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
Units
Scale
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
