Let me preface this entire post by saying that I really do not like meatloaf. Usually. But this Mini Meatloaves with Barbecue Glaze are one of my favorites. I have another favorite, too, which I’ll share in a minute.
I used to tell my Mom that she had to give me a week’s notice before making meatloaf so that I could prepare myself. I’d tell her meatloaf isn’t a meal you can just “spring on a person.” She always laughed and shook her head at me but obliged me just the same. So when my husband said one night that he had a craving for meatloaf, I was a little scared, to say the least. But this meatloaf was different.
Flipping through the October 2011 issue of Cuisine at Home Magazine (issue 89), we stumbled upon this recipe. I was skeptical because of the “vegetables” in the mix, but I was won over the instant I tried it. One of my other favorite meatloaf recipes is this Jalapeno-cheese Stuffed Mini Meatloaf — it’s so tasty. You should totally try it, too.
It’s so light (not dense), moist and delicious. I have found myself requesting this recipe over again and again.
Love Meatloaf? Check out my other recipes:
Mini Meatloaves with Barbecue Glaze
Individual Meatloaves with Barbecue Glaze are moist and delicious!
For the Glaze: [See Note 1]
- 3 tbsp Ketchup
- 1 tbsp Barbecue Sauce
- 1 tsp Dijon mustard
- 1 tsp brown sugar
For the Meatloaf:
- 1 egg
- 2 tbsp milk
- 1/3 cup Panko breadcrumbs , regular or Gluten-Free
- 1/2 cup yellow onion , minced finely
- 2 cloves Garlic , minced
- 2 tbsp carrot , minced finely
- 2 tbsp celery , minced finely
- 2 tbsp fresh parsley , minced
- 1/2 lb ground beef , 93% lean
- 1/2 lb ground pork , as lean as possible
- 2 tbsp barbecue sauce
- 1 1/2 tsp Dijon mustard
- 1 1/2 tsp Worcestershire sauce
- 1/2 tsp Salt more or less to taste
- 1/2 tsp ground pepper more or less to taste
- Preheat the oven to 400 °F. Line a baking sheet with tin foil or parchment paper.
- In a small bowl, prepare the glaze. combine the barbecue sauce, dijon mustard, and brown sugar together until mixed thoroughly. Set aside for step 7.
- In a large bowl, whisk together the milk and egg in a small bowl; add the panko and set aside. this allows the panko to absorb the moisture and keep the meatloaf moist.
- By hand, or with a food processor, mince the onion, garlic, carrot, celery, and parsley together. Add this to the bowl with the panko mixture. Add the barbecue sauce, Dijon mustard, Worcestershire sauce, salt, and ground pepper. Stir to combine.
- Next, add the ground pork and ground beef to the bowl and mix with your fingertips. Once well combined, form the mixture into 4 mini loaves.
- Place on prepared rack and bake for 15 minutes. [See Note 2]
- After 15 minutes, remove the pan from the oven and spoon about 1 tablespoon of the glaze onto the top of each meatloaf. Brush the glaze on the loaves after cooking for 15 minutes then continue to cook for an additional 20 minutes or until a meat thermometer reads 160 °F.
- If you prefer, you may choose to use just barbecue sauce as the glaze instead of creating a blended sauce.
- If you prefer not to brown the meatloaves before adding the glaze, skip the short bake time and spoon the glaze over the loaves before placing them into the oven.
Serving: 1loafCalories: 539kcalCarbohydrates: 29.6gProtein: 69.7gFat: 14.4gSaturated Fat: 5gPolyunsaturated Fat: 0gTrans Fat: 0gCholesterol: 267mgSodium: 855mgFiber: 2.4gSugar: 17.9g
Tried this recipe?Let us know how it was!