Mini Meatloafs

"These little meatloaf muffins are great freshly made or out of the freezer. There is no chopping so they go together fast. I can't keep them in the freezer very long, my family doesn't thaw them first, they just pop them in the microwave till their hot. They are a fast meal or snack."
photo by Pam-I-Am photo by Pam-I-Am
photo by Pam-I-Am
photo by Pam-I-Am photo by Pam-I-Am
Ready In:
18 muffins




  • In a large bowl, combine ketchup, sugar and mustard.
  • Set aside 1/2 cup for topping.
  • To the rest of the mixture, add eggs, worcestershire sauce, cereal and seasonings, mix well.
  • Let stand for 5 min.
  • Crumble beef over mixture and mix well.
  • Press meat mixture into 18 muffin cups (about 1/3 c. each).
  • Bake at 375 degrees for 18-20 min.
  • Drizzle with reserved ketchup mixture; bake 10 min.
  • longer or until meat is no longer pink and meat thermometer reads 160.
  • Serve desired number of meat loaves.
  • Cool remaining loaves; freeze on lightly greased cookie sheets.
  • When frozen, transfer to bags; freeze for up to 3 months.
  • To use frozen meat loaves- thaw in the frig.
  • Place in a greased baking dish.
  • Bake at 350 degrees for 30 min.
  • or until heated through, or cover and microwave on high for 1 min.
  • or until heated through.

Questions & Replies

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  1. I loved the idea of muffin meatloaves but unfortunately I did not like the taste of the Crispix cereal.
  2. Easy & yummy! I got this out of TOH's "Freezer Pleasers" as well. I didn't have Crispix so I used breadcrumbs. Ate 1 for lunch and froze the rest -- very excited about having these on hand for busy nights! Thank you for posting it! :) It is a keeper, for sure!
  3. My family and I love these. I got this recipe out of Taste of Homes Freezer Pleasers. I use seasoning salt instead of regular salt but otherwise followed the recipe as written. They are tasty little meatloaves with just a touch of sweetness.
  4. I followed the recipe exactly and they smelled and tasted very good. I never would have thought of using Crispix - I'll use it again in my main meatloaf recipe because it has less salt than bread crumbs purchased in the grocery. However, I found these a little dry and difficult to remove from the pans. Next time, I will oil the pans more heavily and cook them less time. Thanks for posting.
  5. This is great recipe. I didn't have Crispix so I used Corn chex instead. I loved the smaller size, they cook quicker so it is something I can make after getting home from work. Thanks for posting.



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