Ingredients
Meatloaf:
- ½ yellow onion (finely diced)
- 1 tablespoon olive oil
- 1 ½ pounds lean ground beef
- ½ green bell pepper (finely diced)
- ¾ cup seasoned bread crumbs
- ¼ cup barbecue sauce
- 1 tablespoon Worcestershire sauce
- 1 large egg
- 2 tablespoons chopped fresh parsley (or 2 teaspoons dried parsley)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
Glaze:
- ⅓ cup ketchup
- ⅓ cup chili sauce
- 1 tablespoon brown sugar
Instructions
- Preheat the oven: Set the oven to 425°F (220°C). Grease a muffin pan or spray it with cooking spray to prevent sticking, then set it aside for later use.
- Make the glaze: In a medium bowl, combine the ketchup, chili sauce, and brown sugar. Stir until the sugar dissolves completely. Set this glaze mixture aside to be used later.
- Cook the onion: Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the finely diced yellow onion and cook for about 3 to 4 minutes, or until the onion becomes tender and translucent. Remove from heat and allow the onion to cool completely.
- Mix the meatloaf ingredients: In a large mixing bowl, combine the ground beef, cooled cooked onion, finely diced green bell pepper, seasoned bread crumbs, barbecue sauce, Worcestershire sauce, egg, chopped parsley, salt, and black pepper. Add ¼ cup of the prepared glaze to the mixture. Mix everything together gently until just combined, being careful not to overmix.
- Fill the muffin pan: Evenly divide the meat mixture into the 10 prepared muffin wells, pressing gently to form mini meatloaves. Spoon the remaining glaze evenly over the top of each mini meatloaf.
- Bake the meatloaf muffins: Place the muffin pan in the preheated oven and bake, uncovered, for 22 to 26 minutes. Check that the meatloaves are cooked through and reach an internal temperature of 160°F (71°C) using a meat thermometer.
- Rest and serve: Remove the meatloaf muffins from the oven and let them rest for 5 minutes before removing from the pan and serving. This allows the juices to redistribute for the best flavor and texture.
Notes
- For best results, use lean ground beef to reduce excess fat and avoid greasy meatloaf muffins.
- Seasoned bread crumbs add flavor, but plain bread crumbs can be used with additional seasoning if preferred.
- The glaze adds a sweet and tangy finish; if you like it spicier, consider adding a dash of hot sauce or cayenne pepper.
- These mini meatloaf muffins can be prepared ahead of time and refrigerated before baking for convenience.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
