Mini Meatloaf Bites Maple (Printable)

Savory mini meatloaf bites baked and glazed with a sweet maple-mustard topping.

# What You'll Need:

→ Meat Mixture

01 - 1 lb ground beef (85% lean)
02 - 1/2 cup breadcrumbs
03 - 1/4 cup milk
04 - 1 large egg
05 - 1/3 cup finely diced onion
06 - 1/4 cup finely diced celery
07 - 2 cloves garlic, minced
08 - 2 tbsp chopped fresh parsley
09 - 1 tbsp Worcestershire sauce
10 - 1 tsp salt
11 - 1/2 tsp freshly ground black pepper
12 - 1/2 tsp dried thyme

→ Maple-Mustard Glaze

13 - 3 tbsp pure maple syrup
14 - 2 tbsp Dijon mustard
15 - 1 tbsp ketchup

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 12-cup muffin tin.
02 - Combine breadcrumbs and milk in a large bowl; let sit for 3 minutes.
03 - Add ground beef, egg, onion, celery, garlic, parsley, Worcestershire sauce, salt, pepper, and thyme. Mix gently until just combined without overmixing.
04 - Divide mixture evenly into muffin cups, pressing lightly to fill each.
05 - Whisk together maple syrup, Dijon mustard, and ketchup in a small bowl.
06 - Brush or spoon half of the glaze over the tops of the mini meatloaves.
07 - Bake for 20 minutes.
08 - Remove from oven and brush remaining glaze on top.
09 - Return to oven and bake 5 more minutes until meatloaf bites reach 160°F internal temperature.
10 - Let rest 5 minutes before loosening each bite with a knife and lifting out.

# Expert Advice:

01 -
  • They bake in a muffin tin, which means perfectly portioned servings that cook evenly without fussing.
  • The maple-mustard glaze tastes like you spent hours developing it, but it comes together in under a minute.
  • Leftovers reheat beautifully, making them ideal for meal prep or quick lunches throughout the week.
02 -
  • Don't skip the resting period after baking—it gives the interior a chance to set slightly so they stay intact when you remove them from the tin.
  • Overmixing the meat mixture is the most common mistake; even thirty seconds too long of stirring can turn them tough and dry.
  • The internal temperature should reach 160°F to be safe; an instant-read thermometer takes the guesswork out and prevents overcooking.
03 -
  • Use a small ice cream scoop to portion the meat mixture evenly—it guarantees uniform bites that cook at the same rate.
  • If your meatloaf bites stick in the tin, dip the bottom of the tin briefly in hot water and they'll slide right out.
  • Cold meatloaf bites sliced in half make excellent sliders; the glaze crisps up beautifully under the broiler for thirty seconds.
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