Erins Meatloaf Muffins Recipes

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.

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl, add all meatloaf ingredients and mix with your hands until combined. Do NOT overmix it! Divide the mixture between two 9 x 5-inch loaf pans and set aside.
• For the glaze, in a medium bowl, stir together the sugar, ketchup, and mustard. Brush the top of each meatloaf with a thick coat of the glaze. Transfer to the oven and bake until an instant-read thermometer inserted in the middle registers 150 degrees F, about 45 minutes.
• Let the meatloaves rest for 10 to 15 minutes, unmold, cut into slices, and serve.

Steps:

• Mix all ingredients.
• Spray muffin tins with cooking spray (Pam), esp for turkey.
• Fill muffins tins to top.
• Bake at 350°F for 35 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray.
• Combine beef, tomatoes, bread crumbs, egg substitute, 3 tablespoons ketchup, dried onion, Worcestershire sauce, salt, and pepper in a bowl. Fill muffin cups with the beef mixture.
• Mix remaining 1 tablespoon ketchup with brown sugar and vinegar in a small bowl to create a glaze. Brush or spoon glaze over the muffins.
• Bake in the preheated oven until muffins are no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Steps:

• Throw onions, celery, and bell pepper in a food processor and finely chop. If you don't have a food processor, chop them really small with a knife.
• Mix barbecue sauce, salsa and Worcestershire sauce in a medium bowl, divide it into halves.
• In a big bowl put beef, chopped vegetables, egg, bread crumbs, McCormick grill seasoning, and one half of the barbecue sauce mixture.
• Mash everything up with your hands.
• Grease the muffin pans; I use extra virgin olive oil (EVOO).
• Use a big spoon or an ice cream scooper to scoop meatloaf mixture into each tin.
• Top the meatloaves with a spoonful of the remaining barbecue sauce mixture.
• Bake for 20 minutes in a 450 degree Fahrneheit oven.
• Note: Makes about 12-16 muffins. It depends on how big you want each of them to be; the bigger you make them the less you'll have.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan.
• Mix ground beef, soup, onion, bread crumbs, eggs, salt, and pepper in a bowl. Scoop mixture evenly into prepared muffin cups.
• Bake 1 hour in the preheated oven to a minimum temperature of 160 degrees F (70 degrees C). If desired, remove from oven after 50 minutes, drizzle ketchup on the top of each muffin, and return to oven for an additional 10 minutes.