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Mini Meatloaf Muffins

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Mini Meatloaf Muffins

Mini Meatloaf Muffins

Jessica Braider
When Betsy Goldstein asked her family “to rate these on a scale of 1 to 10, it got anywhere from a 9 to an 11 (and the 11 came from Danny, my really picky one)!" One advantage of making meatloaf in a muffin pan is that it cooks in half the time of a big meatloaf.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 6 servings


  • 1 tsp. extra virgin olive oil
  • 1/2 yellow onion finely chopped 1 cup
  • 1 carrot finely chopped 1/2 cup
  • 1 tsp. dried oregano
  • 2 cloves garlic minced, about 1 tsp.
  • 1 1/2 lbs. lean ground beef, turkey, or chicken, or use 24 oz. meatless crumbles
  • 3/4 cup ketchup or use tomato sauce
  • 1 cup Italian-style bread crumbs (use wheat/gluten-free, if needed) or use crushed crackers
  • 2 Tbsp. Dijon mustard (use wheat/gluten-free if needed)
  • 1 Tbsp. Worcestershire sauce (for a vegetarian and gluten-free option use 6 drops hot sauce and 1/4 tsp. sugar per each Tbsp. Worcestershire sauce)
  • 1 egg


  • Preheat the oven to 350 degrees. In a skillet, heat the oil over medium heat and sauté the onions, carrots, oregano, and garlic for 3 – 5 minutes until the vegetables are tender (if using meatless crumbles, add them now too and cook for 3 – 4 more minutes).
  • Remove them from the heat and let them cool for about 5 minutes.
  • Meanwhile, in a large mixing bowl, combine the remaining ingredients, then add the onion and carrot mixture, and stir thoroughly.
  • Spray a 12-cup muffin pan with nonstick cooking spray. Spoon the meat mixture into the cups, dividing evenly - each mini meatloaf should completely fill a muffin cup but not go much over the top of it.
  • Bake the muffins for 30 minutes. Remove the muffins from the oven and let them sit for 5 minutes before serving, or refrigerate them for up to 2 days or freeze them for up to 3 months.


Do Ahead or Delegate: Chop the onion and the carrot, peel the garlic, or fully prepare, and refrigerate or freeze, the dish.
Scramble Flavor Booster: Add up to ½ tsp. black pepper to the meatloaf mixture, and serve the muffins with barbecue sauce.
Tip: Meatloaf muffins make great leftovers!  They're good hot or cold, and eaten solo or sliced and sandwiched between two slices of hearty bread.
Nutritional Information Per Serving (% based upon daily values): Calories 390, Total Fat: 21g, 32%; Saturated Fat: 8g, 40%; Cholesterol: 115mg, 38%; Sodium: 260mg, 11%; Total Carbohydrate: 23g, 8%; Dietary Fiber: 2g, 8%; Sugar: 5g; Protein: 26g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword All, Dairy-Free, Dinner, Fall, Freezer-Friendly, Gluten-Free, Kid-Friendly, Kosher, Low Sodium, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Spring, Summer, Vegan, Vegetarian, Winter
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