Meat Loaf Muffins Recipes

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.

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 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:

• Preheat oven to 350 degrees F (175 degrees C). Spray 2 12-cup muffin pans with cooking spray.
• Place the chopped bacon and onion in a skillet, and cook over medium-high heat, stirring occasionally, until the onions are translucent and the bacon is half cooked, about 5 minutes. Drain excess fat.
• Place bacon mixture into a large bowl, and mix in the turkey, veal, bread crumbs, milk, eggs, steak sauce, brown sugar, garlic powder, basil, ground mustard, cumin, black pepper, sea salt, and sage until thoroughly combined. Fill the sprayed muffin cups with meatloaf mixture, and make a hole in the center of each muffin with your little finger for even cooking.
• Bake in the preheated oven until the juices run clear and the internal temperature is at least 160 degrees F (70 degrees C) when measured with a meat thermometer, about 30 minutes. Brush each muffin with barbecue sauce, return to the oven, and bake 5 additional minutes.
• Whisk brown gravy mix and water in a saucepan, and place over medium heat. Continue whisking until the gravy comes to a boil. Reduce heat and allow to simmer until thickened, about 1 minute. To serve, place muffins in a deep serving dish, and pour the brown gravy over them.

Steps:

• Preheat oven to 375°. In a large bowl, combine the first 9 ingredients. Add beef and turkey; mix lightly but thoroughly. Place 1/3 cup mixture into each of 12 ungreased muffin cups, pressing lightly., In a small bowl, mix topping ingredients; spoon over meat loaves. Bake, uncovered until a thermometer reads 165°, 15-20 minutes. Freeze option: Bake meat loaves without topping. Cool meat loaves, and freeze, covered, on a waxed paper-lined baking sheet until firm. Transfer meat loaves to an airtight container; return to freezer. To use, partially thaw in refrigerator overnight. Place meat loaves on a greased shallow baking pan. Prepare topping as directed; spread over tops. Bake in a preheated 350° oven until heated through.

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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray two extra-large 6-cup muffin tins with nonstick cooking spray.
• Mix milk, 3 tablespoons Italian dressing, mustard, and egg together in a large bowl. Mix in quick-cooking and old-fashioned oats followed by Swiss cheese, Parmesan cheese, and mozzarella cheese. Let mixture sit for 3 to 5 minutes. Mix in beef, onion, oregano, garlic, celery seed, garlic powder, salt, and pepper. Let sit for another 3 to 5 minutes to absorb liquid, as mixture will seem very wet.
• Scoop out mixture and mold into twelve 1/3- to 1/2-cup balls. Place into the prepared muffin tins. Drizzle tops with more Italian dressing.
• Bake in the preheated oven until no longer pink in the centers and browned on top, 35 to 45 minutes. Remove muffins from the oven and drizzle tops with ketchup.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil in the preheated oven until ketchup is cooked and meat muffins are crispy, 5 to 10 minutes.

Steps:

• Combine all ingredients in a large bowl& mix until well blended- do not over mix.
• Place a 2 inch wide parchment strip across each mould of the muffin tin, coming up from each side by about 2 inches.
• This will be used for unmoulding after they are cooked.
• Using an ice cream scoop or a large spoon, generously fill each section of the muffin tin with meat, rounding the top to obtain a muffin shape.
• Brush with BBQ sauce& bake in a preheated 350F oven for 15- 20 mins (or until meat thermometer reaches 160F), brushing occasionally with more BBQ sauce.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Brush a 12-cup muffin tin with vegetable oil.
• Combine onion and bell pepper in a food processor. Pulse until finely chopped.
• Whisk egg and milk together in a small bowl. Mix barbecue sauce, salsa, and Worcestershire sauce together in a separate bowl.
• Combine ground sirloin, onion-pepper mixture, bread crumbs, and steak seasoning in a large bowl. Add egg mixture and 1/2 of the barbecue mixture. Mix with your hands until well combined.
• Use an ice cream scoop to fill the prepared muffin cups with the meat mixture. Top each mini loaf with a spoonful of the remaining barbecue mixture.
• Bake in the preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).