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 meat loaf, and my clients went nuts over this recipe. I often use an 8x8-in. 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 large 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 lean ground beef (90% lean)
  • 3/4 pound ground turkey
  • 1/2 cup ketchup
  • 3 tablespoons brown sugar
  • 1 teaspoon prepared mustard

Nutritional Facts

2 mini meat loaves: 304 calories, 15g fat (6g saturated fat), 147mg cholesterol, 706mg sodium, 14g carbohydrate (13g sugars, 1g fiber), 27g protein


  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°.
    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.
    Yield: 6 servings.
Originally published as Muffin-Pan Meat Loaves in Simple & Delicious August/September 2014

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Reviewed Oct. 13, 2015

"I like this quick and easy way to make meatloaf. I used all ground beef, and it did increase the grease a bit. Also, I think because of the lack of bread crumbs, they were more like hamburgers than meatloaf, but still good!"

Reviewed Jun. 9, 2015

"Easy to make, and quite tasty. I didn't have the turkey on-hand, so I used ground beef only, which made it a bit greasy, but no more so than regular meatloaf. I'll probably make these again."

Reviewed Nov. 17, 2014

"These were delicious but a bit greasy. That's not usually a problem but when I made them I took them to my husbands work for a "truck picnic" and they were a bit messy. Wonderful taste though, I was skeptical about no breadcrumbs but I vowed to try each recipe as is before I tweaked it. I probably won't do that with this recipe. They were lighter and I didn't have as much "repeat" as usual meatloaf. Very good idea and very tasty!"

Reviewed Oct. 28, 2014

"I left out the hot sauce and chili powder. They came out dry after baking, not sure if I am going to do these again."

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."

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