Muffin Tin Meatloaf Recipe By Tasty Food

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.

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!

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!

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.

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!

SWEET AND SOUR MUFFIN-TIN MEATLOAVES

Steps:

• Preheat the oven to 400 degrees and spray a 12-muffin tin.
• Mix 1/2 Cup of the ketchup, brown sugar, and vinegar in a small bowl.
• In a large bowl, combine the ground beef, egg, onion, bread crumbs, and the other 1/2 cup ketchup; season with salt and pepper. Combine ingredients well, but don't overwork the meat.
• Place 2 1/2 teaspoons of the sauce in the bottom of the prepared muffin tin. Form the meat mixture into 12 equal balls and place in the muffin tin, pressing down to smooth the top of meat.
• Cook the meat loaves until no longer pink in the middle and juices bubble around the edges, about 20 minutes.
• Remove from the oven and rest 5 minutes before removing from the muffin tins. I find this is easiest if you place a platter on top of the muffin tin, grab it with oven mits, then flip, like you would a round cake. Most all of the sauce should come out with the meat if you let the tin sit upside down on the platter for a minute or two. Scoop out any of the sauce left and smear it on the loaves.

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.

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.