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Ground Beef Mini Meatloaf Muffins with Tangy Glaze
Make mini meatloaf muffins with tangy glaze for a fast family dinner; oven-baked ground beef bites ready in about 30 minutes.
Mini Meatloaf Muffins with Tangy Glaze are individually sized meatloaves baked in a standard muffin pan, allowing for quick cooking and perfectly portioned servings. The mixture typically combines lean ground beef (or a blend of beef and pork), breadcrumbs, sautéed onion and garlic, eggs, milk, and classic seasonings such as Worcestershire sauce, parsley, salt, and pepper. Each mini loaf is finished with a sweet-savory glaze—usually a ketchup, brown sugar, and vinegar mixture—that caramelizes in the oven to create a flavorful, glossy crust. Convenient for weeknight dinners, meal prep, or casual gatherings, these bite-sized meatloaves deliver traditional comfort-food appeal with a faster bake time and built-in presentation.
Ground Beef Mini Meatloaf Muffins with Tangy Glaze
Batch-cook these protein-packed muffins on Sunday and you’ll have grab-and-go lunches or freezer-ready dinners for weeks. The individual portions invite endless twists—swap in ground turkey, fold in shredded veggies, or top with spicy barbecue sauce to keep every bite fresh.
Prep Time
20 minutes
20 minutes
Cook Time
25 minutes
25 minutes
Total Time
45 minutes
45 minutes
Ingredients
Lean ground beef (90 % lean or higher) 1 pound
- Yellow onion, finely minced ½ cup
- Dry unseasoned bread crumbs ½ cup
- Milk (whole, 2 %, or skim) ⅓ cup
- Large egg, lightly beaten 1
- Worcestershire sauce 1 tablespoon
- Garlic powder 1 teaspoon
- Kosher salt ½ teaspoon
- Freshly ground black pepper ¼ teaspoon
- Ketchup ¼ cup
- Packed light brown sugar 2 tablespoons
- Dijon mustard 1 tablespoon
- Apple cider vinegar 1 tablespoon
- Finely shredded zucchini (optional moisture boost) ½ cup
- Grated Parmesan cheese (optional richness) 2 tablespoons
- Crushed red pepper flakes (optional heat) pinch
- Chopped fresh parsley for garnish (optional) 1 tablespoon
Method
Preheat the oven to 350°F
- Lightly coat a 12-cup muffin pan with nonstick cooking spray
- Whisk ketchup, brown sugar, Dijon mustard, and Worcestershire sauce in a small bowl
- Reserve half of the glaze for topping
- Place ground beef in a large mixing bowl
- Add chopped onion, minced garlic, breadcrumbs, beaten egg, milk, salt, and pepper to the bowl
- Pour the remaining glaze over the beef mixture
- Gently mix everything with your hands until just combined
- Divide the mixture into 12 equal portions
- Press each portion into a prepared muffin cup, mounding the top slightly
- Spoon the reserved glaze over the tops of the meat mounds
- Set the muffin pan on the center rack of the preheated oven
- Bake until an instant-read thermometer inserted in the center reads 160°F, about 20 minutes
- Remove the pan from the oven
- Place the pan on a wire rack and let it rest for 5 minutes
- Run a thin knife around each muffin to loosen it
- Lift each meatloaf muffin from the pan and transfer it to a serving plate
- Serve the meatloaf muffins hot with extra glaze or pan juices if desired
Nutrition (whole recipe)
Calories
1590 kcal Protein
118 g Fat
65 g Carbs
101 g Fiber
4 g Sugar
54 g
1590 kcal Protein
118 g Fat
65 g Carbs
101 g Fiber
4 g Sugar
54 g
Notes
Chef’s Note
Line the muffin cups with 4-inch squares of parchment before filling; the paper “slings” make it easy to lift the minis out intact and keep the glaze from sticking. For extra juiciness, grate ¼ cup onion directly into the meat mixture—its liquid replaces some of the milk and disappears into the loaf. Cool the muffins completely, then flash-freeze on a sheet pan; once solid, transfer to a freezer bag and reheat straight from frozen at 350°F for 15–18 minutes.
why this recipe
These mini meatloaf muffins transform a classic comfort dish into perfectly portioned, weeknight-friendly bites that cook faster, glaze more evenly, and offer an irresistible balance of savory depth and lively tang. Their individual size ensures juicy interiors and caramelized edges in every serving, while the rich, sweet-and-zippy topping turns an everyday meatloaf into something company-worthy. Whether you’re meal-prepping lunches, sneaking extra vegetables into family dinners, or looking for a freezer-ready crowd-pleaser, this clever muffin-tin approach delivers big flavor, effortless presentation, and the kind of nostalgic satisfaction that keeps everyone reaching for seconds.
FAQs
FAQ acf
Frequently Asked Questions
Can I substitute ground turkey for the beef in these mini meatloaf muffins?
Yes—lean (93%) or regular ground turkey works well in place of beef. Add 1–2 teaspoons of oil or an extra tablespoon of milk to keep the muffins moist, and bake to an internal temperature of 165°F (they may need 2–3 extra minutes).
Q2: Can I freeze the mini meatloaf muffins, and what’s the best way to reheat them for later meals?
Yes—after the muffins cool completely, flash-freeze them on a parchment-lined sheet pan until firm, then transfer to a freezer bag or airtight container for up to 3 months. Reheat straight from frozen in a 350°F (175°C) oven for about 15–18 minutes (or 8–10 minutes if thawed overnight), until the centers reach 165°F and the glaze is bubbly.
Can I make these mini meatloaf muffins gluten-free?
Yes—replace the ½ cup regular breadcrumbs with an equal amount of certified gluten-free panko, crushed rice crackers, rolled oats, or almond flour; the texture and bake time stay the same. Double-check that your Worcestershire sauce, Dijon, and vinegar are labeled gluten-free, and you’ll have fully GF mini meatloaf muffins without any other adjustments.