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Mini Meatloaf Recipe

This Mini Meatloaf recipe is everything you love about comfort food, but with a twist!

Forget the hassle of making one big loaf—these juicy, flavorful mini meatloafs are baked in a muffin tin, cutting the cooking time and making them the perfect family-friendly meal.

With a simple, hands-off prep and a delicious homemade sauce, you’ll have dinner on the table in just 35 minutes.

The best part? They’re not only easy, but each bite is packed with savory goodness, making them a hit with both kids and adults alike.

Get ready to fall in love with these perfectly portioned meatloafs!

For Mini Meatloaf:

• Ground Beef or Turkey – I’ve used both lean ground beef and turkey for this recipe. Both work great depending on your preference for leaner or juicier meat.
• Panko Breadcrumbs – These breadcrumbs help hold the meatloaf together and give it a nice texture. You can substitute with regular breadcrumbs if preferred.
• Onion – Adds savory flavor and moisture to the meatloaf.
• Barbecue Sauce – Adds a smoky and slightly sweet flavor to the meat mixture.
• Mustard – Provides a tangy kick to balance the flavors.
• Garlic Powder – For a subtle garlic flavor.
• Chili Powder – Adds a little warmth and depth to the flavor.
• Salt and Pepper – To season the meatloaf to perfection.
• Egg – Helps bind the ingredients together and adds moisture.

For Meatloaf Sauce:

• Light Brown Sugar – Adds sweetness to balance the tangy ketchup in the sauce.
• Ketchup – The base for the sauce, adding a tangy and slightly sweet flavor.
• Dijon Mustard – Gives the sauce a bit of sharpness and depth.
• Ground Nutmeg – A subtle spice that adds warmth to the sauce.

Mini Meatloaf Recipe

Looking for a quick, delicious, and family-approved dinner? These Mini Meatloafs are the perfect solution! Baked in a muffin tin for faster cooking, they’re juicy, packed with flavor, and loved by kids and adults alike.

Print Pin

Course: Main Course

Cuisine: American

Keyword: Mini Meatloaf Recipe

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 12 meatloafs

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Ingredients:

• For the Meatloaf:

  • 1 1/2 pounds lean ground beef or ground turkey
  • 2/3 cup panko breadcrumbs (or regular breadcrumbs)
  • 1/2 cup chopped onion
  • 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

• For the Meatloaf Sauce:

  • 1/3 cup light brown sugar
  • 1/2 cup ketchup
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon ground nutmeg

 

Instructions:

1. Preheat the Oven:
   • Preheat the oven to 350°F (175°C).
2. Prepare the Meatloaf Sauce:
   • In a small bowl, combine brown sugar, ketchup, Dijon mustard, and nutmeg.
   • Set aside.
3. Make the Meatloaf Mixture:
   • In a large mixing bowl, combine ground beef (or turkey), breadcrumbs, onion, barbecue sauce, mustard, garlic powder, chili powder, salt, pepper, and egg.
   • Use your hands or a spoon to mix everything together until well combined.
4. Fill the Muffin Tin:
   • Grease a 12-cup muffin tin.
   • Divide the meat mixture evenly among the 12 cups, pressing it down to fill each cup completely.
5. Bake the Meatloaves:
   • Place the muffin tin in the oven and bake for 15 minutes.
   • After 15 minutes, remove from the oven and use a paper towel to blot away any excess grease.
6. Add the Sauce:
   • Spoon a generous amount of the meatloaf sauce over each mini meatloaf.
7. Finish Baking:
   • Return the mini meatloafs to the oven and bake for another 10-15 minutes, or until the meat is cooked through.
8. Serve:
   • Serve the mini meatloafs with mashed potatoes and extra sauce, if desired.

 

Notes:

• Yield: 12 mini meatloafs (1 per serving).
• Gluten-Free Option: Use gluten-free breadcrumbs and BBQ sauce.
• Leftovers: Store in an airtight container in the fridge for 3-4 days.
• Make Ahead: Prepare the meatloaf mixture and press it into the muffin tin. Cover and refrigerate overnight.
• Freezing: Freeze the unbaked mini meatloafs. Once they are partially frozen, remove them from the tin and transfer to a freezer-safe container. Freeze for up to 3 months. When ready to bake, thaw overnight in the fridge and bake as instructed.

 

Nutrition
Calories: 137kcal | Carbohydrates: 13g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g |  Cholesterol: 49mg | Sodium: 299mg | Potassium: 268mg | Fiber: 1g | Sugar: 9g | Vitamin A: 151IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg

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1. Can I use a different type of meat?

Sure! You can swap ground beef for ground turkey or chicken. Ground turkey is a great lean alternativ. Just make sure the meat has a bit of fat to keep the meatloafs moist.

2. What if I don’t have panko breadcrumbs?

No problem! You can use regular breadcrumbs or even crushed crackers. They’ll help bind the meatloaf together and add a lovely texture. If you have oats, those work too!

3. Can I make the meatloafs ahead of time?

Yes, you can prep the meatloafs and store them in the fridge (covered) for up to 24 hours. This way, dinner prep is ready to go when you are, and the flavors will have time to meld together.

4. How do I make sure the meatloafs cook evenly?

Using a muffin tin is key to even cooking! Each mini meatloaf cooks quickly and uniformly. Just be sure to press the meat mixture into the cups evenly so that they cook at the same rate.

5. Can I freeze these mini meatloafs?

Absolutely! After baking, let them cool completely, then wrap them individually and freeze. They’ll keep for up to 3 months. When ready to eat, just thaw them in the fridge overnight and reheat in the oven or microwave. Dinner’s ready!

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