These Meatloaf Muffins are a game-changer for quick dinners. Baking meatloaf in a muffin pan means faster cooking, perfectly portioned servings, and juicy results every time. They’re freezer-friendly, kid-approved, and ideal for meal prep.
INGREDIENTS
1 pound ground turkey or ground beef
⅓ cup breadcrumbs or rolled oats (oats add extra moisture and texture)
⅓ cup grated Parmesan cheese
1 large egg
1 (8 oz) can tomato sauce
or substitute with ¼ cup ketchup for the meat mixture + ¼ cup for topping
½ teaspoon garlic powder
Salt and black pepper, to taste
About 1 teaspoon Worcestershire sauce
2–3 handfuls chopped vegetables (onion, mushrooms, zucchini, carrots, spinach, broccoli, or lentils)
INSTRUCTIONS
Preheat your oven to 350°F (175°C). Lightly grease a muffin pan or use silicone liners.
In a large mixing bowl, combine the ground meat, breadcrumbs or oats, Parmesan cheese, egg, garlic powder, salt, pepper, Worcestershire sauce, vegetables, and only ¼ of the tomato sauce or ketchup. Mix gently until just combined—do not overmix to keep the meat tender.
Divide the mixture evenly and press it into the muffin cups. You should get about 8–10 meatloaf muffins.
Spoon a small dollop of the remaining tomato sauce or ketchup on top of each muffin.
Bake for 30–35 minutes, or until fully cooked and the internal temperature reaches 165°F (74°C).
Let rest for 5 minutes before removing from the pan.
SERVING SUGGESTIONS
Serve two meatloaf muffins per person with mashed potatoes, roasted vegetables, or a fresh green salad. They also make great leftovers for lunch the next day.
WHY YOU’LL LOVE THESE MEATLOAF MUFFINS
Quick cooking time compared to traditional meatloaf
Perfect individual portions
Easy to customize with any vegetables you have
Freezer-friendly and meal-prep approved
TIME & YIELD
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: 45 minutes
Servings: 4–5 (8–10 muffins)