MUFFIN TIN MEATLOAF
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
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
MUFFIN-PAN MEAT LOAVES
I used to have a catering business, and my specialty was comfort food. I once needed a gluten-free meat loaf, and my clients went nuts over this recipe. I often use an 8x8-in. pan or a loaf pan, but a muffin tin really cuts the cooking time. -Vangie Panagotopulos, Moorestown, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a large bowl, combine the first 9 ingredients. Add beef and turkey; mix lightly but thoroughly. Place 1/3 cup mixture into each of 12 ungreased muffin cups, pressing lightly., In a small bowl, mix topping ingredients; spoon over meat loaves. Bake, uncovered until a thermometer reads 165°, 15-20 minutes. Freeze option: Bake meat loaves without topping. Cool meat loaves, and freeze, covered, on a waxed paper-lined baking sheet until firm. Transfer meat loaves to an airtight container; return to freezer. To use, partially thaw in refrigerator overnight. Place meat loaves on a greased shallow baking pan. Prepare topping as directed; spread over tops. Bake in a preheated 350° oven until heated through.
Nutrition Facts : Calories 304 calories, Fat 15g fat (6g saturated fat), Cholesterol 147mg cholesterol, Sodium 706mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 27g protein.
MINI MEATLOAVES WITH BROCCOLI MASH
This is a great recipe for kids to help with. Have older kids help grate the zucchini and onion. Let younger kids get their (clean) hands dirty by mixing the beef mixture until well blended. They can even help mash the potatoes and broccoli together!
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375˚ F. Coat 8 cups of a muffin pan with cooking spray. Combine the ground beef and pork, zucchini, onion, breadcrumbs, egg and 1 teaspoon each salt and pepper in a large bowl; mix with your hands until combined. Mix the ketchup, brown sugar and soy sauce in a small bowl.
- Divide the meatloaf mixture evenly among the muffin cups, pressing to eliminate any air pockets. Bake 12 minutes. Spread the ketchup mixture on the meatloaves and bake until the glaze sets and the meat is cooked through, about 10 more minutes. Let rest 10 minutes.
- Meanwhile, put the potatoes in a saucepan and cover with water; season with salt. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 20 minutes. Add the broccoli and cook until tender, about 4 minutes. Drain the vegetables and return to the pot. Add the cream cheese and mash well; season with salt. Serve the meatloaves with the broccoli mash and carrot sticks.
MEATLOAF MUFFINS WITH BARBECUE SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 22
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.
MINI TURKEY MEATLOAVES
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h20m
Yield 18 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Generously coat 18 standard muffin cups (from two 12-cup muffin pans) with cooking spray.
- Put the oats in a small bowl and slowly pour the milk over them. Stir to make sure the oats are all coated and then let them sit for a few minutes.
- Put the turkey and bacon in a separate large bowl and add the oats and any extra milk from the bowl to it. Add the parsley, seasoned salt, black pepper, red pepper flakes and 1/4 cup of the ketchup. Use your hands to mix it all together. Place a 1/4-cup scoop of the mixture in each greased muffin cup. Squirt about 1/2 teaspoon of the remaining ketchup on top of each meatloaf. Use a spoon to smear the ketchup evenly over the top, then use it to nudge the edges of the meatloaves away from the pan a bit (this just neatens them up a little).
- Bake for 25 minutes, then carefully squirt another 1/2 teaspoon of ketchup on top of each, spreading it carefully with a spoon to cover as much of the surface as possible. Continue to bake until completely cooked through and sizzling around the edges, about another 30 minutes. If there are any large areas without ketchup, go ahead and squirt/spread more as needed.
- Sprinkle the meatloaves with parsley, then let them sit in the pan for 5 to 7 minutes before serving. Run a sharp knife around the edges of the loaves to loosen them if they stick. Serve them warm with a veggie on the side
INDIVIDUAL MEAT LOAVES
Steps:
- Preheat the oven to 350 degrees F. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
- In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meatloaf will be dense.
- Divide the mixture into 6 (10 to 11-ounce) portions and shape each portion into a small loaf on a sheet pan. Spread about a tablespoon of ketchup on the top of each portion. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot.
