Minced meat products have unique texture and flavor, representing a significant segment of the domestic consumer market. Heating is a prerequisite for achieving safety and deliciousness for minced meat products, and the heat-induced changes in the structural and functional characteristics of myofibrillar protein (MP) are key to imparting ideal eating quality and textural characteristics to the products. However, excessive heat treatment often results in irreversible negative effects on MP, which can compromise the final quality of the product. Therefore, how to modify the structure and functional characteristics of MP under heating conditions to regulate the quality of minced meat products is of great significance. In light of this, this review first outlines the changes in the structural and functional characteristics of MP during the heating process and their manifestation in the quality of minced meat products. Subsequently, this review focuses on the mechanisms underlying the MP regulation methods under heating as well as their application effects in meat products, with the aim of providing theoretical references for maintaining the quality of meat products during thermal processing.