Cheesy BBQ Meatloaf Muffins
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5.0
9 reviews
Excellent
Cheesy BBQ Meatloaf Muffins
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These Cheesy BBQ Meatloaf Muffins are baked in a muffin tray and topped with BBQ sauce, cheese, and French-fried onions for a deliciously easy weeknight dinner!
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Ingredients
For the meatloaf:
- 2 pounds lean ground beef I use 93/7 (see note)
- 1 cup shredded sharp cheddar cheese
- 1 onion finely diced
- ¾ cup milk
- 1 cup Italian seasoned breadcrumbs
- 2 large eggs
- 1 tablespoon Worcestershire sauce
- 2 teaspoons salt
For the Topping:
- ½ cup cheddar cheese
- ½ cup BBQ sauce
- ⅓ cup French fried onions
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Instructions
- Preheat the oven to 350˚F.
- In a large bowl, combine the ground beef, cheddar cheese, onion, milk, bread crumbs, eggs, Worcestershire sauce, and salt. Use your hands to mix just until everything is evenly distributed throughout.
- Divide the meat into 12 even parts. Roll each one into a ball and press into one cup of the muffin tin.
- Spread a spoonful of BBQ sauce on top of each meatloaf, then top with shredded cheddar and french fried onions.
- Bake for 25-30 minutes or until the meatloaves are cooked through.Note: I like to place the muffin tin on top of a baking sheet to catch any drips.
Notes
- I prefer to use the leanest ground beef available for this recipe. Since it cooks in the muffin tin, with nowhere to drain, this helps it to be less greasy in the end.
- Substitutions:
- How to Store: Store in an airtight container in the fridge for 3-5 days.
- How to Freeze & Reheat:
- To freeze before cooking
- How to Freeze Meatloaf Muffins After Cooking
- How to Scale: Double the recipe ingredients and use a 2 12-count muffin pans or one large 24-count muffin pan. You can also halve the recipe to make a small batch of just 6 muffins.
- Follow the instructions as listed, but instead of baking, place the uncooked meatloaf muffins in the muffin tray in the freezer.
- Allow them to freeze completely. Then, pop them out of the tray by turning it upside down and lightly tapping on a surface.
- Transfer the frozen mini meatloafs to a freezer bag and freeze for up to 3 month.
- Bake for about 25-30 minutes, or until the internal temperature reaches 160°F and the meatloaf muffins are cooked through. You can use a meat thermometer to check the temperature.
- Allow cooked meatloaf muffins to cool completely at room temperature. Transfer them to a baking sheet and place into the freezer and freeze until solid.
- Transfer the frozen mini meatloafs to a freezer bag and freeze for up to 3 month.
- To reheat, thaw in the refrigerator overnight. Then, place on a baking sheet and cover with foil. Reheat in the oven for 15-20 minutes, or until heated through.
Nutrition Information
Show Details
Serving
2meatloaf muffins
Calories
505kcal
(25%)
Carbohydrates
29g
(10%)
Protein
45g
(90%)
Fat
22g
(34%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
179mg
(60%)
Sodium
1671mg
(70%)
Potassium
758mg
(22%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Vitamin A
487IU
(10%)
Vitamin C
2mg
(2%)
Calcium
309mg
(31%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 505 kcal
% Daily Value*
| Serving | 2meatloaf muffins | |
| Calories | 505kcal | 25% |
| Carbohydrates | 29g | 10% |
| Protein | 45g | 90% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 179mg | 60% |
| Sodium | 1671mg | 70% |
| Potassium | 758mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 487IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 309mg | 31% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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