Meatloaf Muffins

I created these meatloaf muffins by modifying my mom's meatloaf recipe and capitalizing on the cute factor.  They were a huge hit!   "More meatloaf, Momma!"

meatloaf muffins

Serves 4 - makes 12 muffins

Prep Time: 15 minutes

Cook Time: 45 minutes


  • 1 pound ground beef
  • 1/2 small onion, finely chopped
  • 1/2 yellow bell pepper, finely chopped
  • 1 egg
  • 1 cup oatmeal
  • 1/2 small can of fire roasted diced tomatoes, not drained (save the other half in the freezer for next time!)
  • 1 teaspoon sea salt

Ingredients for the glaze:

  • 3/4 cup ketchup
  • 3/4 cup brown sugar, not packed
  • 1 teaspoon prepared yellow mustard


Preheat oven to 350 degrees.

Optional, but recommended...saute the onion and pepper in a tablespon or two of real butter until it starts to brown.  This caramelizes and brings out the natural sweetness in the onions and peppers.  It only takes a few extra minutes, and is totally worth the effort.  If you truly don't have time, skip this step.

Combine main ingredients in a large bowl with your hands, mushing and mixing it together.  You can't 'stir' a meatloaf together unless you use a kitchen aid mixer, and then you'll have to clean it up, so just make quick work of it, and get your hands dirty!

Now make the glaze by combining the ingredients.  Make sure to get all the brown sugar lumps out.

Spray a muffin pan with nonstick spray or grease the holes lightly with a butter wrapper.

Fill the muffin tins 'almost' full with meat mixture. I left about 1/4 inch for glaze.  Put a soup spoon full of glaze on each muffin.  You should have just enough glaze to fill up all of the tins.

Place in the oven and cook for 45 minutes.


PS.  You'll want to double this recipe and have leftovers.  Trust me.  I swear that they're even better the second day.

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