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.
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Servings: 12 meatloafs
-Nutrition
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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
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For the Meatloaf Sauce:
- 1/3 cup light brown sugar
- 1/2 cup ketchup
- 2 teaspoons Dijon mustard
- 1/4 teaspoon ground nutmeg
Instructions:
- Preheat the Oven:
- Preheat the oven to 350°F (175°C).
- Prepare the Meatloaf Sauce:
- In a small bowl, combine brown sugar, ketchup, Dijon mustard, and nutmeg.
- Set aside.
- 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.
- 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.
- 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.
- Add the Sauce:
- Spoon a generous amount of the meatloaf sauce over each mini meatloaf.
- Finish Baking:
- Return the mini meatloafs to the oven and bake for another 10-15 minutes, or until the meat is cooked through.
- 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.