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Sheet Pan Mini Meatloaf Muffins with BBQ Glaze

Two glazed mini meatloaf muffins served on a white plate next to bright orange carrot sticks.
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Make these perfectly portioned mini meatloaf muffins on a sheet pan for a quick, easy, and family-friendly dinner. They bake faster than traditional meatloaf and come topped with a simple BBQ glaze.

Ingredients

Scale
  • 1.5 lbs ground beef (85/15 recommended)
  • 1/2 cup breadcrumbs (Panko or regular)
  • 1/4 cup milk
  • 1 large egg
  • 1/4 cup finely chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 cup ketchup (for the mix)
  • 1/2 cup BBQ sauce (for the glaze)
  • 1 tablespoon brown sugar (for the glaze)
  • 1 teaspoon apple cider vinegar (for the glaze)
  • 1 cup mixed vegetables (e.g., broccoli florets, chopped carrots for the sheet pan)

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin.
  2. In a large bowl, combine the ground beef, breadcrumbs, milk, egg, chopped onion, salt, pepper, garlic powder, and ketchup. Mix gently with your hands until just combined; do not overmix.
  3. Divide the meat mixture evenly among the 12 muffin cups. Gently press the mixture down to form compact mini meatloaves.
  4. In a small bowl, whisk together the BBQ sauce, brown sugar, and apple cider vinegar to create the glaze.
  5. Place the mixed vegetables around the edges of the muffin tin on the sheet pan.
  6. Brush about half of the BBQ glaze mixture over the tops of the mini meatloaves.
  7. Bake for 15 minutes.
  8. Remove the pan from the oven, brush the remaining glaze over the tops, and return to the oven. Bake for another 5 to 10 minutes, or until the internal temperature reaches 160°F (71°C) and the vegetables are tender.
  9. Let the mini meatloaves rest in the tin for 5 minutes before carefully removing them. Serve immediately with the roasted vegetables.

Notes

  • For freezer friendly meals, prepare the meat mixture, form the muffins, and place them uncooked on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer bag. Bake from frozen, adding about 10 minutes to the initial bake time.
  • You can substitute ground turkey for ground beef for a lighter option.
  • For individual meatloaf servings that look professional, you can pipe mashed potatoes on top during the last 5 minutes of cooking instead of using the glaze.

Nutrition

Find it online: https://devourdish.com/mini-meatloaf-sheet-pan-muffins-bbq-glaze/