Muffin Tin Meatloaf

Square side shot of muffin tin meatloaf on a white plate.

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5 from 2 votes

Muffin pan meatloaf is a quick, easy way to serve a cozy, comforting dinner in perfectly sized portions.

Course Dinner

Cuisine American

Keyword cupcake meatloaf, meatloaf in cupcake pan, meatloaf in cupcake tins, muffin pan meatloaf, muffin tin meatloaf

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 261kcal

Author Blair Lonergan

Ingredients

2 large eggs, beaten
¾ cup uncooked old-fashioned oats or Panko breadcrumbs
¼ cup ketchup (or sub with bbq sauce)
1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley flakes)
2 teaspoons Worcestershire sauce
1 teaspoon salt
¼ teaspoon chopped fresh thyme leaves (or ⅛ teaspoon dried thyme)
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
½ green bell pepper (about ½ cup), chopped
½ small onion (about ½ cup), chopped
1 ½ lbs. lean ground beef

Meatloaf Sauce

½ cup ketchup
1 tablespoon light brown sugar
1 teaspoon cider vinegar
Optional garnish: additional chopped fresh parsley

Instructions

Preheat the oven to 350°F. In a large bowl, stir together the eggs, oats or breadcrumbs, ketchup, parsley, Worcestershire sauce, salt, thyme, garlic powder, and black pepper. Set aside. In a microwave-safe dish, microwave green bell pepper and onion covered at HIGH power for about 1 ½ - 2 minutes, or until softened. Set aside to cool slightly for a few minutes.
Grease a standard 12-cup muffin tin with nonstick cooking spray. Set aside. Add the onion mixture to the large bowl with the egg mixture. Stir to combine. Using your hands or a fork, gently mix in the ground beef, just until all of the ingredients are combined. Do not overmix.
Divide the mixture evenly between the 12 prepared muffin cups, pressing down gently so that the meat mixture fills each cup. Bake for 15 minutes.
Meanwhile, prepare the meatloaf sauce by whisking together the ketchup, brown sugar, and vinegar in a small bowl.
Remove the meatloaf from the oven. Use a paper towel to blot the meatloaf, soaking up any visible excess grease. Spoon the sauce over each mini meatloaf. Return to oven for an additional 10-15 minutes, or until the meatloaves are cooked through and a thermometer registers 160°F.

Notes

Instead of just using ground beef, try a 50-50 combination of ground beef and ground pork, ground turkey, or a “meatloaf mix” of ground beef, ground pork, and ground veal.

Prep Ahead! You can prepare the meatloaf up to 24 hours in advance. Keep it covered in the muffin tin in the refrigerator overnight. When ready to bake, allow the meatloaf to come to room temperature on the counter for at least 30 minutes while you preheat the oven.

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