These Mini Meatloaf Muffins are a fun and flavorful twist on a classic comfort food recipe. Baked in a muffin tin and topped with a simple homemade sauce, they cook up perfectly portioned with tender, juicy centers and an irresistible glaze that makes them hard to resist.
The muffin-tin method not only creates individual servings but also helps the meatloaf cook more evenly and quickly than a traditional loaf. Each bite is packed with savory flavor, while the homemade sauce adds the perfect balance of sweetness and tang.
These mini meatloaves are also great for planning ahead. The meat mixture can be prepared and pressed into the muffin tin, then covered and refrigerated overnight until you’re ready to bake. It’s an easy way to get a head start on dinner during a busy week.
Leftovers store beautifully as well. Once cooled, the meatloaf muffins can be kept in an airtight container in the refrigerator for 3 to 4 days, making them a convenient option for lunches or quick meals throughout the week.
For longer storage, the unbaked meatloaf muffins can be frozen for up to 3 months. After freezing them in the muffin tin until partially firm, transfer them to a freezer-safe container. When ready to use, thaw them overnight in the refrigerator, return them to the muffin tin, and bake as directed.
This recipe is also easy to customize. Ground turkey can be substituted for a lighter version while still delivering plenty of flavor. For a gluten-free option, simply use gluten-free panko breadcrumbs and a gluten-free barbecue sauce. No matter which variation you choose, these Mini Meatloaf Muffins are an easy dinner recipe that’s sure to become a family favorite.
Mini Meatloaf Recipe
These Mini Meatloaf Muffins are a fun and flavorful twist on a classic comfort food recipe. Baked in a muffin tin and topped with a simple homemade sauce, they cook up perfectly portioned with tender, juicy centers and an irresistible glaze that makes them hard to resist.
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 the oven to 350°F (175°C).
- In a small bowl, whisk together the brown sugar, ketchup, Dijon mustard, and nutmeg until smooth. Set the sauce aside.
- In a large mixing bowl, combine the ground beef, breadcrumbs, onion, barbecue sauce, mustard, chili powder, garlic powder, salt, black pepper, and egg. Mix until just combined using your hands, a spoon, or a meat chopper.
- Divide the meat mixture evenly among the 12 cups of a muffin tin, pressing it down gently to fill each cup.
- Bake for 15 minutes.
- Remove the muffin tin from the oven and carefully blot away any excess grease with a paper towel. Generously spoon the prepared sauce over each mini meatloaf.
- Return to the oven and bake for an additional 10–15 minutes, or until the meatloaf is cooked through.
- Serve warm with mashed potatoes and any extra sauce on the side.
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