Mini Meatloaf Muffins for Meal Prep (Baked or Air Fryer)

How to Make Mini Meatloaf Muffins for Meal Prep (Baked or Air Fryer)

1. 1

   Step 1: Preheat and soften aromatics

   Preheat the oven to 375°F (190°C) or set the air fryer to 350°F (175°C). In a small skillet over medium heat, warm the oil then sauté the finely chopped onion and minced garlic until softened and translucent, about 4–5 minutes; transfer to a bowl and let cool slightly.

   For this step

   • 1/2 cupYellow onion, finely chopped
   • 2 clovesGarlic cloves, minced
   • 1 tbspOlive oil (or neutral oil) for sautéing
2. 2

   Step 2: Combine meatloaf mixture

   In a large bowl, add the ground beef, breadcrumbs, milk, egg, 1/3 cup of the ketchup, Worcestershire sauce, and the salt + pepper. Add the cooled onion and garlic, then gently mix with your hands or a spoon until just combined — avoid overworking to keep muffins tender.

   For this step

   • 1 1/2 lbGround beef (80/20)
   • 3/4 cupPlain breadcrumbs
   • 3 tbspMilk
   • 1 largeLarge egg
   • 1/2 cupKetchup (for mix + glaze)
   • 1 tbspWorcestershire sauce
   • 1 1/2 tsp (total)Kosher salt + freshly ground black pepper (combined)
   
3. 3

   Step 3: Portion into muffin tin and glaze

   Lightly grease a 12-cup muffin tin or line with silicone cups. Divide the mixture into 12 equal portions (about 2 heaping tablespoons each) and press into the cups to form compact mini loaves. Reserve about 2 tablespoons ketchup for glazing and brush the top of each muffin with it.
   
4. 4

   Step 4: Bake or air-fry until cooked through

   For oven: bake on a middle rack 20–25 minutes until an instant-read thermometer reads 160°F (71°C) in the center. For air fryer: arrange muffins (in batches if needed) and cook 12–15 minutes at 350°F (175°C), checking temperature; cooking times vary slightly by model.
   
5. 5

   Step 5: Rest and release

   Let the mini meatloaf muffins rest in the tin 5 minutes to firm up, then run a small knife around the edges and transfer to a cooling rack. The brief rest helps them hold shape and makes removal easy for kids and meal prep containers.
6. 6

   Step 6: Store and reheat for meal prep

   Cool completely before storing in an airtight container; refrigerate up to 4 days or freeze up to 3 months (separate layers with parchment). Reheat from refrigerated in the microwave 60–90 seconds or from frozen at 350°F (175°C) for 12–15 minutes until hot.
   

1. Preheat the oven to 375°F (190°C) or set the air fryer to 350°F (175°C). In a small skillet over medium heat, warm the oil then sauté the finely chopped onion and minced garlic until softened and translucent, about 4–5 minutes; transfer to a bowl and let cool slightly.
2. In a large bowl, add the ground beef, breadcrumbs, milk, egg, 1/3 cup of the ketchup, Worcestershire sauce, and the salt + pepper. Add the cooled onion and garlic, then gently mix with your hands or a spoon until just combined — avoid overworking to keep muffins tender.
3. Lightly grease a 12-cup muffin tin or line with silicone cups. Divide the mixture into 12 equal portions (about 2 heaping tablespoons each) and press into the cups to form compact mini loaves. Reserve about 2 tablespoons ketchup for glazing and brush the top of each muffin with it.
4. For oven: bake on a middle rack 20–25 minutes until an instant-read thermometer reads 160°F (71°C) in the center. For air fryer: arrange muffins (in batches if needed) and cook 12–15 minutes at 350°F (175°C), checking temperature; cooking times vary slightly by model.
5. Let the mini meatloaf muffins rest in the tin 5 minutes to firm up, then run a small knife around the edges and transfer to a cooling rack. The brief rest helps them hold shape and makes removal easy for kids and meal prep containers.
6. Cool completely before storing in an airtight container; refrigerate up to 4 days or freeze up to 3 months (separate layers with parchment). Reheat from refrigerated in the microwave 60–90 seconds or from frozen at 350°F (175°C) for 12–15 minutes until hot.