Meatloaf Muffins


I feel the same way about meatloaf that I do about meatballs. Ugh! The name! It really is gag inducing. I will eat a bite of it and be enjoying it, but then it always happens… I start to think, “I am eating a loaf of meat.” A shaped form of meat. M. E. A. T. And then I will push it to the side and eat my mashed potatoes. Which, really isn’t winning any name contests of its own anytime soon.

I sure know how to sell a recipe, don’t I?

Well, this is all to say my husband LOVES meatloaf.


And I like to make him happy. Making him happy makes me happy. I am hoping when he reads this he will remember this meal and my sentiments and not the dress that came in the mail today.

So, sometimes I form a mashed-together-pile-of-meat into a loaf. Just for him. I’m a keeper.

Still selling this recipe, aren’t I? Bear with me.

A few years ago, I made a batch of spicy meatloaf muffins (that recipe is not the one featured here). The kids liked the meatloaf made in muffin tins. I liked not having to cut a loaf of meat. Swallow. Breathe. And the other day I decided to make meatloaf muffins again using a variation of my meatball recipe. Would that make these meat muffins? There has to be a better name!

I served the meat muffins over mashed potatoes and it was so good. My husband actually groaned. And in a good way, not in a, “these recipe names are disgusting,” way that you are doing now.

I will absolutely keep making these little round suns of meaty happiness over clouds of potatoes. They are easy. They are fun. And everyone liked them.


1/2 pound ground pork
1/2 pound of ground beef (I like 96/4 so that there is not a huge layer of fat on top of the meat at the end. I hate that!)
1/2 tsp. salt
1/4 cup dried Italian bread crumbs
1 egg
1/4 cup diced Onions cooked sautéed in 2 Tbsp. butter
Pinch chili flakes
2 Tablespoons of Dalmatia My Mom’s Red Pepper Spread (any kind of red pepper spread is good. I also really like the one Trader Joe’s carries)
1 tsp. worcestershire sauce
1 clove or 1/2 tsp. of minced garlic (sautéed at the last minute with the onions)
1/4-1/2 cup ketchup


Preheat oven to 400 degrees F.

Grease muffin pans. This will yield eight meatloaf muffins.

Your package of meats are probably about one pound each. If that is true, split each package in half and save the remainder of the meats for another meal. I used mine as a substitute for the whole pound of meat in the coffee ground spaghetti recipe that I love. It was delicious.


In a small pan, sauté onions in the butter for 7 minutes. Add garlic and sauté for an additional one minute.


Add butter, garlic and onions to a large mixing bowl. Allow to cool for five minutes.


Add all remaining ingredients except ketchup and mix with hands until incorporated. You do not want to over mix. Just make sure everything is together.


Now with an ice cream scoop, scoop meat into muffin pan.

Repeat until all meat is in the pans. Now layer ketchup over each muffin so that no meat pokes through.


Place in oven and bake for twenty-twenty five minutes. I removed mine at twenty two minutes and cut open one to make sure it was done inside. I know this goes against every culinary rule (but, I mean really, we’re making meatloaf muffins here. How technically accurate do I need to be?), but I rest my meatloaf muffins on a paper towel for two minutes because I do not like the excess fat.


I served mine on top of mashed potatoes.

And it was good, despite the flaw of its name. It had a perfect blend of flavors and the creamy mashed potatoes brought it all together. I am actually craving them as I write this. I am a meatloaf convert. Let’s just keep this between us.

Shakespeare once wrote,

“A rose by any other name would smell as sweet.”


“Meatloaf by any other name will still taste of meat.”

Hmmmm… still not sure I’m sellin’ these right.