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Mini Meatloaf Muffins with Maple-Mustard Glaze

Three perfectly baked mini meatloaf portions in a white muffin tin, topped with a glistening, caramelized glaze.
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Bake individual meatloaf servings in a muffin tin for quick cooking and easy portion control. This recipe includes a simple maple-mustard glaze.

Ingredients

Scale
  • 1.5 lbs ground beef (80/20 recommended)
  • 1/2 cup breadcrumbs (plain)
  • 1/4 cup milk (any kind)
  • 1 large egg, lightly beaten
  • 1/4 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 tablespoon Dijon mustard (for the mix)
  • For the Glaze:
  • 1/4 cup ketchup
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a standard 12-cup muffin tin.
  2. In a large bowl, combine the breadcrumbs and milk. Let stand for 5 minutes to soften the breadcrumbs.
  3. Add the ground beef, beaten egg, chopped onion, minced garlic, salt, pepper, 1/4 cup ketchup, Worcestershire sauce, and 1 tablespoon Dijon mustard to the bowl.
  4. Mix the ingredients gently with your hands until just combined. Do not overmix.
  5. Divide the meat mixture evenly among the 12 muffin cups, pressing lightly to form a compact shape.
  6. In a small bowl, whisk together the glaze ingredients: 1/4 cup ketchup, maple syrup, and 1 tablespoon Dijon mustard.
  7. Spoon about 1 teaspoon of the glaze over the top of each meatloaf muffin.
  8. Bake for 20 to 25 minutes, or until the internal temperature reaches 160 degrees Fahrenheit.
  9. Remove from the oven and let the meatloaf muffins rest in the tin for 5 minutes before carefully removing them.

Notes

  • You can prepare this recipe ahead of time. Cover the unbaked meatloaf cups and refrigerate for up to 24 hours before baking. Add 5 minutes to the baking time if cooking directly from the refrigerator.
  • These freeze well. Cool completely, then place on a baking sheet to freeze solid. Transfer frozen meatloaves to a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • For a sheet pan side, toss 1 pound of chopped carrots and potatoes with olive oil, salt, and pepper. Roast them on a separate sheet pan during the last 25 minutes of the meatloaf cooking time.

Nutrition

Find it online: https://savorsensations.com/easy-mini-meatloaf-muffins-recipe/