Make meatloaf in a muffin pan- it cooks in 15 minutes!

Make meatloaf in a muffin pan- it cooks in 15 minutes!

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Who knew that a muffin pan could revolutionize the way we cook meatloaf? This ingenious method not only speeds up the cooking time but also gives each serving a delightful crust. Whether you’re planning a quick weeknight dinner or prepping for a picnic, these meatloaf muffins are sure to become a staple in your culinary repertoire.

Why You’ll Love This Recipe

These meatloaf muffins are incredibly versatile and can be customized with your favorite flavors, from Tex Mex to Asian. They cook in just 15 minutes, making them perfect for busy weeknights. Plus, each portion is perfectly sized, ensuring even cooking and a deliciously crispy exterior.

Kitchen Equipment You’ll Need

  • Muffin tin (12-cup, 1/2-cup each)
  • Food processor
  • Mixing bowl
  • Ice cream scoop
  • Brush for oiling the pan

Ingredients

  • 1 2/3 to 1 3/4 pounds ground sirloin
  • 1 medium onion, cut into chunks
  • 2 ribs celery from the heart of the stalk, cut into 2-inch pieces
  • 1 green bell pepper
  • 1 large egg plus a splash of milk, beaten
  • 1 cup plain bread crumbs
  • 2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
  • 1 cup smoky barbecue sauce
  • 1/2 cup tomato salsa
  • 1 tablespoon Worcestershire sauce
  • Vegetable oil or extra-virgin olive oil

Step-by-Step Instructions

  1. Preheat your oven to 450 degrees F.
  2. Place the ground beef in a large mixing bowl.
  3. In a food processor, finely chop the onion, celery, and bell pepper, then add them to the beef.
  4. Add the beaten egg and milk mixture, bread crumbs, and grill seasoning to the bowl.
  5. Mix the barbecue sauce, salsa, and Worcestershire sauce in a separate bowl. Pour half of this sauce into the meat mixture.
  6. Combine the ingredients using your hands until well mixed. Wash your hands thoroughly afterward.
  7. Brush the muffin tin with oil. Use an ice cream scoop to fill each cup with the meat mixture.
  8. Top each muffin with a spoonful of the remaining sauce mixture.
  9. Bake for about 20 minutes. Check one muffin to ensure it’s cooked through.

Tips for Success

  • Use lean ground beef to minimize grease in the muffin tin.
  • Punch small holes in disposable foil cupcake pans to allow excess grease to escape during cooking.
  • Line the baking pan with foil for easy cleanup.

Additional Tips and Variations

For a cheesy surprise, place a small cube of your favorite cheese in the center of each muffin before baking. Experiment with different seasonings or sauces to match your taste preferences, such as adding garlic powder, parsley, or even a splash of cream of mushroom soup for extra creaminess.

Nutritional Highlights (Per Serving)

Calories: Approximately 200 | Protein: 18g | Carbohydrates: 10g | Fat: 10g

Frequently Asked Questions (FAQ)

Can I freeze these meatloaf muffins?

Yes, you can freeze them after they have been cooked. Just cool them completely, then store in an airtight container for up to 3 months.

What can I serve with meatloaf muffins?

These pair wonderfully with steamed green beans and roasted potato wedges for a classic meal.

Can I use a different type of meat?

Absolutely! Ground turkey or chicken can be used as a leaner alternative to beef.

Conclusion

These meatloaf muffins are a delicious and convenient twist on a classic dish. They’re quick to make, versatile, and perfect for any occasion. Give them a try and feel free to share your own variations and experiences. Bon appĂŠtit!

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40 Comments

    • Use what you have handy. The idea is to make the baking part as easy as possible and quick from mixing bowl to table.

  1. I use deer meet . Add bell peppers and onions .Have to put an egg because meet has no fat in it . Mushroom soup and breadcrumbs .As you can tell I like it loaded . Have not tried the muffin tin . I think I will try it tonight though .

  2. Perfect for a single.person! Pop ’em in the freezer after cooking. Gonna tweak your recipe a bit, but man… how simple! Thank you!

  3. I use this size meatloaf to stuff green peppers after I parboil the peppers. then, cook the as stuffed peppers. Just the right size to fit in peppers.

  4. I used Stove top stuffing mix for breadcrumbs. Tasted great! Just be sure to mix the bag before adding it. I had 1.3 pounds of meat, used half the bag of the mix.

  5. What a great idea. I never thought of this before and I I’ve been cooking for 50 years. My daughter makes an excellent BBQ sauce and it would go great on the top of them. My mouth is watering just thinking about it

  6. Wonderful idea…….I love eat loaf….family does not……freeze these and I can have them as often as I want with no fuss or bother…..thanx..!!!!

  7. I make these and once they are cool, I put them in a ziploc or container and freeze. I usually make s dozen at a time. Then I can pull out the amount I need. It works out great!

  8. This is my perfect solution! My husband doesn’t really care for meat loaf but he will eat it cause he knows I love me some meatloaf! This makes clean up so much easier too. I can’t wait to make tonight and have mashed potatoes and green beans! Thanks! Keep the great, easy, and have a small amount of people eating!

  9. I make my meatloaf with oatmeal and tomato juice, egg, onion and salt and pepper, it’s very moist, love it!

  10. My husband asks for green bell peppers and I hate them. this is perfect! I can make his flavor and mine separate and solve the problem. And freeze the rest for future meals. Thanks!

  11. You can also make whipped potatoes and pipe them on the tops of the “muffins”, returning them to the oven for the last 5-10 minutes.

  12. Ingredients
    1 2/3 to 1 3/4 pounds ground sirloin
    1 medium onion, cut into chunks
    2 ribs celery from the heart of the stalk, cut into 2-inch pieces
    1 green bell pepper
    1 large egg plus a splash of milk, beaten
    1 cup plain bread crumbs
    2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
    1 cup smoky barbecue sauce
    1/2 cup tomato salsa
    1 tablespoon Worcestershire sauce
    Vegetable oil or extra-virgin olive oil

    Directions
    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

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