Description

Mini BBQ Meatloaf Muffins are a fun and delicious twist on classic meatloaf. With a smoky-sweet BBQ glaze and juicy portions baked in muffin pans, they’re a perfect portioned, easy-to-serve meal for any occasion.

Ingredients

1 ½ pounds ground beef (or ground turkey for a lighter option)

1 small onion, finely chopped

1 egg

½ cup breadcrumbs (use gluten-free if preferred)

½ teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon Worcestershire sauce

½ teaspoon salt

¼ teaspoon pepper

½ cup milk (or dairy-free milk for a non-dairy version)

½ cup BBQ sauce (use your favorite or a homemade version)

2 tablespoons honey

1 tablespoon Dijon mustard

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Instructions

Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin pan or line it with paper liners.
Mix the Meatloaf: In a large mixing bowl, combine the ground beef, chopped onion, egg, breadcrumbs, garlic powder, onion powder, Worcestershire sauce, salt, pepper, and milk. Mix gently until just combined—avoid overmixing to keep the meatloaf tender.
Portion the Meatloaf: Spoon the meat mixture evenly into the muffin cups, filling each about ¾ full.
Make the BBQ Glaze: In a small bowl, whisk together the BBQ sauce, honey, and Dijon mustard until smooth. Brush the glaze generously over each muffin.
Bake: Bake for 20–25 minutes, or until the internal temperature of the meatloafs reaches 160°F (71°C).
Serve: Let the mini meatloafs rest for a few minutes before serving. Serve with mashed potatoes, roasted vegetables, or a fresh salad for a complete meal.

Notes

For a lighter version, use ground turkey instead of ground beef.

Add finely chopped vegetables like carrots, bell peppers, or zucchini to the meatloaf mixture for extra flavor and moisture.

Make the meatloaf muffins in advance and store them in the fridge for up to 3-4 days or freeze for up to 3 months.

You can adjust the sweetness of the BBQ glaze by adding more honey or maple syrup.

If you prefer a spicier version, add chopped jalapeños, red pepper flakes, or hot sauce to the meat mixture.

Use Panko breadcrumbs or crushed crackers as a substitute for regular breadcrumbs.

If doubling the recipe, slightly increase the cooking time.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini meatloaf
Calories: 220
Sugar: 6g
Sodium: 450mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 16g
Cholesterol: 55mg