If you’ve been searching for a delicious, easy-to-make dish that wows everyone at the dinner table, look no further than these Mini BBQ Glazed Meatloaf Muffins. These delightful bites pack all the traditional goodness of a meatloaf with a sweet-savory glaze that will leave you craving more.
Why You’ll Love This Recipe
- Quick and Easy: These muffins come together in just 35 minutes, perfect for busy weeknights!
- Mini Size, Big Flavor: Bite-sized pieces make them fun to eat, packed with flavorful goodness.
- Customizable: Easily adapt the ingredients to suit your dietary needs or taste preferences.
- Crowd-Pleaser: Ideal for gatherings, they’re sure to become a family favorite.
Ingredients You’ll Need
Preparing these Mini BBQ Glazed Meatloaf Muffins requires just a handful of ingredients, each selected to add flavor and texture. Whether it’s the tender juiciness from ground meat or the decadent glaze atop, every ingredient plays its part to perfection.
- Lean Ground Beef or Turkey: Provides the foundational flavor, with turkey being a leaner option.
- Panko Bread Crumbs: These add a delightful texture and help bind the meat mixture.
- Onion: Chopped finely for that mild, aromatic flavor.
- BBQ Sauce: A smoky, tangy touch that enhances the meat’s taste.
Variations
This recipe is wonderfully flexible, allowing you to experiment based on what’s in your pantry or suit various dietary needs. Feel free to put your spin on these Mini BBQ Glazed Meatloaf Muffins!
- Spicy Kick: Add a dash of cayenne pepper to the meat mixture for a bit of heat.
- Cheesy Center: Insert a small cube of cheese in the center of each muffin before baking for a gooey surprise.
- Vegetarian Version: Use lentils as a meat substitute for a plant-based twist.
How to Make Mini BBQ Glazed Meatloaf Muffins
Step 1: Prepare the Meatloaf Mixture
Start by preheating your oven to 350°F. In a large bowl, combine the ground beef or turkey with panko breadcrumbs, chopped onion, a tablespoon of BBQ sauce, mustard, garlic powder, chili powder, salt, pepper, and a lightly beaten egg. Use your hands or a meat chopper to mix everything thoroughly until it’s well combined.
Step 2: Mold and Bake
Divide the mixture evenly among the muffin tin’s 12 cups, pressing it down to fill each one. Place the filled tin in the preheated oven and bake for about 15 minutes. As they cook, they will release some grease—make sure to use a paper towel to carefully soak up any excess before proceeding to the next delicious step.
Step 3: Glaze to Perfection
Mix the meatloaf sauce ingredients: brown sugar, ketchup, dijon mustard, and nutmeg, to create the rich, sticky glaze. After the initial baking, generously spoon this sauce over each meatloaf muffin. Return them to the oven and bake for another 10-15 minutes or until fully cooked. This will seal the flavor and add that signature sweet and savory glaze we all love.
Pro Tips for Making Mini BBQ Glazed Meatloaf Muffins
- Optimal Mixing: Avoid overmixing the meat mixture to maintain a tender texture.
- Sauce Perfection: For extra saucy muffins, reserve some glaze to drizzle right before serving.
- Custom Sizes: For appetizers, divide the meat into smaller portions and adjust the baking time accordingly.
- Uniform Cooking: Ensure each muffin cup is filled equally to bake uniformly.
How to Serve Mini BBQ Glazed Meatloaf Muffins
Garnishes
Enhance these delightful mini meatloaves with fresh parsley or chives for a pop of color and freshness. A sprinkle of crushed red pepper can add a hint of spice for those who enjoy a little heat!
Side Dishes
Pair these muffins with creamy mashed potatoes or a crisp salad for a balanced meal. Steamed vegetables like broccoli or green beans make wonderful, nutritious accompaniments as well.
Creative Ways to Present
For an eye-catching presentation, place each muffin on a colorful plate with a dollop of extra glaze artfully drizzled on the side. Serve them on a wooden platter lined with parchment paper for a rustic touch.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Mini BBQ Glazed Meatloaf Muffins in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to maintain their juicy texture before serving again.
Freezing
To freeze, arrange the cooled muffins on a baking sheet and freeze until solid. Once frozen, transfer them to a zip-top freezer bag or container for up to 3 months. Thaw overnight in the fridge before baking from frozen.
Reheating
Reheat these tasty muffins in a preheated oven at 350°F until warmed through, or use the microwave for a quick fix. Add a little extra BBQ sauce before reheating to keep them moist and flavorful.
FAQs
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Can I make these muffins with turkey instead of beef?
Yes, ground turkey is a fantastic lean alternative to beef. It will provide a slightly different flavor but remains moist and delicious with the BBQ glaze.
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What can I use instead of panko breadcrumbs?
Feel free to substitute regular breadcrumbs or even crushed crackers if panko isn’t available. These all help in keeping the meatloaf structure intact.
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Is there a gluten-free option?
Absolutely! Use gluten-free panko breadcrumbs and ensure that your BBQ sauce is also gluten-free to adapt this recipe for a gluten intolerance.
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How do I ensure the muffins don’t dry out?
Keep an eye on the bake time and ensure they are not overbaked. Adding some extra glaze during the baking process helps maintain moisture.
Final Thoughts
There you have it, a truly delightful recipe that’s sure to win hearts at any occasion. I encourage you to whip up a batch of these Mini BBQ Glazed Meatloaf Muffins and watch them disappear just as quickly as you can make them. Enjoy!
Print
Mini Meatloaf Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 mini meatloaves
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Mini Meatloaf Recipe offers individual servings of classic meatloaf now conveniently baked in muffin tins. Juicy and flavorful, these mini loaves are quick to prepare, making them perfect for weeknight dinners or meal prep. Topped with a sweet and tangy meatloaf sauce, they are a hit with both kids and adults alike.
Ingredients
Meatloaf
- 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 chopped onion (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: Set your oven to 350°F (175°C) and let it fully preheat so it’s ready for baking.
- Make the sauce: In a small bowl, combine light brown sugar, ketchup, Dijon mustard, and ground nutmeg. Mix until smooth and set aside.
- Prepare the meatloaf mixture: In a large mixing bowl, using your hands or a spoon, combine ground meat, breadcrumbs, chopped onion, barbecue sauce, mustard, chili powder, garlic powder, salt, black pepper, and beaten egg until well mixed.
- Fill muffin tins: Evenly divide the mixture into a greased or lined muffin tin, pressing down slightly to fill each cup completely.
- Bake initially: Place the muffin tin in the oven and bake for 15 minutes.
- Drain grease and add sauce: Remove from oven, carefully soak up excess grease with a paper towel, then generously spoon the prepared meatloaf sauce over each mini loaf.
- Finish baking: Return to the oven and bake for an additional 10-15 minutes, or until the meat is cooked through and juices run clear.
- Serve: Rest briefly, then serve the mini meatloaves with mashed potatoes and extra sauce if desired.
Notes
- Yield: 12 mini meatloaves. Serving size: 1 mini meatloaf.
- Use gluten-free breadcrumbs and BBQ sauce for a gluten-free version.
- Store leftovers in an airtight container in the fridge for 3-4 days.
- To prepare ahead, assemble the meatloaf mixture, press into muffin tin, cover, and refrigerate overnight.
- For freezing, assemble and partially freeze the mini loaves, then transfer to a freezer-safe container. Thaw in the fridge overnight before baking.
Nutrition
- Serving Size: 1 mini meatloaf (about 70 grams)
- Calories: 137 kcal
- Sugar: 9 g
- Sodium: 299 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2.7 g
- Trans Fat: 0.2 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: 49 mg
