Description
This Mini Meatloaf recipe offers a delicious twist on classic meatloaf by baking individual servings in a muffin tin. Made with lean ground beef or turkey, a flavorful blend of spices, and topped with a tangy homemade sauce, these mini meatloaves are perfectly portioned and ideal for a comforting meal. Ready in just 35 minutes, they pair wonderfully with mashed potatoes or your favorite sides.
Ingredients
Meatloaf Mixture
- 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 teaspoons Dijon mustard
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it’s ready to bake the mini meatloaves evenly.
- Prepare Meatloaf Sauce: In a small bowl, mix together the light brown sugar, ketchup, Dijon mustard, and ground nutmeg until smooth and well combined. Set aside for later use.
- Combine Meatloaf Ingredients: In a large mixing bowl, combine the ground beef or turkey, panko bread crumbs, chopped onion, barbecue sauce, mustard, chili powder, garlic powder, salt, black pepper, and the lightly beaten egg. Use your hands, a meat chopper, or a large spoon to mix everything thoroughly until well blended.
- Shape and Place in Muffin Tin: Divide the meat mixture evenly among 12 cups of a muffin tin. Press the meat down firmly to fill each cup and shape into mini meatloaves.
- Bake Initial Phase: Bake the mini meatloaves in the preheated oven for 15 minutes. This helps them set and partially cook.
- Drain Grease and Add Sauce: Remove the muffin tin from the oven and carefully use a paper towel to soak up any excess grease from the meatloaves. Then, generously spoon the prepared meatloaf sauce over each mini meatloaf.
- Finish Baking: Return the muffin tin to the oven and bake for an additional 10 to 15 minutes, or until the meatloaves are cooked through and reach an internal temperature of 160°F (71°C).
- Serve: Let the mini meatloaves rest briefly, then serve warm alongside mashed potatoes or your preferred side dishes, optionally offering extra sauce for dipping.
Notes
- You can substitute ground turkey for ground beef to reduce fat content.
- Using panko bread crumbs instead of regular breadcrumbs gives a lighter texture.
- If you prefer spicier meatloaves, increase the chili powder to 2 teaspoons or add a pinch of cayenne pepper.
- Make sure not to overmix the meat mixture to maintain a tender texture.
- For cleanup ease and to prevent sticking, consider spraying the muffin tin with cooking spray before adding the meat mixture.
- Check the internal temperature with a meat thermometer to ensure the meatloaves are fully cooked.
- The meatloafs can be refrigerated for up to 3 days or frozen for up to 1 month.
