Alright, Let’s Talk About These Mini BBQ Meatloaves
So picture this—I’m running late, everyone’s kinda hangry, and we all know how that can spiral. Somehow, Mini BBQ Meatloaves have become my kitchen magic trick when this happens. I started making them years ago after a potluck where my friend Jan brought something similar (hers were the size of golf balls, which—admittedly—was a little odd, but tasty). Now, I’ve kinda riffed on her idea. And hey, there’s something a bit charming about calling anything "mini" that makes people expect fun instead of perfection. My kids even gave them a nickname—meatloaf muffins. I don’t really know why. But anyway, these are what I bust out when I want dinner to feel homey but not take 100 years. Oh, and I’ve been known to eat the leftovers cold, standing at the fridge, but let’s not dwell on that.
Why You’ll Probably End Up Loving This Too
I make this when I’m craving something cozy (like when the weather is a bit rubbish or someone’s had a long day). My family goes absolutely bonkers for them, especially when I let everyone slather on extra BBQ sauce—because, let’s be honest, half the fun is in the sauce. They bake faster than a regular meatloaf, which is awesome because who actually plans ahead for classic meatloaf? Not me. One thing: mini meatloaves always come out juicier, which I used to think was impossible since sometimes small stuff dries out, but not here. The only downside? Washing the muffin tin. But I figured out a trick for that—keep reading.
What You’ll Need (And a Few Substitutions)
- 500g ground beef (I sometimes use half pork when I’m feeling fancy, or honestly, turkey if I’m pretending to be healthy)
- 1 small onion, finely chopped (red onion is fine, or even shallots if you’re feeling posh)
- 1 cup breadcrumbs (panko is nice, or just blitz some old bread—my gran swore by using leftover crusts)
- 1 egg
- ½ cup milk (whatever you have—plant-based works, too, if that’s your thing)
- 2 cloves garlic, minced (sometimes I skip this, but then regret it)
- 2 tablespoon Worcestershire sauce (or soy sauce in a pinch—it’s not quite the same but works)
- Salt and pepper, to taste
- About ¾ cup of your favorite BBQ sauce (I usually reach for Sweet Baby Ray’s, but I’m not married to it)
- Optional: handful of shredded cheddar (my kids think this is non-negotiable)
- Optional: chopped parsley for the top (I rarely remember the parsley, tbh)
How I Actually Make Mini BBQ Meatloaves
- First things first, preheat your oven to 200°C (or about 400°F). Grease a 12-cup muffin tin. Or use silicone liners if you want; I forget half the time and it’s fine.
- In a big bowl, chuck in your ground meat, onion, breadcrumbs, egg, milk, garlic, Worcestershire, salt, and pepper. This is where you get your hands messy—mix it all up, but don’t overdo it or it’ll get tough. I usually use a fork for the first bit then give up and go in with my hands. If it feels dry, add a splash of milk; if too wet, more breadcrumbs.
- Divide the mix into the muffin tin. Just eyeball it—if one meatloaf is bigger than the others, someone will claim it before you can blink.
- Now, grab about half the BBQ sauce. Spoon it over each little meatloaf. Don’t worry if it drips—actually, I think it tastes better a bit messy.
- Bake for 20 minutes. This is usually when I make a quick salad (or, let’s be honest, scroll on my phone).
- After 20 minutes, pull them out, slather the rest of the BBQ sauce on top, and sprinkle cheese if you’re using it. Back in the oven for another 5-10 minutes. If they look a bit weird at this stage—don’t panic, they always sort themselves out in the last few minutes.
- Let them cool for a few minutes, then run a butter knife around the edges. They should pop right out. Should! (If not, well, that’s what spatulas are for.)
Things I’ve Learned (Sometimes the Hard Way)
- If you use turkey, they’re a bit paler—don’t be alarmed, just crank up the cheese.
- And, silicone muffin trays are easier to clean, but sometimes they wobble all over the place. I’ve chased one across the counter more than once.
- I once forgot the breadcrumbs entirely; it still held together but was a bit more... rustic. Not awful, just not my best work.
