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BBQ Glazed Mini Meatloaf Muffins

BBQ glazed mini meatloaf muffins with a sticky ruby-red BBQ crust, baked in a muffin tin for individual portions. Ground beef bakes into tender, sliceable muffins and then gets brushed with sauce mid-bake for a glossy finish.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Ground beef mixture
  • 1.5 lb ground beef
  • 1 large egg
  • 0.5 cup breadcrumbs
  • 0.5 cup BBQ sauce Divided
  • 1 tbsp Worcestershire sauce
  • 0.5 tsp garlic powder
  • 0.25 Salt and pepper, to taste

Equipment

  • 1 sheet pan
  • 1 muffin tin

Method
 

Prep and fill the muffin tin
  1. Preheat the oven to 350°F and grease a 12-cup muffin tin.
  2. Combine the ground beef, egg, breadcrumbs, half the BBQ sauce, Worcestershire sauce, garlic powder, salt, and pepper in a large bowl.
  3. Mix just until combined, being careful not to overmix.
  4. Press the mixture into the muffin cups, filling each about three-quarters full.
Bake and glaze
  1. Bake for 15 minutes.
  2. Brush the tops with the remaining BBQ sauce.
  3. Bake for another 10 to 15 minutes until the internal temperature reaches 160°F.

Notes

For best browning, don’t overfill the cups and use a thermometer to confirm 160°F in the center of the thickest muffin. Store leftovers in the refrigerator for up to 3 days; reheat in a 350°F oven or microwave until hot. Freezing is yes: cool completely, freeze in an airtight container up to 2 months, and reheat from frozen at 350°F until warmed through. For a lighter option, swap in lean ground beef (90% or leaner).