Description

This Mini Meatloaf Recipe offers juicy, flavorful bites perfect for individual servings. Made with lean ground beef or turkey and seasoned with spices, these mini meatloaves are baked to perfection with a sweet and tangy meatloaf sauce. Ideal for quick dinners, meal prep, or entertaining, they combine classic comfort with convenient individual portions.

Ingredients

Meatloaf:

1 1/2 pounds lean ground beef or ground turkey (680 grams)
2/3 cup panko bread crumbs (100 grams)
1/2 cup chopped onion (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

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Instructions

Preheat oven: Set your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly greased.
Prepare Meatloaf Sauce: In a small bowl, mix together light brown sugar, ketchup, Dijon mustard, and ground nutmeg until well combined. Set aside.
Make Meatloaf Mixture: In a large mixing bowl, combine ground beef or turkey, panko breadcrumbs, chopped onion, barbecue sauce, mustard, chili powder, garlic powder, salt, pepper, and beaten egg. Mix thoroughly using your hands or a large spoon until all ingredients are evenly incorporated.
Fill Muffin Cups: Divide the meat mixture evenly among the muffin cups, pressing down gently to fill each cup completely and create a compact mini loaf.
Bake initial phase: Bake in the preheated oven for 15 minutes.
Drain and add sauce: Remove from oven, use a paper towel to soak up excess grease, then generously spoon the prepared meatloaf sauce over each mini meatloaf.
Return to oven: Bake for an additional 10-15 minutes, or until the meat is cooked through and the sauce is bubbling.

Notes

Yield: 12 mini meatloaves. Serving Size: 1 mini meatloaf.
Serve with mashed potatoes or your favorite sides, and extra sauce if desired.
Use gluten-free panko and BBQ sauce for gluten-free adaptation.
Store leftovers in an airtight container in the fridge for 3-4 days.
To make ahead, prepare the mixture, press into muffin cups, cover, and refrigerate overnight.
To freeze, assemble, cover, and flash freeze in the muffin tin, then transfer to a freezer-safe container for up to 3 months.

Nutrition

Serving Size: 1 mini meatloaf
Calories: 137 kcal
Sugar: 9 g
Sodium: 299 mg
Fat: 4 g
Saturated Fat: 1 g
Unsaturated Fat: 2 g
Trans Fat: 0.2 g
Carbohydrates: 13 g
Fiber: 1 g
Protein: 13 g
Cholesterol: 49 mg