Meatloaf Muffins

A Classic Comfort Food Makeover

My easy meatloaf muffins are a modern twist on classic comfort food—quick to cook, easy to portion, and endlessly customizable. Bonus: no onion chopping required!

I didn’t grow up on meatloaf, but I married into it—and now I make it better.

I didn’t grow up eating meatloaf—or most “typical” American foods, for that matter. Breakfast was avocado toast (before it went viral), and neither ketchup, grilled cheese, or cookies were part of my diet. But when I got married, I was determined to make some classic comfort food for my hubby. Enter: my first-ever meatloaf attempt in a toaster oven (spoiler alert: it was NOT good). That misadventure turned into a recipe win when I created these meatloaf muffins for a Tupperware team recipe challenge, and they’ve been a staple in our house ever since.

Why Muffins Instead of a Loaf?

Making meatloaf in muffin tins might sound strange at first, but once you try it, you’ll never go back. Here’s why I love it:

• Faster Cooking Time: 25 minutes from oven to table. No more hour long bake times!
• Built-In Portion Control: Perfect if you’re following a plan like Weight Watchers—or just like knowing when to stop.
• Easy Customization: No glaze for the picky ones? Done. Want to mix in cheese or shredded veggies? Go for it.
• Easier Serving: These babies just pop right out (especially if you have the silicone muffin tins I am OBSESSED with!)

My Time-Saving Secrets

Secret #1–You won’t find me dicing onions for this recipe. Instead, I use my homemade onion soup mix seasoning—it gives all the savory flavor without a single tear. Even the biggest onion skeptics devour these muffins since those dehydrated minced onions are so tiny they basically melt into the muffins.

Secret #2–I find that using a #20 cookie scoop (3TBS) make the perfect portion for a standard muffin tin or my square Pampered Chef pan.

Secret #3–You can make a double batch (or a single), DO NOT put the glaze on and once they are cool, pop them onto a parchement lined cookie sheet and freeze until frozen completely. Then remove them to a freezer bag and press out all the extra air. On the day you’re ready to eat them…defrost them, make the glaze and spread it on top and then reheat in the Air Fryer or microwave. Planning ahead makes it a win-win for everyone! This works well for smaller families or meal prep situations too.

• Dairy-Free? Use your favorite plant-based milk instead of regular. I almost always use almond milk–lactose issues around here.
• Going Leaner? Ground turkey works great, just mix in a little pork or beef to keep things juicy. I often use 1 pound of beef and 1 pound of pork. Much greasier, but so yummy!
• No gluten worries? These work equally well with breadcrumbs but I have always used oatmeal since I am always trying to rotate through pantry storage. Make a double batch and do half with oatmeal and see which you prefer. You’ll thank yourself later.

Listen, my first meatloaf was a hot mess—literally. Burned edges, raw center, toaster oven regrets. But these meatloaf muffins? Total redemption. Fast, foolproof, freezer-friendly, and picky-eater approved. You get the cozy vibes without any classic meatloaf drama. Real food. Real kitchens. Real love. —The Food Civilian