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Quick Mini Meatloaf Muffins with Maple-Mustard Glaze

Close-up of a perfectly glazed mini meatloaf sitting on a white plate near a window.
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Make these perfectly portioned, juicy mini meatloaf muffins for an easy weeknight dinner. They cook faster than a full loaf and are great for meal prep or kid-friendly meals.

Ingredients

Scale
  • 1.5 lbs ground beef (or ground turkey)
  • 1 cup breadcrumbs (Panko or regular)
  • 1/2 cup milk
  • 1 large egg, lightly beaten
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup ketchup (for the mix)
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin or line it with paper liners.
  2. In a large bowl, combine the ground beef, breadcrumbs, milk, egg, chopped onion, minced garlic, salt, pepper, 1/4 cup ketchup, and Worcestershire sauce. Mix gently with your hands until just combined. Do not overmix.
  3. Divide the meat mixture evenly among the 12 muffin cups. Gently press the mixture down to form compact, individual meatloaf servings.
  4. In a small bowl, whisk together the maple syrup, Dijon mustard, and apple cider vinegar to create the maple-mustard glaze.
  5. Spoon about 1 teaspoon of the glaze over the top of each mini meatloaf.
  6. Bake for 20 to 25 minutes, or until the internal temperature reaches 160°F (71°C) and the meat is fully cooked. Cooking time is faster because these are individual meatloaf servings.
  7. Remove the muffin tin from the oven. Let the mini meatloaf muffins rest in the tin for 5 minutes before carefully removing them.
  8. Serve immediately with your favorite sides, like mashed potatoes or roasted vegetables.

Notes

  • For freezer-friendly meatloaf: Prepare the mixture, place them in the muffin tin, and bake as directed. Cool completely, then freeze the baked muffins on a baking sheet before transferring them to a freezer-safe bag. Reheat from frozen at 350°F (175°C) until hot throughout.
  • If you prefer a BBQ glaze, mix 1/4 cup BBQ sauce with 1 tablespoon of brown sugar instead of the maple-mustard ingredients.
  • Using lean ground beef helps keep these portion controlled meals from becoming too greasy.

Nutrition

Find it online: https://tastetaught.com/easy-mini-meatloaf-recipe-quick-dinner/