Go Back

Meatloaf Muffins

Meatloaf muffins bake up golden with a glossy tangy glaze and perfectly portioned, tender centers. This quick method—mix, fill, spoon sauce, then bake—gets grab-and-go lunchbox bites in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf base
  • 1.5 lb ground beef
  • 0.75 cup breadcrumbs
  • 1 egg
  • 0.25 cup milk
  • 0.33 cup finely diced onion
  • 0.25 cup ketchup Use half total amount; the rest goes in the glaze.
  • 1 tbsp brown sugar
  • 1 tsp garlic powder
  • 0.25 salt and pepper to taste Season to taste.
Glaze
  • 0.25 cup ketchup Remaining half total amount.
  • 1 tbsp brown sugar

Equipment

  • 1 sheet pan

Method
 

Prep & bake
  1. Preheat the oven to 375°F and grease a 12-cup muffin tin to prevent sticking.
  2. In a mixing bowl, combine ground beef, breadcrumbs, egg, milk, finely diced onion, garlic powder, ¼ cup ketchup, and salt and pepper.
  3. Divide the meatloaf mixture evenly among the muffin cups, pressing down gently so the centers hold together.
  4. Whisk the remaining ketchup with brown sugar, then spoon a little over the top of each muffin for a glazed finish.
  5. Bake at 375°F for 20-22 minutes, until the meatloaf muffins are cooked through and the tops look glossy.
Rest & serve
  1. Cool for 5 minutes before removing from the tin so the muffins set and don’t crumble.

Notes

Pro tip: use finely diced onion so it distributes evenly and keeps the texture tender. Store leftovers in the fridge for up to 4 days in an airtight container. Freeze extras individually (cool completely first) so you can grab one at a time; reheat until hot through. Dietary swap: use ground turkey in the same ratio for a lighter option.