This Mini Meatloaf recipe delivers classic comfort food in a perfectly portioned package, ready in just 35 minutes. Whether you’re cooking for two or meal-prepping for the week, these individual-sized meatloaves offer a protein-packed dinner option with 13g of protein per serving.
They’re lean yet satisfying, with only 4g of fat and 137 calories each – making them an excellent choice for a nutritious weeknight meal. The quick prep time and straightforward cooking process mean you can enjoy homestyle flavor without spending hours in the kitchen.
Essential Ingredients
- Ground Beef (1 1/2 pounds): Use lean beef for a healthier option, or substitute with ground turkey
- Panko Bread Crumbs (2/3 cup): Creates perfect texture, regular breadcrumbs work too
- Onion (1/2 cup): Finely chopped for even distribution
- Seasonings Mix: Perfect blend of garlic powder, chili powder, salt, and pepper
- Binding Agents: One beaten egg, barbecue sauce, and mustard for moisture
Sauce Components
- Sweet Base (1/3 cup): Light brown sugar for caramelization
- Ketchup (1/2 cup): Creates tangy base for the topping
- Dijon Mustard (2 tsp): Adds depth and slight heat
- Nutmeg (1/4 tsp): Secret ingredient for warmth
Step-by-Step Instructions
- Preparation: Heat oven to 350°F for perfect cooking temperature
- Mix Base: Combine meat, breadcrumbs, onion, and seasonings thoroughly
- Shape and Fill: Distribute mixture into 12 muffin cups evenly
- Initial Bake: Cook for 15 minutes until starting to brown
- Sauce Magic: Mix sauce ingredients while meatloaves bake
- Final Touch: Remove excess grease, top with sauce, and bake 10-15 minutes more
Cooking Techniques
This mini meatloaf recipe is super simple to make! The muffin tin method is a game-changer – it cuts down cooking time and gives you perfect portions. When mixing your meat, try not to overwork it, as this can make your meatloaf tough.
A gentle touch with your hands or meat chopper works great. Want the best results? Use the paper towel trick to remove extra grease halfway through cooking – this helps the sauce stick better and gives you that amazing glazed finish!
Variations & Substitutions
You can easily switch things up with this recipe! Try ground turkey instead of beef for a lighter version – just add a tablespoon of olive oil to keep it moist. No panko breadcrumbs? Regular breadcrumbs work just fine.
For extra flavor, add 1/4 cup of grated Parmesan cheese or swap the onion for sautéed mushrooms. If you like heat, a dash of hot sauce in the glaze makes these mini loaves really pop. Gluten-free? Use crushed rice crackers instead of breadcrumbs!
Serving Suggestions
These cute mini meatloaves are perfect with classic sides! They’re already amazing with the suggested mashed potatoes, but try them with roasted veggies, green beans, or a fresh salad.
Want to make it fun for kids? Serve them as “meatloaf cupcakes” with mashed potato “frosting” on top! Don’t forget to warm up extra sauce – it’s so good you’ll want more for dipping.
Storage Tips
Made too many? These mini meatloaves are perfect for meal prep! Let them cool completely, then pop them in an airtight container. They’ll keep in the fridge for 3-4 days. To freeze, wrap them individually and store for up to 3 months.
When you’re ready to eat, thaw in the fridge overnight and warm in the microwave or oven until heated through. The sauce might get a bit thick after storing – just add a splash of water when reheating to thin it out.
Mini Meatloaf
Equipment
- Muffin tin
- Large mixing bowl
Ingredients
Meatloaf
- 1 1/2 pounds lean ground beef or ground turkey
- 2/3 cup panko bread crumbs or regular breadcrumbs
- 1/2 cup onion chopped
- 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 black pepper freshly ground
- 1 egg lightly beaten
Meatloaf sauce
- 1/3 cup light brown sugar
- 1/2 cup ketchup
- 2 teaspoon dijon mustard
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat oven to 350 degrees F.
- 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.
- Divide the mixture among the 12 cups in a standard muffin tin, pressing them down to fill the cup.
- Bake for 15 minutes.
- In the meantime, in a small bowl mix together all of the ingredients for the sauce.
- Remove the meatloaf from oven and use a paper towel to soak up any grease on the meatloaf.
- Generously spoon 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.