Variations—The Hits, the Misses, and the Maybes
- Swapped BBQ for teriyaki sauce once—family said it was "interesting" (not a repeat, honestly).
- Added diced jalapenos for spice; my husband loved it, kids staged a revolt.
- Sometimes I hide grated carrots in there for a veg boost. Nobody’s noticed so far.
- Tried a vegan version—let’s just say it needs more tweaking.
Don’t Have a Muffin Tin? No Worries
Just shape the meat mixture into small mounds on a lined baking tray. They’ll spread out a bit more, but it works in a pinch. I’ve used a silicone cupcake tray I got at the market—honestly, I think it’s meant for crafts, but it’s survived so far!
How I Store Any Leftovers (If There Are Any…)
These keep in an airtight container in the fridge for up to 3 days. Although, in my house it never lasts more than a day—someone always sneaks the last one. They actually taste even better the next day, cold or reheated. If you want to freeze them, wrap individually and store for a couple months. But, I almost never bother because they disappear too fast. If you’re a batch cook kind of person, this freezer meal guide has some genuinely helpful tips.
Serving It Up (My Way, Anyway)
I usually serve mini BBQ meatloaves with mashed potatoes or, if I’m lazy, just a heap of frozen peas. My sister swears by coleslaw on the side. And if it’s a special night, we do corn on the cob—the kind where you get butter everywhere. Oh, and don’t forget extra BBQ sauce on the table. That’s practically a rule in our house.
Pro Tips That I Learned the Hard Way
- Don’t rush the mixing stage. I once tried to multitask and ended up with a chunk of unmixed egg in one meatloaf. Not my finest moment.
- Let them cool a bit before digging in. If you try to pry them out hot, they’re more likely to fall apart. Learned that after a few, erm, meatloaf disasters.
- If you use pre-shredded cheese, it doesn’t melt as nicely as the block stuff. But I won’t judge if that’s all you’ve got!
FAQ—Stuff People Have Really Asked Me
- Can I use ground chicken? Sure, but add a bit more breadcrumbs, since it’s wetter. The flavor’s milder, too. I like to bump up the seasoning for chicken.
- What’s the best BBQ sauce? I’m not loyal—Sweet Baby Ray’s is good, but I’ve tried homemade (here’s a great recipe if you’re feeling ambitious). Sometimes, I just use what’s leftover form a cookout.
- Can I make these ahead? Absolutely. Mix and portion the meat, then keep covered in the fridge up to a day before baking. Or bake them and just reheat in the microwave. (Just don’t expect them to last if you have midnight snackers.)
- Do I have to use a muffin tin? Like I said earlier, nope! Just mound ‘em up on a tray.
- Why do mine come out greasy? That’s probably just from the beef, especially if it’s not super lean. You can blot them with a paper towel after baking, or use leaner meat.
- Is this kid-friendly? Oh yeah, unless you do what I did and add too much hot sauce by accident. Kids love the mini size—makes them feel special for some reason.
So, there you go—my not-so-secret, always-a-hit Mini BBQ Meatloaves. Try them, tweak them, and if you find a combo I haven’t thought of, let me know! Cooking should be fun, not a perfectly oiled machine. And if you need more easy dinners, I often browse BBC Good Food’s quick family recipes for ideas. Happy cooking (and even happier eating)!
Ingredients
- 1 lb ground beef
- ½ cup breadcrumbs
- ¼ cup milk
- 1 large egg
- ½ small onion, finely chopped
- ½ cup barbecue sauce, divided
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
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1Preheat the oven to 400°F (200°C). Lightly grease a muffin tin or line with paper liners.
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2In a large bowl, combine ground beef, breadcrumbs, milk, egg, chopped onion, garlic powder, salt, and black pepper. Mix until just combined.
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3Divide the meat mixture evenly among 8 muffin cups, pressing gently to shape.
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4Spoon about 1 tablespoon of barbecue sauce over each mini meatloaf.
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5Bake for 20-25 minutes, or until the meatloaves are cooked through and the tops are glazed.
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6Let cool for a few minutes before serving. Garnish with extra barbecue sauce if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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