Meatloaf muffins are a fun and healthy dinner and great for both kids and adults. These delicious muffins are topped with ketchup and ready in less than 30 minutes.

We had such a fun weekend! There was drinks with mom friends, a short but very sweet family visit, a kids ski trip with Dad, and lots of reading and relaxing. 

And we've got a short - though very full - week coming up this week, with some parent-teacher conferences at the end of the week. So I'm planning to just dive right on in and get this Monday started.

Speaking of, let's talk food.

Today’s recipe for meatloaf muffins is one I’ve been making for years, ever since my kids were little.

They went through a stage of eating pretty much anything that was in muffin form. So I took to making all kinds of healthy muffins for them, including some with veggies snuck in like these broccoli cheese quinoa bites and these veggie mac and cheese muffins.

I also made savory muffins to get them some protein, which is where these meatloaf muffins came in handy.

The individually sized meatloafs are perfect for toddlers and younger children. Just their speed and style.

For us grown-ups, I typically use 2 as a serving size. A super hungry teenager or adult might like to have 3.

(The recipe below makes 9 muffins total. And they store great if you have leftovers. More details on that below, so keep reading.)

I also love that they stay so moist. No dried out meatloaf here!

Plus, these take only 30 minutes to make, start to finish! So they’re great for an easy weeknight dinner.

You can also check out my classic turkey meatloaf if you're interested in the traditional version.

OK, let’s get cooking.

Now, I’ve got some notes and tips coming up below on how to make meatloaf muffins. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on making meatloaf muffins:

• Ground turkey: I use 93% lean ground turkey for my meatloaf and meatloaf muffins. You could try submitting ground beef, but I haven’t tested it that way.
• Breadcrumbs: I use store-bought plain breadcrumbs for this recipe, but I think the Italian flavored ones would be fine to use as well.
• Ketchup: Adding a squeeze of ketchup to the tops of these muffins and then finishing them in the oven gives some extra flavor. I’ve also used BBQ sauce instead before and that was delicious as well.
• After baking: It helps to use a butter knife to run around the edges and help loosen and lift out the cooked turkey meatloaf muffins.

You could also serve these sprinkled with some grated Parmesan cheese if you’d like.

Or top the muffins with some shredded cheddar before they bake to melt down and make cheesy meatloaf muffins.

Want to make a full meatloaf out of this recipe? You can.

Shape it into a meatloaf and place on a baking sheet. Bake at 400 for 35-40 minutes, until the turkey is cooked through.

(I’ve done it that way myself before.)

And if you love meatloaf like we do, check out this BBQ cheddar turkey meatloaf. So very flavorful!

As for serving, we love these with some mashed potatoes or oven fries. A creamy polenta would be a great pairing too.

Then you just need to add a veggie - steamed broccoli or a bagged salad mix maybe - and dinner is done!

Quick, easy and so delicious.

Last thing, let’s talk about what to do with the leftovers.

Leftover meatloaf muffins will keep in the refrigerator, in a covered container, for up to 5 days.

You can also freeze the leftovers! Place in a freezer safe ziptop bag, that you’ve labeled and dated, then freeze for up to 4-6 months.

I hope you give these a try soon for a new family favorite on meatloaf night.

Enjoy!

XO,

Kathryn