Best Muffin Pan Meat Loaves Recipes

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MEATLOAF MUFFINS



Meatloaf Muffins image

Meatloaf Muffins are individual portions of savory ground beef meatloaf cooked in a muffin tin. This is an easy and quick way to have meatloaf for dinner!

Provided by Susie Weinrich

Categories     Dinner

Number Of Ingredients 14

2 tbsp olive oil
1 small to medium yellow or white onion (diced)
3 plump garlic cloves (chopped)
1 tsp fresh rosemary (chopped)
2 tbsp Worcestershire sauce
1 tbsp tomato paste
2 lbs. ground beef (93/7 is the best ratio for this recipe)
1 cup panko bread crumbs
1/3 cup milk
2 eggs (lightly beaten)
1 tsp salt
1/2 tsp black pepper
1/2 tsp onion powder
1 cup ketchup

Steps:

  • Preheat the oven to 400° and spray a 12 count muffin tin with baking/olive oil spray.
  • In a skillet over medium heat saute the 1 diced onions and 3 chopped garlic cloves until softened, about 5-8 minutes.Remove from the heat and stir in the 2 tbsp Worcestershire sauce, 1 tbsp tomato paste, and 1 tsp chopped fresh rosemary.
  • In a large bowl add the 2 lbs. ground beef, 1 cup panko bread crumbs, 1/3 cup milk, 2 lightly beaten eggs, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp onion powder, and the sauteed onion mixture.With clean hands lightly mix the ingredients together. Only mix just until it comes together, over mixing will create tough meatloaf!
  • With a 1/3 cup measuring cup portion out the meatloaf mixture into the prepared 12 cup muffin tin.
  • Top each individual meatloafs with 1 tbsp ketchup.
  • Place the muffin tin on top of a baking sheet to catch any spill-overs in the oven!
  • Bake at 400 for 25 minutes until the center of the meatloaf reaches 160°.
  • Let rest for a few minutes and then serve!

Nutrition Facts : ServingSize 1 serving, Calories 278 kcal, Carbohydrate 11 g, Protein 15 g, Fat 19 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 82 mg, Sodium 515 mg, Fiber 1 g, Sugar 6 g

MUFFIN TIN MEATLOAF



Muffin Tin Meatloaf image

In this post, we'll show you how to make Muffin Tin Meatloaf. These perfectly portioned meatloaves are made with a blend of meat, pantry spices, and easy to find ingredients. Ready in 40 minutes from start to finish, your final meal will be a hit!

Provided by Muffin Tin Recipes

Categories     Dinner

Time 35m

Number Of Ingredients 11

1 ½ pounds meatloaf mix (pre-packaged meat available at your grocer's meat counter. )
1 large egg
¼ cup yellow mustard
½ cup ketchup
2 tablespoons Worcestershire sauce
1 cup panko bread crumbs
2 tablespoons minced onion
¼ teaspoon black pepper
¼ teaspoon sea salt
½ teaspoon onion powder
½ teaspoon garlic powder

Steps:

  • Heat oven to 350°F.
  • Add meat, and every ingredient listed to a large mixing bowl. Using gloved hands, combine until mixed.
  • Using an ice cream scoop, add meat to each muffin tin space. *see image in post.
  • Bake uncovered for 25 minutes.
  • Allow meat loaves to rest for 5 minutes before removing them from the pan. Allow excess grease to cool before discarding in the trash.
  • Serve warm with your choice of sides. Enjoy!

Nutrition Facts : ServingSize 1 cup, Calories 159 kcal, Carbohydrate 7 g, Protein 14 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 55 mg, Sodium 308 mg, Fiber 1 g, Sugar 3 g

MEAT LOAF MUFFINS



Meat Loaf Muffins image

Serve these tangy meat loaf muffins for dinner or slice them up for a take-along sandwich lunch. They're just as flavorful after freezing. -Cheryl Norwood, Canton, Georgia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1 large egg, lightly beaten
1/2 cup dry bread crumbs
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1/4 cup barbecue sauce
1-1/2 pounds lean ground beef (90% lean)
3 tablespoons ketchup
Additional ketchup, optional

Steps:

  • Preheat oven to 375°. Mix the first 5 ingredients. Add beef; mix lightly but thoroughly. Press about 1/3 cupful into each of 12 ungreased muffin cups., Bake 15 minutes. Brush tops with 3 tablespoons ketchup; bake until a thermometer reads 160°, 5-7 minutes. If desired, serve with additional ketchup. , Freeze option: Bake meat loaves without ketchup; cover and freeze on a waxed paper-lined baking sheet until firm. Transfer meat loaves to an airtight freezer container; return to freezer. To use, partially thaw in refrigerator overnight. Place meat loaves on a greased shallow baking pan. Spread with ketchup. Bake in a preheated 350° oven until heated through.

Nutrition Facts : Calories 260 calories, Fat 11g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 350mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 1g fiber), Protein 24g protein.

