Baby BBQ Meatloaf: Juicy, Mini, Family-Friendly Comfort Food

Introduction

This Baby BBQ Meatloaf is a delicious twist on a classic comfort food, made in mini portions perfect for family dinners or meal prep. The blend of savory beef and tangy barbecue sauce creates a flavorful and moist meatloaf that’s sure to please all ages.

A white plate holds a serving of light brown meatloaf cut into two layers, with a thick, dark brown sauce on top and some sauce dotted around the plate; next to it is a pile of beige spaghetti mixed with green leafy vegetables and some specks of seasoning; in the background, small pieces of pale cauliflower are visible, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds lean ground beef
1/2 cup barbecue sauce
4 tablespoons barbecue sauce
1/2 cup breadcrumbs
1/4 cup bell pepper, finely chopped
1/4 cup onion, finely chopped
1 tablespoon olive oil
1/2 teaspoon garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Instructions

Step 1: Preheat your oven to 350 degrees F (180 degrees C). There is no need to grease the loaf pan.
Step 2: In a small skillet, heat the olive oil over medium heat. Add the chopped bell pepper, onion, and minced garlic. Cook for about 7 minutes, until the vegetables are tender and translucent. Remove from heat and let cool.
Step 3: In a large bowl, combine the lean ground beef, cooled vegetable mixture, 1/2 cup barbecue sauce, breadcrumbs, salt, and black pepper. Mix gently until just combined.
Step 4: Divide the meat mixture into 8 roughly equal portions. Press each portion gently into a mini loaf pan or muffin tin to form mini loaves.
Step 5: Spoon the remaining 4 tablespoons of barbecue sauce evenly over the tops of each mini meatloaf.
Step 6: Bake in the preheated oven for approximately 35 minutes, until the meatloaves are cooked through.
Step 7: Remove from the oven and let the meatloaves rest for 5 minutes. Pour off any excess fat before serving.
Step 8: Serve hot and enjoy your flavorful baby BBQ meatloaves!

Tips & Variations

For a smoky flavor, try adding a teaspoon of smoked paprika to the meat mixture.
Substitute ground turkey or chicken for a lighter version.
If you prefer a spicier kick, mix some chopped jalapeños into the vegetable sauté.
Use panko breadcrumbs for a lighter texture in the meatloaf.
Mini loaf pans or muffin tins work great to create individual portions for easy serving.

Storage

Store leftover meatloaves in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350 degrees F for about 10-15 minutes or microwave until heated through. These meatloaves also freeze well—wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

A white plate on a white marbled surface holds a serving of meatloaf and spaghetti. The meatloaf is cut into two pieces, with a thick layer of glossy, dark brown sauce on top and some sauce drizzled on the plate next to it. The meatloaf has a crumbly brown texture inside. Next to it, there is a pile of spaghetti mixed with green spinach leaves, light in color with a soft texture. In the background, a small portion of mashed potatoes is barely visible on the edge of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this meatloaf ahead of time?

Yes, you can prepare the mini meatloaves and keep them covered in the refrigerator for a day before baking. This helps the flavors meld and can save time on the day of serving.

What if I don’t have barbecue sauce?

If you don’t have barbecue sauce, you can substitute with a mixture of ketchup, Worcestershire sauce, and a splash of vinegar to mimic the tangy flavor.