Mini Muffin Pan Meatloaves
Tender and flavorful Mini Muffin Pan Meatloaves, perfectly portioned and topped with a sweet, tangy glaze. An easy, comforting meal that bakes quickly and serves beautifully.
12 Servings
Ingredients
Meatloaves:
- 1 ½ pounds lean ground beef
- ½ white onion finely chopped
- ½ green bell pepper finely chopped
- 2 tablespoons fresh parsley chopped
- 2 teaspoons yellow mustard or Dijon mustard
- 2 teaspoons Worcestershire sauce
- ⅔ cup finely chopped breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 large egg
- Salt and pepper to taste
Glaze:
- ¼ cup honey
- ¼ cup barbecue sauce
- ¼ cup ketchup
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a muffin tin to prevent sticking.
- In a large mixing bowl, combine the ground beef, breadcrumbs, egg, onion, bell pepper, mustard, Worcestershire sauce, garlic powder, Italian seasoning, salt, and pepper. Mix thoroughly until the ingredients are evenly incorporated.
- Divide the mixture evenly into 9 to 12 portions. Place each portion into the prepared muffin tin cups, pressing gently to form compact shapes.
- In a small bowl, whisk together the honey, barbecue sauce, and ketchup to create the glaze. Brush a layer of glaze over each meatloaf portion.
- Bake the meatloaves for 20–25 minutes, or until the internal temperature reaches 160°F (71°C). During the last 5 minutes of baking, brush an additional layer of glaze on top, if desired, for extra flavor and shine.
- Remove the meatloaves from the oven and allow them to rest for several minutes before transferring them to a serving platter. Serve warm.
Notes
To make this dish gluten free, substitute the breadcrumbs with certified gluten-free breadcrumbs or crushed gluten-free crackers. Ensure that the Worcestershire sauce, barbecue sauce, and ketchup used are also gluten-free certified.