Mini Meat Loaves with Barbecue Glaze

Mini Meat Loaves With Barbecue Glaze

Makes 8 mini meat loaves, 12 muffin meaties or 1 large loaf

We love these mini meat loaves and they’re a regular feature on our weekly meal plan. They’re a great way to smuggle veggies, freeze brilliantly and are full of flavour. They’re super versatile size wise too, you can make them as a big loaf, mini loaves or even in a muffin tin! The meaty muffins are the perfect size for and make a delicious addition to any lunch box. You’ll find how to adapt the recipe for the muffin tin at the end of the post. Keep on scrollin’!

Meat Loaf Muffins

Whatever  you do don’t miss out the barbecue glaze, it’s the tops! I like to make my own barbecue sauce, but you can easily use your favourite store bought version. It’s a good idea to make the sauce in advance, but if you’re pushed for time, you can whip it up while the loaf is cooking. These meat loaves are super easy to make by hand or with a Thermomix, so I’ve included instructions for both! You’re welcome!

Meat Loaf Muffins

Ingredients

For the Meat Loaf

1 carrot

1 zucchini

1 clove garlic

1/2 onion

500g beef mince

1 egg

1 cup breadcrumbs

2 tablespoons tomato ketchup

For the Barbecue Sauce

½ cup tomato ketchup

¼ cup maple syrup

¼ cup Worcestershire sauce

2 teaspoons Dijon mustard

How to – Thermomix

1. Preheat oven to 200C/180C fan-forced. Prepare an 8 hole mini loaf pan with squares of  baking paper, so that each hole is lined. There’s no need to grease.

2. Roughly chop carrot and zucchini. Put carrot, zucchini, onion and garlic into TM bowl and chop for  5 seconds on speed 4.

3. Add mince, egg, tomato ketchup, breadcrumbs and add some seasoning and combine for 20 seconds on speed 5. Check that everything is nicely incorporated.

4. Divide the mince mixture equally between the eight holes and bake for 30 minutes.

5. Spoon about 1/4 cup barbecue sauce over the meat loaves and return to the oven for an extra 10 minutes until glazed.

6. Serve with mash, veggies and some extra barbecue sauce on the side.

TO MAKE THE SAUCE
Place all ingredients in the TM bowl. Remove the MC and place the steaming basket over the hole in the lid. Cook at 100C for 7 minutes  on speed 1. Allow sauce to cool for 5 minutes.
 How to – conventional 

1. Preheat oven to 200C/180C fan-forced.Prepare an 8 hole mini loaf pan or 12 hole muffin tin with squares of  baking paper, so that each hole is lined. There’s no need to grease.

2. Grate carrot and zucchini. Crush garlic and finely chop onion.

3. Lightly beat the egg. Mix all the ingredients (except the barbecue sauce) in a large bowl. Season well.

4. Divide the mince mixture equally between the eight holes and bake for 30 minutes.

5. Spoon about 1/4 cup barbecue sauce over the meat loaves and return to the oven for an extra 10 minutes until glazed.

6. Serve with mash, veggies and some extra barbecue sauce on the side.

TO MAKE THE SAUCE ON THE STOVE TOP

Simply combine all the sauce ingredients in a small saucepan. Bring to the boil, simmer, uncovered for about 10 minutes or until thickened slightly, cool 5 minutes.

Other info

Prep time: 5 minutes   Cooking time: 40 minutes

TIPS!

My barbecue sauce recipe makes much more than necessary (about 1 cup,) so feel free to halve the ingredients or just go the whole hog, and make a bigger batch there’s no such thing as too much barbecue sauce!

If you want to make your own breadcrumbs, you will need about 1 1/2 pieces of bread (frozen is best.) Roughly break the bread into chunks and blitz in the Thermomix for 10 seconds on speed 6.

You can also make this dish in a loaf tin. Don’t forget to line the tin with baking paper. If you want to make meaty muffins, simply line a 12 hole muffin tin with squares of  baking paper, so that each hole is lined. There’s no need to grease. Use an ice cream scoop to divide the mixture equally between the 12 holes and bake for about 20-25 minutes. Spoon a tablespoon of sauce over each “muffin” and return to the oven for another 5-10 minutes until glazed.

  • This is right up hubbies street. Perfect for dinner, leftovers for lunch and I bet they would be a winner as finger food too. Great recipe and I love your home made BBQ sauce!

    • The recipe for the sauce always leaves left overs but it never lasts long. It’s so yummy! And yep, the mini loaves are so versatile – they can be anything you want them to be!

  • Lucy @ Bake Play Smile

    Sammie this is so awesome!! We always have mince in the freezer, so these will be perfect for a quick and easy dinner. PS – CANT wait till ProBlogger next week – I see lots of chats over a glass of wine coming on! See you then chicky xxx

    • They’re so versatile, perfect for dinner or even in a lunchbox. They freeze really well too! Can’t wait to catch up next week! xx

  • Wow, these look so good! You are too clever x

  • Oh my goodness these are so cute!! I love making little mini versions of things, the novelty factor alone makes it worthwhile.

  • We love a meatloaf here – and I definitely think that we shall be whipping these up soon 🙂

  • I haven’t made a meat loaf in ages. Love the idea of mini’s you clever treasure!
    Feeling inspired and hungry! xx

    • Love me some meatloaf, especially when it’s slathered in barbecue sauce! Yum! As for feelings, I am always thinking about food which means I am forever hungry! xx

  • Jenni from Styling Curvy

    Fish I haven’t made meat loaf in years, the glaze looks soooo good! Love the idea of small portions.

  • Jenni from Styling Curvy

    Gosh I haven’t made meatloaf in years! The glaze looks soooo good and I love the idea of small portions.

    • I love the small portions too, perfect for eating and freezing! There is always sauce left over, but it’s so delicious, it never lasts long!

  • I don’t think I’ve ever made meatloaf so I’m going to give these a try- I think my mini’s will like mini meatloaves especially with that sauce. Yum! Thanks for linking up with YWF too. x

    • Everything tastes better when it’s mini. Especially when it’s slathered in barbecue sauce! Hope your minis’s give it the thumbs up!

  • I’ll put these on the menu for next week, Sammie. Delicious! Thank you for including a conventional method for us conventional cooks too. Very thoughtful. x

    • Everyone needs these meatloaves in their lives (and the barbecue sauce!) hence the traditional and Thermomix methods! Yumbo! x

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  • Suz

    Can you replace maple syrup with anything? Agava or honey maybe? I don’t have any in the house.. TIA

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  • Sarah Fishburn

    Made these a few times now and they are so good! I add whatever vegies I have in the fridge at the time. Bonus also is my fussy husband loves them to! I recommend making these if you haven’t done so already.

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  • Susan

    If I wanted to make this as one big meatloaf, do I need to increase the cooking time? Thanks

    • Ooops sorry Susan! I just saw this. I would definitely cook it a bit longer – maybe 40-45 minutes and then glaze and cook for a further 10.