I don't like to cook a meat loaf in either a loaf pan or in muffin cups....because of just whay you are describing. The grease that cooks out of the meat stays in the pan and makes it fall apart.
I like to make meatloaf just as a shaped loaf, like I would do bread, on a foil covered baking pan, that way any extra grease drains away.....and if you want single serve meat loaves, just make about a cup of the meatloaf mixture into mounds and bake about 20 to 25 minutes at 350, or until an instant read registers 165.
Linda C

I don't change anything in my recipe (can you post yours and we'll see why it's so moist?).

I used to do these all the time when I had four teens at home.
Fill almost all the way to the top. I left about 1/4" in case the meat is greasy (big mess if it runs over, but you can set the muffin tin on a baking sheet or in a cake pan).

I think you could bake 'regular' size muffins at 350 for about 20-25 minutes. 'Giant' size will probably take 35-40 minutes.

I don't really have a 'recipe' for meatloaf, but generally:

1 lb. ground beef
1 egg
a handful or two of oatmeal/bread crumbs/crushed chips/whatever
salt and pepper to taste
a little (1/8-1/4 cup maybe) of ketchup/BBQ sauce/salsa/etc.

Make it Mexican: Crushed corn chips, salsa and some taco seasoning
Make it Italian: Add a little sausage, oregano, basil, Italian breadcrumbs
Make it smoky: Crumble some bacon, BBQ sauce, even beans if you want
Make it "Diner": Spread ketchup on top and pop back in the oven for 5 minutes or so

Mix all and press into pan. I press down fairly well without "compacting" it. IF you use a very, very lean meat, grease the pan first. Meat with 20-30% fat is going to give you more flavor and easier release from the pan.

For something different, try wrapping the meat around a cube of cheese, then pressing into your muffin tin. Cheese surprise!!

Deanna

Sure you can! I like to do it that way for just the reason Deanna mentioned, everyone in the family wants it topped differently. Ed wants barbeque sauce, I like mashed taters/cheddar cheese and the LF (little fella) likes it with nothing or ketchup. I guess I use lean enough meat it doesn't get too greasy. Do fill the cups liberally though because they will shrink and you can end up with little balls instead of cute muffins.

I have made meatloaf in muffin tins, mini muffin pans, loaf pan and on a baking sheet. While I know what you are describing, I haven't had that issue. I do let my meat rest when coming out of the oven to "firm" it up. I think a lot depends on what ratio of fat you are using.

I agree with Rob and fill the cups liberally as they do shrink away from the sides. I just made them a few weeks ago and my husband loves them for the same reason as Rob - I can make different ways.

I saw on a cooking show (I'm pretty sure it was Alton Brown) where he shaped meatballs a bit larger than the cup of a mini muffin tin, and set the meatball on top of each cup. The fat supposedly drains into the bottom of the cup and stays away from the meat. I've never tried this, but I imagine if you are using a higher fat content then they would have to be quite a bit larger than the cups or when they shrink they would plop down into the grease... LOL Also, I would put the muffin tin on a baking sheet, just in case...

I am still having trouble figuring out why you would want to go to the trouble of filling a muffin cup and washing it afterwards, when just making the meat into a baseball, or softball sized ball and putting it on a baking sheet works better than fine. You cover the sheet with foil and toss that away and you don't have to scrub all those greasy little muffin cups.
Linda C

'cause everyone loves mini food! I end up having to clean the baking sheet anyhow. Clean up is clean up is clean up.

My muffin cups don't get that greasy - they are a breeze to clean. We do like mini food (and I said that in another post) plus my husband is trying to eat less and he does quite well with just taking two muffins instead of eating two thick slices or more (which he would do). He puts just the two muffins on his plate and that will be all that he will eat.

You can make mini meat loaves without a muffin tin....they are called meat balls! And I very often bake my meatballs....easier and I think less fat than frying....but undeniably, fried is better!
Linda C