Meatloaf Muffins
This post may contain affiliate or sponsored links. Please read our disclosure policy.
Here’s a twist on your average meatloaf recipe: Meatloaf Muffins! Prep ahead for healthy lunches, whip up for a quick dinner, and even make a double batch so you can freeze one for later. All ages love this meal!
About This Recipe
These Mini Meatloaf Muffins are a freezer meal that has made its way into the regular rotation of family meals in our house for years. Everyone loves them!
Besides being kid-friendly, easy to throw together, and freezer-friendly, I love that this meatloaf version can be an easy way to hide veggies in it thanks to added fresh herbs and minced carrots and onion. The kids will never know. 🙂
Serve them up with some Air Fryer Baked Potatoes or Healthy Mashed Potatoes for a delicious, filling meal.
Ingredients You’ll Need
This meatloaf mixture combines healthy, flavorful, real food ingredients. Here’s what you’ll need:
Ingredient Notes:
- Ground beef – We always get our beef from ButcherBox. You might like our Mini Turkey and Veggie Meatloaves instead.
- Whole wheat bread crumbs – I like to make Homemade Bread Crumbs or Gluten-Free Bread Crumbs because it’s easy and you control the ingredients. These soak up the moisture and lightens the meatloaf. The whole wheat version adds a little nutrition, too.
- Onion, carrot, garlic, and fresh parsley – Finely chopped, for flavor and sneaky nutrition. This is one of my top ways to sneak veggies into a kid favorite.
- Chicken stock – Adds moisture without using milk, making this dairy-free.
- Egg – The binder that keeps everything together. Whisk with either a little milk or water (to make this dairy-free).
- Tomato paste – Brings in some umami taste!
- Worcestershire sauce – More umami to create depth of flavor.
- Organic or all-natural ketchup – Simple topping for the muffins that gets caramelized in the oven.
What Kind of Muffin Pan Should I Use?
You can use whatever kind you have on hand, whether metal or silicone. The metal pan will produce a little more of a crunchy texture around the sides and bottom, but either pan works great. Silicone may cook a little longer. Just be sure to spray the muffin tins with cooking spray to help them release easily.
If you need a muffin pan, we recommend either this non-stick metal muffin pan OR this silicone pan (with metal frame) that’s even dishwasher safe.
How to Make Meatloaf Muffins
This is an overview of how to make these, but please find the full, printable recipe at the bottom.
Prep
- Preheat oven to 450° F.
- Generously spray a 12-cup muffin tin with cooking spray.
- Saute the onion and carrot until vegetables are softened, about 3-4 minutes. Add the garlic for another 30-60 seconds. Remove from the heat.
- Stir in the salt, pepper, chicken stock, Worcestershire sauce, and tomato paste and allow the mixture to cool.
Combine & Scoop
- In a large bowl, use your hands to combine the cooled veggie mixture, ground beef, parsley, egg, and bread crumbs. Do not over mix.
- Use a spoon or ice cream scoop to fill each muffin tin hole to the top. Gently press to fit into muffin tin mold.
- Top each mini meat loaf with a spoonful of ketchup and spread it around with the back of the spoon.
Tip: Use a Cookie Dough Scoop
We recommend using a large cookie dough scoop to help transfer the meatloaf mixture into the tins in even amounts. The scoop helps release the mixture easily.
I use my cookie dough scoop for all kinds of things, including transferring muffin batter to muffin tins, scooping ice cream for the kids, and of course making cookies.
Bake
- Bake about 20-25 minutes. Cut open a muffin to test that the middle is cooked through (no more pink or registers 165°F internally).
- Sprinkle with a little chopped parsley at the end, as garnish.
What to Serve With Meatloaf Muffins
Wondering what to serve with these yummy mini meatloaves? Here are a few of our favorite side dishes:
How to Freeze and Reheat Meatloaf Muffins
As with all our freezer recipes, you can make a double batch and freeze one for later. This is such a wise use of your time!
