Tender savory mini meatloaf bites (Print)

Savory mini bites topped with sweet maple-mustard glaze, perfect for easy family meals or snacks.

# 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 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 until softened.
03 - Add ground beef, egg, onion, celery, garlic, parsley, Worcestershire sauce, salt, pepper, and thyme to the soaked breadcrumbs. Gently mix until just combined, avoiding overmixing.
04 - Divide mixture evenly among muffin cups, pressing lightly to fill each one.
05 - Whisk together maple syrup, Dijon mustard, and ketchup in a small bowl until smooth.
06 - Brush or spoon half of the glaze over the tops of the meatloaf bites.
07 - Bake for 20 minutes at 375°F (190°C).
08 - Remove from oven and brush remaining glaze over meatloaf bites.
09 - Return to oven and bake for an additional 5 minutes, ensuring internal temperature reaches 160°F (71°C).
10 - Let rest for 5 minutes. Run a knife around each meatloaf bite to loosen and carefully lift out.

# Expert Tips:

01 -
  • They cook in less than half an hour, turning ground beef into something that feels fancier than it is.
  • The muffin tin format means they're already portioned—no slicing, no mess, just grab and eat.
  • Leftovers are better the next day, cold or reheated, making them the meal-prep dream that actually tastes good.
02 -
  • Don't skip the milk-soaking step—it's the difference between meatloaf that crumbles and meatloaf that stays together.
  • The internal temperature must hit 160°F; use a meat thermometer to check the thickest bite rather than guessing.
03 -
  • Use a meat thermometer to nail the doneness—160°F is the target, and it prevents both undercooked and dry results.
  • The muffin tin format means you can pull out individual pieces as people finish, keeping food warm and plated fresh.
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