Best Meatloaf Muffins Recipes

MEATLOAF MUFFINS WITH BARBECUE SAUCE

Steps:

• Preheat oven to 450 degrees F.
• Put ground beef into a big bowl. Put onion and celery into a food processor. Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl. Cut the pepper into a few pieces and add to the food processor. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through. While meatloaf muffins bake, make green beans in the microwave. Serve meatloaf with Smashed Potatoes and Cream Cheese on the side, too.
• Place bacon between paper towels and microwave 60 seconds on high. Cool bacon and chop or crumble up.
• Place green beans in a bowl and drizzle with extra-virgin olive oil, salt and pepper. Cover the bowl loosely with plastic wrap and microwave green beans on high for 5 minutes, stir and cook 5 minutes more. Remove wrap and top green beans with crumbled bacon.
• Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, you can be working on the meatloaf recipe.
• When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit. Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Then add chives and scallions and season with salt and pepper, to your taste.

MEATLOAF MUFFINS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan.
• Mix ground beef, soup, onion, bread crumbs, eggs, salt, and pepper in a bowl. Scoop mixture evenly into prepared muffin cups.
• Bake 1 hour in the preheated oven to a minimum temperature of 160 degrees F (70 degrees C). If desired, remove from oven after 50 minutes, drizzle ketchup on the top of each muffin, and return to oven for an additional 10 minutes.

EASY MINI MEATLOAF MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray.
• Place ground beef, egg, milk, salt, and pepper in a large bowl; mix with your hands until well combined. Mix in cornmeal, brown sugar, onion, and ketchup until incorporated. Press mixture firmly into the prepared muffin cups, filling each cup 3/4 full.
• Bake in the oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Remove from the oven and allow to cool for 5 minutes before popping out of the muffin tin.

TURKEY MEATLOAF MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a muffin tin with cooking spray.
• Combine ground turkey, Cheddar cheese, onion, bread crumbs, milk, eggs, Worcestershire sauce, garlic, salt, and pepper in a large bowl; mix well with your hands.
• Drop scoops of the turkey mixture into the muffin tin using a large ice cream scoop.
• Bake in the preheated oven until golden brown, about 45 minutes.

CHEDDAR BBQ MEATLOAF MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Pour the milk over the breadcrumbs in a large bowl and stir to combine. Add the meatloaf mix, 1 cup of the cheese, 1/4 cup of the barbecue sauce, the salt, pepper, green onions, garlic and egg and mix with your hands until just combined.
• Divide and shape the mixture into 6 balls and arrange the balls in a 6-cup nonstick muffin pan. Place the muffin pan on a rimmed baking sheet and brush the remaining 1/4 cup barbecue sauce on top of the meat.
• Bake for 40 minutes, rotating the pan halfway through cooking. Sprinkle with the remaining 1/4 cup cheese. Continue to bake until the meatloaf muffins are cooked through to an internal temperature of 165 degrees F, about 5 minutes more; the interior muffins may take a little longer to cook. Cool 5 minutes in the pan.
• Arrange on a serving platter and serve with mashed potatoes and a green salad.

BACON-WRAPPED MEATLOAF MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat two 12-cup muffin tins with cooking spray.
• Mix together tomatoes, bell peppers, onion, ketchup, Worcestershire sauce, and eggs in a bowl. Mix together seasoned salt, black pepper, and garlic salt in a second bowl.
• Place ground chuck in an extra large bowl and add tomato mixture and salt mixture. Using gloves, mix until all ingredients are evenly distributed. Form meat mixture into 24 evenly-sized balls. Wrap each ball with a slice of bacon and place in the prepared muffin tins.
• Place muffin tins on a rimmed baking sheet in the preheated oven and bake until bacon is crispy and meat is no longer pink in the center, about 1 hour 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

MEXICAN MEATLOAF MUFFINS RECIPE BY TASTY

Steps:

