Mini Meatloaf Bites (Printable Copy)

Savory mini meatloaves with a maple-mustard glaze baked in muffin tins, perfect for easy entertaining or meal prep.

# What You 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:

01 - Preheat oven to 375°F. Lightly grease a 12-cup muffin tin.
02 - Combine breadcrumbs and milk in a large bowl. Let sit for 3 minutes to soften.
03 - Add ground beef, egg, onion, celery, garlic, parsley, Worcestershire sauce, salt, pepper, and thyme to breadcrumb mixture. Gently mix until just combined without overmixing.
04 - Divide mixture evenly among muffin cups, pressing lightly to fill each.
05 - Whisk together maple syrup, Dijon mustard, and ketchup in a small bowl.
06 - Spoon or brush half of the glaze over the tops of the meatloaf bites.
07 - Bake for 20 minutes at 375°F.
08 - Remove from oven and brush remaining glaze on top of meatloaf bites.
09 - Return to oven and bake an additional 5 minutes, until internal temperature reaches 160°F.
10 - Let rest for 5 minutes. Loosen bites with a knife and lift from the tins before serving.

# Expert Advice:

01 -
  • They're done in under an hour from start to plate, perfect for busy nights when you still want something homemade.
  • The maple-mustard glaze adds just enough sweet and tangy flavor that even picky eaters clean their plates.
  • One batch makes leftovers that reheat beautifully for lunch boxes or quick dinners the next day.
02 -
  • Overmixing the meat makes the texture dense and rubbery, so fold everything together gently and stop the moment it's combined—your hands work better than a spoon for this.
  • The internal temperature should reach 160°F, which usually happens right at the twenty-five minute mark, but ovens vary so use a quick-read thermometer if you have one.
  • The second glaze application is what makes them glossy and caramelized rather than just wet, so don't skip it even if you're in a hurry.
03 -
  • Finely dicing your vegetables small enough to cook through in twenty-five minutes keeps the texture consistent throughout—chunky pieces won't soften enough.
  • A meat thermometer is your friend here; 160°F is the target, and knowing you've hit that mark means you'll never have undercooked meatloaf again.
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