Tender Mini Meatloaf Bites (Print View)

Savory mini meatloaves baked in tins, topped with a sweet maple-mustard glaze for flavorful bites.

# Components:

→ Meat Mixture

01 - 1 lb ground beef (85% lean)
02 - 1/2 cup breadcrumbs
03 - 1/4 cup milk
04 - 1 large egg
05 - 1/3 cup finely diced onion
06 - 1/4 cup finely diced celery
07 - 2 cloves garlic, minced
08 - 2 tbsp chopped fresh parsley
09 - 1 tbsp Worcestershire sauce
10 - 1 tsp salt
11 - 1/2 tsp freshly ground black pepper
12 - 1/2 tsp dried thyme

→ Maple-Mustard Glaze

13 - 3 tbsp pure maple syrup
14 - 2 tbsp Dijon mustard
15 - 1 tbsp ketchup

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 12-cup muffin tin.
02 - In a large bowl, combine breadcrumbs and milk. Let sit for 3 minutes to soften.
03 - Add ground beef, egg, onion, celery, garlic, parsley, Worcestershire sauce, salt, pepper, and thyme to the breadcrumb mixture. Gently mix until just combined without overmixing.
04 - Divide the mixture evenly among the muffin cups, pressing lightly to fill each cup.
05 - In a small bowl, whisk together maple syrup, Dijon mustard, and ketchup until smooth.
06 - Brush or spoon half of the glaze over the tops of the mini meatloaves.
07 - Bake for 20 minutes.
08 - Remove from oven and brush the remaining glaze on top of meatloaf bites.
09 - Return to oven and bake an additional 5 minutes until cooked through and internal temperature reaches 160°F.
10 - Let rest for 5 minutes. Run a knife around each bite to loosen and remove from the tin.

# Expert Advice:

01 -
  • They bake in just 25 minutes, so you can have dinner ready before anyone asks what's for dinner.
  • The sweet and tangy glaze makes them feel fancy enough for guests but easy enough for a weeknight.
  • Leftovers freeze beautifully, which means meal prep suddenly feels less like a chore.
02 -
  • Don't skip the resting time—five minutes lets the carryover heat finish cooking them through and makes them easier to remove from the tin without falling apart.
  • If your glaze looks too thick, thin it with a teaspoon of water at a time; it should be pourable but still coat the back of a spoon.
03 -
  • Use 85% lean ground beef or you'll end up with overly greasy bites—this is the ratio that strikes the perfect balance.
  • The two-step glazing process is the difference between flat-tasting meatloaves and ones that look and taste like you spent hours in the kitchen.
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