Mini Meatloaf Bites (Printable version)

Savory mini meatloaf bites with a sweet maple-mustard glaze, baked in muffin tins for easy serving.

# Needed ingredients:

→ Meat Mixture

01 - 1 lb ground beef (85% lean)
02 - 1/2 cup breadcrumbs (60 g)
03 - 1/4 cup milk (60 ml)
04 - 1 large egg
05 - 1/3 cup finely diced onion (40 g)
06 - 1/4 cup finely diced celery (30 g)
07 - 2 cloves garlic, minced
08 - 2 tbsp chopped fresh parsley (8 g)
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 the 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 the breadcrumb mixture. Mix gently until just combined without overmixing.
04 - Divide the meat mixture evenly among the muffin cups, pressing lightly to fill each.
05 - Whisk together the maple syrup, Dijon mustard, and ketchup in a small bowl to create the glaze.
06 - Brush or spoon half of the glaze onto the tops of the mini meatloaves.
07 - Bake for 20 minutes at 375°F.
08 - Remove from the oven and brush the remaining glaze over the meatloaf bites.
09 - Return to the oven and bake for an additional 5 minutes, or until the internal temperature reaches 160°F.
10 - Let rest for 5 minutes. Run a knife around each meatloaf bite to loosen and remove from the tin.

# Expert Suggestions:

01 -
  • They're portion-controlled and feel fancier than regular meatloaf without any extra fuss.
  • The maple-mustard glaze is the kind of flavor combination that makes people ask for the recipe.
  • Perfect for meal prep because they reheat beautifully and taste just as good cold.
02 -
  • Overmixing the meat is your biggest enemy—it compacts everything and creates hockey pucks instead of tender bites, so mix just until combined.
  • The glaze application timing matters because the first coat has time to caramelize while the second coat stays glossy and saucy, so don't skip the two-brush approach.
03 -
  • Don't skip the 5-minute rest after baking—it's when the meat finishes cooking gently and everything sets enough to release cleanly from the tin.
  • Use a 85% lean ground beef instead of 90% or higher because the extra fat keeps these from drying out during the direct heat of the muffin tin.
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