Meatloaf muffins—classic meatloaf with onions, peppers, eggs and seasonings baked in convenient, serving-size muffin pans.
1lblean ground beef
1cupfinely chopped onion
½cupfinely chopped green pepper
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.
Tips for Making the Best Meatloaf Muffins:
Don't mix too much or the meatloaf will be tough but 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!
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.