Mini Meatloaf Bites (Print Version)

Savory mini meatloaves baked in muffin cups with a sweet, tangy maple-mustard glaze for easy serving.

# What You'll Need:

→ 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 oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
02 - Combine breadcrumbs and milk in a large bowl and 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 to avoid a dense texture.
04 - Divide mixture evenly into prepared muffin cups, pressing lightly to fill each cup.
05 - Whisk together maple syrup, Dijon mustard, and ketchup in a small bowl to create the glaze.
06 - Spoon or brush half of the glaze over the tops of the mini meatloaves.
07 - Bake meatloaves for 20 minutes in the preheated oven.
08 - Remove from oven, brush on the remaining glaze, then return to bake for an additional 5 minutes until an internal temperature of 160°F (71°C) is reached.
09 - Let mini meatloaf bites rest for 5 minutes. Loosen edges with a knife and carefully lift out before serving.

# Additional Tips::

01 -
  • They're small enough to eat with your hands, which somehow makes everything taste better.
  • The maple-mustard glaze caramelizes just enough to feel fancy without any fussy work.
  • One batch makes enough for dinner tonight and lunch boxes all week.
02 -
  • Don't skip the resting step—they firm up just enough to hold their shape when plated, and those five minutes are the difference between them holding together and falling apart on the plate.
  • If you overmix the meat mixture, you'll end up with dense little hockey pucks instead of tender meatloaves; gentle hands and a light touch matter here.
03 -
  • Finely dice your onion and celery by hand instead of pulsing them in a food processor—they stay in smaller, defined pieces instead of turning into mush that affects the texture.
  • Brush the glaze on twice instead of mixing it into the meat: the first coat caramelizes during cooking, and the second coat stays glossy and fresh-looking, which matters more than you'd think.
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