Tender Savory Mini Meatloaf Bites (Print Version)

Savory mini meatloaves baked with a sweet maple-mustard glaze for a flavorful bite.

# 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 the oven to 375°F and 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 softened breadcrumbs and mix gently until just combined.
04 - Divide the mixture evenly into the muffin cups, pressing lightly to fill each one.
05 - Whisk together maple syrup, Dijon mustard, and ketchup in a small bowl.
06 - Brush or spoon half of the glaze over the tops of the mini meatloaves.
07 - Bake for 20 minutes in the preheated oven.
08 - Remove from oven, brush remaining glaze over the meatloaf bites.
09 - Return to oven and bake an additional 5 minutes until cooked through to an internal temperature of 160°F.
10 - Let rest for 5 minutes, then run a knife around each to loosen and lift out of the tin.

# Additional Tips::

01 -
  • They cook in under 45 minutes total, making weeknight dinners feel less rushed.
  • The maple-mustard glaze tastes fancy enough for company but comes together in one small bowl.
  • You get individual portions that are perfect for meal prep, portion control, or picking up with your hands at parties.
02 -
  • Don't skip the resting period—pulling them out immediately while they're still steaming hot makes them crumbly and they fall apart.
  • The two-glaze approach isn't fancy; it's practical because the first coat absorbs into the meat and the second coat stays glossy and visible on the plate.
03 -
  • Dice your vegetables small and let them get to room temperature before mixing—cold vegetables make the mixture harder to combine evenly.
  • Test the internal temperature with an instant-read thermometer at 160°F to know they're done without cutting into one and letting all the juices escape.
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