This Mini Meatloaf recipe is a fun and easy way to enjoy this classic comfort food. They bake quickly and are juicy and flavourful every time. Perfect for quick dinner or meal prep, these little loaves are sure to become a family favourite!

You might also like to try my 5-ingredient Muffin Tin Biscuits!

Three mini meatloaves served with steamed broccoli and creamy mashed potatoes on a white plate with gold trim, with a silver fork resting on the right-hand side of the plate.

Why you’ll love this recipe

I’m not sure what it is about mini foods, but it seems anything made in a muffin tin will be a hit with my kids. These mini meatloaf muffins were no exception and they were a hit with the adults too! We think you’ll love this easy dinner because they’re

Faster to cook than a traditional meatloaf recipe, so dinner comes together quickly.
Perfectly portioned to make serving easy.
Made with simple ingredients that you likely have on hand in your fridge or pantry.
Ideal for meal prep as they freeze and reheat beautifully. We love these as a hot lunch for school or the office. We often double the recipe to have extra leftovers.

Ten mini meatloaves on a white serving platter, viewed from overhead, next to a grey and white striped linen, bowls of broccoli and mashed potatoes and two golden-coloured drinks.

Ingredients

Here’s what you’ll need to make this muffin tin meatloaf recipe. See the recipe card below for full details.

Lean ground beef – ground chicken or ground turkey will work too, but may change the texture due to their lower fat content. You could also do half beef and half ground pork sausage for a richer option.
Veggie mix ins – we used finely diced bell pepper, onion and garlic to add nutrition, texture and flavour.
Binders – breadcrumbs soaked in milk (for added moisture) and an egg help the loaves keep their shape.
Flavour enhancers – ketchup, Worcestershire, smoked paprika, Italian seasoning, salt and pepper. Feel free to experiment with different seasonings!
Glaze – an easy mix of ketchup, brown sugar, mustard and garlic powder. The brown sugar helps give more caramelization and sticky texture once baked. You can leave this out if you’re watching added sugars and it will still be tasty!

Ingredients needed for Mini Meatloaf viewed from overhead on a speckled light pink countertop, with text label overlays.

How to make it

First, mix the bread crumbs and milk in a small bowl. Let them soak while you sauté the veggies.

In a small skillet over medium heat, sauté the bell pepper and onion until softened and fragrant, about 3-5 minutes. Add the minced garlic for the last 30 seconds, then remove from heat and let cool slightly.

A four-photo process collage showing the first four steps to make Mini Meatloaf.

In a large bowl, mix the ground beef with the soaked breadcrumbs, cooked veggies, an egg, ketchup, Worcestershire, Italian seasoning, smoked paprika, salt and pepper. Be careful not to over mix.

Then, divide the beef mixture evenly in a lightly greased muffin tin, pressing down slightly to make a nice shape. In a small bowl, mix together the ingredients for the glaze.

A four-photo process collage showing the last four steps to make Mini Meatloaf.

Top each mini loaf with a thin layer of glaze, then bake at 375°F for 20-25 minutes, or until the internal temperature is 165°F. Let the loaves rest for 5 minutes in the pan before serving, so they’ll stay juicy and be easier to remove.

A closeup overhead view of ten mini meatloaves placed closed together on a white platter.

Tips for Success

Crumble the soaked breadcrumbs before adding them to the meat mixture. You’ll likely find they stick together and that’s totally fine. Just break them up with your fingers or a fork so they distribute evenly in the meat mixture.
Cook the veggies to release excess moisture, to add nice flavour and for a more pleasing texture in the final dish.
Don’t over mix to help keep a tender texture in the cooked loaves, but be sure all the ingredients are well distributed for best flavour. You may find it easier to use your hands to mix (I like to use food prep gloves for this).
Use a meat thermometer to ensure the internal temperature reaches 165°F for food safety reasons.

A closeup side angle view of a mini meatloaf sliced in half to show the meaty texture of the inside, with finely diced red bell pepper and onion sprinkled throughout.

More easy ground beef recipes

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