Crescent Wrapped Meatloaf Muffins Recipe

Crescent Wrapped Meatloaf Muffins Recipe

Meatloaf is one of those dishes you either like or you don’t. I’ve never been that crazy for meatloaf; it’s just too plain and boring for me. Crescent wrapped meatloaf now is a different story. I love the combination of bread and meat – it’s almost like a hamburger only better.

I just use refrigerated crescent rolls to make my crescent wrapped meatloaf. It’s quicker and less mess than making it from scratch. These may not be the prettiest things I’ve ever made but they sure are tasting mighty good!

Crescent Wrapped Meatloaf Ingredients:

Crescent Wrapped Meatloaf Recipe

Crescent Wrapped Meatloaf Muffins Recipe
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  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 2 pounds lean ground beef
  • 1 egg
  • 1/2 cup chili sauce
  • 1/2 cup ketchup
  • salt & pepper to taste
  • 1 package refrigerated crescent rolls


Preheat oven to 350 degrees F. Line a loaf pan with aluminum foil or wax paper.

Saute onion and garlic over medium heat until onion is translucent. Set aside to cool.

Mix together remaining ingredients and add onions and garlic. Mix thoroughly with both hands.

Press meatloaf mixture into the loaf pan, spreading evenly. Top with ketchup (swirl it around or spread it evenly - up to you) and bake for 45 minutes.

Drain grease from meatloaf pan and carefully lift the loaf out.

Separate the crescent rolls and flatten them out. Carefully stretch the sheets to fit in the cups of a muffin tin. Press down, leaving the edges overhanging.

Take the meatloaf and crumble it up, filling each cup to the top and folding the dough over. Don't worry about getting them perfect.

Return to the oven and bake for an additional 15 minutes or until the tops are golden brown.

Enjoy your Crescent Wrapped Meatloaf Muffins!