Mini Meatloaf Muffins: A Comforting Holiday Favorite My Husband Begs For All Year Long

Some recipes become traditions without you ever planning it. These Mini Meatloaf Muffins are exactly that in our home.

My husband asks for them constantly, but over the years they somehow slipped into the “holiday only” category—served at Thanksgiving, Christmas, Easter, or whenever family gathers around the table.

But what makes these little meatloaves so special?

They’re comforting. They’re flavorful. They bake faster than a full-sized loaf. They portion themselves beautifully. And with that glossy, sweet-and-tangy glaze on top, they taste like something someone put love into… even if the whole recipe takes less than an hour from start to finish.

What follows is a deeply detailed, step-by-step recipe—more like a cooking guide—to help you create the very best Mini Meatloaf Muffins. Whether you make them for holidays or treat your family on a random Tuesday, these little beauties always bring warmth to a dinner table.

Why Mini Meatloaf Muffins Work So Well

Before we dive into the ingredients, it’s worth understanding why this format is so satisfying.

They cook evenly and quickly

A traditional meatloaf can take an hour or more to bake, and the center sometimes struggles to cook through without drying the edges. Mini meatloaf muffins bake in about 25 minutes, giving you perfectly tender portions every time.

Portion control without effort

Everyone gets their own little “loaf.” No guessing, no slicing, no arguing over end pieces.

They freeze wonderfully

These muffins reheat beautifully, making them ideal for meal prep, lunch portions, or last-minute dinners.

Kids adore them

The muffin shape gives them a comfort-food charm—familiar, approachable, and fun.

They’re endlessly customizable

Swap in turkey, add cheese, personalize seasonings, or change the glaze. The base recipe is a canvas.

Now let’s get cooking.

Ingredients You’ll Need

This recipe makes 10 generously sized meatloaf muffins.

Meatloaf Mixture

• Ground beef: 1 ½ pounds
  A blend with a little fat (like 80/20 or 85/15) gives the best texture. Leaner beef works but may be slightly drier.

• Chopped onion: ½ cup
  Provides moisture and savory depth. Yellow or sweet onions work best.
• Chopped bell pepper: ½ cup
  Adds flavor, color, and tenderness. Red or green peppers both work well.

• Worcestershire sauce: 2 teaspoons
  Gives that classic meatloaf “umami”—a savory richness that pulls everything together.
• Fresh parsley (chopped): 2 tablespoons
  Adds brightness and freshness, preventing the mixture from tasting heavy.
• Dijon mustard: 1 teaspoon
  Subtle but important—it sharpens the flavor and balances sweetness.

• BBQ sauce: ¼ cup
  Helps bind the mixture while adding smokiness and moisture.

• Bread crumbs: ⅔ cup
  Absorb juices and help the muffins hold their shape.
• Italian seasoning: 1 teaspoon
  A balanced blend of herbs for deeper flavor.

• Garlic powder: 1 teaspoon
  A mild garlic warmth without overpowering the meat.

• Large egg: 1
  Essential binder—keeps everything from crumbling.
• Salt and pepper: To taste
  Adjust based on your preference.

Glaze Ingredients

The glaze is what makes these irresistible.

• BBQ sauce: ¼ cup
• Ketchup: ¼ cup
• Honey: 1 tablespoon

This combination caramelizes beautifully and creates a glossy coating with sweet, tangy depth.

Tools You’ll Need

• 10-cup muffin pan
• Mixing bowls
• Rubber spatula or spoon
• Measuring cups and spoons
• Nonstick spray or butter
• Instant-read thermometer (optional but helpful)