Description
These BBQ-Glazed Mini Meatloaves are a delightful twist on a classic, offering individual, perfectly portioned servings topped with a tangy barbecue glaze. They are easy to make and perfect for a weeknight family dinner.
Ingredients
Scale
- 1 pound ground beef
- 1/2 cup bread crumbs
- 1/4 cup milk
- 1 egg
- 1/4 cup finely chopped onion
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1/4 cup packed brown sugar
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or line it with paper liners.
- In a large bowl, combine the ground beef, bread crumbs, milk, egg, chopped onion, salt, and pepper. Mix gently until just combined. Do not overmix.
- Divide the mixture evenly among the muffin cups, pressing lightly to form mini meatloaves.
- In a small bowl, whisk together the ketchup, Worcestershire sauce, brown sugar, yellow mustard, and apple cider vinegar to create the BBQ glaze.
- Spoon about a tablespoon of the glaze over the top of each mini meatloaf.
- Bake for 20-25 minutes, or until the meatloaves are cooked through and the glaze is slightly caramelized.
- Let them cool in the tin for a few minutes before removing.
Notes
- For an extra moist meatloaf, you can add a tablespoon of olive oil to the meat mixture.
- Feel free to customize the BBQ glaze by adding a pinch of cayenne pepper for a little heat.
- These mini meatloaves freeze well. Let them cool completely, then store in an airtight container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini meatloaf
- Calories: Approximately 300-350
- Sugar: Approximately 15-20g
- Sodium: Approximately 700-800mg
- Fat: Approximately 15-20g
- Saturated Fat: Approximately 5-7g
- Unsaturated Fat: Approximately 10-13g
- Trans Fat: Less than 1g
- Carbohydrates: Approximately 20-25g
- Fiber: Approximately 1-2g
- Protein: Approximately 20-25g
- Cholesterol: Approximately 80-100mg