Just the way Grandma used to make it, but bite-sized!
What’s better than a whole juicy meatloaf? How about the fun-sized finger food version? Perfect for parties, these mini meatloaf balls are packed with protein and flavor, and can accompany a wide array of side dishes. They’re sweet, savory, tangy, and tender.
Historically, meatloaf has been around since the 5th century in medieval Europe, where food scraps were mixed together to make a quick and affordable meal. However, the concept of combining ground meat with breadcrumbs, eggs, and spices to create a loaf-shaped dish has been a common practice in many cultures, so its exact origin is unknown. Today, we’re blessed enough to take this cheap and easy recipe and run with it; making multiple variations with all kinds of great ingredients.
Is Mini Meatloaf Healthy?
Meat is the star of the show here, making this dish both high-protein and great for keeping bellies full on a budget. The best way to ensure its wholesomeness is by getting high-quality ingredients. While shopping, I always look for ketchup that doesn’t use high fructose corn syrup, and I like to make my own Spicy BBQ Sauce so I can control what goes into it. Plus, regular breadcrumbs can be exchanged for gluten-free ones (or broken-up rice crackers) if needed.
Vibrant Variations
While this original recipe makes a great base, you can always explore and experiment with new flavors and styles the more you make it. You can go cheesier, spicier, Tex-Mex-inspired, or Asian-inspired, the possibilities are endless!
My favorite version is Tex-Mex-inspired, because of how simple it is. You just need to exchange barbecue sauce for salsa, and use two teaspoons of chili powder instead of one and a half teaspoons. I also like to add chopped jalapeños to the mix for a crunchy and spicy kick.
For an Italian variation, swap out the barbecue sauce for a pasta sauce like marinara. You can also top the meatloaf balls with shredded mozzarella or chunks of feta before they go in the oven.
Lastly, I recommend trying a sweet-and-sour Asian-inspired version that incorporates one tablespoon of teriyaki sauce alongside a half teaspoon of ground ginger powder.
Play with the possibilities, and find your favorite!
How to make ahead and store
It’s easy to prepare the meatloaf balls ahead of time. Simply mix together the ingredients, form into balls (or use a muffin tin as depicted below), and cover with plastic wrap or tin foil before refrigerating. They can stay like this for up to 24 hours, ready for you to bake the next day, or you can freeze them to bake within 6 months. Serve freshly baked.
Cooked leftovers can be stored in an airtight container for up to 5 days in the refrigerator, or frozen for up to 6 months. Thaw in the refrigerator overnight before serving. To reheat, simply pop them into the oven at 375°F for 10 to 15 minutes or until warmed through.
Serving Suggestions
Serve these babies with extra Spicy BBQ Sauce on the side, or a Blue Cheese Dip. They also go great with a side of Hasselback Sweet Potatoes or Cornbread and Applesauce, but if you want more green in your meal, try some succulent Roasted Zucchini on the side.
Ingredients
- 1 1/2 pounds lean ground beef
- 2/3 cup breadcrumbs
- 1/2 cup onion chopped
- 1 tablespoon barbecue sauce
- 1 tablespoon mustard
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 egg lightly beaten
- 1/3 cup light brown sugar
- 1/2 cup ketchup
- 2 teaspoons Dijon mustard
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, combine ground beef, breadcrumbs, onion, barbecue sauce, mustard, chili powder, garlic powder, salt, pepper, and egg.
- Spray a standard muffin tin with cooking spray to prevent sticking. Divide the mixture evenly among the 12 cups of the muffin tin, pressing them down to fill the cup. Bake for 15 minutes.
- In a small bowl, mix together light brown sugar, ketchup, Dijon mustard, and ground nutmeg for the sauce.
- Remove the meatloaf from the oven and use a paper towel to soak up any grease on the surface of the meatloaf balls.
- Generously spoon sauce over each meatloaf ball. Return to oven for an additional 10 to 15 minutes or until the meat is cooked through.
- Serve warm with any extra sauce for dipping.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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