Meatloaf Muffins (Individual Mini-Meat Loaves)

"Easy, moist and delicious, and the leftovers make good sandwiches. Great for picky eaters as you can add to or leave things out of each."
photo by Cricketcanada photo by Cricketcanada
photo by Cricketcanada
photo by Cricketcanada photo by Cricketcanada
Ready In:
4 muffins


  • 12 lb ground beef
  • 2 tablespoons dried onion flakes or 3 tablespoons chopped onions
  • 12 teaspoon watkins meat magic flavor enhancer
  • 12 cup breadcrumbs or 1/2 cup crushed cracker
  • 1 egg, beaten
  • 2 ounces tomato sauce (optional)
  • 2 ounces cheese, shredded (1/2 cup) (optional)
  • 14 teaspoon salt
  • 18 teaspoon pepper


  • Preheat the oven to 450°F.
  • Combine all ingredients in a large bowl and mix well.
  • Generously fill each section of the muffin tin with meat mixture.
  • Bake for 15 to 20 minutes and serve.

Questions & Replies

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  1. AprilShowers
    Followed the recipe exactly only I doubled it to use up the whole pound of ground beef I had on hand. didn't have the onion, so I left that out. Used Worcestershire in place of the Watkins, because I didn't have that either. Did add the cheese and tomato sauce and would not recommend leaving that out! We did not like these plain, but when topped with Ketchup the kids gobbled them down! I served with mashed potatoes and peas & carrots which made for a good weekday lunch for my kids & I.
  2. laurenbb
    These were really good. I used italian breadcrumbs and marinara sauce for the tomato sauce. I had never thought about making meatloaf in muffin tins. It makes a nice size serving that way, but you don't over eat. I baked according to the recipe, but next time will add a bit of time to the baking time because we like the outside crisp. Thanks!
  3. AmyLynn
    Perfect meatloaf recipe if you just need individual servings! I doubled it to use the 1 lb ground beef I had on hand and froze the leftovers, which reheated very well! I used garlic & herb Prego that I had left over for the tomato sauce and didn't put any cheese in. It made 11 "muffins" for me, but I didn't fill them all the way! Thanks littleturtle this was great :)
  4. wvscrapqueen
    These are very tasty! Perfect for bachelorettes like me who can't finish an entire meatloaf before it goes bad. Freezes and reheats beautifully! Thanks for posting!
  5. Cybill
    I doubled the recipe, omitted the cheese, and mixed the tomato sauce in with the meat. I used Worcestershire sauce because I had no Watkins. Very tender and even better reheating the next day! My toddlers chowed down on it!!


  1. bmcnichol
    I doubled the recipe but got 12 muffins. I followed the recipe as written using the cheese and spaghetti sauce instead of tomato sauce. I had no idea what watkins meat magic flavor enhancer was so I used worcestshire sauce instead. I topped each muffin with ketchup and everyone enjoyed them.
  2. foodtvfan
    Excellent meat loaf muffins. Perfect for freezing too. I used two tablespoons of minced sweet onion instead of the onion flakes, 1/2 teaspoon Worcestershire sauce instead of the Watkins (not available here), leftover homemade tomato sauce, and grated cheddar cheese. I placed foil paper on the rack below to catch any drips for easy clean up. Leftovers make great sandwiches if there are any, or cool and freeze for another meal. Yummy. Thanks for posting. Burnice
  3. mrdisney1959
    Good recipe, nothing personal, but I like using real onions and crackers instead of bread crumbs, it's a texture thing for me. Nice serving size for those of us who live alone.



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