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Mini Meatloaf Recipe
Our easy and delicious Mini Meatloaf recipe is cooked in a muffin tin, taking less time than traditional meatloaf, and is a kid favorite meal we all crave.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 12
Calories: 137 kcal
Course:
Main Course
Cuisine:
American
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 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
- Yield: 12 mini meatloaves. Serving Size: 1 mini meatloaf.
- Try our traditional Meatloaf Recipe.
- Gluten-free Adaptation: Use gluten-free panko breadcrumbs, and gluten-free BBQ sauce.
- Store leftover meatloaf muffins in an airtight container in the fridge for 3-4 days.
- To Make Ahead: Combine meatloaf mixture and press into muffin tin. Cover with plastic wrap and refrigerate up to overnight.
- Combine meatloaf mixture and press into
- . Cover with plastic wrap and refrigerate up to overnight.
- To Freeze: Combine meatloaf mixture and press into greased muffin tin. Cover with plastic wrap and "flash freeze" in the freezer for about an hour. Carefully remove each partially frozen mini meatloaf and transfer to a freezer-safe container. Freeze for up to 3 months. When ready to bake, place frozen meatloaf muffins in the muffin tin and thaw in the frdige overnight. Bake as instructed.
- : Combine meatloaf mixture and press into greased
- . Cover with plastic wrap and "flash freeze" in the freezer for about an hour. Carefully remove each partially frozen mini meatloaf and transfer to a freezer-safe container. Freeze for up to 3 months. When ready to bake, place frozen meatloaf muffins in the muffin tin and thaw in the frdige overnight. Bake as instructed.
Nutrition Information
Calories
137kcal
(7%)
Carbohydrates
13g
(4%)
Protein
13g
(26%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
49mg
(16%)
Sodium
299mg
(12%)
Potassium
268mg
(8%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
151IU
(3%)
Vitamin C
1mg
(1%)
Calcium
25mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
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.