To Freeze For Later:
Method #1 (Uncooked): Follow instructions through Step 5 but DO NOT bake. Wrap the muffin tin with plastic wrap and a layer of foil and freeze.
Method #2 (Fully Cooked): Fully cook and cool the muffins. Place in a flat gallon-sized freezer bag in a single layer. Squeeze out excess air, seal and freeze flat.
To Prepare From Frozen:
Method #1 (Uncooked): Thaw. Set muffin tin out on the counter for about 20 minutes before baking. Bake according to directions, but increase baking time if muffins are still partially frozen or really cold. They register 160° F internally when done or have no more pink inside.
Method #2 (Fully Cooked): Wrap one in a moist paper towel. Warm in the microwave using the defrost setting or by microwaving in 30 seconds increments, until warmed through.
FAQs
You can freeze meatloaf muffins after they’ve been baked, but they will also last 3-4 days in an air-tight container in the refrigerator.
Yes! You can prepare it and freeze it before cooking. You can also make it and keep it in the refrigerator for about 24 hours before baking.
You could switch it up with your favorite BBQ Sauce, or mix up a few ingredients like with this Meatloaf Glaze.
You can leave the muffin ‘naked’, but we think it’s much tastier with it!
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Mini Meatloaf Muffins
These mini meatloaf muffins are a kid and parent favorite! Kids love the delicious taste. Parents love the healthy additions of sneaky nutrition.
Ingredients
- 1 tablespoon olive or avocado oil
- 1/2 medium onion (about 1/3 cup), finely diced
- 1 small carrot (about 1/3 cup), finely diced or grated
- 2 garlic cloves, minced
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chicken stock (sub: beef broth)
- 1 tablespoon Worcestershire sauce (Gluten-Free: Look for a version labeled gluten-free.)
- 1 tablespoon tomato paste
- 1 1/4 pounds 90% lean ground beef or ground turkey (Here’s where we get our grass-fed beef.)
- 2 tablespoons minced fresh parsley, plus more for garnish (Sub: 2 teaspoons dried parsley)
- 1 large egg, beaten with a splash of water
- 1 cup whole wheat bread crumbs (Gluten-Free Option: Sub almond meal or gluten-free breadcrumbs)
- 1/2 cup all-natural ketchup, for topping
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Make It Now:
- Preheat oven to 450° F. Generously spray a 12-cup muffin tin with cooking spray.
- Heat oil in a medium sauce pan over medium-high heat. Saute the onion and carrot until vegetables are softened, about 3-4 minutes. Add the garlic for another 30-60 seconds. Remove from the heat. Stir in the salt, pepper, chicken stock, Worcestershire sauce, and tomato paste and allow the mixture to cool.
- In a large bowl, use your hands to combine the cooled veggie mixture, ground beef, parsley, egg, and bread crumbs. Do not over mix.
- Use a spoon or ice cream scoop to fill each muffin tin hole to the top. Gently press to fit into muffin tin mold.
- Top each mini meat loaf with a spoonful of ketchup and spread it around with the back of the spoon. (Freezing instructions for Method #1 begin here.)
- Bake about 20-25 minutes. Cut open a muffin to test that the middle is cooked through (no more pink or registers 165°F internally). Sprinkle with a little chopped parsley at the end, as garnish. (Freezing instructions for Method #2 begin here.)
Freeze For Later:
Method #1 (Uncooked): Follow instructions through Step 5 but DO NOT bake. Wrap the muffin tin with plastic wrap and a layer of foil and freeze.
Method #2 (Fully Cooked): Fully cook and cool the muffins. Place in a flat gallon-sized freezer bag in a single layer. Squeeze out excess air, seal and freeze flat.
Prepare From Frozen:
Method #1 (Uncooked): Thaw in the refrigerator for 24-48 hours. Set muffin tin out on the counter for about 20 minutes before baking. Bake according to directions, but increase baking time if muffins are still partially frozen or really cold. They register 160° F internally when done or have no more pink inside.
Method #2 (Fully Cooked): Wrap in a moist paper towel. Warm in the microwave using the defrost setting or by microwaving in 30 seconds increments, until warmed through.
