Mini Meatloaf Muffins
User Reviews
5
Mini Meatloaf Muffins
Description
Mini Meatloaf Muffins combine lean ground beef with finely diced yellow onion and green bell pepper that have been sautéed for softness. Seasoned bread crumbs, barbecue sauce, Worcestershire sauce, egg, parsley, salt, and pepper are mixed in to form a well-balanced meat mixture. A tangy glaze of ketchup, chili sauce, and brown sugar is spread on top before baking.
Baked at 425°F in a muffin pan, these meatloaves cook quickly in individual portions, making them easy to serve and manage. The glaze caramelizes on top, adding a sweet and slightly spicy finish that complements the savory interior with tender meat and cooked vegetables.
These meatloaf muffins work well for family dinners, meal prep, or freezing. They can be prepared in advance and frozen raw or cooked, then reheated, offering flexibility and convenience in use.
Freezing in the pan allows easy shape retention; to separate muffins after freezing, briefly warming the pan's bottom in hot water is suggested. Baking time may be adjusted slightly if reheating frozen muffins.
Ingredients
- ½ yellow onion finely diced
- 1 tablespoon olive oil
- 1 ½ pounds ground beef lean
- ½ green bell pepper finely diced
- ¾ cup seasoned bread crumbs
- ¼ cup barbecue sauce
- 1 tablespoon Worcestershire sauce
- 1 large egg
- 2 tablespoons parsley or 2 teaspoons dried parsley, chopped, fresh
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
For the Glaze
- ⅓ cup ketchup
- ⅓ cup chili sauce
- 1 tablespoon brown sugar
Instructions
- Preheat oven to 425°F. Grease a muffin pan or spray with cooking spray and set aside.
- To make the glaze, in a medium bowl, combine ketchup, chili sauce, and brown sugar, and set aside.
- In a small skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and cook until tender, about 3 to 4 minutes. Cool completely.
- In a large bowl, combine beef, cooled onion, bell pepper, bread crumbs, barbecue sauce, Worcestershire sauce, egg, parsley, salt, and pepper. Add ¼ cup of the glaze mixture. Mix just until combined.
- Divide the meat mixture over 10 muffin wells. Divide the glaze over the tops of the meatloaves.
- Bake uncovered for 22-26 minutes or until cooked through, and the loaves reach an internal temperature of 160°F. Rest for 5 minutes.
Notes
- Onion can be substituted with ¾ teaspoon onion powder if preferred.
- Mini meatloaf muffins freeze well both before and after cooking, making them convenient for meal prep.
- To freeze uncooked muffins, prepare and freeze in the pan, then transfer to freezer bags for up to 4 months.
- Remove frozen muffins from the pan by warming the bottom briefly in hot water before transferring.
- Thaw frozen muffins overnight in the refrigerator in the pan covered with plastic wrap before baking with added 3 to 4 minutes baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10muffins
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227 | 11% |
| Carbohydrates | 15g | 5% |
| Protein | 15g | 30% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 63mg | 21% |
| Sodium | 457mg | 19% |
| Potassium | 340mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 8.5mg | 9% |
| Calcium | 39mg | 4% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
