These Meatloaf Muffins are a fun, easy twist on classic meatloaf. A seasoned ground beef mixture with onion and bell pepper is baked in a muffin pan and brushed with a tangy BBQ glaze. They cook in half the time of a traditional loaf and are perfect for portioning out dinners or packing into lunches.
These easy Meatloaf Muffins have all the cozy, comforting flavor of classic meatloaf, but they bake fast and everyone gets their own little serving.
A simple mix of seasoned ground beef, onion, and green bell pepper comes together in minutes, and the sweet-tangy glaze adds an irresistible finishing touch. They’re perfect for busy weeknights, meal prep, or anytime you’re craving a hearty, home-cooked dinner in less time.
If you’re craving a traditional version, try my One Pound Meatloaf — it’s the perfect choice when you’re serving less people but still want that classic loaf-style dinner.
Ingredient Notes
- Ground beef: Use 85% lean ground beef for the best balance of flavor and moisture. Leaner beef can result in a drier texture. I haven’t tested this recipe with ground turkey but I think it would work well.
- Onion and green bell pepper: Finely dice both so they soften quickly and blend evenly into the meat mixture. Green bell pepper has a very distinct flavor that we love in this recipe but you can sub red bell pepper, if you’d like.
- Panko breadcrumbs: Italian-seasoned panko adds light texture and extra flavor. Regular breadcrumbs can be used if preferred.
- BBQ sauce: Adds moisture and a subtle smoky sweetness to the meatloaf mixture. Choose a sauce you enjoy since the flavor will come through.
- Italian seasoning: A simple blend of herbs that adds savory depth.
- Glaze: A mix of ketchup, BBQ sauce, and Dijon mustard creates a tangy, slightly sweet topping that caramelizes beautifully as it bakes.
How to Make Meatloaf Muffins
- Make the panade: Combine the egg, breadcrumbs, BBQ sauce, and Italian seasoning and stir to moisten the breadcrumbs.
- Add the veggies: Add the onion and bell pepper.
- Finish the meatloaf mix: Add the ground beef and mix just until combined.
- Place in the muffin pan: Divide the mixture into 12 pieces, roll them into neat balls, and place them in the wells of a greased 12-cup muffin pan. Bake at 375 degrees F for 15 minutes.
- Glaze: Stir together the glaze ingredients and spoon about 1 teaspoon over each muffin.
- Finish baking: Return to the oven for 6 to 8 minutes, or until the meatloaf muffins reach 160 degrees F.
Valerie’s Tips
Avoid overmixing. Once the ground beef is added, mix just until everything is combined. Overmixing can make the meatloaf dense.
Use a ⅓ cup measure. It’s the perfect size for portioning even amounts of the mixture into the muffin pan.
Check the temperature. An instant read thermometer should register 160 degrees F in the center for perfectly cooked, juicy meatloaf muffins.
Let them rest. Give the muffins about 5 minutes before removing them from the pan. Slide the tines of a fork down the side of each one to lift them out easily.
Storage Tips
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a 325 degree F oven until warmed through.
- Freeze: Wrap cooled meatloaf muffins individually in plastic wrap and place them in a freezer-safe container or zip-top bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Serving Suggestions
These little meatloaves pair perfectly with classic comfort sides like Sour Cream Mashed Potatoes, Easy Parmesan Noodles, or Baked Macaroni and Cheese (or my easy Stovetop Macaroni and Cheese). Add a green vegetable like simply cooked broccoli or Sautéed Green Beans to round out the meal.
For an easy weeknight shortcut, serve them with a store-bought salad kit (no shame!) or Sheet Pan Roasted Vegetables.
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Meatloaf Muffins
Ingredients
Meatloaf Mixture
- 1 large egg
- ½ cup Italian seasoned panko breadcrumbs
- ½ cup finely diced yellow onion
- ½ cup finely diced green bell pepper
- ¼ cup BBQ sauce
- 1 teaspoon Italian seasoning
- 1 ½ pounds 85% lean ground beef
Glaze
- 2 tablespoons ketchup
- 2 tablespoons BBQ sauce
- 1 teaspoon Dijon mustard
Instructions
- Preheat oven to 375 degrees F. Coat the wells of a 12-cup muffin pan with nonstick cooking spray.
- In a large bowl, whisk the egg, then add the breadcrumbs, BBQ sauce, and Italian seasoning. Stir to combine. Add the onion and bell pepper and crumble the beef over the top. Mix just until combined, being careful not to overmix (it can help to start with a spoon and finish with your hands).
- Use a ⅓-cup dry measure to portion the meat mixture (packed), roll into neat balls, and place in the prepared muffin pan.
- Bake for 15 minutes.
- Meanwhile, in a small bowl, combine the glaze ingredients.
- Remove the muffin pan from the oven and top each meatloaf muffin with 1 teaspoon of glaze, spreading it evenly over the tops.
- Return to the oven and bake an additional 6 to 8 minutes, or until a thermometer inserted in the center of the meatloaves registers 160 degrees F,
- Remove from the oven and let them rest for about 5 minutes, then use a fork to lift them from the muffin pan.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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These meatloaf muffins are so good and perfect for a senior citizen who eats small meals, of coarse you could also have more than one. Love them!!!! Yummy.
What a great way to portion and freeze extras for an easy meal from my freezer. Thanks
You’re welcome, Maria! Thanks for taking the time to leave a comment and rating. So glad you loved them. 🙂