6 servings (serving size: 2 "muffins")

Serve these delicious meatloaf muffins with steamed green beans and roasted potato wedges for an at-home version of a blue-plate special.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.

Step 3

Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.

Step 4

Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.

Ratings & Reviews

CookingLady's Review

October 09, 2012
Comfort food! When I use 96% lean ground beef, there is no fat in the muffin cups like when I used 93%. Also, I substituted 8 oz can of tomato sauce for the ketchup. Much less sweet. Lastly, I substituted 1 cup quick oats for the saltines because that is what I had on hand. Yummy!

May 06, 2016
Is it "Dinner Meat Loaf Muffins" or is it "Dinner MEATLOAF Muffin"? Spelling check much?


August 16, 2015
These are yummy but I mix ketchup, a little mustard and brown sugar mix for the topping!

happymomintx's Review

October 10, 2011
I made these last night and they were delicious! Super moist and very easy to make. I used salsa instead of ketchup in the meat/vegetable mixture; but I did use ketchup on the top. My family loved it and I will definitely make this again.

daneanp's Review

November 05, 2013
I make these fairly regularly. I do like to change the seasoning around a bit and increase the garlic and spice a little. It would also be easy to incorporate other veggies such as mushrooms, peppers, or squash if you wanted to eschew the traditional 'meatloaf' taste.

mirandam4's Review

October 14, 2010
Very good recipe. This was actually the first time I have ever made meatloaf, and I was surprised! I love how moist it turned out. And I absolutely LOVE the idea of individual "muffins" ... I froze my leftovers so I can have a quick meal in minutes. I substituted quick oats for the saltines as some reviewers noted. Couldn't even tell the difference. Next time I think I'll try something other than ketchup as the topping, just to play with the flavors a bit. Will definitely be making again.

KimMcGhee's Review

June 03, 2014
Great recipe! I added some shredded zucchini just because I always do for added veggie nutrition and moisture. And for fun, I made them in a mini-bundt cake pan! Because they come out upside down, I didn't put the ketchup on top before baking, but inverted the cooked "cakes" onto a baking sheet, then brushed them with ketchup and put them under the broiler for a few minutes to set it up.

Horseperson's Review

October 26, 2013
Great recipe! Moist, slightly sweet, easy and good. I used homemade barbecue sauce instead of ketchup for a kick. Stuffed the end of summer peppers for winter meals and used the leftovers for meatball subs.

sharonfrommi's Review

September 10, 2013
I made these for a big family dinner at my mom's house and was surprised how well received they were even from the picky eaters. My teenage nephews ate 3 each and one of them even told his mom she should make them. I substituted oatmeal for the saltines to make them gluten free. Also shredded the carrots and added extra garlic. If I was making for just myself & my husband I would have added some spice like chipotle peppers or adobo sauce, but, for a crowd of picky eaters they went over well.


August 17, 2017
I never understood why my husband was obsessed with meatloaf....until today. This recipe came out amazing! I used someone else's suggestion of using tomato sauce instead of ketchup because I don't like sweet and savory together and it came out really well. At the end I poured some beef gravy on the muffins and it came out divine!