Muffin-Pan Meat Loaves Recipe
Muffin-Pan Meat Loaves Recipe photo by Taste of Home

Muffin-Pan Meat Loaves Recipe

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I used to have a catering business, and my specialty was comfort food. I once needed a gluten-free meatloaf and my clients went nuts over this. I often use an 8x8 pan or a loaf pan, but a muffin tin really cuts the cooking time. —Vangie Panagotopulos, Moorestown, New Jersey
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 2 eggs, lightly beaten
  • 3/4 cup shredded Mexican cheese blend
  • 1 tablespoon chili powder
  • 1 tablespoon Worcestershire sauce
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons hot pepper sauce
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 pound ground beef
    With Johnsonville Italian Sausage.

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  • 3/4 pound ground turkey
  • 1/2 cup ketchup
  • 3 tablespoons brown sugar
  • 1 teaspoon prepared mustard


  1. Preheat oven to 375°. In a large bowl, combine the first nine ingredients. Add beef and turkey; mix lightly but thoroughly. Place 1/3 cup mixture into each of 12 ungreased muffin cups, pressing lightly.
  2. In a small bowl, mix topping ingredients; spoon over meat loaves. Bake, uncovered, 15-20 minutes or until a thermometer reads 165°. Yield: 6 servings.
Freeze option: Bake meat loaves without topping. Cool meat loaves and freeze, covered, on a waxed paper-lined baking sheet until firm. Transfer meat loaves to resealable plastic freezer bags; return to freezer. To use, partially thaw in refrigerator overnight. Place meat loaves on a greased shallow baking pan. Prepare topping as directed; spread over tops. Bake in a preheated 350° oven until heated through.
Originally published as Muffin-Pan Meat Loaves in Simple & Delicious August/September 2014

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Reviewed Jul. 27, 2014

"Review by volunteer field editor: I have a party coming up, and decided these mini meatloaves just might be the ticket. Make ahead, freeze and just reheat for the party = goo party idea. I took it one step further and used the mini muffin tins, twice, so I will have 48 mini loaves for the event. I already had a meat loaf mixture of ground beef and ground pork so I used that instead of the ground turkey, with the same excellent result.. PS, I just had to sneak one to taste test before I put them in the freezer! I rate this recipe a nice five stars."

Reviewed Jun. 28, 2014

"This recipe has been enjoyed by many, many people! I had a part-time catering business - my specialty menu items were ?comfort-food? inspired. There was one job that I cooked for our church once a week - every week for a couple of years straight. This group varied from 75 people to 200 people weekly. When cooking for number of people and the same people week after week - it was difficult to be creative. In addition, I was challenged with several people in the group each week that had a gluten intolorance. That?s how this recipe was inspired. In place of the breadcrumbs in a typical meatloaf - cheddar cheese is replaced as a binder. Which allows this dish to be completely gluten free. In my opinion & the opinion of those who enjoy it - the cheddar cheese rocks this dish!! Instead of it being a firm meatloaf - it?s extremely moist & satisfying! = YUM!Another twist is the chili powder & instead of Cheddar Cheese - use a Mexican blend cheese - that gives it another depth of flavor with a little kick - but not too much that the most pickiest of eaters can still enjoy.Not only is it delicious - it?s SUPER SIMPLE! Just throw it all into one bowl?mix?bake! Another tip to make your preparation even easier - is to use liquid eggs!This recipe can also to cut in half or doubled?tripled or more to accommodate any size dinner."

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