For the Mini Meatloaf Muffins:

• 1 1/2 pounds lean ground beef, or ground turkey (680 grams): The foundation of our mini meatloaf, the choice between ground beef and ground turkey allows for personal preference and dietary needs.

  • Lean Ground Beef: Opting for lean ground beef, such as 85% or 90% lean, ensures a flavorful meatloaf without excessive grease. The beef provides a rich, classic meatloaf taste that is deeply satisfying. The slight fat content is essential for moisture and preventing dryness, so avoid using extra-lean ground beef, which can result in a drier meatloaf.
  • Ground Turkey: For a lighter option, ground turkey works wonderfully. Choose ground turkey that isn’t overly lean (around 93% lean is ideal) to maintain moisture. Ground turkey offers a milder flavor profile, allowing the other seasonings to shine through. It’s a great alternative for those watching their red meat intake or simply preferring a lighter taste.
  • Pro-Tip: For the best flavor, consider using a blend of ground beef and ground pork. The pork adds richness and tenderness to the meatloaf. A 50/50 blend can elevate the flavor profile significantly.

• 2/3 cup panko bread crumbs, or regular breadcrumbs (100 grams): Breadcrumbs act as a binder, holding the meatloaf together while also contributing to a tender texture.

  • Panko Breadcrumbs: Panko breadcrumbs are Japanese-style breadcrumbs known for their light and airy texture. They create a less dense meatloaf compared to regular breadcrumbs. Panko also absorbs moisture well, helping to keep the meatloaf tender.
  • Regular Breadcrumbs: Regular breadcrumbs, whether store-bought or homemade from dried bread, work equally well. If using regular breadcrumbs, ensure they are finely ground for a smoother texture. You can also use seasoned breadcrumbs to add an extra layer of flavor, but be mindful of the salt content.
  • Gluten-Free Option: For those with gluten sensitivities, gluten-free breadcrumbs are readily available. Alternatively, you can use crushed gluten-free crackers or even rolled oats (ensure they are finely ground) as a binder.
  • Homemade Breadcrumbs: To make homemade breadcrumbs, simply dry out leftover bread (crusts removed for finer crumbs) and pulse in a food processor until you achieve the desired crumb size.

• 1/2 cup onion, chopped (70 grams): Onions are essential for adding moisture, flavor, and aroma to the meatloaf.

  • Yellow Onion: Yellow onions are the most common type used in meatloaf due to their balanced flavor that becomes sweeter when cooked.
  • Sweet Onion: Sweet onions, like Vidalia or Walla Walla, offer a milder, sweeter flavor. They are a good option if you prefer a less pungent onion taste.
  • Red Onion: Red onions can be used for a slightly sharper flavor. However, they can be more overpowering, so use them sparingly if you are sensitive to strong onion flavors.
  • Finely Chopped: Ensure the onion is finely chopped so it cooks through evenly and blends seamlessly into the meatloaf mixture. Large chunks of onion can result in uneven cooking and an undesirable texture.

• 1 Tablespoon barbecue sauce: Barbecue sauce adds a touch of sweetness, tanginess, and smoky depth to the meatloaf.

  • Your Favorite Brand: Use your favorite brand of barbecue sauce. The flavor profile of the barbecue sauce will significantly influence the overall taste of the meatloaf.
  • Flavor Variations: Experiment with different styles of barbecue sauce – smoky, sweet, spicy, or tangy – to customize the flavor of your meatloaf. A smoky chipotle barbecue sauce will add a spicy kick, while a honey barbecue sauce will enhance the sweetness.
  • Homemade Option: For a homemade barbecue sauce, combine ketchup, brown sugar, vinegar, Worcestershire sauce, and spices like paprika and garlic powder.

• 1 Tablespoon mustard: Mustard adds a tangy zing and depth of flavor that complements the savory meat and sweet barbecue sauce.

  • Yellow Mustard: Classic yellow mustard provides a mild tang and is readily available.
  • Dijon Mustard: Dijon mustard offers a more complex and slightly spicier flavor. It adds a sophisticated touch to the meatloaf.
  • Stone-Ground Mustard: Stone-ground mustard brings a coarser texture and a bolder, more rustic flavor.
  • Mustard Powder: In a pinch, you can use mustard powder. Use about 1 teaspoon of mustard powder and add a little extra moisture to the mixture if needed, as mustard powder can absorb liquid.

