Ingredients
Equipment
Method
Prep and bake
- Preheat the oven to 375°F and grease a muffin tin. This helps release the mini meatloaves cleanly after baking.
- Combine ground beef, breadcrumbs, large egg, milk, diced onion, garlic powder, salt and pepper in a large bowl until just mixed. Avoid overmixing so the meatloaves stay tender.
- Divide the mixture evenly among the muffin cups, pressing down gently. Fill each cup to help it hold its shape while baking.
- Whisk together BBQ sauce and brown sugar, then brush generously over each meatloaf muffin. Add a thick layer so it caramelizes into a glossy top.
- Bake for 25–28 minutes, until cooked through and the glaze is caramelized. Look for bubbling, browned edges and set centers.
- Brush with extra BBQ sauce before serving. Serve warm so the glaze looks shiny and clings to the meatloaf.
Notes
Pro tip: Press the filling gently into the cups—firm enough to prevent crumbling, not so hard that it turns dense. Store leftovers in the refrigerator for up to 4 days; reheat in the microwave until hot. Freeze yes: cool completely, freeze in a single layer, then thaw in the fridge and reheat until steaming. For a lighter option, use lean ground beef (90% or higher) and consider reduced-sugar BBQ sauce.