Mini Meatloaf Muffins
These mini meatloaves are quick to make, cook in a muffin tin, and are a hit with both kids and adults!
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Servings: 12
Notes
Ingredients
Meatloaf:
- 1½ lbs (680g) lean ground beef or turkey
- ⅔ cup (100g) panko or regular breadcrumbs
- ½ cup (70g) chopped onion
- 1 tbsp barbecue sauce
- 1 tbsp mustard
- ½ tsp garlic powder
- 1½ tsp chili powder
- ½ tsp salt
- ½ tsp black pepper
- 1 egg, lightly beaten
Sauce:
- ⅓ cup (73g) light brown sugar
- ½ cup (120g) ketchup
- 2 tsp Dijon mustard
- ¼ tsp ground nutmeg
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin.
- Make the sauce: In a small bowl, mix together brown sugar, ketchup, Dijon mustard, and nutmeg. Set aside.
- Mix the meatloaf: In a large bowl, combine all meatloaf ingredients. Use your hands, a spoon, or a meat chopper to mix thoroughly.
- Fill the muffin tin: Evenly divide the mixture into the 12 muffin cups, pressing it down slightly.
- Bake for 15 minutes, then remove from the oven and soak up any grease with a paper towel.
- Top with sauce: Spoon the prepared sauce generously over each meatloaf.
- Return to oven and bake for another 10–15 minutes, or until cooked through.
- Serve hot, ideally with mashed potatoes and extra sauce.
Tips & Storage
- Make ahead: Prepare the meat mixture and refrigerate in the muffin tin overnight.
- Freeze: Freeze uncooked mini meatloaves in the muffin tin for 1 hour, then transfer to a freezer-safe container. Thaw overnight in fridge before baking.
- Leftovers: Store in an airtight container in the fridge for up to 4 days.