Tender Mini Meatloaf Bites (Printable)

Savory mini meatloaf bites with a sweet maple-mustard glaze, ideal for family dinners or meal prep.

# What You'll Need:

→ Meat Mixture

01 - 1 lb ground beef (85% lean)
02 - 1/2 cup plain breadcrumbs
03 - 1/4 cup whole 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 tablespoons chopped fresh parsley
09 - 1 tablespoon Worcestershire sauce
10 - 1 teaspoon salt
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/2 teaspoon dried thyme

→ Maple-Mustard Glaze

13 - 3 tablespoons pure maple syrup
14 - 2 tablespoons Dijon mustard
15 - 1 tablespoon ketchup

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 12-cup muffin tin.
02 - In a large bowl, combine breadcrumbs and milk; let rest 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 mixture evenly among muffin cups, pressing lightly to fill each one.
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 in preheated oven.
08 - Remove from oven and brush the remaining glaze on top of each meatloaf bite.
09 - Return to oven and bake an additional 5 minutes until internal temperature reaches 160°F.
10 - Let rest for 5 minutes; run a knife around each cup to loosen and lift out the mini meatloaf bites.

# Expert Tips:

01 -
  • Individual portions mean everyone gets crispy edges and their own perfect glaze-to-meat ratio.
  • They're done in under an hour, which means you can go from craving dinner to eating it without much fuss.
  • Leftovers taste even better cold straight from the fridge the next day.
02 -
  • Overmixing the meat is the enemy—your hands are faster and more precise than an electric mixer, and you'll know when to stop just by feel.
  • The glaze caramelizes in those final five minutes, so don't skip that step or you'll miss the best part.
03 -
  • Freeze extras in an airtight container for up to two months—they bake from frozen without any adjustment to time or temperature.
  • A touch of smoked paprika or hot sauce in the meat mixture is the move if you want a subtle kick without overwhelming the glaze.
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