Meatloaf Cups
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Juicy, cheesy, and packed with classic Italian flavor… everything you could want in a cozy meal. These mini Meatloaf Cups bake up tender on the inside with melty mozzarella and saucy tops, all perfectly portioned and impossible to mess up. They’re cozy, familiar, and just a little fun… like meatloaf decided to clean itself up and be more cooperative at dinnertime.
Table of Contents
WHY YOU’LL LOVE MUFFIN CUP MEATLOAF
- Perfect portions with zero slicing
- Juicy meatloaf that doesn’t dry out
- Kid-friendly, freezer-friendly, weeknight-friendly
- Classic Italian flavors everyone knows
- Built-in sauce and cheese on top
Meatloaf Cups
This is meatloaf for people who think they don’t like meatloaf.
Because these meatloaf muffin cups don’t slump. They don’t fall apart. And they definitely don’t feel heavy.
The muffin tin does all the work. Everything cooks evenly, the edges stay tender, and the cheese melts right where you want it. Plus… everyone gets their own.
I love this meatloaf cups recipe for busy nights and loud tables. They reheat beautifully, freeze even better, and somehow disappear faster than a full-size loaf ever did.
Reliable. Cozy. No drama.
INGREDIENT NOTES
- Ground Meat: Beef is classic, but a beef-and-sausage blend adds serious flavor and moisture!
- Italian Breadcrumbs: Already seasoned, which keeps things simple. If you’re out, mix a ½ tablespoon of Italian seasoning into plain breadcrumbs.
- Milk: Keeps the meatloaf tender, so don’t skip it. Whole milk is best, but you can get away with what you have on hand.
- Parmesan Cheese: Adds savory depth without making things heavy. Always use freshly grated for the best melt.
- Mozzarella Cheese: For the top of each muffin cup meatloaf! Use low-moisture mozz so things don’t get soggy.
- Pasta Sauce: Use one you’d actually eat on pasta. It matters! I typically reach for Rao’s.
VARIATIONS
Beef & Sausage: Absolute best flavor, hands down. Everything stays super juicy too.
Turkey Italian: Use ground turkey with extra seasoning.
Spicy: Add crushed red pepper flakes to the meatloaf mixture.
Extra Cheesy: Mix shredded mozzarella into the meat as well.
Low-Carb: Swap breadcrumbs for almond flour. Don’t forget to replace the seasoning!
Marinara Swap: Top meatloaf cups with arrabbiata (spicy tomato sauce) for heat.
SERVING SUGGESTIONS
- Top with chopped parsley or basil.
- Serve meatloaf muffin cups with mashed potatoes or polenta.
- Great with garlic bread on the side.
- Pair with garlic green beans or roasted broccoli.
- Add a simple salad to round out the meal.
MUFFIN CUP MEATLOAF RECIPE FAQ
You can, but the meatloaf cups will be richer and saltier. They may be a bit greasier too.
Muffin tin wells help with even (and quicker) cooking and built-in portion control. That means dinner’s on the table in about half the time, and you don’t even have to slice it!
Yes, up to a day ahead. Either mix everything together and portion before baking, or assemble and bake before cooling and storing in the fridge.
They do! Freeze muffin cup meatloaf (baked or unbaked) for up to 3 months. Thaw in the fridge overnight before baking or reheating.
The secret to this muffin cup meatloaf recipe? Surface area. More edges mean more even cooking, which keeps the inside juicy without drying out the outside.
Milk and breadcrumbs form a panade (that’s just a fancy word for a moisture trap), which holds onto juices as the meat cooks.
The sauce on top adds insulation, and the cheese finishes the job by sealing everything in. Letting the meatloaf muffin cups rest matters too. It gives the proteins time to relax so the meat stays tender.
Simple ingredients. Smart structure.
DONNA’S PRO TIPS
- Mix gently. Overmixing makes meatloaf tough.
- Press the mixture lightly into the cups. Don’t pack it in.
- Use a spoon to make the sauce well. This keeps the sauce from making a mess.
- Let meatloaf cups rest before removing. They’ll pull away from the sides as they cool.
- Gently loosen edges with a knife if needed. Just enough to pull free without scratching the pan.
- Flash freeze, then transfer to bags. Works for baked or unbaked cups!
TOOLS NEEDED
- Standard 12-Cup Muffin Tin: The secret to perfect portions. Grease beforehand.
- Large Mixing Bowl: Plenty of room to mix everything gently.
- Spoon or Scoop: Even portions matter for even baking.
- Nonstick Spray: These meatloaf cups need a little help releasing.
- Instant-Read Thermometer: Optional, but reassuring! Aim for 160-165°F in the center.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Muffin tin = even cooking
- Milk keeps meatloaf tender
- Sauce and cheese lock in moisture
- Great for make-ahead meals
- Freezes beautifully
- Kid- and crowd-friendly
- Classic Italian comfort food
Meatloaf Cups
Ingredients
- 1 pound lean ground meat, beef, or a beef and Italian sausage blend
- 1/2 cup Italian-style breadcrumbs
- 1/2 cup whole milk
- 1/3 cup fresh grated Parmesan cheese
- 1 large egg
- 1 tablespoon minced garlic, about 3 cloves
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 1/4 cups pasta sauce, divided (I like Rao’s)
- 1/2 cup shredded mozzarella cheese, about 2 ounces
- Chopped fresh parsley or basil, for garnish (optional)
Instructions
- PREP OVEN: Preheat the oven to 375°F. Lightly coat a standard 12-cup muffin tin with nonstick olive oil spray.
- MIX MEATLOAF: In a large bowl, add 1 pound ground meat, ½ cup Italian-style breadcrumbs, ½ cup milk, ⅓ cup grated Parmesan cheese, 1 large egg, 1 tablespoon minced garlic, 1 ½ teaspoons Italian seasoning, 1 teaspoon onion powder, ½ teaspoon kosher salt, and ½ teaspoon fresh ground black pepper. Pour in ½ cup pasta sauce and mix gently just until combined.
- PORTION: Divide the meat mixture evenly among the muffin cups, about a scant ¼ cup per cup. Press lightly into each cavity and use the back of a spoon to make a shallow indentation in the center.
- TOP: Spoon about 1 teaspoon pasta sauce over the top of each meatloaf cup.
- BAKE: Bake for 20 to 22 minutes, until mostly cooked through.
- ADD CHEESE: Remove the pan from the oven. Spoon the remaining pasta sauce over the cups and sprinkle evenly with ½ cup shredded mozzarella cheese. Return to the oven and bake for another 5 to 6 minutes, until the cheese is melted and bubbly and the internal temperature reaches 160 to 165°F.
- REST AND SERVE: Let rest for 5 minutes, then carefully remove from the muffin tin. Garnish with chopped parsley or basil if desired.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published January 2013, updated and republished February 2026
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Oh how my husband loves meatloaf. He would want his a little bigger I think! Very nice Donna.
Sounds great to me!
Meatloaf is a family favorite here too, mainly because they've never had a bad one. I, on the other hand, have had a greasy, slimy meatloaf once or twice before…ick. Yours looks fabulous!
Thanks for linking this in to Food on Friday: Meatloaf. Have a great week.
How awesome are these! I always make extra and freeze them for a quick delicious meal!