Transform beefy, savory meat into bite-sized portions with these Cheesy BBQ Meatloaf Muffins! It’s everything you love about meatloaf but in a muffin tray, topped with BBQ sauce, cheese, and French-fried onions. This isn’t your grandma’s meatloaf, but I promise you, it’s just as easy and delicious!
One of the things I absolutely love making for a fun family night is these adorable barbecue meatloaf muffins! My kids can’t get enough of them, and they’re a blast to prepare, especially when served with all their favorite sides. This muffin tin meatloaf recipe is also perfect for a potluck! It’s a fantastic way to surprise everyone with some ridiculously delicious comfort food!
Why I LOVE this recipe!
- Fun-size meaty goodness – These easy meatloaf muffins are so flavorful and the perfect size for feeding a family! Instead of baking a whole meatloaf for an hour, these muffins bake in less than 30 minutes, making them a great option for a quick dinner on a busy weeknight.
- Simple ingredients – Beef, cheese, onions, seasoning, and a binder – that’s all you need to make this meatloaf in a muffin tray!
- Potluck winner – Skip the boring recipes and try these mini meatloafs with barbecue sauce as a fun and surprising addition to a potluck!
- Great for the freezer – Grab all your muffin trays and make a large batch of mini meatloaves for the freezer! They are great for a quick weeknight dinner without the hassle of having to make them from scratch. You can also use them as oversized meatballs for pasta! (see freezing instructions below)
Recipe Notes
This mini meatloaf muffin recipe is as simple as promised! Just a 30 minutes and a few simple ingredients for a family friendly meal.
In this section I am going to go through a few tips and tricks I use for how to make bbq meatloaf muffins to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Ground beef – I prefer to use the leanest ground beef available for this recipe. Since it cooks in the muffin tin, with nowhere to drain, this helps it to be less greasy in the end. You need about 2 lbs to make 12 muffins.
- Cheese – I like to use sharp shredded cheddar for the most flavorful addition. You can use any cheese you prefer.
- Onion – Make sure to finely dice the onion so it spreads evenly throughout the meat mixture.
- Milk – Adding milk to meatloaf is a classic trick that helps keep it juicy and tender. Don’t forget this step!
- Eggs – To help bind your meatloaf mixture.
- Breadcrumbs – Adds texture and brings everything together.
- Worcestershire sauce + salt – Adds flavor
For the topping
- Smoky BBQ sauce, cheese, and crispy French fried onions
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Turkey Meatloaf Muffins – Swap the ground beef for ground turkey (or chicken) for a lighter option.
- Spicy BBQ Meatloaf Muffins – Add an extra kick of heat by adding chopped jalapenos into the meat mixture and maybe some hot sauce into the bbq sauce.
- Italian-style Mini Meatloaf Muffins – Skip the bbq sauce and swap the toppings for marinara sauce and mozzarella cheese. You can also add 1-2 teaspoons of Italian seasoning into the meatloaf for added flavor.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make barbeque meatloaf muffins.
Add the ground beef, cheese, onion, milk, bread crumbs, Worcestershire sauce, and salt to a big bowl.
Use your hands to mix everything until everything is evenly distributed.
Dived the meat mixture into 12 even pieces and roll into a ball. Then firmly press into the muffin tray.
Add a spoonful of BBQ sauce on top of each muffin.
Top with shredded cheese and French fried onions.
Bake meatloaves until cooked through.
Recipe Tips
- Use lean ground beef – For the best meatloaf, use lean or super lean beef. This choice reduces shrinkage, enhances flavor, and makes the dish healthier. Using higher-fat beef leads to excessive shrinkage, cracking, and excess grease. Stick with lean beef for a tastier and healthier meatloaf!
- Make sure the moisture is there! – My mini meatloaf recipe, and all my meatloafs in general, use extra finely diced onions and milk. These additions are the key to a juicy, flavorful loaf of meat, especially since we’re using very lean ground beef.
- Roll and firmly press the meatballs into the muffin tin – Make sure that your meatballs are rolled and pressed together before going into the tin. This will ensure that you get a full-size muffin after baking since it’s inevitable for them to have a little bit of shrinkage.
- Use a baking sheet – I like to place the muffin pan on top of a sheet pan to catch drippings that may bubble over while baking. Adding a sheet of parchment paper or foil makes for easy cleanup!
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Use a food processor to make the meat mixture – Pop the onion into the food processor and give it a good chop until it’s nice and small. Then, throw in the meat and all the other meatloaf ingredients into the same bowl and give it a good mix. This way, you’ll save yourself some time and effort. When you’re done, just take out the blade and start shaping your meatballs!
- Make the meatloaf mixture ahead of time – You can prep the meatloaf mix the day before to make it easier to shape and bake in a muffin pan the next day.
- Use homemade bbq sauce – I love making my own sauce and storing it in the fridge to have on hand for all my recipes. While this isn’t a shortcut for the day of, you can do the same if you prefer homemade sauce and have it ready for your mini meatloafs!
Freezer Meal Instructions
Making this muffin meatloaf recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
To freeze before cooking
- Follow the instructions as listed, but instead of baking, place the uncooked meatloaf muffins in the muffin tray in the freezer.
