Ingredients

  • 2 pounds ground beef (80/20 recommended for moisture)
  • 1 medium onion, finely diced
  • 1 green bell pepper, finely diced
  • 3 cloves garlic, minced
  • 1 cup breadcrumbs or crushed crackers
  • 2 large eggs
  • ¾ cup milk
  • ⅓ cup ketchup (plus more for topping, optional)
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon Italian seasoning
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • Nonstick cooking spray or oil (for the pan)

Directions

1. Introduction to the Recipe

These mini meatloaf muffins are a comforting, homestyle classic made more convenient and irresistible by baking them in a muffin pan. Perfectly portioned, juicy, and packed with flavor, they cook faster than traditional meatloaf and are ideal for family dinners, meal prep, or special occasions.

2. Why This Recipe Is So Popular

This recipe has a reputation for being requested again and again. The individual portions lock in moisture, while the seasoning blend ensures every bite is rich and savory. Once served, it often becomes a regular request rather than a holiday-only dish.

3. Preparing the Oven

Preheat your oven to 375°F (190°C). Lightly grease a standard muffin pan with nonstick spray or oil to prevent sticking and ensure easy removal after baking.

4. Preparing the Vegetables

Finely dice the onion and green bell pepper. Small, uniform pieces are essential, as they cook evenly and blend seamlessly into the meat mixture without overpowering the texture.

5. Mixing the Base

In a large mixing bowl, combine the ground beef, diced onion, bell pepper, and minced garlic. Gently mix just until combined. Overmixing can lead to dense meatloaf.

6. Adding the Binding Ingredients

Add the breadcrumbs, eggs, and milk to the bowl. These ingredients work together to bind the meat and retain moisture during baking, ensuring a tender final texture.

7. Seasoning the Mixture

Incorporate ketchup, Worcestershire sauce, salt, pepper, smoked paprika, Italian seasoning, onion powder, and garlic powder. Mix gently until evenly distributed.

8. Importance of Gentle Mixing

Avoid pressing or compacting the meat mixture. A light hand keeps the meatloaf muffins soft and juicy rather than tough.

9. Filling the Muffin Pan

Divide the mixture evenly among the muffin cups, filling each one to the top. Lightly press to shape, but do not pack tightly.

10. Optional Topping

For a classic finish, spread a thin layer of ketchup over the top of each meatloaf muffin. This adds moisture and a slightly sweet glaze as they bake.

11. Baking Time

Place the muffin pan in the preheated oven and bake for 25–30 minutes, or until the internal temperature reaches 160°F (71°C).

12. Resting After Baking

Once removed from the oven, allow the meatloaf muffins to rest for 5 minutes. This helps the juices redistribute, resulting in a more flavorful bite.

13. Removing from the Pan

Carefully run a knife around the edges if needed and lift the meatloaf muffins out gently. Proper greasing ensures they release cleanly.

14. Texture and Flavor Profile

These mini meatloaves are tender, juicy, and deeply savory, with subtle sweetness from the ketchup and vegetables balancing the richness of the beef.

15. Serving Suggestions

Serve with mashed potatoes, roasted vegetables, green beans, or a fresh salad. They also pair beautifully with mac and cheese or buttered corn.

16. Why Muffin-Style Meatloaf Works

The muffin pan design allows heat to circulate evenly around each portion, reducing cooking time and preventing dry edges common in large meatloaves.

17. Make-Ahead Convenience

These meatloaf muffins can be prepared ahead of time and refrigerated uncooked for up to 24 hours, making them ideal for busy schedules.

18. Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave to preserve moisture.

19. Freezing Instructions

Fully cooked meatloaf muffins freeze exceptionally well. Wrap individually and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.