Name: Meatloaf Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Ingredients: 1.75 pounds Ground Sirloin (Room temperature if possible); 1 medium Onion (Cut into chunks); 2 ribs Celery (Cut into 2-inch pieces); 1 large Green Bell Pepper (Cut in half and seeds removed); 1 large Egg (Beaten with a splash of milk); 1 cup Plain Bread Crumbs; 2 tablespoons Grill Seasoning (Recommended: Montreal Steak Seasoning by McCormick); 1 cup Smoky Barbecue Sauce; 1/2 cup Tomato Salsa; 1 tablespoon Worcestershire Sauce; 1 tablespoon Vegetable Oil (For brushing the muffin tin)

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Creamy, juicy, and perfectly comforting — meatloaf muffins are everything you love about classic meatloaf, made faster and cuter in a muffin tin. These single-serving meatloaves bake up with a caramelized sauce top and tender, well-seasoned beef inside, making them ideal for weeknights, meal prep, or feeding hungry kids. Fun fact: turning big dishes into “muffin” versions often speeds cooking time and makes portioning effortless — no more awkward slicing or leftovers that never quite reheat right.

This recipe is special because it’s simple, quick to prepare, and guaranteed to please a crowd. If you love the cozy satisfaction of a traditional loaf but want a faster, fuss-free option, you’ll be delighted. For another muffin-style comfort option, try my take on banana streusel muffins for dessert inspiration. Read on — you’re about to discover a foolproof, family-friendly favorite.

What is Meatloaf Muffins?

What’s in a name? Meatloaf muffins are basically mini meatloaves baked in a muffin tin — portable, adorable, and just as hearty as their larger cousin. Who decided to shrink meatloaf into muffin form, and why do we love it so much? Maybe someone was short on time, or maybe someone wanted leftovers that fit straight into lunchboxes without drama. Either way, it’s proof that comfort food also has a playful side.

And of course, as the old joke goes, “the way to a man’s heart is through his stomach.” Whether you’re trying to impress, feed picky eaters, or simply want an easier weeknight option, these meatloaf muffins deliver. Give them a try and see who they win over at your table — you might even start calling them mini love letters in food form.

Why You’ll Love This:

There are three big reasons these meatloaf muffins will become a staple:

Bold, comforting flavor: The mix of grill seasoning, smoky barbecue sauce, salsa, and Worcestershire gives each muffin a rich, slightly tangy glaze that caramelizes on top while the inside stays moist and tender.
Economical and efficient: Making meatloaf muffins at home stretches a pound or two of ground beef into several servings, saves money compared to takeout, and cooks faster than a full loaf.
Customizable toppings and sides: Add extra barbecue glaze, swap in different seasonings, or stick a cheese cube in the center for a melty surprise — they’re endlessly adaptable.

If you like hearty dishes on the blog, this is a quicker cousin to my brown gravy meatloaf for nights when you want comfort without the long wait. Ready to make them? Let’s get cooking.

How to Make: Quick Overview

These meatloaf muffins are deceptively simple: mix, scoop, top, and bake. Preparation is straightforward and hands-on, giving you control over texture and seasoning. The standout element is the smoky barbecue-salsa glaze that keeps the tops sticky and flavorful while the interior remains juicy. Total time: about 10–15 minutes prep and roughly 20 minutes baking — under 40 minutes from start to finish.

Ingredients

1 2/3 to 1 3/4 pounds ground sirloin, room temperature if possible
1 medium onion, cut into chunks (to be chopped in a food processor or finely diced)
2 ribs celery from the heart of the stalk, cut into 2-inch pieces (to be chopped)
1 green bell pepper, cut in half and seeds removed (to be chopped)
1 large egg, beaten with a splash of milk
1 cup plain bread crumbs
2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
1 cup smoky barbecue sauce
1/2 cup tomato salsa
1 tablespoon Worcestershire sauce
Vegetable oil or extra-virgin olive oil, for brushing the muffin tin

Directions

Step 1: Preheat your oven to 450 degrees F and lightly brush a standard muffin tin with vegetable oil or extra-virgin olive oil so the muffins release easily.

Step 2: Chop the onion, celery, and green bell pepper finely. You can use a food processor for speed — pulse until evenly chopped but not pureed.

Step 3: In a large mixing bowl combine the ground sirloin, chopped onion, chopped celery, and chopped bell pepper.

Step 4: Add the beaten egg (with a splash of milk), 1 cup plain bread crumbs, and 2 tablespoons grill seasoning to the meat bowl.

