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MINI MEATLOAF MUFFINS

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Jenna
🥩 MINI MEATLOAF MUFFINSKid-Friendly • Freezer-Friendly • Comfort Food Favorite
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🥩 MINI MEATLOAF MUFFINS
Kid-Friendly • Freezer-Friendly • Comfort Food Favorite

Recipe by JennaCourse: Uncategorized
Servings

12

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

220–260

kcal

These mini meatloaf muffins are cozy, customizable, and way more kid-friendly than traditional meatloaf. Baking them in a muffin tin keeps portions easy, cook time short, and makes them perfect for meal prep or freezing.

✨ ABOUT THIS RECIPE
This is one of those dinners that feels nostalgic but easier. The mini size makes it more fun for kids, cooks faster than regular meatloaf, and reheats surprisingly well. The sweet smoky glaze balances the savory meat perfectly, and they pair amazingly with mashed potatoes and veggies for a complete comfort meal.
Bonus: these freeze beautifully for busy nights.

⚡ HEALTH BREAKDOWN (Estimated)
Per Mini Meatloaf Muffin:
Calories: ~240
Protein: 18–22g
Carbs: 10–14g
Fat: 10–13g
Fiber: ~1g
Sodium: Moderate

Highlights
✔ High-protein
✔ Kid-friendly portions
✔ Meal prep + freezer friendly
✔ Comfort food without the long cook time

Ingredients

  • Mini Meatloaf Base

  • 1½ lbs lean ground beef or ground turkey

  • ⅔ cup panko breadcrumbs (or regular breadcrumbs)

  • ½ cup onion, finely chopped

  • 1 Tbsp barbecue sauce

  • 1 Tbsp mustard

  • ½ tsp garlic powder

  • 1½ tsp chili powder

  • ½ tsp salt

  • ½ tsp black pepper

  • 1 egg, lightly beaten

  • Sweet Smoky Meatloaf Sauce

  • ⅓ cup light brown sugar

  • ½ cup ketchup

  • 2 tsp Dijon mustard

  • ¼ tsp ground nutmeg

  • Sweet Baby Ray’s BBQ

Directions

  • Preheat oven to 350°F and lightly spray a 12-cup muffin tin with cooking spray.
  • In a large bowl, combine ground beef or turkey, breadcrumbs, onion, barbecue sauce, mustard, garlic powder, chili powder, salt, pepper, and egg. Mix until just combined.
  • Divide mixture evenly into muffin tin cups, pressing down gently to fill each cavity.
  • Bake for 15 minutes.
  • While baking, make the sauce by stirring together brown sugar, ketchup, Dijon mustard, and nutmeg until smooth.
  • Remove meatloaf muffins from oven and carefully blot excess grease with a paper towel if needed.
  • Spoon or brush sauce generously over each mini meatloaf muffin.
  • Return to oven and bake an additional 10–15 minutes, or until cooked through (internal temp 160°F for beef, 165°F for turkey).
  • Serve warm with extra sauce, vegetables, or a side salad.
  • MAKE-AHEAD + FREEZER INSTRUCTIONS
  • Make Ahead: Assemble meat mixture into muffin tins, cover, and refrigerate overnight. Bake as directed the next day.
  • Freezer Method: Bake completely and cool. Flash freeze on a tray for about 1 hour, then transfer to freezer-safe bags or containers for up to 3 months.
  • Reheat From Frozen:
  • Microwave: 1–2 minutes per muffin
    Oven: 350°F for 15–20 minutes until heated through

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