5 from 2,236 votes
Mini Meatloaf Recipe
Mini Meatloaf prepares individual-sized meatloaves combining ground beef, breadcrumbs, onion, barbecue sauce, mustard, and spices baked in muffin tins. Each meatloaf is topped with a tangy sauce mixture after initial baking, then baked again until cooked through. The result is a flavorful, manageable portion served with classic sides like mashed potatoes.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
12
Calories:
137 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 137
% 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.