Description
These Meatloaf Muffins are a delicious, easy-to-make twist on classic meatloaf, perfect for individual servings. Packed with ground beef, finely diced vegetables, and a tangy BBQ glaze, they bake quickly in a muffin pan for a convenient, kid-friendly meal or appetizer.
Ingredients
Scale
Meatloaf Mixture
- 1 large egg
- ½ cup Italian seasoned panko breadcrumbs
- ½ cup finely diced yellow onion
- ½ cup finely diced green bell pepper
- ¼ cup BBQ sauce
- 1 teaspoon Italian seasoning
- 1 ½ pounds 85% lean ground beef
Glaze
- 2 tablespoons ketchup
- 2 tablespoons BBQ sauce
- 1 teaspoon Dijon mustard
Instructions
- Preheat and prepare the pan: Preheat oven to 375 degrees F. Coat the wells of a 12-cup muffin pan with nonstick cooking spray to prevent sticking.
- Mix the meatloaf ingredients: In a large bowl, whisk the egg, then add the panko breadcrumbs, ¼ cup BBQ sauce, and Italian seasoning. Stir to combine. Add the finely diced onion and green bell pepper, then crumble the ground beef on top. Mix gently just until combined, using a spoon to start and finishing with your hands to avoid overmixing, which keeps the meatloaf tender.
- Form the muffins: Use a â…“-cup dry measuring cup to portion out the meat mixture, packing it slightly to form neat balls. Place each ball into the prepared muffin pan wells.
- Bake the muffins: Place the muffin pan in the oven and bake for 15 minutes.
- Prepare the glaze: While the muffins bake, mix together the ketchup, BBQ sauce, and Dijon mustard in a small bowl until smooth.
- Glaze the muffins: Remove the muffin pan from the oven and evenly top each meatloaf muffin with 1 teaspoon of the prepared glaze, spreading it over the surface.
- Finish baking: Return the pan to the oven and bake for an additional 6 to 8 minutes, or until a thermometer inserted into the center reads 160 degrees F, ensuring the meat is fully cooked.
- Rest and serve: Remove from oven and let the meatloaf muffins rest for about 5 minutes. Use a fork to lift the muffins gently from the pan before serving.
Notes
- Use 85% lean ground beef for a good balance of flavor and moisture.
- Do not overmix the meat to keep the texture tender and avoid dense meatloaf muffins.
- The glaze adds a flavorful, tangy finish and can be adjusted to taste by varying the BBQ sauce or mustard amount.
- Letting the muffins rest after baking helps them hold their shape when removed from the pan.
- Feel free to substitute Italian seasoned panko breadcrumbs with regular panko and add ½ teaspoon Italian seasoning separately if unavailable.
- These meatloaf muffins can be stored in the refrigerator for up to 3 days or frozen for longer storage.
