Kid Friendly Mini Meatloaf Muffins with a Tangy Glaze

Moist, flavorful individual meatloaves topped with a sweet and tangy ketchup glaze. 

I served these meatloaf muffins quite often when my kids were little. They seemed to enjoy eating meatloaf so much more when it was served this way. There was just something about having their own little meatloaf muffin that made dinner more fun. However, they would sometimes squabble about who got the one with the most glaze. To solve that problem, I always doubled the glaze recipe so they could add more if they desired.

Even though my kids are grown now, they still enjoy their meatloaf served this way!

These meatloaf muffins are moist, flavorful, and easy to make. Each one is topped with a delicious sweet and tangy glaze that adds just the right finishing touch. They are also a great option when you want a comforting, family-friendly meal without having to slice a traditional meatloaf.

Ingredients: 

For the Meatloaf Muffins:
1 pound ground beef 
1/2 c.  crushed stuffing mix or Italian-style breadcrumbs
1 large egg
1 onion, finely chopped
1 bell pepper, finely chopped
2 cloves garlic, minced
1/4 c. milk
1/4 c. spicy ketchup
1 Tbs. Worcestershire sauce
1/2 Tbs. prepared mustard
1/2 tsp. salt
1/2 tsp.  black pepper
1/2 tsp. smoked paprika
1/2 tsp.  Italian seasoning
1/2 tsp. onion powder
1/2 tsp.  garlic powder
1 tsp. parsley 

For the Glaze: 
1/4 c. spicy ketchup
1 Tbs. brown sugar
1 1/2 tsp. Worcestershire sauce
1/2 tsp. prepared mustard

We often double the glaze because it makes a delicious dipping sauce for the meatloaf muffins.

Directions:

Heat the oven to 375°F. Lightly grease a standard muffin tin to make removing the meatloaf muffins easier.

In a small bowl, whisk together the spicy ketchup, brown sugar, Worcestershire sauce, and mustard until well combined. Set aside.

In a large mixing bowl, combine the ground beef, crushed stuffing mix or breadcrumbs, egg, chopped onion, bell pepper, garlic, milk, spicy ketchup, Worcestershire sauce, mustard, salt, black pepper, smoked paprika, Italian seasoning, onion powder, garlic powder, and parsley.

Use your hands or a spoon to mix everything together just until the ingredients are evenly combined. Be careful not to overmix, as this can make the meatloaf muffins dense and tough.

Divide the meat mixture among the prepared muffin cups, filling each one almost to the top. Gently press the mixture down so the muffins hold together while baking.

Spoon the prepared glaze generously over the top of each meatloaf muffin, spreading it evenly.

Bake for 25 to 30 minutes, or until the meatloaf muffins reach an internal temperature of 160°F when checked with an instant-read thermometer.

Remove the pan from the oven and let the meatloaf muffins rest for about 5 minutes.

Carefully run a knife around the inside edge of each muffin cup to loosen the meatloaf muffins from the sides. Gently remove them from the pan and place them on a serving plate.

Serve and enjoy!

Tips for the Best Meatloaf Muffins:

• Don't overmix the meat. Mix just until everything is combined. Overworking the mixture can result in tough meatloaf muffins.
• Chop the vegetables finely. Smaller pieces cook more evenly and make the muffins easier to eat.
• Grease the muffin tin well. This helps prevent sticking and makes the meatloaf muffins easier to remove.
• Use a meat thermometer. Ground beef should reach an internal temperature of 160°F for food safety.
• Let them rest before removing them. A few minutes of resting helps the meatloaf muffins firm up so they are less likely to fall apart.
• Make extra glaze. If your family enjoys the sweet and tangy topping, doubling the glaze gives you plenty for dipping.
• Don't worry if some grease collects in the pan. Ground beef can release some fat as it cooks. Carefully drain it from the pan after baking if needed.

Variations and Substitutions:

• Ground turkey: Substitute ground turkey for the ground beef. Since turkey is leaner, be careful not to overcook it so the muffins stay moist.
• Ground sausage: Substitute part of the ground beef with ground sausage for extra flavor. A 50/50 combination of ground beef and sausage works especially well.
• Different breadcrumbs: Regular breadcrumbs, seasoned breadcrumbs, or crushed crackers can be used instead of Italian-style breadcrumbs or stuffing mix.
• Mild ketchup: If you don't want much heat, use regular ketchup instead of spicy ketchup.
• Add cheese: Place a small cube of cheddar or mozzarella in the center of each meatloaf muffin before baking for a cheesy surprise.
• Change the vegetables: Finely chopped mushrooms, shredded carrots, celery, or zucchini can be added to the meat mixture.
• Extra smoky flavor: Add a little more smoked paprika or use a smoky barbecue sauce in place of some of the ketchup in the glaze.
• Make them smaller: For kid-sized portions or appetizers, divide the mixture among more muffin cups and reduce the baking time. Check the internal temperature rather than relying only on the clock.

Serving Suggestions:

These meatloaf muffins go well with all the classic comfort-food sides. Try serving them with:

• Mashed potatoes and gravy
• Macaroni and cheese
• Green beans
• Buttered corn
• Roasted vegetables
• Steamed broccoli
• A simple garden salad
• Dinner rolls or homemade biscuits

For a fun family dinner, serve the meatloaf muffins with mashed potatoes and a vegetable on the side. Don't forget a little extra glaze for dipping!

How to Store:

• Refrigerator:  Allow the meatloaf muffins to cool, then place them in an airtight container and refrigerate for up to 3–4 days.
• Freezer:  Meatloaf muffins freeze well. Once completely cooled, wrap them individually or place them in a freezer-safe container or bag. Freeze for up to 3 months for the best quality.
• To reheat:  Thaw frozen meatloaf muffins in the refrigerator overnight when possible. Reheat in the microwave until heated through, or place them in a 350°F oven until warm. Add a little extra glaze before serving if desired.

Frequently Asked Questions:

Can I make these meatloaf muffins ahead of time?
Yes. You can prepare the meat mixture ahead of time and keep it covered in the refrigerator until you're ready to bake. You can also bake the muffins ahead of time and reheat them when needed.

Can I use regular breadcrumbs instead of stuffing mix?
Absolutely. Italian-style breadcrumbs work especially well, but plain or seasoned breadcrumbs can also be used.

Can I use ground turkey instead of ground beef?
Yes. Ground turkey can be substituted for the beef. Keep an eye on the cooking time and use a meat thermometer to make sure the muffins reach a safe internal temperature.

How do I keep meatloaf muffins from falling apart?
Be sure to use enough binding ingredients, gently press the mixture into the muffin cups, and allow the muffins to rest for about 5 minutes after baking before removing them.

Can I double the glaze?
Yes, and it's a great idea if your family likes extra sauce. The glaze also makes a tasty dipping sauce for the meatloaf muffins.

Can I make these without a muffin tin?
You can use the same meat mixture to make individual mini meatloaves on a parchment-lined baking sheet. Shape them into small loaves and adjust the cooking time as needed, checking for an internal temperature of 160°F.

How many meatloaf muffins does this recipe make?
The number will depend on how full you make the muffin cups. A standard 12-cup muffin tin will generally give you about 8 to 10 generously sized meatloaf muffins.