Ingredients
One pound lean ground beef (80/20 or 90/10), one cup plain breadcrumbs (or crushed crackers), one large egg, and half cup barbecue sauce (your favorite brand, divided). Optional: one teaspoon garlic powder, half teaspoon onion powder, or a sprinkle of black pepper for extra seasoning.
Equipment Needed
A standard 12-cup muffin tin, a large mixing bowl, a spoon or spatula, a small bowl for the glaze, a cookie scoop or spoon for portioning, and cooking spray.
Method
Preheat your oven to 190°C (375°F). Generously spray a 12-cup muffin tin with cooking spray. For easier cleanup, you can also use paper muffin liners, but spray them as well—meatloaf can stick.
In a large bowl, combine the ground beef, breadcrumbs, egg, and two tablespoons of the barbecue sauce. Add any optional seasonings like garlic powder or onion powder. Mix with your hands or a spoon until just combined. Do not overmix—overworking the meat can make the meatloaf dense and tough.
Divide the meat mixture evenly among the twelve muffin cups. Use a cookie scoop or two spoons to portion about one quarter cup of mixture per cup. Press lightly to flatten the tops so they bake evenly.
Use your finger or the back of a spoon to make a small indentation in the top of each meatloaf muffin. This little well will hold the glaze and prevent it from running off.
Spoon or brush the remaining barbecue sauce over the tops of each meatloaf muffin, letting it pool slightly in the indentation.
Bake for eighteen to twenty two minutes, until the meatloaf muffins are cooked through and reach an internal temperature of 71°C (160°F). The glaze should be sticky and caramelized around the edges. If you prefer a more caramelized top, switch the oven to broil for the last one to two minutes, watching carefully.
Let the meatloaf muffins rest in the muffin tin for five minutes. Run a knife around the edge of each muffin to loosen them, then carefully lift them out with a fork or small spatula.
Serve warm with extra barbecue sauce on the side.
Storage
Refrigerate in an airtight container for up to four days. Reheat in the microwave for thirty to sixty seconds or in a 175°C (350°F) oven for eight to ten minutes. Freeze for up to two months. Arrange cooled meatloaf muffins on a baking sheet and freeze until solid, then transfer to a freezer bag. Thaw overnight in the refrigerator before reheating.
Variations
For a cheeseburger version, place a small cube of cheddar cheese in the center of each meatloaf muffin before baking. For a spicy version, use spicy barbecue sauce and add half a teaspoon of cayenne pepper to the meat mixture. For a bacon version, wrap half a slice of bacon around each meatloaf muffin before adding the glaze. For a turkey version, substitute ground turkey for the beef and add one tablespoon of olive oil or barbecue sauce to the meat mixture to keep it moist. For a low-carb version, use almond flour or crushed pork rinds instead of breadcrumbs, and use a sugar-free barbecue sauce. For a mini version, use a mini muffin tin and reduce the baking time to twelve to fifteen minutes. For a stuffed version, place a teaspoon of cream cheese or a slice of jalapeño in the center of each muffin.
Serving Suggestions
Serve with mashed potatoes and green beans for a classic meatloaf dinner. Pair with cornbread and coleslaw. Serve alongside roasted broccoli or steamed carrots. Pack in lunchboxes for a kid-friendly meal. Serve with a side of mac and cheese. Top with additional barbecue sauce or a drizzle of honey mustard. Serve on slider buns with pickles for mini meatloaf sandwiches.
Tips for Best Results
Do not overmix the meat mixture. Overworking the ground beef compresses the proteins and results in a dense, tough meatloaf instead of a tender, juicy one. Mix gently with your hands just until the ingredients come together.
Use a cookie scoop for perfectly portioned muffins. A scoop ensures each muffin is the same size so they all cook evenly. If you do not have a scoop, use a quarter cup measuring cup or two spoons.
Make an indentation in the top of each muffin. This small well holds the barbecue sauce so it stays on top instead of running off into the pan. The sauce caramelizes beautifully in that little pocket.
Do not skip greasing the muffin tin. Meatloaf muffins can stick even to non-stick pans. A generous spray of cooking spray (or using greased paper liners) ensures they release cleanly.
Check for doneness with a meat thermometer. Meatloaf muffins cook faster than a full loaf. They are done when the internal temperature reaches 71°C (160°F). Insert the thermometer into the center of a muffin from the side.
Let them rest before removing from the pan. Five minutes off the heat allows the juices to redistribute and the muffins to firm up slightly. Removing them immediately may cause them to fall apart.
Use your favorite barbecue sauce. The flavor of the sauce is prominent, so use one you really like. Sweet, smoky, spicy, or tangy—any style works. Kansas City-style sweet and smoky is a classic choice.
Make a double batch for meal prep. These meatloaf muffins freeze beautifully. Make a double batch, cool completely, and freeze half. They are perfect for quick lunches or emergency dinners.
Add hidden vegetables for picky eaters. Finely grate half a carrot or a small zucchini into the meat mixture. The vegetables disappear into the meatloaf and add moisture without being detectable.
Serve with a dipping sauce. Extra barbecue sauce on the side is standard, but these also taste great with ketchup, honey mustard, ranch dressing, or hot sauce. A side of pickles or pickled onions cuts the richness perfectly.