• Make the taco sauce: In a medium bowl, whisk together the tomato sauce, honey, vinegar, and Club House® Taco Seasoning until smooth. Set aside.
• Make the meatloaf muffins: Preheat the oven to 180°C (350°F).
• Heat olive oil in a medium pan over medium-high heat. Add the onion and sauté for 4-5 minutes, until softened and starting to brown. Add the garlic and sauté for another minute, until fragrant. Remove the pan from the heat.
• Add the ground beef to a large bowl with the cooked onion and garlic, bread crumbs, Club House® Taco Seasoning, eggs, and ½ cup taco sauce. Mix until well combined.
• Divide the beef mixture into 12 4-ounce balls.
• Grease a muffin tin with nonstick spray. Gently press the tortillas into each muffin cup, making mini bowls. Place a meatloaf ball in each bowl and top each with 1 teaspoon taco sauce.
• Bake the meatloaf muffins for 30 minutes, or until the internal temperature of the beef reaches 70°C (160°F). Let the muffins cool in the tin for 5 minutes.
• Remove the muffins from the tin. Serve with guacamole, salsa, shredded cheese, and sour cream for topping.
• Enjoy!

CHEESY MEATLOAF MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray two extra-large 6-cup muffin tins with nonstick cooking spray.
• Mix milk, 3 tablespoons Italian dressing, mustard, and egg together in a large bowl. Mix in quick-cooking and old-fashioned oats followed by Swiss cheese, Parmesan cheese, and mozzarella cheese. Let mixture sit for 3 to 5 minutes. Mix in beef, onion, oregano, garlic, celery seed, garlic powder, salt, and pepper. Let sit for another 3 to 5 minutes to absorb liquid, as mixture will seem very wet.
• Scoop out mixture and mold into twelve 1/3- to 1/2-cup balls. Place into the prepared muffin tins. Drizzle tops with more Italian dressing.
• Bake in the preheated oven until no longer pink in the centers and browned on top, 35 to 45 minutes. Remove muffins from the oven and drizzle tops with ketchup.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil in the preheated oven until ketchup is cooked and meat muffins are crispy, 5 to 10 minutes.

TURKEY MEATLOAF MUFFINS

Steps:

• Preheat oven to 350 degrees. In a large bowl, mix 1/2 cup ketchup with the remaining ingredients until well combined. Divide mixture among 6 cups of a 12-cup (4 ounce) muffin tin, spacing them evenly and gently compressing and mounding the tops. Brush tops with remaining 1/4 cup ketchup.
• Transfer tin to oven; bake until inside temperature registers 170 degrees on an instant read thermometer, about 45 minutes.
• Remove from oven; let rest 5 minutes before removing from tin. Serve hot.

TACO-MEATLOAF MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine ground beef, ground pork, Cheddar cheese, corn chips, salsa, egg, taco seasoning mix, salt, and pepper in a large bowl; mix until well combined. Form mixture into 12 equally-sized balls and press into a 12-cup muffin tin. Baste each "muffin" with taco sauce to coat.
• Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let cool 5 minutes before serving.

DINER MEATLOAF MUFFINS (LIGHT)

Steps:

• Preheat oven to 350°.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.
• Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.
• Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.

BBQ CHEDDAR MINI MEATLOAF "MUFFINS"

Steps:

• Preheat oven to 400 degrees. Place all ingredients in gallon zip-loc bag (except 1/4 cup of cheese & BBQ sauce). Squeeze until just mixed. (This keeps the mess out of preparing meatloaf!) Spoon mixture into a 12 cup muffin tin and press down firmly with back of spoon. Top with remaining BBQ sauce and place in oven for 25-35 minutes. Sprinkle remaining cheese on each muffin and bake additional 5 minutes. Allow to cool 5 minutes before removing from tins.

MEATLOAF MUFFINS WITH OATS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup muffin tin.
• Heat oil in a skillet over medium-high heat. Saute onion and bell pepper in the hot oil until softened, 5 to 7 minutes. Remove from heat and let cool slightly, about 10 minutes.
• Combine sauteed onion mixture, turkey, sausage, oats, 1/2 cup ketchup, carrot, egg, Worcestershire sauce, garlic, salt, and pepper in a large bowl. Mix lightly and thoroughly.
• Spoon mixture evenly into the prepared muffin tin using an ice cream scoop, filling each to the top, mounding if necessary. Top each with a drizzle of ketchup and about 1/5 slice of bacon.
• Bake in the preheated oven until muffins are browned on tops and no longer pink in the centers, about 30 minutes.