Notes/Tips
- We recommend using a large cookie dough scoop to help transfer the meatloaf mixture into the tins in even amounts. The scoop helps release the mixture easily.
- You can use whatever kind you have on hand, whether metal or silicone. The metal pan will produce a little more of a crunchy texture around the sides and bottom, but either pan works great. Silicone may cook a little longer. Just be sure to spray the muffin tins with cooking spray to help them release easily.
- If you need a muffin pan, we recommend either this non-stick metal muffin pan OR this silicone pan (with metal frame) that’s even dishwasher safe.
- Where We Get Our Beef: We get our grass-fed, grass-finished ground beef from ButcherBox. The beef is grass-fed and curated from trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, chicken, and wild salmon–and have used it for years ourselves. Read my honest review here.
Top 10 Ground Beef Recipes
Looking for more freezable ground beef recipes? We’ve rounded our “best of the best” for you here…
This recipe worked perfectly. Easy and delish.
So glad you liked these Jamie! Thanks for taking the time to leave a review.
Love these! We’ve made 3 weeks in a row! Curious which freezer method you prefer?
Hi Lindsey! So glad you’ve found a winner! Freezing before baking will yield the most fresh-tasting meal afterwards. But freezing after baking is convenient for nights when you just need to warm it up quickly for dinner and to keep leftovers from going bad if you aren’t going to get to them in time.
My husband and kids loved these! I like that there are some sneaky veggies with the grated carrot. The only thing I changed is I prefer a mix of ground beef and ground pork.
That mix sounds delicious Elisabeth. Thanks for taking the time to leave review!
Oh My Goodness, words don’t do this recipe justice! Personally, I am a meatloaf queen. After making and sampling many recipes, various twists on the classic meatloaf, and adjusting portions on a few favorites, these meatloaf muffins, hands down, knocked the number one contender from its spot.
Love Love Love ’em!!
Wow what a great review Julie. Thank you so much for taking the time to let everyone know it’s a winner in your book!
There were delicious and perfect to heat individually right from the freezer.
Hi Heather! I love recipes with easy individual portions. So glad you enjoyed these!
This is the second Thriving Home recipe I have made and have been impressed with both. My husband said I hit it out of the park with this one. Will definitely be adding it to my weekly menu.
High praise from the hubby! Thanks for leaving a review Sarah. Hope you find lots more home runs on the site!
How long would you recommend baking this if I were to bake in a loaf pan rather than the muffin tin?
I wish I knew off the top of my head, but it’s been a loooong time since I did that. I’d try find a meatloaf recipe from somewhere trusted with a similar amount of meat in it and try that timing/temp (i.e. Pioneer Woman or Food Network).
I made a batch of these muffin sized meatloaves as freezer meals for my father-in-law and they worked fantastically! Using 2 compartment ziplock brand freezer meal containers, I was able to put 2 “muffins” into the smaller side of each container and fill the larger side with a frozen veggie mix for 8 delicious, healthy, remove the lid and microwave dinners (I ended up with 16 regular sized muffins). Your recipe made me the dinner hero! Thank you!!!
Yay for homemade frozen dinners! Thank you Tammy for telling others how you packaged these for the freezer. I know I love getting ideas from others.
Great idea! Recipe works, but lower the oven temp to 400°. Use instant read thermometer after 20 min, 165° is a perfect goal.
Thanks for the feedback and tip!
I used 4 of these this week and did my shopping online, buying turkey because it was on sale. Not having to plan it myself and having recipes where I could be flexible with my ingredients REALLY helped out. Thanks!!!!!!!
So glad to hear this, Jessica. Makes our day to hear this kind of feedback. 🙂
How long do these last in the freezer? This recipe looks amazing!
I’d say 3-4 months but if you wrap them tightly they might last longer!
I’ve made these three times now. We bake and eat six and freeze the other six for later.
Yesss! Love hearing that, Jeff.
So delicious ?
Great to hear that, Candis!