🎼 Perfect partnerCreamy Tuscan "Marry Me" Steak Bites
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Oven + stovetop — no fighting over heatShares 5 ingredients (garlic, pepper, black)
👨🍳 Instructions
✨ Meez Magic · 6 steps → 6 actionsReady to cook?
Immersive step-by-step Cook Mode with timers.
1
Preheat the oven to 350 degrees F and prepare a 12-cup muffin tin.
2
In a small bowl, whisk together the meatloaf sauce ingredients: brown sugar, ketchup, dijon mustard, and ground nutmeg until well combined.
3
In a large mixing bowl, combine the ground beef, 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 distributed.
4
Divide the meat mixture evenly among the 12 muffin tin cups, pressing the meat down firmly to fill each cup completely.
5
Bake the mini meatloaves for 15 minutes. Remove from the oven and use a paper towel to blot away any excess grease. Generously spoon the prepared meatloaf sauce over each mini meatloaf. Return to the oven and bake for an additional 10-15 minutes, or until the meat is fully cooked through.
6
Serve the mini meatloaves hot with mashed potatoes and extra sauce on the side.
🎉
You're all done!
Enjoy your mini meatloaf recipe — and don't forget to share.
From Cook Mode
Tips as you cook
- Gather Meatloaf IngredientsMise en place makes cooking easier
- Preheat OvenGrease tin well for easy release
- Whisk Meatloaf SauceMake sauce ahead to save time
- Mix Meat MixtureMix just until combined for tender loaves
- Fill Muffin TinPress firmly for even cooking
- Bake MeatloavesCheck for even browning
- Blot Excess GreaseBlotting keeps sauce from sliding off
- Watch out · Sauce and Finish BakingInternal temp should reach 160°F
Swaps, storing and making ahead
Good to know
Swaps
No dijon mustard? Regular yellow mustard works in the sauce in the same amount.
Storing it
Store leftover mini meatloaves in an airtight container in the fridge for 3–4 days, or freeze for up to 3 months. Reheat in the oven or microwave until steaming hot.
Making it ahead
Mix the meat mixture and whisk the sauce up to a day ahead, then cover and keep both separately in the fridge until ready to bake.
Notes by Meez Magic, written for this recipe. Use your judgment.
From home cooks
