Mini Meatloaf Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
12
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Calories
137 kcal
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Course
Main Course
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Cuisine
American
Mini Meatloaf Recipe
Description
This recipe blends ground beef with panko or regular breadcrumbs, chopped onion, barbecue sauce, mustard, and spices including chili powder and garlic powder, bound by a beaten egg. The mixture is portioned into a muffin tin to form uniform mini loaves, baked first to firm up and release grease. After draining excess fat, a sauce made from brown sugar, ketchup, Dijon mustard, and nutmeg is spooned over each loaf before returning to the oven for the final baking stage.
The mini format reduces cooking time and creates portions convenient for serving or storage. These loaves develop a balance between savory meat and a sweet-tangy glaze, complementing mashed potatoes and other traditional sides.
Flexible for variations like gluten-free breadcrumbs or turkey substitution, the recipe includes practical storage and freezing guidelines allowing make-ahead preparation and extended shelf life. Flash freezing individually before long-term storage helps maintain shape and ease of reheating.
Ingredients
- 1 1/2 pounds ground beef or ground turkey (680 grams, lean
- 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 black pepper freshly ground
- 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.
Notes
- The recipe yields 12 mini meatloaves; one mini loaf is considered a serving.
- Gluten-free adaptions include using gluten-free panko and barbecue sauce.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Make ahead by preparing mixture and pressing into the muffin tin, cover and refrigerate overnight.
- For freezing, partially freeze meatloaves in the tin before transferring to freezer container; freeze up to 3 months.
- Thaw frozen meatloaves in the refrigerator overnight before baking as directed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 13g | 4% |
| Protein | 13g | 26% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 49mg | 16% |
| Sodium | 299mg | 12% |
| Potassium | 268mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 151IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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