Easy Meatloaf Muffin Cups
These Easy Meatloaf Muffin Cups transform traditional meatloaf into individually portioned "meat cupcakes" that cook in a fraction of the time. Made with seasoned ground beef (and optional pork) topped with a sweet-tangy glaze, they offer the perfect crispy-to-tender ratio and endless customization options like cheese stuffing or bacon wrapping.
Ingredients
For the Meatloaf Muffins
- 1½ pounds ground beef 85/15 lean-to-fat ratio works best
- ½ pound ground pork optional, can use all beef instead
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 small bell pepper finely diced (optional)
- 2 large eggs lightly beaten
- ¾ cup breadcrumbs
- ⅓ cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional mix-ins: ¾ cup shredded cheese 6 slices cooked and crumbled bacon, 2 tablespoons chopped fresh parsley
For the Glaze
- ⅓ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- ½ teaspoon garlic powder
Instructions
- Preheat your oven to 375°F (190°C). Generously spray a 12-cup muffin tin with non-stick cooking spray. This step is crucial—nobody wants to chisel meatloaf out of their muffin tin.
- Mix the meatloaf base. In a large bowl, combine ground beef, ground pork (if using), diced onion, garlic, bell pepper, eggs, breadcrumbs, ketchup, Worcestershire sauce, Dijon mustard, thyme, salt, and black pepper. If using any optional mix-ins like cheese or bacon, add them now.
- Don't overwork the meat. Using your hands, gently mix until just combined. Overworking will result in tough meatloaf muffins.
- Fill the muffin cups. Divide the meat mixture evenly among the 12 muffin cups. A cookie scoop or ice cream scoop makes this job easier and neater. Fill each cup to the top, creating a slight dome.
- Create an indentation. Use your thumb or the back of a spoon to make a small depression in the top of each meatloaf muffin. This will hold the glaze and prevent it from sliding off.
- Make the glaze. In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and garlic powder until the sugar dissolves.
- Add the glaze. Spoon about 1 teaspoon of the glaze onto each meatloaf muffin, spreading it to cover the top.
- Bake to perfection. Place the muffin tin in the preheated oven and bake for 20-25 minutes, until the internal temperature reaches 160°F (71°C) or the meat is no longer pink in the center.
- Let them rest. Remove from the oven and let the meatloaf muffins rest in the tin for 5 minutes. This helps them set up and makes removal easier.
- Gently remove from tin. Use a butter knife to loosen the edges if needed, then carefully lift each muffin out. Serve hot, with additional glaze on the side if desired.
Notes
- For extra flavor, sauté the onions, garlic, and bell pepper before adding to the meat mixture. Let cool slightly before incorporating.
- Muffin cup liners are not recommended for this recipe as the meat tends to stick to paper. Silicone liners, however, work very well if you have them.
- Use a meat thermometer to ensure doneness without cutting into the muffins and losing juices. Each muffin should reach 160°F internally.
- Make-ahead options: Prepare the meat mixture up to 24 hours in advance and refrigerate. You can also fully cook the muffins, cool completely, and refrigerate for up to 3 days or freeze for up to 3 months.
- For a bacon-wrapped variation, line each muffin cup with half a slice of bacon before adding the meat mixture. The bacon will cook and crisp as the meatloaf bakes.
- Cheese-stuffed version: Fill muffin cups halfway with meat mixture, add a cube of cheese (cheddar, mozzarella, or pepper jack work well), then top with remaining meat mixture.
- These make excellent leftovers! Reheat in the microwave for 1 minute or in a 350°F oven for about 10 minutes.