If you love classic meatloaf but want something a little easier to serve (and honestly, a little more fun), these Meatloaf Muffins are such a good option. I started making Meatloaf Muffins on busy weeknights when I didn’t feel like slicing a big loaf, and they’ve been on repeat ever since. They bake faster, cook evenly, and everyone gets their own perfectly sauced portion.

These are yummy, yummy and did I say yummy? lol and topped with that sweet and tangy glaze you will love. Plus, they’re great for meal prep and leftovers taste just as good the next day.

Why You Will Love These Meatloaf Muffins

You will love these Meatloaf Muffins because they take everything comforting about traditional meatloaf and make it simpler. They cook quicker than a full-sized loaf, which makes them perfect for weeknights when you need dinner on the table without waiting forever. The combination of ground pork sausage and lean ground beef gives them a rich, juicy texture that doesn’t dry out.

The little muffin shape also means more surface area for that ketchup glaze, which is honestly one of the best parts. Each Meatloaf Muffin gets its own generous layer of sweet and tangy sauce. They’re easy to portion, easy to serve, and great for both kids and adults. I also love that they freeze well, so you can make a batch ahead of time and reheat when needed.

What You Will Need

To make these Meatloaf Muffins, you’ll need a mix of ground pork sausage and lean ground beef for flavor and structure. Finely chopped onion and green pepper add moisture and a subtle sweetness. Eggs and bread crumbs help bind everything together so the muffins hold their shape. Worcestershire sauce brings depth, while ketchup adds classic meatloaf flavor right into the mixture. A simple glaze made with ketchup, brown sugar, and yellow mustard finishes everything off with that sweet and tangy topping.

Ingredients

• 450g ground pork sausage
• 450g lean ground beef
• 1 cup finely chopped onion
• ½ cup finely chopped green pepper
• 2 eggs
• 1 cup bread crumbs
• 1 tbsp Worcestershire sauce
• ½ cup ketchup
• 1 tsp salt
• 1 tsp pepper

Sauce

• ½ cup ketchup
• 3 tbsp brown sugar
• 2 tsp yellow mustard

How to Make Meatloaf Muffins

Start by heating your oven to 350°F. Lightly coat two 12-cup muffin tins with cooking spray so the Meatloaf Muffins don’t stick.

In a large mixing bowl, combine the ground pork sausage and lean ground beef. Add the chopped onion, green pepper, eggs, bread crumbs, Worcestershire sauce, ketchup, salt, and pepper. Gently mix everything together just until combined. Try not to overwork the meat so the muffins stay tender. If you prefer softer vegetables, you can cook the onion and green pepper in a little olive oil beforehand until they’re tender, then let them cool slightly before mixing them in.

Scoop the meat mixture into the prepared muffin cups, filling each one and slightly rounding the tops. You should end up with about 18 filled cups.

Place the pans in the oven and bake for 25 minutes. While they’re baking, stir together the ketchup, brown sugar, and yellow mustard in a small bowl to make the sauce.

After the first 25 minutes, carefully take the pans out of the oven and spoon the sauce evenly over each Meatloaf Muffin. Return them to the oven and bake for another 10 minutes, until cooked through.

Once done, remove the pans from the oven and let the Meatloaf Muffins rest in the pan for about 15 minutes. This helps them firm up and makes them easier to remove. Then serve warm and enjoy.

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