Save Mac and Cheese Meatloaf Muffins bring together the comfort of cheesy macaroni and classic meatloaf in a fun, bite-sized form. Perfect for busy weeknights, family dinners, or parties, these muffins are always a crowd-pleaser on my table.
The first time I baked these, I was looking for a way to make meatloaf feel fresh for my kids. They were hooked at first sight and now they beg for “meatloaf cupcakes” every birthday. It is always a memory-maker in my house.
Ingredients
- Ground beef: brings hearty flavor and classic meatloaf texture Use freshly ground for the juiciest result
- Ground pork: adds moisture and a softer bite Choose lean but not too lean so muffins stay tender
- Breadcrumbs: bind the mixture and soak up juices Go for unsalted plain crumbs or lightly toast your own for more flavor
- Milk: keeps meat moist and light Whole milk works best for richness
- Egg: ensures the mixture holds its shape Choose large eggs for best proportions
- Onion: offers sweetness and depth Dice very finely for even distribution
- Garlic: infuses more savory flavor Use fresh minced for the best kick
- Ketchup: adds a hint of tang and classic American comfort Use real tomato ketchup not sauce
- Worcestershire sauce: deepens the umami flavor A dash brings out the savoriness use a good brand
- Salt: draws out the flavors Kosher salt is ideal for seasoning
- Black pepper: adds a gentle warmth Freshly ground is best
- Dried thyme: gives a subtle aromatic touch Rub gently between your fingers before adding
- Elbow macaroni: is the perfect vessel for holding cheese sauce Cook just until al dente so it does not break apart
- Unsalted butter: forms the base for a creamy roux Choose a good quality butter for richness
- All-purpose flour: thickens the cheese sauce Sift it in to avoid lumps
- Milk: transforms roux into creamy white sauce Whole or 2 percent both work
- Sharp cheddar cheese: infuses bold cheesy flavor Hand-grate your own for the best melt
- Mustard powder: lifts the cheese flavor with a tiny kick Store in a sealed jar for best spice
- Salt and black pepper: help season every layer Taste and adjust the cheese sauce before stuffing
- Extra cheddar cheese: on top adds gooey melted joy A finishing sprinkle is what makes these irresistible
Instructions
- Preheat the Oven:
- Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius and lightly grease all cups of a 12-cup muffin tin. This step is important to stop the muffins from sticking and keeps them easy to handle.
- Cook the Macaroni:
- Bring a pot of salted water to a rolling boil and add elbow macaroni. Stir and cook for about six minutes until just cooked through but not mushy. Drain well and let it cool off to avoid overcooking in the oven.
- Prepare the Cheese Sauce:
- Melt butter in a saucepan over medium heat until it just begins to bubble. Whisk in the flour and cook, stirring constantly, for one full minute. Gradually drizzle in milk while whisking so the mixture stays smooth. Simmer and stir for two to three minutes until noticeably thickened without any lumps.
- Finish the Mac and Cheese:
- Take the saucepan off the heat and immediately stir in grated cheddar and dry mustard. Blend until the sauce is smooth and the cheese is melted. Adjust seasoning with small pinches of salt and black pepper. Gently fold in the cooked macaroni and set aside to cool for a few minutes.
- Mix Meatloaf Ingredients:
- In your largest mixing bowl, combine the beef and pork with breadcrumbs, milk, egg, onion, garlic, ketchup, Worcestershire sauce, salt, black pepper, and thyme. With clean hands, gently blend until just combined. Overmixing can make muffins dense so stop when the ingredients are evenly mixed.
- Shape the Muffins:
- Scoop roughly two tablespoons of meat mixture into each muffin cup and press it up the sides to make a small well for the filling. Pat it firmly so the meat holds together as it bakes.
- Fill with Mac and Cheese:
- Take a generous tablespoon of cooled mac and cheese and mound it into the well of each muffin base. Spoon gently to avoid overstuffing and keep the edges clean.
- Seal and Top:
- Cover each muffin with a thin layer of remaining meat mixture, making sure to seal in all the mac and cheese filling so nothing leaks during baking. Press gently to form a nice rounded top.
- Add the Cheese Topping:
- Sprinkle a little more grated cheddar cheese over the top of each muffin for extra flavor and color. This will bubble up and form a delicious cheesy crust.
- Bake:
- Slide the tin into the oven and bake for twenty-five to thirty minutes. The meat will be cooked through and the tops will look golden with some bubbling cheese. If unsure, an instant-read thermometer should read 160 degrees Fahrenheit in the center muffins.
- Cool and Serve:
- Let muffins rest in the tin for five minutes to help them firm up and release easily. Use a thin offset spatula or knife to loosen around the edges before lifting out. Serve while still warm and gooey for the best experience.
Save The bit of sharp cheddar is honestly my favorite part in every bite. My son once asked if he could just have a bowl of the stuffing for dinner and it became a second-generation comfort food tradition for us.
Storage Tips
Refrigerate leftover muffins in an airtight container for up to four days. To reheat, microwave for about thirty seconds per muffin or warm in a low oven until heated through. If you plan to freeze, cool the muffins fully first, then wrap individually in foil and store in freezer bags for up to two months. Defrost overnight in the fridge before reheating so they stay moist inside and crisp on the edges.
Ingredient Substitutions
Swap the beef and pork for lean ground turkey or chicken if you want a lighter version with less fat. Use gluten-free breadcrumbs and your favorite small gluten-free pasta for a celiac-safe spin. For the cheese sauce, try gruyere or mozzarella for a different flavor twist or if cheddar is not your favorite.
Serving Suggestions
These muffins are delicious solo but really shine with a fresh green salad or simple steamed broccoli. For an even more comforting meal, serve them alongside mashed potatoes or use as a hearty finger food for game nights and parties. Leftovers pack perfectly into school or office lunchboxes too.
Cultural and Seasonal Context
Mini meatloaves have been a family staple in American kitchens for decades, and adding mac and cheese turns this dish into the ultimate hybrid comfort food. In colder months, these muffins turn even an ordinary weeknight into something special and can be made with any pasta shapes you have on hand. Consider baking them for potlucks or to bring a smile to a friend in need they travel and reheat wonderfully.
Save Serve warm for maximum comfort—the built-in mac and cheese surprise always brings a smile.
Recipe Help
- → How do I prevent the muffins from sticking to the tin?
Lightly grease the muffin tin before adding the meat mixture or use nonstick spray to ensure easy removal.
- → Can I prepare these muffins in advance?
Yes, assemble and refrigerate until ready to bake, or bake ahead and reheat in the oven for best results.
- → What cheese works best for the filling?
Sharp cheddar melts smoothly and delivers rich flavor, but you can use your preferred melting cheese as well.
- → Is it possible to substitute the meats?
Absolutely, try ground turkey or chicken for a lighter version, or use only beef or pork if desired.
- → How can I add extra flavor?
Add chopped cooked bacon, jalapeños, or mix in your favorite herbs and spices for a personal touch.