MINI MEATLOAVES - 3 VARIATIONS - KRAFT FOOD AND FAMILY MAGAZINE
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
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
MINI MEATLOAVES
An updated retro favourite that makes a cheap and easy family meal
Provided by Jennifer Joyce
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/fan 180C/gas 6 and heat 1 tsp oil in a large frying pan. Add the onion and carrot and soften for 10 mins. Scrape into a large bowl, then add the breadcrumbs, 5 tbsp of the passata, the Worcestershire sauce, egg, mince, half the thyme and some seasoning. Mix well.
- Brush 4 large ramekins or 6 muffin tins with the remaining oil. Press the mince mixture into them, then pour the remaining passata over the top. Top each with a tomato half, sprinkled with a pinch of sugar, salt and pepper and the remaining thyme. Bake for 50 mins until cooked through, then serve with Chive mash (recipe below).
Nutrition Facts : Calories 575 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 11 grams sugar, Protein 37 grams protein, Sodium 1.08 milligram of sodium
CHEESY MINI MEATLOAVES WITH SALSA
Try something new when you make these Cheesy Mini Meatloaves with Salsa. These Cheesy Mini Meatloaves with Salsa are meatloaves with a taco twist!
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Mix first 4 ingredients with 1 cup cheese and 1/2 cup salsa just until blended.
- Press into 12 muffin cups sprayed with cooking spray. Use back of spoon to make indentation in center of each mini meatloaf. Place muffin pan on foil-covered baking sheet.
- Bake 20 to 25 min. or until meatloaves are done (160°F). Top with remaining salsa and cheese; bake 3 min. or until cheese is melted.
Nutrition Facts : Calories 260, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 95 mg, Sodium 560 mg, Carbohydrate 10 g, Fiber 2 g, Sugar 2 g, Protein 19 g
SPICY CHEESY MINI MEATLOAVES
Grab your muffin pan; things just got adorable. These mini meatloaves pop out cheesy, crusty and perfectly portioned.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400ºF.
- Mix ingredients just until blended.
- Press into 12 muffin pan cups sprayed with cooking spray. Use back of spoon to make indentation in center of each. Place muffin pan on foil-covered rimmed baking sheet.
- Bake 20 to 25 min. or until meatloaves are done (160°F).
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 105 mg, Sodium 810 mg, Carbohydrate 9 g, Fiber 1 g, Sugar 5 g, Protein 24 g
MEAT LOAF MUFFINS
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
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.
EASY MINI MEATLOAF MUFFINS
Homemade meatloaf with a yummy sweet twist. I didn't have any breadcrumbs for the traditional meatloaf, so I searched my cabinets and came up with this meatloaf. It was a huge hit with the kids. It's sweet but still a meatloaf. The cornmeal and brown sugar just made it out of this world! Also, once cooked, they are very easy to store and pack up for leftovers. Serve with some smashed potatoes and green beans.
Provided by MomLovesMaddie
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h10m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 542.3 calories, Carbohydrate 69 g, Cholesterol 112 mg, Fat 19.2 g, Fiber 3.9 g, Protein 24.8 g, SaturatedFat 7 g, Sodium 314.2 mg, Sugar 32 g
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MUFFIN TIN MEATLOAF RECIPE - SOUTHERN LIVING
From southernliving.com
Servings 12Total Time 35 mins
- Preheat oven to 375°F. Coat a 12-cup muffin tray with cooking spray. Place egg, ground beef, panko, onion, parsley, garlic, salt, Worcestershire sauce, apple cider vinegar, thyme, allspice, and pepper in a large bowl; gently but thoroughly mix together using your hands.
- Scoop about 1/2 cup of the mixture into each muffin cup, so that each muffin cup is full and slightly rounded. Top each with 1 tablespoon ketchup and lightly spread to cover.
- Bake in preheated oven until a thermometer inserted into thickest portion of meat registers 160°F and ketchup is slightly caramelized, about 22 to 25 minutes. Remove from muffin tin and serve.
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