MEAT LOAF MINIATURES



Meat Loaf Miniatures image

My family and I can't get enough of these little meat loaf muffins topped with a sweet ketchup sauce. They are the perfect portion size. This recipe requires no chopping, so it's quick and easy to make a double batch and have extras for another day. I've given them to new moms, too. -Joyce Wegmann, Burlington, Iowa

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 1-1/2 dozen.

Number Of Ingredients 11

1 cup ketchup
3 to 4 tablespoons packed brown sugar
1 teaspoon ground mustard
2 large eggs, lightly beaten
4 teaspoons Worcestershire sauce
3 cups Crispix cereal, crushed
3 teaspoons onion powder
1/2 to 1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
3 pounds lean ground beef (90% lean)

Steps:

  • In a large bowl, combine the ketchup, brown sugar and mustard. Remove 1/2 cup for topping; set aside. Add the eggs, Worcestershire sauce, cereal and seasonings to remaining ketchup mixture. Let stand for 5 minutes. Crumble beef over cereal mixture and mix well. , Press meat mixture into 18 muffin cups (about 1/3 cup each). Bake at 375° for 18-20 minutes. Drizzle with reserved ketchup mixture; bake 10 minutes longer or until meat is no longer pink and a thermometer reads 160°. , Serve desired number of meat loaves. Cool remaining loaves. Transfer to freezer container; close and freeze for up to 3 months. , To use frozen meat loaves: Completely thaw in the refrigerator. Place loaves in a greased baking dish. Bake at 350° for 30 minutes or until heated through, or cover and microwave on high for 1 minute or until heated through.

Nutrition Facts : Calories 165 calories, Fat 6g fat (2g saturated fat), Cholesterol 61mg cholesterol, Sodium 305mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 0 fiber), Protein 16g protein.

MINI MEATLOAVES - 3 VARIATIONS - KRAFT FOOD AND FAMILY MAGAZINE



Mini Meatloaves - 3 Variations - Kraft Food and Family Magazine image

These are so easy and yummy. I think I used a bowl and a spoon and no cutting! We really loved the crunchy stuffing! This recipe came from the Kraft Food and Family magazine, You will need the ingredients from the 'Base' recipe AND the two ingredients from whichever variation you are making.

Provided by SuperJoku

Categories     Meat

Time 45m

Yield 12 muffins, 6 serving(s)

Number Of Ingredients 10

1 lb extra lean ground beef
1 (16 ounce) package Stove Top stuffing mix
1 cup water
3/4 cup shredded cheddar cheese
1 teaspoon garlic powder
3/4 cup barbecue sauce
1 teaspoon italian seasoning
3/4 cup spaghetti sauce
2 teaspoons chili powder
3/4 cup salsa

Steps:

  • Pre-heat oven to 375°F.
  • Mix ground beef, stuffing mix, water, and the powder ingredient from the variation you chose.
  • Press into 12 muffin cups sprayed with cooking spray.
  • Make an indentation in center of each meatloaf. With spoon fill indentation with sauce (from chosen variation).
  • Bake 30 min or until cooked through. Top with cheese, continue baking 5 minutes or until cheese is melted.

Nutrition Facts : Calories 511.9, Fat 12.5, SaturatedFat 5.5, Cholesterol 62.5, Sodium 1948.6, Carbohydrate 68.2, Fiber 3.8, Sugar 11.5, Protein 29.9

MUFFIN TIN MEATLOAF RECIPE BY TASTY



Muffin Tin Meatloaf Recipe by Tasty image

Dare we call these mini meatloaves "cute"? Packed with the traditional meatloaf flavor you love, these individual servings are great for meal prep.

Provided by Betsy Carter

Categories     Lunch

Time 50m

Yield 12 meatloafs

Number Of Ingredients 12

1 tablespoon olive oil, plus more for greasing
1 small yellow onion, diced
1 clove garlic, minced
¾ cup panko breadcrumbs
½ cup whole milk
1 lb ground beef
1 large egg, beaten
¼ cup fresh parsley, finely chopped
1 teaspoon worcestershire sauce
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons ketchup

Steps:

  • Preheat the oven to 350°F (180°C). Grease a standard muffin tin with olive oil.
  • Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and golden brown, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute. Remove the pan from the heat and let cool to room temperature.
  • In a large bowl, stir together the panko and milk. Add the ground beef, egg, parsley, Worcestershire sauce, salt, pepper, and onion mixture and use your hands to combine.
  • Divide the meat mixture evenly between the greased muffin cups, making sure not to overfill. Brush the tops with ketchup.
  • Bake until the tops are browned and the internal temperature reaches 160°F (70°C), about 30 minutes.
  • Serve warm, or, if not serving immediately, let the meatloaves cool completely, then store in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
  • Enjoy!

Nutrition Facts : Calories 156 calories, Carbohydrate 7 grams, Fat 8 grams, Fiber 0 grams, Protein 12 grams, Sugar 2 grams

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