Italian Meatloaf Muffins

What You’ll Need

Here’s a look at what you’ll need for meatloaf muffins. Scroll down to the printable recipe card to find the exact ingredient quantities and recipe instructions.

• Olive oil – Combine this with the onion and garlic to sauté them until softened.
• Onion & garlic – These add a ton of savory, fresh flavor. I use yellow onion, but you could also use red or white.
• Marinara sauce – Use your favorite jarred or homemade sauce. I like to use a spicy marinara!
• Egg – This helps bind the muffin ingredients together.
• Bread crumbs – This ingredient helps to soften the meatloaf texture. Use Italian bread crumbs for extra flavor.
• Parmesan cheese – Another flavor booster. You can substitute grated Romano cheese.
• Flavorings – Italian parsley, dried oregano, salt and pepper.
• Dijon mustard – Adds a little earthiness and tang to the rich flavors.
• Ground beef – I prefer to use lean ground beef so that there is not a lot of grease sitting in the muffin pan.
• Italian sausage – I recommend a mild Italian sausage here, but if you like heat, use hot Italian sausage to kick up the flavor.
• Mozzarella cheese – The melted center that makes these muffins so irresistible.

How To Make Meatloaf in Muffin Tins

Here’s a look at how to make this meatloaf in muffin tins recipe. Find the detailed instructions in the recipe card lower down.

• Top with sauce. Spoon the remaining marinara over each muffin.
• Bake. Bake until cooked through, about 30 minutes.

• Serve! Sprinkle the hot meatloaf muffins with additional chopped parsley and serve.

Tips for Success

A few tips will help these muffins turn out perfectly:

• Mix with your hands. In my opinion, the best way to incorporate the ingredients fully is to mix them by hand. If you prefer to not touch the meat mixture use a wooden spoon to fold and stir them together until the ingredients are well incorporated.
• Grease the muffin tin. Make sure to grease or spray the muffin tin with non-stick spray so that the muffins release easily.
• Bring the meat and egg to room temperature. The ingredients will blend together better when they are at room temperature. If time allows, let the ground beef and egg sit on the counter for about 15 minutes before starting to make the recipe.
• Double the recipe. It’s easy to double the ingredients and grab an extra muffin tin. Make half for dinner and freeze the rest to enjoy another time, or bake them both and plan for lunch leftovers.

Muffin Pan Meatloaf Variations

Here are a few recipe variations to try:

• Add veggies – Stir in cooked spinach.
• Make them gluten-free – Substitute gluten-free breadcrumbs for the Italian breadcrumbs. If you don’t have Italian-flavored gluten-free breadcrumbs, add 1 teaspoon of Italian seasoning.
• Add Worcestershire sauce – I love adding 1 teaspoon of Worcestershire sauce to my meatloaf muffins! It adds a little vinegary bite that ups the flavor even more.
• Oats instead of breadcrumbs – Some meatloaf recipes call for oats rather than breadcrumbs. If you want to try this, substitute the breadcrumbs for instant oats.
• Try another sauce – I love a red sauce on meatloaf and meatloaf muffins, but you could also try a garlicky pesto sauce!

Serving Suggestions

Enjoy a beautiful, tasty, satisfying meatloaf dinner with some comfort-food sides like the easiest, creamiest Mashed Potatoes and steamed broccoli. I’ll also pair them with a quick salad, or homemade bread. See a few more ideas below:

• Salad. Play up the Italian flavors in these muffins with an Italian Chopped Salad. Or make a simple Cucumber Salad or veggie-packed Roasted Beet Salad.
• Potatoes. Meatloaf and mashed potatoes is the way to go! I already mentioned two mashed potatoes recipes, but also think about Baked Potatoes or Roasted Garlic New Potatoes.
• Bread. I love pairing these muffins with Cheesy Homemade Garlic Bread for a decadent side, or you could grab a fresh baguette or crusty Italian loaf and serve it with some soft, salty butter.
• Vegetable sides. Easy vegetable sides to serve with a meat main dish can include sauteed spinach or steamed broccoli or asparagus.
• Turn them into a sandwich. Cut muffins in half, tuck them into a roll or slices of bread with warmed tomato sauce, and make a version of a meatball sub!

How To Store & Reheat Leftovers

These sturdy muffins make the best leftovers. Here’s how to store and reheat the Italian meatloaf muffins:

• Fridge – Place cooled leftover meatloaf muffins in an airtight container and store them in the fridge for up to 4 days.
• Freeze – Meatloaf muffins are a great recipe to prepare for a make-ahead meal. Transfer the cooled, cooked meatloaf muffins to a freezer-safe, sealable bag or freezer-safe container, and store them in the freezer for up to 3 months. Thaw the muffins in the fridge overnight before reheating them.
• To Reheat – Reheat muffins on a baking tray in a preheated 350°F oven for about 20 minutes. Or, heat the muffins in the microwave in 1-minute increments until heated through.