BBQ Meatloaf Bites

These meatloaf bites freeze well. Bake them as directed and allow them to cool completely. Then place them on a baking sheet and freeze until frozen solid. Wrap each bite tightly in foil and store in a freezer safe bag for up to three months. Reheat frozen bites either in a muffin tin in the oven for 15 minutes at 350°F. or until warmed through or in the microwave for about 2 minutes on high (not in a muffin tin).

If you want to make mini meatloaf bites, divide the mixture into mini muffin tins. You will get about double the amount (my kids liked the smaller ones). It’s pretty impossible to line a mini muffin tin with foil, though, so cleanup will be more intense unless you're using nonstick muffin tins. Also, total baking time will be shorter, about 20 minutes.

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Yield: 18 meatloaf bites


For the meatloaf bites:

  • 2 pounds lean ground beef (no more than 10% fat)
  • 1 large egg
  • 3/4 cup breadcrumbs
  • 1 small white onion, 1/2 cup diced
  • 1 stalk celery, 1/3 cup diced
  • 1 medium carrot, 1/3 cup diced
  • 1/2 green pepper, 1/3 cup diced
  • 3 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Worcestershire sauce

For the BBQ Glaze:

  • 1 cup barbecue sauce (I like Stubbs)
  • 1/4 cup brown sugar
  • 1 tablespoon hot sauce (optional)

DAD ADD: "Meatball" Sub (makes 1 sub)

  • 1 soft French roll
  • 2 to 3 cooked meatloaf bites
  • 2 tablespoons marinara sauce, store-bought or homemade
  • 2 ounces provolone cheese
  • Banana peppers


1 Preheat the oven to 350°F.

2 Make the meatloaf mixture: In a large bowl, combine ground beef, egg, breadcrumbs, onion, carrot, celery, green pepper, garlic, chili powder, salt, pepper, and Worcestershire sauce. Mix well—I think using your hands works best.

Meatloaf with BBQ Sauce combine the seasonings and breadcrumbs Best Meatloaf Bites make the meatloaf

3 Fill the muffin tin with meatloaf: Line a muffin tin with foil for easier cleanup, and then divide the meatloaf mixture between the muffin tins. I like to use about 1/4 cup of meatloaf mixture for each muffin tin, which ends up being about 3/4 full on each muffin tin. You should get about 18 meatloaf bites out of the recipe.

Meatloaf Bites Baked in Oven fill the tin with meatloaf

4 Bake the bites: Place the meatloaf-packed muffin tins in the oven and bake for about 20 minutes.

5 Make the glaze: Stir together the barbecue sauce, brown sugar and, if using, hot sauce in a small bowl. After the bites have baked for 20 minutes, remove and brush the glaze right on the meatloaf tops.

Best Meatloaf Bites brush the tops with BBQ sauce

6 Finish baking: Return to the oven and bake for another 10 minutes until meatloaf bites are cooked through. If you have a meat thermometer handy, the meatloaf bites should reach an internal temperature of 160°F.

7 Serve! Remove meatloaf bites once they have cooled slightly and serve with steamed veggies and potatoes. The meatloaf bites should hold together easily and not crumble.

Best Meatloaf Bites make the bites

8 Make the Dad Add Sub with the leftovers: Heat the oven to 400°F. Cut open a soft French sub roll and slather on a few tablespoons of marinara sauce. Top with provolone cheese, a few meatloaf bites cut in half, and a few banana peppers.

Bake the sub for 6 to 7 minutes until it’s the edges are crispy and the cheese is melted and bubbling. Serve while warm.

Easy Meatloaf Bites make the Dad Add

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  • Anita

    I used silicone cupcake moulds in my muffin pan,they are easy to clean.I found the recipe very easy and I also added a little freshly grated nutmeg which added to the time around i will however saute the veggies,I did not like the crunchy bits.overall this is a delicious and easy recipe.


  • Sarah

    Baking meatloaf in a muffin tin is such a good idea. I never want to make meatloaf for a weeknight meal because it takes so long to cook, but I see the cooking time is cut by half this way, so it seems much more doable. And there is a lot more surface area for glaze.
    One thing I would do differently is saute the veggies, or at least the onions, until soft first. I do not like crunchy onions in my meatloaf. But I am definitely trying this.

  • chris

    hahaha…i have a confession…about a year or so ago, i got the idea of making meatloaf in my muffin tin (don’t ask me where it came from), and that’s pretty much how i’ve been making it ever since. the first time i made it this way, two things became immediately apparent: they cook in no time and don’t dry out at all. my go-to recipe is pretty much the same as above, though i omit the carrot and add about a tablespoon of dijon or spicy mustard. sometimes i mince a chipotle pepper or some dashes of hot sauce if i want a little heat, and i generally go with gravy rather than a glaze (i always serve them with mashed potatoes). my muffin tin is nonstick so i don’t bother with the foil and cleanup is a breeze.