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.
MEATLOAF MUFFINS
Easy to make meatloaf in individually sized muffins.
Provided by erica
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 464 calories, Carbohydrate 26.9 g, Cholesterol 165.3 mg, Fat 22.7 g, Fiber 1.4 g, Protein 36.9 g, SaturatedFat 8.4 g, Sodium 1285.3 mg, Sugar 10.2 g
MORNING MAPLE MUFFINS
Maple combines with a subtle touch of cinnamon and nuts to give these muffins the flavor of a hearty pancake breakfast. But you don't have to sit down to enjoy them. Our 2-year-old comes back for seconds, and even my husband-who doesn't normally like muffins-likes these. -Elizabeth Talbot, Lexington, Kentucky
Provided by Taste of Home
Categories Breakfast Brunch Snacks
Time 30m
Yield 16 muffins.
Number Of Ingredients 16
Steps:
- Preheat oven to 400°. In a large bowl, combine flour, brown sugar, baking powder and salt. In another bowl, combine milk, butter, syrup, sour cream, egg and vanilla. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. For topping, combine flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
Nutrition Facts : Calories 212 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 211mg sodium, Carbohydrate 30g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
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.
MAPLE MUFFINS WITH OAT STREUSEL
For a more concentrated maple flavor, use grade B maple syrup and brush with additional syrup when warm, if desired.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h25m
Yield Makes 24
Number Of Ingredients 17
Steps:
- Make the streusel: In a medium bowl, combine oats, butter, sugar, salt and flour and work with hands until mixture is no longer dry and large clumps form. Add maple syrup and mix to combine. Cover and refrigerate.
- Make the muffins: Preheat oven to 400 degrees with racks in upper and lower thirds. Line 2 standard 12-cup muffin tins with baking cups. In a medium bowl, whisk together flour, oats, baking powder, baking soda, and salt.
- With an electric mixer on medium speed, beat butter, maple syrup, and sugar until pale and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating well after each addition; mix in vanilla.
- Reduce mixer to low. Add flour in 3 additions, alternating with 2 batches of yogurt; beat until combined. Transfer batter evenly amongst 24 muffin tins (a scant 1/4 cup per tin). Remove streusel from refrigerator and break up into small pieces. Scatter evenly over the top of the muffins. Bake, rotating once, until tops spring back and a toothpick inserted into the middle comes out clean, 16 to 18 minutes. Let cool 5 minutes in tin, then transfer to a wire rack to cool completely. Brush muffins with more maple syrup while warm, if desired.
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MEATLOAF MUFFINS - A SOUTHERN SOUL
From asouthernsoul.com
4.7/5 (6)Category Main CourseCuisine AmericanTotal Time 30 mins
- In a large bowl, add ground beef, egg, sour cream, bread crumbs, Worcestershire sauce, ketchup, salt, pepper, parsley, garlic powder, Montreal seasoning, dried onion flakes and Parmesan. Using your hands or a wooden spoon, mix ingredients together being careful not to over mix.
- Using a 1/3 cup measuring cup, scoop out meatloaf mixture and place into one cup of muffin pan. Continue fulling cups until all meatloaf mixture is used. Spoon 1 teaspoon of ketchup on top of each meatloaf. Place in oven and cook for approximately 25 minutes until meatloaf muffins are brown and pulling away from side of pan.
- Remove from oven and serve immediately. ***Meatloaves can be frozen. Cool and place in a freezer safe container or zip top back and freeze for up to 3 months. To serve, thaw and reheat meatloaf muffins until warmed through.
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