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Husband's Choice Meatloaf Muffins

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“I never enjoyed meatloaf until we tried this recipe. Now it is a favorite on my family's menu rotation. The sweet ketchup topping makes it a hit with my kids too. These muffins make great individual servings that can be frozen for OAMC. ( I have a pan I drilled holes in to let the fat and grease drain out while cooking.) You can also slice them up to make Southern-Style Meatloaf Sandwich. Yum!”

Ingredients Nutrition


  1. TO MAKE MINI-MEATLOAF MUFFINS: Preheat oven to 375°. Combine stuffing and milk to let the stuffing moisten. Once the stuffing is moist, combine the ground beef, sausage, eggs, minced onion, and stuffing until mixed through.
  2. Spray your muffin tins with cooking spray.
  3. Fill muffins tins to the top and press in evenly.
  4. Make a small indentation in the middle of each "muffin" with the back of a spoon.
  5. Bake at 375° for 18-20 minutes.
  6. Meanwhile, mix the ketchup glaze according to directions.
  7. Fill the indentation with the ketchup mixture and spread it around a little. Bake 10 minutes longer or until meat is no longer pink and a meat thermometer reads 160°.
  8. Let stand 10 minutes before removing from the baking pan.
  9. TO FREEZE MINI-MEATLOAF MUFFINS: Remove meatloaf muffins from baking pan and let cool. Open freeze "muffins" on a cookie sheet until firm.
  10. Once they are frozen, transfer to labeled freezer bags. Seal and freeze for up to 3 months.
  11. TO USE FROZEN MINI-MEATLOAF MUFFINS: Completely thaw in the refrigerator. Place loaves in a greased baking dish. Bake at 350° for 30 minutes or until heated through, or cover and microwave on High for 1 minute or until heated through.

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