Mini Meatloaf Recipe
Our easy and delicious Mini Meatloaf recipe is cooked in a muffin tin, taking less time than traditional meatloaf, and is a kid favorite meal we all crave.
Servings: 12
Calories: 137kcal
Cost: 12
Equipment
Ingredients
- 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 teaspoon dijon mustard
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat oven to 350 degrees F.
- Mix Meatloaf Sauce ingredients: brown sugar, ketchup, dijon mustard and nutmeg.
- Meatloaf Mixture: In a large mixing bowl (using your hands, meat chopper, or a large spoon), combine ground beef, breadcrumbs, onion, 1 Tbsp barbecue sauce, mustard, chili powder, garlic powder, salt, pepper and egg.
- Press into muffin tin, divide the mixture evenly among the 12 cups, pressing meat down to fill the cup.
- Bake for 15 minutes. Remove from oven and use a paper towel to soak up any grease on the meatloaf. Generously spoon meatloaf sauce over each mini meat loaf. Return to oven for an additional 10-15 minutes or until the meat is cooked through.
- Serve with mashed potatoes and any extra sauce.
Video
Notes
Yield: 12 mini meatloaves. Serving Size: 1 mini meatloaf.
Try our traditional Meatloaf Recipe.
Gluten-free Adaptation: Use gluten-free panko breadcrumbs, and gluten-free BBQ sauce.
Store leftover meatloaf muffins in an airtight container in the fridge for 3-4 days.
To Make Ahead: Combine meatloaf mixture and press into muffin tin. Cover with plastic wrap and refrigerate up to overnight.
To Freeze: Combine meatloaf mixture and press into greased muffin tin. Cover with plastic wrap and "flash freeze" in the freezer for about an hour. Carefully remove each partially frozen mini meatloaf and transfer to a freezer-safe container. Freeze for up to 3 months. When ready to bake, place frozen meatloaf muffins in the muffin tin and thaw in the frdige overnight. 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
Recipe Link
Recipe Video
