Easy Mini Meatloaf muffins are made with ground beef or ground turkey and topped with a delicious meatloaf sauce.  They are easier and healthier than traditional meatloaf.
I love to these mini meatloaf an even healthier dinner by serving it roasted vegetables and a small side salad.
Two mini meatloaf muffins with meatloaf sauce on them on a plate with mashed potatoes and green beans.

Mini Meatloaf

My mom made us meatloaf in a muffin tin all the time when I was a kid. It’s so yummy cooked this way and it’s also way easier to make and faster to cook the regular meatloaf! I particularly love that this recipe can be prepped in the morning, or even the night before, making dinnertime way less stressful.

I LOVE mini meatloaf because:

  • Faster cook time
  • Individual portion sizes
  • Easy to make ahead, store and freeze
  • More fun to eat!

Mini Meatloaf in 5 easy steps:

  1. Combine meatloaf ingredients. In a large mixing bowl (using your hands or a large spoon), combine ground beef, breadcrumbs, onion, barbecue sauce, mustard, chili powder, garlic powder, salt, pepper and egg.
  2. Press into muffin tins. Divide the meat among the 12 cups in a standard muffin tin, pressing them down to fill the cup.
  3. Bake for 15 minutes.
  4. Make the sauce.  Mix all ingredients in a small bowl.  Once muffins have cooked for 15 minutes, remove them and blot out any grease in the muffin cups. Spoon the sauce over them.
  5. Return to oven for 10-15 minutes.  Serve muffins with a side of Perfect Mashed Potatoes

Four process photos for making mini meatloaf muffins including the meatloaf ingredients in a bowl, mixed, added to a muffin tin and sauce being spooned on top.

I love the meatloaf sauce in this recipe because it’s delicious and couldn’t be EASIER, with only four simple ingredients: ketchup, brown sugar, dijon mustard, and nutmeg. You can prepare it up to one week in advance, stored in the refrigerator.

A photo of the ingredients for meatloaf sauce, including ketchup, brown sugar, dijon mustard and nutmeg, next to another photo of a glass bowl with the meatloaf sauce mixed together with a spoon.

Healthy Meatloaf?

These meatloaf muffins are only 140 calories made with lean ground beef or about 120 calories made with ground turkey (that’s including the sauce!). I often use ground turkey instead of ground beef because once I add the sauce, my family really can’t tell the difference.

Freezing and Storing Mini Meatloaf:

  • To store: place the cooked muffins in a container in the refrigerator for 3-4 days.
  • To freeze: prepare the meatloaf and press it into the muffin tin.  Cover the muffin tin with plastic wrap and place it in the freezer to “flash freeze.”  After about 1 hour, remove the raw, partially frozen meatloaf muffins and place them in a freezer safe resealable bag.  Freeze for up to 3 months.
    • To re-heat: remove the muffins from the freezer and place them in the muffin tin, in the refrigerator overnight. Bake at 350 degrees F for 15 minutes, remove them from the oven and top them with sauce.  Bake again for 10-15 minutes.

A mini meatloaf muffin on a plate with a bite taken out of it and another meatloaf, mashed potatoes and green beans in the background.

Sides for mini meatloaf:

 

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Recipe

Two mini meatloaf muffins with meatloaf sauce on them on a plate with mashed potatoes and green beans.
Prep 10 mins
Cook 25 mins
Total 40 mins
Save Recipe

Ingredients
  

  • 1 1/2 pounds lean ground beef (or ground turkey)
  • 2/3 cup panko bread crumbs
  • 1/2 cup onion , chopped
  • 1 Tablespoon barbecue sauce
  • 1 Tablespoon mustard
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 egg , lightly beaten

Meatloaf sauce:

  • 1/3 cup light brown sugar
  • 1/2 cup ketchup
  • 2 teaspoon dijon mustard
  • 1/4 teaspoon ground nutmeg

Instructions
 

  • Preheat oven to 350 degrees F.
  • In a large mixing bowl (using your hands or a large spoon), combine ground beef, breadcrumbs, onion, 1 Tbsp barbecue sauce, mustard, chili powder, garlic powder, salt, pepper and egg.
  • Divide the mixture among the 12 cups in a standard muffin tin, pressing them down to fill the cup. Bake for 15 minutes.
  •  In the meantime, in a small bowl mix together all of the ingredients for the sauce.  
  • Remove the meatloaf from oven and use a paper towel to soak up any grease on the meatloaf.
  • Generously spoon sauce over each mini meat loaf. Return to oven for an additional 10-15 minutes or until the meat is cooked through.
  • Serve with mashed potatoes and any extra sauce.

Notes

Our make traditional meatloaf!

Nutrition

Calories: 138kcalCarbohydrates: 13gProtein: 13gFat: 4gSaturated Fat: 1gCholesterol: 49mgSodium: 299mgPotassium: 265mgFiber: 1gSugar: 9gVitamin A: 145IUVitamin C: 1mgCalcium: 21mgIron: 2mg

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RATE this recipe and COMMENT below! I would love to hear your experience.

 

I originally shared this recipe September 2013. Updated August 2019.

 

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 4 stars
    The meatloaf was great! Cooked in the amount of time as said in the recipe. But the sauce on top was far to sweet for me. I would do half the brown sugar next time. Will definitely make this again though!

  2. 5 stars
    Delicious! Used real garlic, Colby jack cheese, and onion powder (since I didn’t have any onions). Next time I’ll use less brown sugar cause the glaze was very sweet. Easy and tasty recipe!

  3. 5 stars
    This came out AMAZING. So moist, so flavorful, so fast!
    Took much less time than a regular meatloaf and our 6yo loved it. We paired it with a cauliflower mash. I only gad a pound of ground beef so I adjusted the other ingredients accordingly. Delicious!

  4. 5 stars
    I didn’t have brown sugar, so I used a scant half-cup of palm sugar. Excellent results. This is a clever way to serve meatloaf. We loved it!

  5. 5 stars
    So delicious. I only used 1/4 cup brown sugar for sauce and it was just right. The bake time is half the time so helpful for summer when you don’t want to heat up your kitchen!!

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