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+ servings

Muffin Pan Meatloaf

Made with ground beef, breadcrumbs and lots of herbs and spices, muffin pan meatloaf is full of tempting flavors, plus it cooks in just a fraction of the time of a regular meatloaf.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer, Side Dish
Cuisine American
Servings 12
Calories 106 kcal


  • 1 lb lean ground beef
  • 1/2 cup sweet yellow onion finely diced
  • 1/2 cup panko bread crumbs plain
  • 1/2 cup bread crumbs plain
  • 8 oz can tomato sauce
  • 2 large eggs slightly beaten
  • 1 tbsp worcestershine sauce
  • 2 tsp garlic fresh minced
  • 2 tsp dried parsley flakes
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground mustard seed
  • 1/4 cup ketchup for the meatloaf glaze
  • Mashed potatoes for icing our creamy mashed potatoes recipe works great



  • Preheat the oven to 375 degrees. Lightly spray the muffin pan with nonstick spray and set aside.
  • In a large mixing bowl combine the ground beef, onion, bread crumbs, tomato sauce, eggs, worcestershire sauce, minced garlic, dried parsley flakes, kosher salt, black pepper, and ground mustard seed.
  • Using either a large wooden spoon or gloved hands to mix together all the ingredients until they are completely incorporated.
  • Spoon the ground beef mixture into a standard size muffin pan. Completely fill each muffin cup to the top line of the cup.
  • Using a teaspoon, top each muffin with ketchup for the glaze.
  • Bake for 30 minutes.
  • Remove from the oven and top with creamy mashed potatoes and green onions if desired.


  • With a piping bag and tip, place the coupler and tip into the bag.
  • Fill the piping bag half full with mashed potatoes. Be sure to twist the bag above the potatoes to help keep even pressure and ensure no air pockets in the piping bag.
    TIP: Our easy creamy mashed potatoes recipe works great as icing on the meatloaf.
  • Starting on the outside edge and following around toward the center, hold the tip just above the muffin and evenly squeeze out the potato frosting in a swirl pattern. Allow the “frosting” to spread out just a bit as you go until you reach the center.
  • If you are using a ziploc bag, fill the bag 1/2 full.
  • Zip the baggie closed, making sure to remove any extra air.
  • Using scissors, snip off a small corner tip of the ziploc. The size of the snip depends on how large you want your “frosting” to be.
  • Follow the same directions as described if you were using a piping bag.


Calories: 106kcalCarbohydrates: 8gProtein: 11gFat: 3gSaturated Fat: 1gTrans Fat: 1gCholesterol: 54mgSodium: 538mgPotassium: 258mgFiber: 1gSugar: 3gVitamin A: 156IUVitamin C: 2mgCalcium: 29mgIron: 2mg