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Meatloaf Muffins

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Meatloaf Muffins are a fun take on traditional meatloaf. They cook quickly, are easy to customize and serve, and they freeze really well.

My meatloaf with brown gravy recipe is really popular, so I wanted to create a fun twist on that. These meatloaf muffins are so juicy and packed with flavor thanks to all the wonderful sweet and savory spices. In under an hour you will have adorable mini meatloaves topped with bbq sauce that are perfectly paired with roasted potatoes.

plate of meatloaf muffins, roasted potatoes, and green beans

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Meatloaf and mashed potatoes is an American classic meal known to many of us as something our grandmothers and parents used to make us. Growing up it was never considered a fancy dish but definitely a comforting one.

This comforting mini meatloaf recipe is perfect for when you are looking for a quick and easy weeknight meal. If you are making these meatloaf muffins for your family, your kids will love them! Small enough for little hands and hearty enough for the adult appetite.

platter of meatloaf muffins

Not only are they fun to eat but they cook faster which is always a good thing and you can make ahead and store them for later.

Whether you are serving them for a weeknight dinner, a summertime barbecue, or a special event these juicy and delicious little muffins will be on your menu from now on!

MEATLOAF TOPPINGS

My husband prefers a brown gravy topping to our meatloaf over ketchup, but the good thing about meatloaf in muffin form is each family member can top them how they like.

Favorite meatloaf toppings:

  • BBQ Sauce – In this version, I topped them with bbq sauce. Try my spicy BBQ sauce to kick them up a notch or my homemade KFC honey BBQ sauce.
  • Ketchup – Some people opt for plain ketchup to top their meatloaf. Homemade ketchup for bonus points.
  • Brown Gravy – Making your own brown gravy is EASY. My version is made without drippings.
pouring bbq sauce on mini meatloaf

INGREDIENTS FOR MEATLOAF

  • Ground Sirloin – I prefer sirloin because it is lean and full of flavor.
  • Medium onion – chopped
  • Minced garlic
  • Ritz crackers – crushed into fine crumbs
  • Egg
  • Ketchup
  • BBQ sauce
  • Garlic salt
  • Seasoned salt
  • Pepper
  • Italian seasoning
  • Chili powder
  • Cumin
  • Oregano
  • Brown Sugar
  • Parmesan Cheese – finely grated
ingredients laid out to make meatloaf muffins

WHICH TYPE OF BEEF TO USE

Although there really is no right or wrong kind of ground beef to use, the outcome of your meatloaf will be dependent on a few things, the type of ground beef is one of them.

Ground sirloin, ground round or ground chuck, are also labeled as lean to extra-lean ground beef. Any of these are ideal to use because they contain less fat. I know it sounds counterproductive to having a juicy meatloaf, but when you add all of the sauces it balances out.

If you use regular ground beef which contains more fat, your meatloaf will contain extra oil and fat & you may need to drain it.

WHICH TYPE OF PAN TO USE

To keep it easy, you can use any muffin tin/cupcake tray you already have. If you have a square brownie pan, that will work, too. Both are great as they will hold the right amount for each loaf, will keep its shape and will cook evenly and quickly. Even if you are using a nonstick pan, it’s always a good idea to spray with a non-stick cooking spray.

meatloaf muffins in cupcake tray

HOW TO MAKE THEM

STEP ONE: To a large bowl, add the ground sirloin and the chopped onion and garlic.

Sprinkle in the garlic salt, seasoned salt, pepper, Italian seasoning, chili powder, cumin, oregano, brown sugar, and Parmesan cheese.

Add the crushed Ritz crackers, egg, ketchup, and BBQ sauce, and stir to blend all ingredients, without overmixing.

STEP TWO: Scoop the mixture into the muffin wells evenly.

STEP THREE: Bake at 400 degrees for 20 minutes, then reduce heat to 350 for another 30 minutes until meatloaf is cooked through (meatloaf should reach 160 degrees internal temperature). Allow to rest to lock in the juices before topping with your sauce of choice and enjoy!

process shots of making mini meatloaves

HOW TO STORE THEM

Once completely cooled, store in an airtight container in the fridge for up to 4 days.

CAN I FREEZE THEM?

Meatloaf muffins freeze beautifully & are perfect to thaw out for busy weeknight dinners. You have a couple options:

  • Freeze Them Cooked – If you want to freeze leftovers, after they’ve cooled, place them in an airtight freezer safe container or a zip top bag. They’re best used within three months.
  • Freeze Them Raw – Prepare all steps up until portioning them into the muffin pan. Cover and freeze right in the muffin pan until frozen through. Once they’re fully frozen, remove from the pan, and place in a freezer bag to use when ready.
  • Thawing – When ready to eat them, move them from the freezer to the fridge overnight to defrost. Put them back into a muffin tin and bake as directed.
sliced meatloaf muffin on a plate with roasted potatoes

WHAT TO SERVE WITH THEM:

TOOLS FOUND ON AMAZON TO HELP YOU:

  • Muffin Pan – You’ll need a muffin pan to portion these out.
  • Vegetable Chopper – I’m in love with this thing. It’s perfect for chopping onions.
  • Cookie Scooper – Not just for cookies, this scooper makes it easy to portion out the meatloaves.
meatloaf muffins on a plate with title

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plate of meatloaf muffins, roasted potatoes, and green beans

Meatloaf Muffins

Melissa Williams | Persnickety Plates
Mini Meatloaf Muffins are a fun take on traditional meatloaf. They cook quickly, are easy to customize and serve, and they freeze really well. These little individual meatloaves are bursting with flavor, crunchy on the outside, tender on the inside, and such a great comfort food.
5 from 1 vote
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course
Cuisine American
Servings 12 servings
Calories 219 kcal

Ingredients
  

  • 2 lbs ground sirloin
  • 1 medium onion chopped
  • 1 teaspoon minced garlic
  • 1 sleeve Ritz crackers crushed into fine crumbs
  • 1 large egg
  • 1/2 cup ketchup
  • 1/2 cup BBQ sauce
  • 1 teaspoon garlic salt
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon pepper
  • 1 teaspoon Italian seasoning
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 2 Tablespoons brown sugar
  • 1/4 cup Parmesan cheese finely grated

Instructions
 

  • Preheat your oven to 400 degrees and spray a muffin tray with non-stick spray. Set aside.
  • To a large bowl, add the ground beef, chopped onion, and garlic.
  • Next, sprinkle the beef with garlic salt, seasoned salt, pepper, Italian seasoning, chili powder, cumin, oregano, brown sugar, and parmesan cheese.
  • Add the crushed crackers, egg, ketchup, and BBQ sauce. Stir to evenly incorporate without overmixing.
  • Use a tablespoon (or a large cookie scoop) to portion the beef into the prepared muffin tray.
  • Bake at 400 degrees for 20 minutes, then reduce heat to 350 and bake another 30 minutes or until internal temperature reaches 160 degrees.
  • Remove from oven, let rest, then remove from pan and top with your choice of toppings.

Notes

If you have ground round, ground chuck, or ground beef, all of those cuts of beef will work to make the meatloaf. I use ground sirloin because it’s less fat than the other cuts and full of flavor, but the others will work fine. 

Nutrition

Serving: 1gCalories: 219kcalCarbohydrates: 9gProtein: 16gFat: 12gSaturated Fat: 5gCholesterol: 68mgSodium: 758mgPotassium: 285mgFiber: 1gSugar: 7gVitamin A: 139IUVitamin C: 1mgCalcium: 51mgIron: 2mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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