# Mini Meatloaf

Mini Meatloaf takes 35 min (10 min prep, 25 min cooking) and serves 12.

Recipe by tastesbetterfromscratch.com · original: https://tastesbetterfromscratch.com/light-mini-bbq-meatloaf/  
Cuisine: American · Dish: Meat & poultry mains  
On Meez: https://meezenplace.app/recipes/mini-meatloaf-recipe (with step-by-step Cook Mode)

Our easy and delicious Mini Meatloaf recipe is cooked in a muffin tin, taking less time than traditional meatloaf, and is a kid favorite meal we all crave.

## Ingredients (serves 12)

- ½ pound lean ground beef, ,or ground turkey (680 grams)
- ⅔ cup panko bread crumbs, , or regular breadcrumbs (100 grams)
- ½ cup onion, chopped, (70 grams)
- 1 tablespoon barbecue sauce
- 1 tablespoon mustard
- ½ teaspoon chili powder
- ½ teaspoon salt
- 1 egg, , lightly beaten
- Meatloaf sauce:
- ⅓ cup light brown sugar, (73 grams)
- ½ cup ketchup, (120 grams)
- 2 teaspoons dijon mustard
- ¼ teaspoon ground nutmeg
- ½ teaspoon garlic powder
- ½ teaspoon freshly ground black pepper

## Steps

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.

## 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.