- Allow them to freeze completely. Then, pop them out of the tray by turning it upside down and lightly tapping on a surface.
- Transfer the frozen mini meatloafs to a freezer bag and freeze for up to 3 month.
- Bake for about 25-30 minutes, or until the internal temperature reaches 160°F and the meatloaf muffins are cooked through. You can use a meat thermometer to check the temperature.
How to Freeze Meatloaf Muffins After Cooking
- Allow cooked meatloaf muffins to cool completely at room temperature. Transfer them to a baking sheet and place into the freezer and freeze until solid.
- Transfer the frozen mini meatloafs to a freezer bag and freeze for up to 3 month.
- To reheat, thaw in the refrigerator overnight. Then, place on a baking sheet and cover with foil. Reheat in the oven for 15-20 minutes, or until heated through.
What to Serve with Cheesy BBQ Meatloaf Muffins
Since this protein based dinner has the delicious flavors of a classic meatloaf dinner, it will pair well with many of your favorite cozy, family-favorite side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Maple Glazed Carrots
- Mashed Potatoes – Keep it traditional with a side of creamy homemade mashed potatoes! Or try my Boursin mashed potatoes or garlicky parmesan mashed potatoes for something a little different and extra yummy!
- Sheet Pan Roasted Veggies – The oven is already hot, so why not roast up a medley of fresh-cut veggies? It’s the perfect light addition to this savory meatloaf recipe!
Meatloaf Muffin Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- BBQ Meatloaf Sub – Reheat the meatloaves and cut them in half. Add them to a sub roll with extra BBQ sauce and cheese, then broil in the oven for 1-2 minutes until the cheese is bubbly and the bread is toasty.
- Meatloaf Sliders – Cut the muffins in half and place them on slider buns. Add a slice of cheese and any desired toppings. Heat until the cheese melts.
- Meatloaf Muffin Stuffed Peppers – Crumble the muffins and mix with cooked rice or quinoa. Stuff the mixture into halved bell peppers and bake until the peppers are tender.
- Bacon Cheeseburger Rice Casserole – Try this recipe and just skip cooking the meat first, and just crumble your meatloaf muffins into the skillet.
Recipe FAQ’s
Can I use a different type of meat?
Yes, you can use ground turkey, chicken, or a mix of different meats like beef and pork. Just ensure the meat is lean to avoid excessive grease.
How do I know when the meatloaf muffins are done?
The internal temperature should reach 160°F. Use a meat thermometer to check for doneness.
How can I prevent the muffins from drying out?
Ensure the meat mixture has enough moisture by adding ingredients like eggs and eggs. Also, avoid overbaking the muffins.
Can I make mini meatloaf muffins?
Yes, you can use a mini muffin tin for smaller portions. Adjust the baking time accordingly, usually around 15-20 minutes.
More EASY Dinner Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy family dinner recipes here, or see a few of our readers favorite recipes below.
- One Pan Beef Ramen Stir Fry
- Easy Ground Beef Enchiladas
- Pineapple Teriyaki Meatballs
- Cheesy Bacon Ranch Chicken with Broccoli
Cheesy BBQ Meatloaf Muffins
Ingredients
For the meatloaf:
- 2 pounds lean ground beef, I use 93/7 (see note)
- 1 cup shredded sharp cheddar cheese
- 1 onion, finely diced
- ¾ cup milk
- 1 cup Italian seasoned breadcrumbs
- 2 large eggs
- 1 tablespoon Worcestershire sauce
- 2 teaspoons salt
For the Topping:
- ½ cup Cheddar cheese
- ½ cup BBQ Sauce
- ⅓ cup French fried onions
Instructions
- Preheat the oven to 350˚F.
- In a large bowl, combine the ground beef, cheddar cheese, onion, milk, bread crumbs, eggs, Worcestershire sauce, and salt. Use your hands to mix just until everything is evenly distributed throughout.
- Divide the meat into 12 even parts. Roll each one into a ball and press into one cup of the muffin tin.
- Spread a spoonful of BBQ sauce on top of each meatloaf, then top with shredded cheddar and french fried onions.
- Bake for 25-30 minutes or until the meatloaves are cooked through.Note: I like to place the muffin tin on top of a baking sheet to catch any drips.
Recipe Notes
- Follow the instructions as listed, but instead of baking, place the uncooked meatloaf muffins in the muffin tray in the freezer.
- Allow them to freeze completely. Then, pop them out of the tray by turning it upside down and lightly tapping on a surface.
- Transfer the frozen mini meatloafs to a freezer bag and freeze for up to 3 month.
- Bake for about 25-30 minutes, or until the internal temperature reaches 160°F and the meatloaf muffins are cooked through. You can use a meat thermometer to check the temperature.
- Allow cooked meatloaf muffins to cool completely at room temperature. Transfer them to a baking sheet and place into the freezer and freeze until solid.
- Transfer the frozen mini meatloafs to a freezer bag and freeze for up to 3 month.
- To reheat, thaw in the refrigerator overnight. Then, place on a baking sheet and cover with foil. Reheat in the oven for 15-20 minutes, or until heated through.
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