This Easy BBQ Meatloaf Mini Muffins recipe is the perfect weeknight dinner prep that's also freezer friendly. What I love about this sheet pan dinner is that it takes a classic comfort food and turns it into something faster, already portioned, and way more weeknight-friendly.

I’ve been making these for years because they’re simple, freezer-friendly, and make great leftovers. They’re also easy to switch up with different proteins or sauces depending on what you have on hand.

If you like this dish, you should try my Chicken Parmesan Meatballs, Ground Chicken Pizza Crust, or Hawaiian Chicken Sheet Pan Dinner.

Why You Will Love This Dinner

Easy cooking
Everything mixes in one bowl and bakes quickly in a muffin tin.

Healthy ingredients
Made with lean ground meat and simple pantry staples.

Versatile meal
Perfect for meal prep, freezer meals, or a kid-friendly dinner.

Ingredients for BBQ Meatloaf Muffins

Egg – Helps bind everything together and keeps the meatloaf tender.

Lean ground beef or turkey – A high-protein base that stays juicy in muffin form.

Onion – Adds flavor and moisture. (feel free to use already diced and frozen onions!!)

Garlic powder – Adds savory depth without extra prep.

Dijon mustard – Gives a subtle tang that balances the BBQ sauce.

Oregano and parsley – Add herby flavor and freshness.

BBQ sauce – Mixed into the meat and brushed on top for that classic sweet and smoky flavor.

Breadcrumbs – Help bind the mixture and keep the moisture locked in.

Substitutions and Variations

Use ground turkey or chicken:
A great lighter option that still stays juicy.

Make them gluten-free:
Use gluten-free breadcrumbs.

Switch the sauce:
Try a ketchup glaze, or a teriyaki topping.

Add veggies:
Finely diced bell peppers or zucchini mix in easily.

Make them cheesy:
Add shredded cheddar or mozzarella to the mixture.

Instructions

Preheat oven: Heat oven to 400°F and lightly grease a muffin tin.
Mix base: In a large bowl, whisk the egg first.
Combine: Add ground meat, diced onion, salt, garlic powder, Dijon mustard, oregano, parsley, BBQ sauce, and breadcrumbs. Mix until just combined.
Portion: Scoop mixture into muffin tin, filling each about ¾ full.
Top: Add a dollop of BBQ sauce on top of each muffin.
Bake: Bake for 25 minutes, or until cooked through.
Serve: Let cool slightly before removing from the pan.

Tips and Notes

Don’t overmix, this keeps the meatloaf tender.
Use a cookie scoop for even portions.
Let them rest a few minutes before removing so they hold their shape.
Great for freezing, make a double batch!

Recipe FAQs

Can I make these ahead?
Yes! You can prep and refrigerate before baking or fully cook and reheat.

Can I freeze these?
Absolutely. Let cool completely, then freeze for up to 3 months.

How do I know they’re done?
They should reach an internal temp of 160°F for beef (165°F for turkey).

Serving Suggestions

Serve with mashed potatoes or roasted potatoes
Pair with green beans or broccoli
Add to a lunchbox with fruit and crackers
Serve with a simple side salad

Storage and Reheating Instructions

Storage:
Store in an airtight container in the fridge for up to 4 days.

Reheating:
Microwave for 30–60 seconds or reheat in the oven at 350°F until warm.

Tips:
Add a little extra BBQ sauce before reheating to keep them moist.

I hope you are Over the Spoon for this recipe!
It is my goal to inspire you to create healthy and easy meals.
It would mean the world if you could leave a review or a star rating below!