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Meatloaf Muffins

Meatloaf Muffins bake fast in a muffin tin for perfectly portioned individual meatloaves. Each one gets a sticky-sweet ketchup glaze that caramelizes at the edges while the centers cook through.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf base
  • 1.5 lb ground beef
  • 0.75 cup breadcrumbs
  • 1 egg
  • 0.25 cup milk
  • 1 onion, finely diced
  • 1 tsp garlic powder
  • 1 Salt and pepper, to taste
Ketchup glaze
  • 0.5 cup ketchup
  • 2 tbsp brown sugar
  • 1 tsp Worcestershire sauce

Equipment

  • 1 sheet pan

Method
 

Prep and heat
  1. Preheat the oven to 375°F and grease a 12-cup muffin tin.
  2. If desired, line the tin with a strip of parchment for easy removal.
Make the meatloaf mixture
  1. In a large mixing bowl, combine ground beef, breadcrumbs, egg, milk, diced onion, garlic powder, salt, and pepper until evenly mixed.
Form the muffins
  1. Divide the mixture evenly among the muffin cups, pressing down gently to pack.
Add glaze
  1. Whisk ketchup, brown sugar, and Worcestershire sauce together until smooth.
  2. Spoon the glaze over the top of each meatloaf muffin.
Bake and finish
  1. Bake at 375°F for 20–25 minutes, until the muffins are cooked through and the glaze is caramelized at the edges.
  2. Let the meatloaf muffins cool for 5 minutes before removing from the tin.

Notes

For clean release, run a thin spatula around the edges and use parchment strips if you can. Refrigerate leftovers in an airtight container for up to 3 days; freeze extras individually on a sheet pan, then transfer to a freezer bag for up to 2 months and reheat until hot. For a lighter option, use lean ground beef (at least 90% lean) so the muffins stay juicy while baking.