Mini Meatloaves with Honey Chipotle Glaze
These mini meatloaves are packed with classic flavors and a twist of honey chipotle glaze. Perfect for weeknights, with easy adjustments for making a full loaf!
Servings: 4
Ingredients
- 1 lb lean ground beef
- 1/4 cup panko breadcrumbs
- 1/4 cup Italian breadcrumbs
- 1 tbsp parsley, finely chopped
- 1/4 cup onion, diced I like to caramelize them first (see notes)
- 2 tsp garlic powder
- 1 tsp black pepper
- 1/2 tsp creole seasoning
- 1/4 tsp salt
- 1 egg
- 1/4 cup barbecue sauce I like honey chipotle
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with foil and coat with non-stick spray, then set aside.
- In a large bowl combine the meatloaf ingredients and mix with clean hands, until fully combined. Press and shape meatloaf mixture into 4 mini loaves or one large loaf. Bake for 20 minutes.
- Combine 1/3 cup of barbecue sauce & 1 teaspoon of creole or Dijon mustard. Remove loaves from oven and pour some glaze over each loaf. Return to oven and bake for another 15-20 minutes for the mini loaves, additional time will be needed for a whole loaf. Bake until internal temperature reaches 160 degrees in center.
- Let the loaves rest for about 5 to 10 minutes before slicing. Serve with extra glaze alongside my creamy mashed potatoes and garlicky asparagus and enjoy!
Notes
- Caramelized Onions: To add more depth of flavor, caramelize the onions before mixing them into the meatloaf. Simply sauté diced onions in a bit of butter or oil over medium-low heat until golden and soft. Let them cool slightly before adding to the mixture.
- Cooking a Full Loaf: If making one large loaf, increase the initial bake time to 45-50 minutes before adding the glaze. Return to the oven and bake for an additional 20-25 minutes or until the internal temperature reaches 160 degrees F.
- Customizations: Feel free to swap out the barbecue sauce for ketchup or a mix of ketchup and brown sugar for a more classic meatloaf glaze.