MEATLOAF IN A MUFFIN TIN - INDIVIDUAL MINI MEATLOAVES RECIPE
Have you ever made mini meatloaves in a muffin tin? Try in once and you'll be a convert forever! It cooks in half the time of traditional meatloaf and it perfectly portioned! These muffin pan meatloaves taste amazing!
Provided by MelanieCooks.com
Categories Main Dish
Time 40m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350F. Spray a non-stick muffin pan with a non-stick cooking spray.
- In a large bowl, mix ground meat, egg, onion, milk, bread crumbs, Worchestershire sauce, salt and pepper.
- Put the meat mixture in the muffin cups.
- Spread the ketchup on top of the meatloaf mixture.
- Put the muffin tin in the oven and bake for 35 minutes.
Nutrition Facts : Calories 515 kcal, Carbohydrate 21 g, Protein 31 g, Fat 33 g, SaturatedFat 13 g, Cholesterol 139 mg, Sodium 798 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
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
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.
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.
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.
MUFFIN TIN MEATLOAF RECIPE BY TASTY
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
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
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
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
MUFFIN TIN MEATLOAVES
Make and share this Muffin Tin Meatloaves recipe from Food.com.
Provided by zoe85
Categories Kid Friendly
Time 30m
Yield 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 145.3, Fat 9.1, SaturatedFat 3.5, Cholesterol 56.2, Sodium 222.9, Carbohydrate 3.7, Fiber 0.3, Sugar 1.6, Protein 11.6
SWEET AND SOUR MUFFIN-TIN MEATLOAVES
These little meatloaves don't take long and are pretty darn tasty. A bit different from the other sweet and sour meatloaf recipes here at Zaar. I think the muffin tin idea is perfect and these are great for OAMC, especially because of their size. How convenient for those of us who cook for one or two to use the size as portion control too. Even if you don't like the recipe, use your own recipe in the muffin tins for quick OAMC opportunities.
Provided by Redneck Epicurean
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 474.1, Fat 27.2, SaturatedFat 10.7, Cholesterol 135.3, Sodium 612.9, Carbohydrate 27.3, Fiber 0.8, Sugar 19.4, Protein 29.4
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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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