BBQ Mini Beef Meatloaf Bites
Lean ground beef mini meatloaves baked in a muffin tin with a smoky sugar-free BBQ glaze, make once and enjoy over the week from fridge or freezer for a classic American bite.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 190°C (375°F) and brush 4 muffin tin holes with olive oil. Combine 400g ground beef, 24g panko, 1 egg white, grated half onion, 1 tbsp tomato paste, 1 tbsp Worcestershire, grated garlic, 1 tbsp parsley, 0.75 tbsp smoked paprika, 0.5 tbsp thyme, 0.5 tsp onion powder, 0.5 tsp salt, 0.25 tsp pepper. Mix gently by hand until just combined.
Bake 1
Divide beef mixture evenly into 4 greased holes, pressing gently to level. Bake at 190°C for 18–20 minutes until firm and internal temperature reaches 71°C (160°F).
Glaze
While meatloaves bake, whisk 40g ketchup, 8g brown sugar, 1 tbsp apple cider vinegar, 0.75 tbsp smoked paprika, 0.5 tsp garlic powder, 0.25 tsp mustard into a glossy glaze. Brush generously over meatloaves and return to oven 5–8 minutes until glaze is sticky.
Rest and plate
Cool meatloaves in tin 10 minutes. Run a knife around each, lift onto a rack, cool fully. Portion into 2 airtight containers, 2 meatloaf bites each. Refrigerate up to 4 days or freeze up to 60 days. Serve with baby carrots, celery, or yogurt dip.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.