Mini Meatloaf Muffins
These mini meatloaf muffins are juicy, flavorful, and topped with a sweet tangy glaze that caramelizes perfectly in the oven. Made in a muffin tin for faster cooking and perfect portions, this easy dinner recipe is kid-friendly, freezer-friendly, and perfect for busy weeknights.
Servings 12 mini meatloafs
Ingredients
For the Meatloaf
- 1½ lbs ground beef or turkey
- ⅔ cup panko breadcrumbs
- ½ cup diced onion
- 1 Tbsp BBQ sauce
- 1 Tbsp mustard
- ½ tsp garlic powder
- 1½ tsp chili powder
- ½ tsp salt
- ½ tsp black pepper
- 1 large egg
For the Glaze
- ⅓ cup brown sugar
- ½ cup ketchup
- 2 tsp Dijon mustard
- ¼ tsp nutmeg
Instructions
- Preheat oven to 350°F and grease a 12-cup muffin tin.
- In a large bowl, combine ground beef, panko breadcrumbs, diced onion, BBQ sauce, mustard, garlic powder, chili powder, salt, pepper, and egg.
- Mix until just combined—do not overmix.
- Divide mixture evenly and press into each muffin cup.
- Bake for 15 minutes.
- While baking, whisk together brown sugar, ketchup, Dijon mustard, and nutmeg in a small bowl.
- Remove muffins from oven and spoon glaze evenly over each one.
- Return to oven and bake an additional 10–15 minutes, or until fully cooked (internal temp 160°F for beef, 165°F for turkey).
- Let rest for 5 minutes before removing from the pan and serving.
Video
Notes
Do not overmix the meat mixture to keep the muffins tender and juicy
Finely dice onions for better texture, especially for picky eaters
Use a cookie scoop for evenly sized portions
Let muffins rest before removing to help them hold shape
Grease the pan well to prevent sticking
Make Ahead + Storage
Make ahead - assemble up to 24 hours in advance and refrigerate before baking
Store - keep in an airtight container in the fridge for up to 4 days
Freeze - cool completely, then freeze for up to 3 months
Reheat - microwave or bake at 300°F until warmed through