This healthy mini meatloaf recipe is lightened up with hidden veggies, packed with flavor, and baked in a muffin tin for an easy 30-minute meal! The smaller size means they cook in about half the time of a traditional meatloaf, making them perfect for busy weeknights. Plus, finely grated zucchini keeps the lean meat moist while staying completely undetectable to picky eaters.
If you love meatloaf, you’ll also want to try my meatloaf with oatmeal, this easy Crockpot meatloaf, and my classic Southern meatloaf recipe.
Table of Contents
Before You Get Started
A few quick tips to set you up for success:
- Use extra-lean ground beef with shredded zucchini. Since lean meat (93% or 96%) can dry out, the finely grated zucchini adds moisture without changing the flavor. You won’t even taste or see it once it’s mixed in.
- Don’t overmix the meat. Use your hands or a fork to gently combine everything. Overworking the mixture leads to dense, mushy meatloaf.
- Use a meat thermometer. Mini meatloaves cook quickly, and overcooking dries them out. Pull them from the oven when they reach 155-160°F.
- Grease your muffin tin well. A good coat of nonstick spray helps the mini meatloaves release easily after baking.
How to Make Mini Meatloaf in a Muffin Tin
This recipe is nourishing, kid-friendly, and incredibly easy. You’ll only need about 10 minutes of hands-on time before popping everything in the oven.
Step 1: Prep Your Ingredients
Here’s how to prep the key ingredients before you start mixing:
- Zucchini: Finely grate about ¾ cup (one small zucchini). You want it small enough that it disappears into the meat mixture.
- Onion: I like using frozen minced onion because it’s naturally soft once thawed, so there’s no need to sauté. If using fresh onion, mince it finely and sauté in a little butter or olive oil until softened before adding to the bowl.
- Breadcrumbs: I recommend Italian-style breadcrumbs for extra flavor. They typically include Pecorino Romano cheese, garlic powder, and herbs like oregano and parsley. If you only have plain breadcrumbs, add a pinch of Italian seasoning and garlic powder so the meatloaf isn’t bland.
Step 2: Mix the Meatloaf
Place the ground beef in a large bowl. Add the grated zucchini, thawed onion, egg, breadcrumbs, salt, pepper, and 2 tablespoons of ketchup.
Use your hands to gently bring everything together until just combined. The mixture should hold together but still feel a bit loose. If you overwork it, the meatloaf will turn out tough.
Step 3: Fill the Muffin Tin
Preheat your oven to 400°F and spray a standard 12-cup muffin pan with nonstick cooking spray.
** TIP: An ice cream scoop makes portioning easy and keeps each mini meatloaf uniform in size, which helps them cook evenly.
Press the meat mixture into each muffin cup, filling them to the top. Then add a small dollop of ketchup on top of each one.
Step 4: Bake Until Done
Place the muffin pan on a foil-lined baking sheet to catch any drips. Bake uncovered for 20-25 minutes.
You’ll know they’re done when the tops are lightly browned and a meat thermometer inserted into the center reads 155-160°F. The mini meatloaves will continue cooking slightly as they rest, so don’t wait until they hit 165°F or they’ll dry out.
Let them cool in the pan for a few minutes before removing. This helps them hold their shape.
What to Serve with Mini Meatloaf
These mini meatloaves pair perfectly with classic comfort food sides. Some of our favorites include:
- Red Skin Mashed Potatoes
- Southern-style Green Beans
- Creamy Baked Mac and Cheese
- Jiffy Corn Casserole
For a lighter option, try a simple green salad with Dijon vinaigrette.
The smaller size also makes these incredibly versatile. Let toddlers pick them up with their hands, or stuff them into hoagie rolls with cheese and marinara for a fun twist on meatball subs.
Preparation and Storage Tips
- Reheating: Preheat the oven to 300°F. Place the mini meatloaves in a muffin tin, cover with foil, and bake for 10-15 minutes until warmed through. You can also microwave individual portions for 1-2 minutes.
