Meatloaf muffins—classic meatloaf with onions, peppers, eggs and seasonings baked in convenient, serving-size muffin pans.
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Servings: 9servings
Calories: 315kcal
Author: Lucy
Ingredients
1lbground chuck
1lblean ground beef
1cupfinely chopped onion
½cupfinely chopped green pepper
2eggs
1cupbread crumbs
1tbspWorcestershire sauce
½cupketchup
1tspsalt
1tsppepper
Sauce:
½cupketchup
3tbspbrown sugar
2tspyellow mustard
Instructions
Preheat oven to 350°. Lightly spray two 12-cup muffin pans with cooking oil.
Mix meats and other ingredients (except for the sauce ingredients) gently in a large bowl. You can saute the onions and green pepper in a little olive oil first if you want them to be completely tender. Place meatloaf mixture in muffin cups, mounding slightly above each cup. This recipe should fill about 18 muffin cups.
Place meatloaf in oven and bake for 25 minutes. While meatloaf is cooking, mix the sauce ingredients. After 25 minutes, remove muffin pans from oven and spread sauce on the top of each meatloaf muffin.
Bake for another 10 minutes and then remove from oven and let rest for fifteen minutes.
Notes
Tips for Making the Best Meatloaf Muffins:
Don't mix too much or the meatloaf will be tough, but do mix well enough to blend everything.
Use an ice-cream scoop and put a heaping scoop in each muffin cup.
Tips for Freezing Muffin Tin Meatloaf
Place the meatloaf muffins on a baking sheet overnight in the freezer.
The next day, put the frozen muffins in a bag and store in the freezer. This method keeps most of the sauce on the meatloaf. You'll lose a little bit to the bag but not much.
And it's easy to make a little more sauce when you thaw out your meatloaf muffins anyway!