Mini BBQ Meatloaf

Mini BBQ meatloaf with quick baking and a sticky, smoky BBQ glaze. These bite-sized mini loaves bake until the center is cooked through and the glaze caramelizes into a sweet, glossy crust.

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Prep Time 35

Cook Time 22

Total Time 57

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

Mini BBQ Meatloaf

1.5 lb ground beef Use 80–90% lean for best juiciness.
0.75 cup breadcrumbs Regular or panko both work.
1 egg Helps bind the mini loaves.
0.25 cup milk Moistens the crumb mixture.
1 tsp smoked paprika Adds smoky flavor.
1 tsp garlic powder Seasoning for the meat mixture.
0.25 tsp Salt and pepper, to taste Season to your preference; use a pinch of each.
0.5 cup BBQ sauce Divided—use half for brushing before baking and half for topping/dipping.

Equipment

1 sheet pan

Method

Prepare and mix

Preheat the oven to 375°F and line a sheet pan with parchment for easy cleanup.
In a mixing bowl, combine ground beef, breadcrumbs, egg, milk, smoked paprika, garlic powder, salt, and pepper until evenly blended.

Shape and glaze

Shape the mixture into small mini loaves, about 2 inches long, and place them on the sheet pan with space between.
Brush the tops of each mini loaf with half of the BBQ sauce.

Bake and finish

Bake at 375°F for 20–22 minutes, brushing with more BBQ sauce halfway through, until cooked through and the glaze looks sticky and caramelized.

Serve

Serve warm with extra BBQ sauce for dipping.

Notes

For uniform mini loaves, use a small cookie scoop to portion the meat mixture consistently. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat in the oven or microwave until hot. Freezing: freeze cooked loaves up to 2 months, thaw overnight in the fridge, then reheat until steaming. For a lighter option, substitute half the ground beef with ground turkey to reduce fat while keeping the same BBQ glaze and baking method.