Ever find yourself craving something that’s both classic and comforting, yet with a twist that makes your tastebuds dance like they’re at a 90’s rave? Well, this mini meatloaf recipe is exactly that—tiny, savory morsels of nostalgia wrapped up in a crispy, delicious hug. Imagine the coziness of a Sunday dinner but in a size that fits in the palm of your hand, ready to share with friends—or keep all to yourself, because let’s be honest, sharing is overrated sometimes.
Steps
- Start by preheating your oven to 350°F (175°C). In a large mixing bowl, combine the ground beef with breadcrumbs, BBQ sauce, mustard, onion, chili powder, garlic powder, salt, pepper, and an egg until everything is well incorporated.
- Evenly distribute the meat mixture into a greased 12-cup muffin tin, ensuring each cup is fully filled. Place the tin in the oven and bake for 15 minutes.
- While the meatloaf is baking, mix together the sauce ingredients: brown sugar, ketchup, Dijon mustard, and a pinch of nutmeg.
- After 15 minutes, remove the meatloaf muffins from the oven and carefully dab away any excess grease. Generously spoon the sauce over each meatloaf muffin.
- Return the muffins to the oven and bake for another 10-15 minutes, or until the internal temperature reaches 160°F, ensuring they are fully cooked. Serve hot with your choice of sides, such as mashed potatoes or roasted vegetables.
Ingredients
- Ground beef (or ground turkey)
- Breadcrumbs
- Onion, chopped
- Barbecue sauce (1 tablespoon for the meatloaf mixture; additional for sauce)
- Mustard
- Chili powder
- Garlic powder
- Salt
- Pepper
- Egg
- Brown sugar
- Ketchup
- Dijon mustard
- Nutmeg
Nutritional Values
Calories: 1644kcal | Carbohydrates: 156g | Protein: 156g | Fat: 48g | Saturated Fat: 12g | Polyunsaturated Fat: 3.6g | Monounsaturated Fat: 12g | Trans Fat: 2.4g | Cholesterol: 588mg | Sodium: 3588mg | Potassium: 3216mg | Fiber: 12g | Sugar: 108g | Vitamin A: 1812IU | Vitamin C: 12mg | Calcium: 300mg | Iron: 24mg
FAQ
- How can I prepare mini meatloaf in advance?
- You can prepare the mini meatloaf mixture and press it into a muffin tin. Cover the tin with plastic wrap and store it in the refrigerator for up to one day before baking. This makes it convenient to pop into the oven when you’re ready to cook.
- Can mini meatloaf be frozen for later use?
- Yes, you can freeze mini meatloaf. After pressing the meatloaf mixture into a greased muffin tin, cover with plastic wrap and freeze for about an hour. Once partially frozen, transfer each mini meatloaf to a freezer-safe container. They can be stored in the freezer for up to three months. When ready to cook, thaw them overnight in the fridge and bake as usual.
- What are some gluten-free options for this recipe?
- To make this recipe gluten-free, substitute regular breadcrumbs with gluten-free panko breadcrumbs and ensure you use a gluten-free BBQ sauce.
- What are some serving suggestions for mini meatloaf?
- Mini meatloaf pairs well with sides like mashed potatoes, roasted vegetables, Brussels sprout salad, wild rice pilaf, and twice-baked potatoes. You can also serve them with French green beans or a wedge salad for a complete meal.
- Can I use ground turkey instead of beef in this recipe?
- Yes, you can use ground turkey as a substitute for ground beef in this recipe. Using ground turkey will reduce the calorie count to approximately 120 calories per mini meatloaf, including the sauce.
Tips
- Prepare in Advance: You can mix the meatloaf ingredients and press them into the muffin tin the night before. This allows for a quick and easy meal preparation when you’re ready to bake.
- Freezing Tip: For a convenient future meal, flash freeze the mini meatloaves in the muffin tin for about an hour. Then, transfer them to a freezer-safe container for up to three months. When needed, thaw overnight in the fridge before baking.
- Gluten-Free Adaptation: If you’re following a gluten-free diet, substitute regular breadcrumbs with gluten-free panko breadcrumbs and ensure your BBQ sauce is gluten-free as well.
- Grease Control: After the initial bake, use a paper towel to soak up any excess grease from the top of the mini meatloaves before adding the sauce. This helps to keep them from being too oily.
Equipment
- Muffin Tin – Standard 12-cup muffin tin
- Meat Thermometer – To ensure the meatloaf is cooked through to 160°F
- Airtight Container – For storing leftovers
- Meat Chopper – Useful for mixing ingredients, though a large spoon or hands can also be used
