Easy mini meatloaf recipe made with ground beef or turkey, baked in a muffin tin for quick dinners. Juicy meatloaf with tangy sauce, perfect for weeknights or meal prep.

Table of Contents

Ingredients

For the Meatloaf

1 ½ pounds lean ground beef or ground turkey (680 g)
⅔ cup panko breadcrumbs or regular breadcrumbs (100 g)
½ cup onion, finely chopped (70 g)
1 Tablespoon barbecue sauce
1 Tablespoon mustard
½ teaspoon garlic powder
1 ½ teaspoons chili powder
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 egg, lightly beaten

For the Meatloaf Sauce

⅓ cup light brown sugar (73 g)
½ cup ketchup (120 g)
2 teaspoons Dijon mustard
¼ teaspoon ground nutmeg

Instructions

Preheat oven: Set oven to 350°F (175°C). Lightly grease a 12-cup muffin tin.
Make the sauce: In a small bowl, mix together brown sugar, ketchup, Dijon mustard, and nutmeg. Set aside.
Prepare the meat mixture: In a large mixing bowl, combine ground beef (or turkey), breadcrumbs, chopped onion, barbecue sauce, mustard, chili powder, garlic powder, salt, pepper, and beaten egg. Mix until just combined—do not overmix.
Shape and bake: Divide the mixture evenly among the 12 muffin cups, pressing down gently to fill each cup. Bake for 15 minutes.
Add sauce: Remove from oven and carefully blot any excess grease with a paper towel. Spoon the prepared sauce generously over each mini meatloaf.
Finish baking: Return to the oven for 10–15 more minutes, or until the meat is fully cooked (internal temperature 160°F / 71°C for beef, 165°F / 74°C for turkey).
Serve: Let rest for 5 minutes before serving.

Tips

Don’t overmix the meat mixture—this keeps the meatloaf tender.
Use lean ground beef or turkey to reduce excess grease.
Line the muffin tin with parchment squares for easy cleanup.
For extra moisture, add 2 Tablespoons of milk or broth to the mixture.

Variations and Substitutions

Protein swaps: Use ground chicken, pork, or a mix of meats.
Gluten-free: Replace breadcrumbs with crushed gluten-free crackers or oats.
Cheesy version: Add shredded cheddar or mozzarella to the meat mixture.
Spicy twist: Mix in diced jalapeños or add hot sauce to the meatloaf sauce.

FAQs

Can I make mini meatloaf ahead of time?
Yes. Assemble and refrigerate for up to 24 hours before baking, or freeze unbaked for up to 2 months.

How do I store leftovers?
Keep in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave.

Can I freeze baked mini meatloaf?
Absolutely. Wrap individually and freeze for up to 3 months. Thaw overnight in the fridge and reheat before serving.

Serving Suggestions

Pair with creamy mashed potatoes and green beans.
Serve with roasted vegetables and a fresh garden salad.
Make mini meatloaf sandwiches with soft rolls and extra sauce.
Add a side of macaroni and cheese for a comforting dinner.

Why You’ll Love This Recipe

Quick to make and cooks faster than a full-sized meatloaf.
Perfect portion sizes for kids, meal prep, or weeknight dinners.
Juicy, tender, and packed with flavor.
Freezer-friendly for easy future meals.