Muffin Tin Green Chile Meatloaves Food

MUFFIN-TIN GREEN CHILE MEATLOAVES

Steps:

• Heat oven to 450°F. Spray 12 regular-size muffin cups with cooking spray.
• In large bowl, stir Meat Loaf ingredients until well mixed. Divide mixture among muffin cups, pressing evenly into cups.
• Bake 15 to 18 minutes or meat thermometer inserted in center of loaf reads 160°F.
• Meanwhile, in small bowl, mix Tomato Salsa ingredients. Serve with meat loaves.

MUFFIN TIN MEATLOAF

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!

MUFFIN-PAN MEAT LOAVES

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.

MUFFIN-TIN BARBECUE BACON MEATLOAVES

Steps:

• Heat oven to 450°F. Spray 12 regular-size muffin cups with cooking spray.
• In large bowl, stir beef, bacon, Bisquick™ mix, green onion whites, egg and barbecue seasoning until well mixed. Divide mixture among muffin cups, pressing evenly into cups.
• Bake 14 to 17 minutes or until meat thermometer inserted in center of loaves reads 160°F. Brush loaves with barbecue sauce. Top with cheese. Bake 1 to 2 minutes longer or until cheese just melts. Top with green onion greens.

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.

MEAT LOAF MUFFINS

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.

MUFFIN TIN MEATLOAF RECIPE BY TASTY

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!

GREEN CHILE CORN MUFFINS

Steps:

• Preheat the oven to 400ºF.
• Spray miniature muffin tins with non stick spray.
• In a small bowl, combine the cornmeal, salt, and baking powder, stirring with a metal spoon.
• Add the cheese, corn, sour cream, and chilies; stir until lightly combined.
• Add the oil and eggs and stir until everything is just combined; do not overmix. The batter will be very stiff.
• Place about 1/2 Tbs of batter into each muffin cup.
• Bake for 18-20 min or until lightly golden.
• Serve warm.

MUFFIN TIN MEATLOAVES

Steps:

• Heat oven to 400 degrees F. In large bowl, combine all ingredients except ketchup, mixing lightly but thoroughly. Place approximately 1/3 cup beef mixture into each of 12 medium muffin cups, pressing lightly; spread ketchup over tops. Bake 20 minutes or until centers are no longer pink. Remove meatloaves from pan.