Muffin Tin Meatloaf
Early January my mom came over so we could pick out our family “New Year’s” card. Each year at Christmas we take our family “New Year’s” picture because it is the only guaranteed time of the year the Fam is all together (one brother living in Utah, another in New York). While she was here, the aroma of these delectable Meatloaf Muffins was wafting from the oven. Very distracting to our goal. As soon as their perfection came out of the oven, we couldn’t stop eating them. Thankfully, I had doubled the batch, so I was able to send her home with a dozen Muffin Tin Meatloaf Muffins and she was able to drop them off at a friend’s house who was not feeling well. My phone lit up with grateful texts from the receiving family that they were “amazing” and that the two-year-old repeatedly chanted for “more meat!” “more meat!” This Meatloaf Muffins recipe is not only incredibly delicious, but incredibly easy, making them the perfect family meal that everyone craves. They also can be made 100% ahead of time so now you can have them on your table in less than 25 minutes. Great news, especially once you taste their deliciousness and realize how impatient that can make you for them to be IN-YOUR-MOUTH.
Ingredients for Meatloaf Muffins
Now, I have to be honest. I have not always been a meatloaf fan. Too much meat. Not enough texture. Not enough spice. So when I saw Rachel Ray’s idea of “meatloaf muffins,” I loved the idea of the perfect amount of meat that bakes evenly all over so they remain incredibly moist. I could add texture and spice! And add I did…
VEGGIES and CRUMBS: Not enough texture? This Meatloaf Muffins recipe is a perfect balance of crushed saltine crackers, Italian breadcrumbs and chopped, onions, green peppers, celery, and carrots all cradling melty, cheesy mozzarella. Problem solved. SPICES: Not enough spice? These Meatloaf Muffins are oozing with garlic, beef bouillon, paprika, parsley, cumin, Worcestershire Sauce and a splash of lemon. And that’s just in the meatloaf muffins. Problem solved. BEEF: Meatloaf too dry? These Meatloaf muffins use lean ground beef which is juicy but not too greasy, so when combine with the veggies, you get tender, juicy meatloaf every time! Problem Solved.
Can I Use Ground Turkey?
You may substitute the lean ground beef with ground turkey in this Meatloaf Muffin recipe, but I cannot guarantee juicy results as turkey is leaner than ground beef and can dry out more easily.
Do I have to use Cheese?
The cheese in these Meatloaf Muffins not only rewards you with an ooey gooey surprise, it helps the muffins cook more evenly because the beef is not as thick due to the cheese center. That being said, you can skip the cheese if you would like but I HIGHLY encourage you to try it next time for the BEST Muffin Tin Meatloaf Muffins!
Meatloaf Muffin Sauce
Every meatloaf needs a fabulous sauce to marry all of the flavors together. These Meatloaf Muffins are slathered with a delectable sweet, tangy and as spicy as you like easy mixture of barbecue sauce, ketchup, brown sugar, mustard and hot sauce. I love this glaze! It elevates these Meatloaf Muffins to a whole new level of YUM!
How to Make Meatloaf Muffins
These Meatloaf Muffins are super easy to make! Here’s are a few tips and tricks:
Use Your Food Processor: The food processor does all the tedious chopping for you! Simply add roughly chopped onion, green bell pepper, celery, carrot and garlic cloves to your food processor and finely chop. Use Lean Ground Meat: You MUST use lean meat for this Meatloaf Muffin recipe or grease will overflow the muffin tins.
Do Not Overmix: Add the veggies to large bowl along with lean ground beef, crushed saltine crackers, breadcrumbs and seasonings. Mix just combined for tender, juicy results. If you over mix, you will will end up with dense meatloaf muffins. Correct Consistency: You want meat mixture consistency to be moist but hold it’s shape. It should not be crumbly-dry or runny-wet. If too wet, add breadcrumbs. If too dry, add milk. Cook in Muffin Tint: Line a 12-muffin tin with muffin liners and lightly spray with nonstick cooking spray. This is a regular size cupcake/muffin baking pan. Use Measuring Cup: Using a ⅓ cup measuring cup, fill measuring cup, add a mozzarella piece to the center and roll into a ball and place in muffin liner. This ensures each Meatloaf Muffin is uniform size and will cook evenly. Repeat until muffin tin is filled. Rest the Meatloaf Muffins: Just like any chicken or beef recipe, it is important to rest the meatloaf after it is pulled out of the oven. This allows all of the juices that have pushed to the outside of the muffins to be redistributed. This ensures a juicy meatloaf in ever bite.
How Long to Bake Meatloaf Muffins?
Bake Meatloaf Muffins at 450 degrees F for 20 minutes or until an instant-read thermometer inserted into the center (but not the cheese) reads 165 degrees F. If you don’t own an instant-read thermometer, you may cut open 1 muffin to ensure it is cooked all the way through. Continue to cook if muffin tin meatloaf is not fully cooked through.
WOULD THESE TASTE GOOD ON A SANDWICH?
Absolutely! You can place your Meatloaf Muffins inside your favorite hoagie roll with additional melted cheese or place in a dinner roll and serve as a slider.
What Sides Go with Muffin Tin Meatloaf?
Meatloaf Muffins are a fabulous juicy, meaty main course. They pair well with all sorts of sides. Here are a few of my favorites:
Million Dollar Macaroni and Cheese Garlic Parmesan Breadsticks Award Winning Sweet Moist Cornbread Company Mashed Potatoes Creamy Grape Salad Cheesy Pull Apart Pesto Bread Slow Cooker Creamed Corn Italian Pasta Salad with Tortellini Wedge Salad with Blue Cheese Ranch Cucumber Tomato Salad Perfect Fruit Salad with Honey Citrus Vinaigrette
CAN I MAKE MEATLOAF MUFFINS AHEAD OF TIME?
Yes! You can certainly prep your Meatloaf Muffins ahead of time, store them in the refrigerator then simply pop in the oven to bake!
How do I STORE MEATLOAF MUFFINS?
Baked Meatloaf Muffins should be stored in an airtight container in the refrigerator. When properly stored, muffins are good for up to 5 days. If you have leftover glaze, place it in an airtight container or zip bag and store in the refrigerator.
HOW DO I REHEAT MY MEATLOAF MUFFINS?
To reheat meatloaf muffins in the oven: Place your meatloaf muffins on the counter while your oven preheats. Pop them back into your muffin tin or line on a baking sheet. Bake until heated through, about 15 minutes. To reheat meatloaf muffins in the microwave: Place a couple of muffins in a microwave-safe bowl and heat for 60 seconds then at 30 second intervals as needed until heated through.
CAN I FREEZE MEATLOAF MUFFINS?
The wonderful thing about this easy Meatloaf Muffin recipe is that you can freeze your muffins before OR after baking them and save some for later! Who doesn’t like the sound of heat and eat snacks, lunch or dinner featuring fully flavored morsels of meat? Send some seconds my way please!
How To freeze RAW Meatloaf Muffins:
How To freeze BAKED Meatloaf Muffins:
How to I reheat Frozen Meatloaf Muffins?
Frozen RAW Meatloaf Muffins:
Frozen BAKED Meatloaf Muffins:
Mozzarella Stuffed Meatloaf Muffins – each bite a perfect proportion of moist, spiced BBQ Ketchup Glazed meatloaf that will have you craving “more meat!” “more meat!”
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