This easy Mini Meatloaf recipe is made with ground beef or ground turkey and topped with a delicious meatloaf sauce and baked in a muffin tin. They cook faster, and are easier and healthier than traditional meatloaf.
In a large mixing bowl (using your hands, meat chopper, or a large spoon), combine ground beef, breadcrumbs, onion, 1 Tbsp barbecue sauce, mustard, chili powder, garlic powder, salt, pepper and egg.
Divide the mixture among the 12 cups in a standard muffin tin, pressing them down to fill the cup. Bake for 15 minutes.
In the meantime, in a small bowl mix together all of the ingredients for the sauce.
Remove the meatloaf from oven and use a paper towel to soak up any grease on the meatloaf.
Generously spoon sauce over each mini meat loaf. Return to oven for an additional 10-15 minutes or until the meat is cooked through.
Love it? Try our traditional meatloaf!Store Leftover meatloaf in the refrigerator for 3-4 days.To Make Ahead: Combine meatloaf ingredients and then press into a muffin tin. Cover with plastic wrap, and refrigerate until ready to bake, or up to overnight.To Freeze: Grease muffin tin and press meatloaf mixture into each. Cover and "flash freeze" for about an hour. Carefully remove each partially frozen meatloaf muffin and place them in a freezer safe container. Freeze for up to 3 months. When ready to bake, place the frozen servings back in muffin tin and allow them to thaw completely in the fridge. Then bake as instructed.