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.
MINI MEATLOAVES
Quick and easy to make. A family favorite. The ketchup and brown sugar give these loaves a tangy flavor.
Provided by Tonya Swope
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.
- In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
- Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.
Nutrition Facts : Calories 254.9 calories, Carbohydrate 16.6 g, Cholesterol 73.9 mg, Fat 14.4 g, Fiber 0.6 g, Protein 15.1 g, SaturatedFat 6.7 g, Sodium 656 mg, Sugar 12.5 g
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.
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
MEAT LOAF MINIATURES
My family and I can't get enough of these little meat loaf muffins topped with a sweet ketchup sauce. They are the perfect portion size. This recipe requires no chopping, so it's quick and easy to make a double batch and have extras for another day. I've given them to new moms, too. -Joyce Wegmann, Burlington, Iowa
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the ketchup, brown sugar and mustard. Remove 1/2 cup for topping; set aside. Add the eggs, Worcestershire sauce, cereal and seasonings to remaining ketchup mixture. Let stand for 5 minutes. Crumble beef over cereal mixture and mix well. , Press meat mixture into 18 muffin cups (about 1/3 cup each). Bake at 375° for 18-20 minutes. Drizzle with reserved ketchup mixture; bake 10 minutes longer or until meat is no longer pink and a thermometer reads 160°. , Serve desired number of meat loaves. Cool remaining loaves. Transfer to freezer container; close and freeze for up to 3 months. , To use frozen meat loaves: Completely thaw in the refrigerator. Place loaves in a greased baking dish. Bake at 350° for 30 minutes or until heated through, or cover and microwave on high for 1 minute or until heated through.
Nutrition Facts : Calories 165 calories, Fat 6g fat (2g saturated fat), Cholesterol 61mg cholesterol, Sodium 305mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 0 fiber), Protein 16g protein.
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
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