These Mini Meatloaf Muffins put a fun spin on traditional meatloaf. They bake quickly, are already portion-sized, and can easily be customized to your taste. The sweet, tangy glaze on top finishes them off perfectly.
Ingredients
Meatloaf
| Ingredient | Quantity |
|---|---|
| Ground Beef | 1 ½ lbs |
| Chopped Onion | ½ cup |
| Chopped Bell Pepper | ½ cup |
| Worcestershire Sauce | 2 teaspoons |
| Fresh Parsley, chopped | 2 tablespoons |
| Dijon Mustard | 1 teaspoon |
| BBQ Sauce | ¼ cup |
| Bread Crumbs | ⅔ cup |
| Italian Seasoning | 1 teaspoon |
| Garlic Powder | 1 teaspoon |
| Large Egg | 1 |
| Salt | To taste |
| Pepper | To taste |
Glaze
| Ingredient | Quantity |
|---|---|
| BBQ Sauce | ¼ cup |
| Ketchup | ¼ cup |
| Honey | 1 tablespoon |
Instructions
- Preheat the oven: Set your oven to 350°F (175°C).
- Prep your muffin pan: Coat a 10-cup muffin tin well with cooking spray or butter.
- Mix the meatloaf: In a large bowl, combine the ground beef, onion, bell pepper, Worcestershire sauce, parsley, Dijon mustard, ¼ cup BBQ sauce, bread crumbs, Italian seasoning, garlic powder, egg, and a pinch of salt and pepper.
- Blend thoroughly: Use your hands to gently knead everything together until fully mixed.
- Fill the muffin tin: Divide the meat mixture evenly among the 10 muffin cups.
- Make the glaze: In a small bowl, mix the BBQ sauce, ketchup, and honey.
- Add glaze: Spoon or brush the glaze onto each meatloaf muffin.
- Bake: Cook for about 25 minutes, or until fully done and the internal temperature reaches 160°F (71°C).
- Cool and enjoy: Allow them to rest briefly in the pan before serving warm.