Step 5: In a separate small bowl whisk together 1 cup smoky barbecue sauce, 1/2 cup tomato salsa, and 1 tablespoon Worcestershire sauce.

Step 6: Pour half of that sauce mixture into the meat mixture. Use your hands to gently mix everything until just combined — avoid overworking the meat to keep muffins tender.

Step 7: Using an ice cream scoop or large spoon, fill each prepared muffin cup with the meat mixture, packing lightly so each cup is evenly filled.

Step 8: Spoon the remaining sauce over the top of each muffin to glaze. This will caramelize in the oven and create a sticky, flavorful finish.

Step 9: Bake at 450 degrees F for about 18–22 minutes. Check one muffin by inserting a knife or instant-read thermometer into the center; the meat should be cooked through (internal temperature 160 F for ground beef) and juices should run clear.

Step 10: Let the muffins rest in the tin for 5 minutes before using a small spatula or fork to remove them. Serve warm.

Meatloaf Muffins

What to Serve With:

Creamy mashed potatoes or buttery mashed cauliflower for a classic, cozy plate.
Steamed green beans, roasted Brussels sprouts, or a bright mixed greens salad to add freshness and crunch.
A side of extra smoky barbecue sauce or a zesty ranch dip for dunking.
For a lighter meal, pair with a crisp cucumber and tomato salad and a chilled glass of iced tea or sparkling water.

For a playful brunch twist, serve a meatloaf muffin alongside scrambled eggs and toast crumbs reminiscent of savory muffins like my broccoli cheddar muffins.

Top Tips for Perfecting:

Use ground sirloin for good flavor and a balance of lean meat; if you prefer juicier muffins, a blend with a little fattier beef (80/20) works too.
Avoid overmixing: combine ingredients until just incorporated to keep the texture tender.
If you don’t have a food processor, finely dice the vegetables by hand — uniform size helps even cooking.
Adjust seasoning: if you like more heat, add a pinch of cayenne or chopped jalapeño to the mix.
Make-ahead: form the meat into muffin cups and refrigerate for a few hours before baking for advance prep.
Common mistake: overbaking dries them out. Start checking at 18 minutes and use an instant-read thermometer for accuracy.

And if you want gravy-like moisture on the side, consider my technique from brown gravy meatloaf to add a saucy finish.

Storing and Reheating Tips:

Refrigeration: Cool the meatloaf muffins completely, then store in an airtight container for up to 4 days in the refrigerator.

Freezing: To freeze, place cooled muffins in a single layer on a baking sheet until firm, then transfer to a freezer bag or airtight container. They keep well for up to 3 months.

Reheating: Reheat refrigerated muffins in a 350 F oven for 8–10 minutes or until warmed through. From frozen, bake at 375 F for 20–25 minutes covered loosely with foil, or thaw in the fridge overnight and reheat. For quick reheating, microwave on medium power for 60–90 seconds, checking to avoid toughening the meat.

FAQs

Can I use ground turkey or chicken instead of beef?
Yes — ground turkey or chicken can be substituted, but they are leaner and may dry out more quickly. Add a tablespoon of olive oil or an extra egg to improve moisture and reduce bake time slightly.

How do I know when meatloaf muffins are fully cooked?
Use an instant-read thermometer inserted into the center; ground beef should reach 160 F. Alternatively, cut into one muffin — the center should be no longer pink and juices should run clear.

Can I add cheese to the meatloaf muffins?
Absolutely. Place a small cube of cheddar or a spoonful of shredded cheese in the center before baking for a melty surprise, or sprinkle shredded cheese on top during the last 5 minutes of baking.

Can I make these gluten-free?
Yes — replace the plain bread crumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Ensure your barbecue sauce and other packaged ingredients are labeled gluten-free.

How many muffins does this recipe make?
Using 1 2/3 to 1 3/4 pounds of ground sirloin typically yields about 8–10 standard-sized muffins depending on how full you pack each cup.

Conclusion

These meatloaf muffins are a speedy, family-friendly twist on a classic comfort dish — easy to make, easy to portion, and full of smoky, savory flavor. They’re perfect for busy weeknights, meal prep, or feeding a crowd without fuss. If you want a little extra inspiration or a variation to try later, check out this detailed take on Meatloaf Muffins – Southern Food and Fun for more ideas and serving suggestions. Give them a try tonight and watch how quickly they disappear at the dinner table — then come back and tell me how they turned out!