Description
This Mini Meatloaf recipe is a flavorful and convenient twist on the classic comfort food. Made with lean ground beef or turkey, combined with a blend of spices, panko breadcrumbs, and a tangy sauce, these mini loaves are perfect for individual servings, easy to prepare, and quick to bake. The sweet and tangy meatloaf sauce adds a delicious glaze, making each bite moist and savory.
Ingredients
Scale
Meatloaf:
- 1 1/2 pounds lean ground beef or ground turkey (680 grams)
- 2/3 cup panko bread crumbs or regular breadcrumbs (100 grams)
- 1/2 cup onion, chopped (70 grams)
- 1 Tablespoon barbecue sauce
- 1 Tablespoon mustard
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 egg, lightly beaten
Meatloaf Sauce:
- 1/3 cup light brown sugar (73 grams)
- 1/2 cup ketchup (120 grams)
- 2 teaspoons Dijon mustard
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the mini meatloaves.
- Mix the meatloaf ingredients: In a large bowl, combine the lean ground beef or turkey with panko breadcrumbs, chopped onion, barbecue sauce, mustard, garlic powder, chili powder, salt, pepper, and the lightly beaten egg. Mix everything thoroughly but gently to avoid toughening the meat.
- Form mini meatloaves: Divide the meat mixture evenly and shape into small individual loaves. This helps them cook faster and allows for easy serving portions.
- Prepare the sauce: In a separate bowl, mix together light brown sugar, ketchup, Dijon mustard, and ground nutmeg until smooth. This sauce will be used to glaze the meatloaves.
- Assemble and glaze: Place the mini meatloaves in a baking dish or on a lined baking sheet, then spoon or brush the prepared sauce generously over each loaf, ensuring even coverage for a flavorful crust.
- Bake the mini meatloaves: Bake in the preheated oven for about 35-40 minutes, or until the internal temperature reaches 160°F (71°C) for beef or 165°F (74°C) for turkey, and the sauce has caramelized nicely on top.
- Rest and serve: Remove the meatloaves from the oven and let them rest for 5 minutes before serving, allowing juices to redistribute for moist and tender bites.
Notes
- You can substitute ground turkey for a leaner option without sacrificing flavor.
- Adjust chili powder according to your preferred spice level.
- Using panko breadcrumbs helps keep the meatloaf light and tender.
- If you don’t have Dijon mustard, yellow mustard can be used as a substitute in the sauce.
- Make sure to check the meatloaf’s internal temperature to ensure it’s fully cooked and safe to eat.
Keywords: mini meatloaf, meatloaf recipe, easy meatloaf, baked meatloaf, individual meatloaf, healthy meatloaf