Description
This easy and delicious Mini Meatloaf recipe is cooked in a muffin tin, allowing for a quicker cooking time than traditional meatloaf. Perfect as a kid-friendly meal, these mini meatloaves are packed with flavor from a seasoned ground beef mixture topped with a sweet and tangy meatloaf sauce.
Ingredients
Meatloaf Mixture
- 1 1/2 pounds lean ground beef or ground turkey (680 grams)
- 2/3 cup panko bread crumbs or regular breadcrumbs (100 grams)
- 1/2 cup onion, chopped (70 grams)
- 1 Tablespoon barbecue sauce
- 1 Tablespoon mustard
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 egg, lightly beaten
Meatloaf Sauce
- 1/3 cup light brown sugar (73 grams)
- 1/2 cup ketchup (120 grams)
- 2 teaspoons Dijon mustard
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the mini meatloaves.
- Make the Meatloaf Sauce: In a small bowl, combine light brown sugar, ketchup, Dijon mustard, and ground nutmeg. Stir thoroughly until the sauce is smooth and set aside.
- Prepare Meatloaf Mixture: In a large mixing bowl, use your hands, a meat chopper, or a large spoon to blend the ground beef, panko breadcrumbs, chopped onion, barbecue sauce, mustard, garlic powder, chili powder, salt, pepper, and the lightly beaten egg. Mix until just combined to evenly distribute ingredients without overworking the meat.
- Fill Muffin Tin: Lightly grease a 12-cup muffin tin. Evenly divide the meat mixture among the cups, pressing down firmly to fill each cup completely and shape into mini meatloaves.
- Bake Initial Stage: Place the muffin tin in the preheated oven and bake for 15 minutes to partially cook the meatloaf.
- Drain Excess Grease: Carefully remove the muffin tin from the oven. Use a paper towel to soak up and remove any grease pooling on the surface of the mini meatloaves.
- Add Sauce and Continue Baking: Generously spoon the prepared meatloaf sauce over each mini meatloaf. Return the muffin tin to the oven and bake for an additional 10 to 15 minutes, or until the meat is fully cooked through with an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius).
- Serve: Remove from oven and let the mini meatloaves rest for a few minutes before serving. They pair wonderfully with mashed potatoes and any extra sauce from the pan.
Notes
- Yield: Makes 12 mini meatloaves. Serving size is 1 mini meatloaf.
- For a gluten-free version, substitute with gluten-free panko breadcrumbs and gluten-free barbecue sauce.
- Store leftover meatloaf muffins in an airtight container in the refrigerator for up to 3-4 days.
- Make ahead by preparing the meatloaf mixture, pressing it into the muffin tin, covering with plastic wrap, and refrigerating overnight.
- For freezing, press the mixture into a greased muffin tin and freeze uncovered for about an hour. Remove partially frozen mini meatloaves and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before baking.