• 1/2 teaspoon garlic powder: Garlic powder provides a convenient way to infuse the meatloaf with garlic flavor.

  • Fresh Garlic (Alternative): If you prefer fresh garlic, use 1-2 cloves of minced garlic in place of garlic powder. Sauté the minced garlic with the onions for a more mellow and sweeter garlic flavor.
  • Roasted Garlic (Upgrade): For an even richer and sweeter garlic flavor, use roasted garlic. Roast a whole head of garlic and squeeze out the cloves to incorporate into the meatloaf mixture.

• 1 1/2 teaspoons chili powder: Chili powder adds warmth, depth, and a subtle savory spice to the meatloaf.

  • Mild Chili Powder: Opt for mild chili powder unless you prefer a spicier meatloaf.
  • Spice Level Adjustment: Adjust the amount of chili powder to your spice preference. For a spicier version, increase the chili powder or add a pinch of cayenne pepper.
  • Homemade Chili Powder Blend: You can create your own chili powder blend using ground chilies, cumin, oregano, garlic powder, and paprika for a customized flavor.

• 1/2 teaspoon salt: Salt is crucial for enhancing the flavors of all the ingredients and seasoning the meatloaf properly.

  • Table Salt or Kosher Salt: Use either table salt or kosher salt. If using kosher salt, you may need to use slightly more as it is less dense than table salt.
  • Seasoning to Taste: Taste the meatloaf mixture before baking and adjust the salt as needed. Remember that the sauce will also add some saltiness.

• 1/2 teaspoon freshly ground black pepper: Black pepper adds a touch of spice and complexity to the flavor profile.

  • Freshly Ground: Freshly ground black pepper offers a more vibrant and aromatic flavor compared to pre-ground pepper.
  • Pepper Variations: Experiment with other types of pepper, like white pepper for a milder heat or a blend of peppercorns for a more complex flavor.

• 1 egg, lightly beaten: The egg acts as a binder, helping to hold the meatloaf mixture together and adding moisture.

  • Large Egg: Use a large egg for this recipe.
  • Lightly Beaten: Lightly beat the egg before adding it to the mixture to ensure it incorporates evenly.
  • Egg Substitute (Option): If you have egg allergies, you can use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) as a binder, although it may slightly alter the texture.

For the Meatloaf Sauce:

• 1/3 cup light brown sugar (73 grams): Brown sugar adds sweetness and contributes to the caramelized glaze on top of the meatloaf.

  • Packed Brown Sugar: Ensure the brown sugar is lightly packed when measuring.
  • Dark Brown Sugar (Option): Dark brown sugar can be used for a richer molasses flavor.
  • Sugar Alternatives: For a less sweet sauce, you can reduce the amount of brown sugar or use a sugar substitute like maple syrup or honey, keeping in mind that these liquid sweeteners may slightly alter the sauce consistency.

• 1/2 cup ketchup (120 grams): Ketchup forms the base of the classic meatloaf sauce, providing sweetness, tanginess, and a vibrant red color.

  • Your Favorite Brand: Use your preferred brand of ketchup.
  • Flavor Variations: Experiment with flavored ketchups, such as smoky chipotle ketchup or roasted garlic ketchup, to add extra layers of flavor to the sauce.
  • Tomato Paste (Optional): For a richer tomato flavor, you can add a tablespoon of tomato paste to the sauce.

• 2 teaspoons Dijon mustard: Dijon mustard in the sauce mirrors the mustard in the meatloaf, creating flavor harmony and adding a tangy kick to the glaze.

  • Flavor Depth: Dijon mustard enhances the complexity of the sauce and cuts through the sweetness of the ketchup and brown sugar.

• 1/4 teaspoon ground nutmeg: Nutmeg adds a warm, subtly sweet, and aromatic spice that elevates the meatloaf sauce and complements the savory meat.

  • Freshly Grated Nutmeg (Best): Freshly grated nutmeg offers the most intense and aromatic flavor.
  • Ground Nutmeg (Convenient): Ground nutmeg is a convenient alternative. Ensure it is fresh for the best flavor.
  • Spice Level: Nutmeg is a potent spice, so use it sparingly. A little goes a long way in adding a touch of warmth and complexity.