Mini Meatloaf Bites (Print Version)

Tender savory bites with maple-mustard glaze baked in muffin tins for easy serving.

# Ingredient List:

→ Meat Mixture

01 - 1 lb ground beef (85% lean)
02 - ½ cup breadcrumbs
03 - ¼ cup milk
04 - 1 large egg
05 - ⅓ cup finely diced onion
06 - ¼ 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 - ½ tsp freshly ground black pepper
12 - ½ tsp dried thyme

→ Maple-Mustard Glaze

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

# Steps:

01 - Preheat oven to 375°F. Lightly grease a 12-cup muffin tin.
02 - Combine breadcrumbs and milk in a large bowl; 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. Gently combine without overmixing.
04 - Divide the mixture evenly among muffin cups, pressing lightly to fill each.
05 - Whisk together maple syrup, Dijon mustard, and ketchup in a small bowl.
06 - Brush half of the glaze over the tops of the mini meatloaves.
07 - Bake for 20 minutes at 375°F.
08 - Remove from oven, brush remaining glaze on top, then bake an additional 5 minutes until internal temperature reaches 160°F.
09 - Let meatloaf bites rest for 5 minutes. Run a knife around each to loosen and remove from muffin tin.

# Helpful Hints:

01 -
  • They cook in 25 minutes, which means weeknight dinner without the stress of timing a full-sized meatloaf.
  • The muffin tin portion control takes the guesswork out of serving sizes and makes cleanup almost laughable.
  • That maple-mustard glaze is genuinely addictive, sweet enough to feel indulgent but tangy enough to keep things interesting.
02 -
  • Do not skip the resting time after soaking breadcrumbs—it's what separates moist interiors from dry ones, and three minutes is worth it.
  • The muffin tin absolutely must be greased or you'll struggle getting them out; I learned this the hard way with a batch that crumbled into the tin.
  • Two applications of glaze matter because the first bake dries it slightly and the second creates that glossy caramelized top that makes them look restaurant-quality.
03 -
  • Use a small ice cream scoop to portion the meat mixture evenly—it's faster than your hands and makes every bite cook at the same rate.
  • If you like spice, add a pinch of smoked paprika or a dash of hot sauce to the meat mixture for a subtle depth that plays beautifully with the sweet glaze.
Go Back