so easy and delicious! These are a winner for dinner and lunch...thanks for sharing 🙂
Deanne Frieders says
My pleasure Traci! Thanks for stopping by!
Toni says
I really love how easy it is! Can't wait to try it!
Deanne Frieders says
I know you'll love it as much as we do!
Kushigalu says
What a great portion size recipe. Love the idea here. Pinned to try this soon.
Deanne Frieders says
Yes! So easy when you're tracking calories and macros!
Julie says
They are perfectly portion size for everyone in the family. and I love that you used balsamic in these.
Deanne Frieders says
Thanks Julie!