Mini Meatloaf (BBQ Meatloaf Muffins)
This mini meatloaf recipe bakes in a muffin tin, so juicy, glazed portions are ready in about 20 minutes. Grated onion and carrot keep them moist, and they freeze and reheat perfectly for meal prep.
Servings: 12
Ingredients
- 1 lb ground beef or ½ beef + ½ pork; ground turkey or chicken also work
- ½ white onion or 1 shallot grated
- 1 small carrot grated
- ½ cup panko breadcrumbs
- 1 egg
- 2 tbsp fresh parsley chopped
- 1 garlic clove minced (or ¼ tsp garlic powder)
- 1 tbsp mustard
- 1 tbsp Worcestershire sauce
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- ⅓ –½ cup BBQ sauce for topping (store-bought or homemade low carb)
Instructions
- Heat oven to 350°F (175°C). Grease or line a standard 12-cup muffin tin.
- Grate the onion and carrot fine. Add to a large bowl with the beef, egg, panko, parsley, garlic, mustard, Worcestershire, paprika, salt, and pepper.
- Mix by hand just until combined, about 20 seconds.
- Divide among the 12 cups, filling to the rim. Brush tops with half the BBQ sauce.
- Bake 15–20 minutes at 350°F (175°C), to an internal temperature of 160°F (71°C), brushing with the rest of the BBQ sauce in the last 5 minutes.
- Rest 5 minutes in the tin before lifting out. Garnish with parsley or green onion.
Video
Notes
- Grease the tin well or use liners — the BBQ glaze likes to stick.
- Leftovers keep 3–4 days in the fridge.
