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–+ servings
Twelve perfectly portioned meatloaf muffins topped with thick, shiny barbecue glaze on a cooling rack

Mini Meatloaf Recipe

This systematic approach requires a Prep Time of 10 minutes, a Cook Time of 25 minutes, and a Total Time of 35 minutes, engineered to produce twelve perfectly glazed, tender meatloaf portions that hold their shape.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 12 muffins
Calories 137 kcal

Equipment

  • Oven
  • Standard 12-cup muffin tin
  • Large mixing bowl
  • Paper towels
  • Small spoon

Ingredients
  

Meat Mixture

  • 1.5 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
  • 1.5 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 egg lightly beaten

Meatloaf Sauce (Glaze)

  • 1/3 cup light brown sugar (73 grams)
  • 1/2 cup ketchup (120 grams)
  • 2 teaspoons dijon mustard
  • 1/4 teaspoon ground nutmeg

Instructions
 

Baking and Glazing Process

  • 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. Mix using the 'loose hand' technique until just barely combined.
  • Press into muffin tin, divide the mixture evenly among the 12 cups, pressing meat down lightly to fill the cup without compacting it.
  • Bake for 15 minutes.
  • Remove from oven and use a paper towel to carefully blot up any grease on the surface of the meatloaf muffins (the grease blot step).
  • Generously spoon meatloaf sauce over each mini meat loaf, pressing the glaze slightly into the top.
  • Return to oven for an additional 10-15 minutes or until the meat is cooked through.
  • Let the muffins sit in the tin for three to five minutes before attempting to remove them. Run a thin plastic spatula or a butter knife around the edge of each cup for clean removal.
  • Serve with mashed potatoes and any extra sauce.

Notes

When substituting ingredients, maintain the meat-to-binder ratio. If using ground turkey, ensure it is not the 99% fat-free variety to avoid dryness. For a retro flavor profile, replace the garlic powder with a tablespoon of dry onion soup mix. If using a jumbo muffin tin, increase baking time by 8 to 10 minutes to ensure the center reaches 160°F (for beef). Let muffins cool completely, wrap tightly, and freeze for up to three months for excellent storage.

Nutrition

Calories: 137kcalCarbohydrates: 13gProtein: 13gFat: 4g
Keyword meatloaf muffins, panko binder, two-stage baking
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