- Make Ahead: You can prepare the meatloaf mixture up to 24 hours in advance. Keep it covered in the muffin tin in the refrigerator overnight. When ready to bake, let it sit at room temperature for about 30 minutes while you preheat the oven.
- Freezing: Freeze mini meatloaves before or after baking. For unbaked meatloaf, flash freeze in the muffin tin until firm, then pop them out and wrap tightly in plastic wrap. Transfer to freezer bags and freeze for up to 3 months. Thaw overnight in the fridge before baking.
- Storage: Leftovers keep in an airtight container in the fridge for 2-3 days, or in the freezer for up to 3 months.
Frequently Asked Questions
Can you use oatmeal instead of breadcrumbs in meatloaf?
Yes! Old-fashioned oats work well as a binder and make this recipe gluten-free (just check your oat labels). Use the same amount called for in the recipe. Quick oats work too, though they create a slightly softer texture.
How do you keep mini meatloaf from drying out?
The key is using shredded zucchini for moisture and not overcooking. Extra-lean beef dries out faster than fattier cuts, so the hidden veggies help keep things juicy. Use a meat thermometer and pull the meatloaves at 155-160°F.
Should you sauté veggies before adding them to meatloaf?
For this recipe, no. The finely grated zucchini softens as it bakes and releases moisture into the meat. For onions, frozen minced onion works great because it’s already soft once thawed. If using fresh onion, sauté it first so it doesn’t stay crunchy.
How do you know when mini meatloaf is done?
The most reliable method is using an instant-read meat thermometer. Mini meatloaves are done when they reach an internal temperature of 155-160°F. The tops should also look lightly browned and slightly pulled away from the edges of the muffin tin.
Can you make mini meatloaf with turkey?
Absolutely. Ground turkey works well in this recipe. Since turkey is even leaner than extra-lean beef, the shredded zucchini becomes especially important for keeping the meatloaf moist. You may also want to add a splash of Worcestershire sauce for extra flavor.
More Dinner Recipes to Try
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Mini Meatloaf
Ingredients
- 1 lb. extra lean ground beef (I use 93% or 96% lean)
- 1 small zucchini, finely grated (about ¾ cup)
- ½ cup frozen minced onion, thawed (see my note below)
- 1 large egg
- ½ cup Italian-style breadcrumbs
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 6 tablespoons ketchup, divided
Instructions
- Preheat the oven to 400°F. Spray a standard 12-cup muffin pan with nonstick cooking spray; set aside. Place the meat in a large bowl. Add the zucchini, onion, egg, breadcrumbs, salt, pepper, and 2 tablespoons of the ketchup. Use your hands to gently combine.
- Press the ingredients into the prepared muffin cups. I like to use an ice cream scoop to portion the meat into each cup.
- Top each mini meatloaf with a dollop of the remaining ketchup.
- Place the muffin pan on a foil-lined baking sheet (to catch any drips). Bake, uncovered, for 20-25 minutes, or until the meatloaves are cooked through and a thermometer registers 155-160°F.
Notes
- Don’t overmix: Gently combine the ingredients until just incorporated. Overworking makes the meatloaf dense and tough.
- Frozen onion shortcut: Frozen minced onion is naturally soft once thawed, so there’s no need to sauté. If using fresh onion, mince and sauté in butter or olive oil until softened before adding to the mixture.
- Ice cream scoop tip: Use an ice cream scoop to portion the meat evenly into each muffin cup for uniform cooking.
- Check the temperature: Pull the meatloaves from the oven at 155-160°F. They’ll continue cooking as they rest. Going higher will dry them out.
- Gluten-free option: Swap the breadcrumbs for old-fashioned oats (use the same amount).
- Make it with turkey: Ground turkey works well here. The zucchini helps keep it moist since turkey is leaner. Consider adding a splash of Worcestershire for extra flavor.
- Full-size meatloaf option: Shape the mixture into a rectangular loaf on a foil-lined baking sheet sprayed with nonstick spray. Bake at 350°F for about 45 minutes, or until it reaches 155-160°F.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.
Nutrition
Originally published in December, 2016, this post was updated in January, 2026.
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