BUTTERMILK TURKEY MEATLOAF MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray.
• Combine turkey, stuffing mix, chicken broth, buttermilk, Italian seasoning, salt, and pepper in a bowl. Divide mixture among the muffin cups.
• Bake in the preheated until cooked through, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BACON CHEESEBURGER MEATLOAF MUFFINS

Steps:

• Preheat oven to 375°F.
• Spray a muffin tin with nonstick cooking spray.
• In a large bowl, combine meat with eggs, bread crumbs, mayonnaise, Worcestershire sauce, cheese, 1/2 cup ketchup, 1/4 cup mustard, bacon bits. Mix well. (I use my hands to mix the ingredients.) *ADD MORE BREAD CRUMBS IF IT SEEMS RUNNY*.
• Spoon into prepared muffin tin.
• Mix the remaining 1/2 cup ketchup, 1/4 cup mustard, and brown sugar in a small bowl.
• Spoon and spread over the top of the meatloaf muffins.
• Place muffin tin on a baking sheet, and bake for 40 minutes.
• Five minutes before they are done, add French fried onions, watching to make sure the onions don't burn.

MEATLOAF MUFFINS

Steps:

• Combine all ingredients in a large bowl& mix until well blended- do not over mix.
• Place a 2 inch wide parchment strip across each mould of the muffin tin, coming up from each side by about 2 inches.
• This will be used for unmoulding after they are cooked.
• Using an ice cream scoop or a large spoon, generously fill each section of the muffin tin with meat, rounding the top to obtain a muffin shape.
• Brush with BBQ sauce& bake in a preheated 350F oven for 15- 20 mins (or until meat thermometer reaches 160F), brushing occasionally with more BBQ sauce.

MEATLOAF MUFFINS WITH BBQ SAUCE

Steps:

• Preheat oven to 450 degrees F.
• Put ground beef into a big bowl.
• Put onion and celery into a food processor.
• Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl.
• Cut the pepper into a few pieces and add to the food processor.
• Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl.
• Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl.
• Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce.
• Pour half the sauce mixture into the bowl with the meatloaf mix.
• Mix the meatloaf together with your hands.
• Wash up.
• Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil.
• Use an ice cream scoop to help you fill meat into a each tin.
• Top each meat loaf with a spoonful of extra sauce.
• Bake about 20 minutes.
• Cut open 1 muffin to test that the middle is cooked through.

MEATLOAF MUFFINS WITH BARBECUE SAUCE

Steps:

• 1. Preheat oven to 350 degrees. Coat a regular (12-cup) muffin pan with cooking spray. Set aside.
• 2. To make bread crumbs: Toast 1 slice whole wheat or multi-grain bread. Place in blender and pulse until made into crumbs.
• 3. In a large bowl, add ground turkey, bread crumbs, onions, egg, Worcestershire sauce, ½ cup barbecue sauce, garlic, salt and pepper. Using your hands or a large spoon, thoroughly mix together until well blended.
• 4. Add meatloaf mixture to the top of each muffin cup, flattening out the tops. Top each meatloaf muffin with ¾ tablespoon barbecue sauce and spread evenly over top.
• 5. Bake for 40 minutes. Run a knife around each muffin to loosen it from pan. Remove to a serving plate.
• Makes 9 meatloaf muffins (1-2 muffins per serving).

MAKE-AHEAD MEATLOAF MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray.
• Combine beef, tomatoes, bread crumbs, egg substitute, 3 tablespoons ketchup, dried onion, Worcestershire sauce, salt, and pepper in a bowl. Fill muffin cups with the beef mixture.
• Mix remaining 1 tablespoon ketchup with brown sugar and vinegar in a small bowl to create a glaze. Brush or spoon glaze over the muffins.
• Bake in the preheated oven until muffins are no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

MEATLOAF MUFFINS (INDIVIDUAL MINI-MEAT LOAVES)

Steps:

• Preheat the oven to 450°F.
• Combine all ingredients in a large bowl and mix well.
• Generously fill each section of the muffin tin with meat mixture.
• Bake for 15 to 20 minutes and serve.