🧆 Juicy Mini Meatloaf Muffins

These Juicy Mini Meatloaf Muffins are a fun twist on classic homemade meatloaf. Instead of baking one large loaf, the seasoned ground beef mixture is divided into individual portions and baked in a muffin pan. The result is tender, flavorful little meatloaves with beautifully caramelized edges and plenty of savory flavor.

They’re perfect for a family dinner, Sunday meal, meal prep, or a comforting weeknight meal. You can also prepare them ahead of time and simply reheat individual portions whenever you need a quick and satisfying dinner.

🥣 Ingredients

For the Meatloaf

• 2 lbs (900 g) lean ground beef
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 small green bell pepper, finely diced
• 1 large egg
• ¾ cup breadcrumbs
• ½ cup milk
• 2 tablespoons Worcestershire sauce
• 2 tablespoons ketchup
• 1 teaspoon Dijon mustard
• 1 teaspoon Italian seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

For the Glaze

• ½ cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• ½ teaspoon smoked paprika

👨‍🍳 Directions

1. Prepare the oven

Preheat your oven to 375°F (190°C).

Lightly grease a 12-cup muffin pan with cooking spray or a small amount of oil. This will make it easier to remove the mini meatloaves after baking.

2. Prepare the breadcrumb mixture

In a small bowl, combine the breadcrumbs and milk. Stir gently and let the mixture sit for about 3–5 minutes.

Allowing the breadcrumbs to absorb the milk helps keep the meatloaf tender and juicy rather than dense or dry.

3. Mix the meatloaf ingredients

Place the ground beef in a large mixing bowl. Add the diced onion, minced garlic, green bell pepper, egg, soaked breadcrumbs, Worcestershire sauce, ketchup, Dijon mustard, Italian seasoning, smoked paprika, salt, black pepper, and fresh parsley.

Using clean hands or a large spoon, gently mix everything together until well combined.

Be careful not to overmix. Mixing the meat too much can make the finished meatloaves tough.

4. Fill the muffin pan

Divide the meat mixture evenly among the prepared muffin cups.

Gently press the mixture into each cup, but don’t pack it down too tightly. The individual portions should be slightly rounded on top.

5. Prepare the glaze

In a small bowl, whisk together the ketchup, brown sugar, Worcestershire sauce, Dijon mustard, and smoked paprika.

The glaze should be smooth and slightly sweet with a savory tang.

6. Add the glaze

Spoon a little glaze over the top of each mini meatloaf, spreading it gently so that each portion is covered.

Reserve a small amount of glaze if you’d like to add another layer near the end of baking.

7. Bake

Place the muffin pan in the preheated oven and bake for approximately 25–30 minutes, or until the meatloaves are cooked through.

For food safety, ground beef should reach an internal temperature of 160°F (71°C).

If desired, brush the tops with a little more glaze during the final 5 minutes of baking for a glossy, caramelized finish.

8. Rest before serving

Remove the pan from the oven and allow the mini meatloaves to rest for about 5 minutes.

Carefully lift them from the muffin cups using a small spatula or spoon.

The resting time allows the juices to settle and makes the meatloaves easier to serve.

🍽️ Serving Suggestions

These mini meatloaves are delicious with classic comfort-food sides such as:

• Creamy mashed potatoes
• Roasted carrots
• Steamed green beans
• Buttered corn
• Roasted broccoli
• Garden salad
• Garlic bread

For an extra comforting dinner, serve two mini meatloaves with mashed potatoes and a spoonful of warm gravy.

⏱️ Prep Time

20 minutes

🍳 Cook Time

30 minutes

⏰ Total Time

50 minutes

🍴 Servings

6 servings

🔥 Calories

Approximately 330 calories per serving

Nutrition information is an estimate and can vary depending on the ground beef, breadcrumbs, and other ingredients used.