Mini Meatloaf Bites (Printable Version)

Savory mini meatloaves baked with a sweet maple-mustard glaze, ideal for easy meals or party snacks.

# What You'll Need:

→ 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

# How To Make It:

01 - Preheat oven to 375°F. Lightly grease a 12-cup muffin tin.
02 - Combine breadcrumbs and milk in a large bowl and 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 overworking.
04 - Divide the mixture evenly among the muffin cups, pressing lightly to fill each cup fully.
05 - Whisk together maple syrup, Dijon mustard, and ketchup in a small bowl to create the glaze.
06 - Spoon or brush half of the glaze evenly over the tops of the mini meatloaves.
07 - Bake for 20 minutes at 375°F.
08 - Remove from oven and brush the remaining glaze over the tops.
09 - Return to oven and bake an additional 5 minutes until internal temperature reaches 160°F.
10 - Let rest for 5 minutes. Run a knife around each bite to loosen and remove from muffin tin.

# Expert Advice:

01 -
  • Individual portions mean everyone gets their own special meatloaf without anyone fighting over the crispy edges.
  • The maple-mustard glaze tastes like a secret kitchen hack that somehow makes ground beef feel fancy.
  • These freeze beautifully, so you can make a double batch and have weeknight wins ready to go.
02 -
  • Overmixing is the enemy of tender meatloaf; your hands are the best tool and gentle is always better than thorough.
  • Don't skip the resting step—those 5 minutes let carryover heat finish cooking the center while the structure sets, preventing dry centers.
  • The glaze should go on twice, once before and once after the midway point, so it layers and caramelizes rather than burning all at once.
03 -
  • Use an ice cream scoop to divide the mixture evenly—it takes the guesswork out and ensures they cook at the same rate.
  • The muffin tin shape is genius because it creates built-in portions and those edges get slightly crispy while the centers stay tender.
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