Meatloaf Muffins

Last updated on March 4th, 2024 at 08:12 pm

One of my all-time favorite dishes to prepare whenever I have guests over is my famous meatloaf muffins. Over the years, I have experimented with numerous variations of meatloaf, diligently adjusting ingredients and proportions, until I created the ultimate recipe that never fails to impress. What makes these meatloaf muffins truly special is the unique method of cooking them in a muffin mold. Not only does this technique drastically reduce the cooking time, but it also eliminates the need to patiently wait for the oven to finish its two-hour long process.

Now, I know some might mistakenly perceive my use of a muffin mold as impatience, but I prefer to think of it as a stroke of genius. By shaping the meatloaf into individual portions, resembling giant meatballs, it adds a delightful twist to the traditional concept. These meatloaf muffins are undeniably savory and succulent, bursting with rich flavors that perfectly blend together. Trust me, the taste of this dish far surpasses any initial doubts one might have based on its appearance. It’s a culinary masterpiece that leaves your taste buds in awe.

The meatloaf muffins emerge from the oven, golden-brown and glistening, their enticing fragrance captivating everyone in the vicinity. As you take your first bite, the tender meat melts in your mouth, instantly rewarding you with an explosion of flavors. The combination of perfectly seasoned beef, onions, garlic, and a medley of other secret ingredients creates an unforgettable taste sensation. Each bite reveals a delightful array of textures, as the outer layer forms a slightly caramelized crust, while the core remains incredibly moist and juicy.

The true beauty of these meatloaf muffins lies in their ability to bring people together. The shared experience of indulging in this scrumptious dish ignites conversations, laughter, and a sense of togetherness. It’s a reminder that food has the remarkable power to create connections and forge lasting memories. I wholeheartedly encourage you to give my famous meatloaf muffins a try. Let their irresistible taste speak louder than any picture ever could.

Meatloaf Muffins

a delicious herb and carrot packed meatloaf muffin
Author Let’s Talk Mommy


  • 1 tsp. olive oil
  • 1 c. finely chopped onion
  • 1/2 c. finely chopped carrot
  • 1 tsp. dried oregano
  • 1 c. ketchup or tomato puree
  • 2 lbs. ground beef extra lean
  • 1 c. finely crushed saltine crackers or bread crumbs
  • 2 Tbsp. american mustard
  • 1 tsp. Worcestershire sauce
  • pinch of black pepper and garlic salt
  • 1/4 c. finely chopped green peppers
  • 2 large eggs
  • Cooking spray


  1. Preheat oven to 350 degrees F. (about 180 degrees C.)
  2. Heat the olive oil in a large pan over medium heat. Add diced onions, diced carrot, diced green peppers and oregano spice.
  3. Sauté about a minute and half and cool.
  4. Combine 1/2 the amount of ketchup or tomato puree to remaining ingredients except cooking spray in a large bowl.
  5. Add sautéed mixture.
  6. Coat muffin tray with cooking spray. I use one calorie spray.
  7. Scoop the meat mixture into a muffin tray using an ice cream scooper or large spoon.
  8. Top each meatloaf muffin with remaining ketchup or tomato puree.
  9. Bake at 350 degrees F. for 30 minutes or until thermometer reaches 160 degrees f.
  10. Start checking them at 25 minutes if your oven cooks fast.
  11. Let stand for 4 minutes before serving.

Recipe Notes

Try my egg free meatloaf too!

Meatloaf Muffin Recipe

Why not try my Country Mash Potatoes recipe along with your meatloaf muffins. They are a perfect match made in heaven. I hope you have enjoyed this American dish and try it out. Don’t forget to pin it for later to try out and if you do try it, please let me know what you think. 



15 thoughts on “Meatloaf Muffins”

    • Oh that sounds fab. I will have to check them out. Yes do try them. They are a huge hit with the family. Very popular in the states when I was growing up and can be tweaked to your liking. They freeze well too and pull one or two out when you need a quick meal for you or the kiddies.

  1. I think my son would love these, and you’re right that two of them would be plenty enough for an infant. I think I could adapt them to use Quorn to make it veggie for me?

    Nipping over from #TastyTuesdays.

    • Yes definitely use quorn. My friend does all the time. I love these because you can put anything in them. Two are muffin size so possible one for a little guy unless he has a huge appetite like my son. Two for adults. Or three for the hunger person like me! Lol let me know if you try them! Thanks for popping by.

    • Thanks for stopping by and commenting. Yes, do try them, amazing. Substitute quorn in for veggie version or put whatever you want in them to customize it to your liking. They are freezer friendly too.

  2. Great for little ones and I could really see these working in a packed or picnic lunch. Thanks for the idea, Dropping in from #TastyTuesdays.

    • Thanks for the comment and popping over from TastyTuesday, love this link up. Yes, these are perfect for that and freeze well for quick future meals when you are busy. They are actually one of my favorites too with a side salad.

  3. Wow what a great idea, and as you say perfect portion for little ones… will defo have to steal the idea 😉 #TastyTuesdays

    • Definitely, steal away and they are freezable! So you can do a big batch and then when you need a quick meal pop a few out of the freezer for your kiddies or more for the whole family. Walla… Healthy dinner ready! You can put whatever you want in them too, customize it.

  4. Another great #TastyTuesdays savoury muffin – fantastic 🙂 I love simple recipes I can make extra of and freeze in too for lazy evenings!

    • That’s what I do. I love making a huge batch of these and just storing in the freeze. Those lazy days I don’t feel like cooking or for a quick meal for my toddler I pop one or two out for lunch. It’s so handy!!!! I am no chef so the easier the recipe the better. I usually cook everything in the crockpot (slower cooker). lol

    • They are, they stick to your back bone and are great for a winter feast. I then crumple leftovers on a sandwich or salad or bowl of rice the next day or too. There is so much you can do with these. Love your tasty tuesday linky and look forward to linky up more.


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