Name: Muffin Tin Meatloaf
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/2 lbs. ground pork; 1/2 lbs. ground beef; 1/2 cup ketchup; 2/3 cup panko bread crumbs; 1/2 cup finely diced onion; 1 tbsp Worcestershire Sauce; 1 teaspoon salt; 1 teaspoon Black Pepper; 3/4 cup ketchup; 2 tbsp brown sugar; 1 tbsp vinegar; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon salt; 1/2 teaspoon Black Pepper

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In just 30 minutes, you can prepare and bake these family-friendly muffin tin meatloaves making this an easy recipe for any weeknight dinner.

platter of mashed potatoes, surrounded by green peas and topped with mini meatloaf meatballs

Why We Love This Recipe

It’s ready in just 30-minutes.
You can prep it ahead of time and have them ready to pop in the oven.
It makes the perfect individual-sized single-serve portions.
It’s a freezer-friendly and family-friendly recipe.

Meatloaf Ingredients

Clear glass bowl with the raw ingredients to make muffin tin meatloaf

Ground Pork and Ground Beef – Many markets sell what they call Meatloaf Mix which is a combination of ground pork and beef. If you can buy a prepackaged meatloaf mix, use it in this recipe. If you cannot find a repacked mix, buy the ground meat separately.
Panko Bread Crumbs – I recommend use plain and not flavored bread crumbs for this recipe.

Meatloaf Sauce Ingredients

Let’s Make Muffin Tin Meatloaf

Using your hands or a wooden spoon, mix all of the meatloaf ingredients in a large bowl.
Spray a muffin tin with non-stick cooking spray.
Use an ice cream scoop to portion out individual-size meatloaf balls.
Place the balls into the individual muffin tin slots.
Bake at 400° for 20-25 minutes.
Remove the meatloaves from the muffin tin and let them sit for 3-4 minutes on a paper towel-lined plate to absorb any excess liquid or grease.
Serve topped with tangy-sweet meatloaf sauce.

Freezer-Friendly Recipe

Freeze Meatloaf Raw

Make the individual meatloaf balls.
Place them on a cookie sheet, cover with plastic wrap, and freeze overnight.
The next day, place the individual meatloaves into a zip-top bag or airtight container.
Freeze for 2-3 months.

Defrost and Cook Raw Meatloaves

Place frozen meatloaves in the refrigerator overnight to thaw.
Bake in a muffin tin at 400° for 20-25 minutes.

Freeze Meatloaf Cooked

Bake the meatloaves according to the directions.
Let them cool to room temperature.
Place them in a zip-top bag or airtight container.
Freeze for 3-4 months.

Reheat Cooked Meatloaves

Thaw frozen meatloaves in the refrigerator overnight.
Microwave for 1 minute. If needed, heat again in 30-second increments.
Or, reheat in the oven at 350° for 15-20 minutes.

Krazy Kitchen Mom Tips

When forming any type of meatball or meatloaf, be sure not to over-work the mixture. Use a gentle folding method using clean hands, to mix.
To spray any casserole dish, muffin tin, or pan with non-stick spray, open the door of the dishwasher, place the dish on the door, and spray non-stick spray. Any excess spray will wash off the next time you wash a load of dishes.
I like to serve these with mashed potatoes and peas.
Garnish with fresh thyme or parsley if desired.

close of shot of platter with mashed potatoes, peas, and mini meatloaves

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