Mini Meatloaf Bites (Printable)

Savory mini meatloaf bites topped with a tangy maple-mustard glaze, ideal for gatherings or meal prep.

# Required Ingredients:

→ 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

# Preparation Steps:

01 - Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin.
02 - Combine the breadcrumbs and milk in a large bowl and let them soak for 3 minutes.
03 - Add ground beef, egg, onion, celery, garlic, parsley, Worcestershire sauce, salt, pepper, and thyme to the soaked breadcrumbs. Gently mix until just combined without overmixing.
04 - Divide the meat 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 to create the glaze.
06 - Brush or spoon half of the glaze over the tops of the meatloaf bites. Bake in the oven for 20 minutes.
07 - Remove from oven, brush the remaining glaze on top, then return to oven and bake for an additional 5 minutes or until the internal temperature reaches 160°F.
08 - Allow the mini meatloaf bites to rest for 5 minutes. Run a knife around each to loosen and then remove from the muffin tin.

# Expert Suggestions:

01 -
  • They bake in 25 minutes—fast enough for a weeknight dinner but impressive enough for when people come over.
  • The maple-mustard glaze is addictive, striking that perfect balance between sweet and tangy that makes people ask for the recipe.
  • You get individual portions without any fussy plating, and leftovers reheat beautifully.
02 -
  • Do not overmix the meat or you'll end up with meatloaf hockey pucks instead of tender bites—mix just until everything is distributed evenly.
  • The two-glaze method matters more than you'd think; applying it all at once tends to burn on top while the inside stays naked.
03 -
  • Use an ice cream scoop to divide the meat mixture evenly—it takes the guesswork out and ensures every meatloaf bakes at the same rate.
  • The key to juicy meatloaves is not overmixing and pulling them from the oven at exactly 160°F; a meat thermometer is worth its weight in gold here.
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