Mini Muffin Pan Meatloaves

            What a wonderful idea for making meatloaf. This is a method I have used for years and thought that I would finally share it with all of you. When you make the meatloaf this way, it does not take nearly as long to cook in the oven.

That means that meatloaf can once again be on the busy night menu. You can have meatloaf and sides done in less than half the time of a full size meatloaf.

            I love meatloaf because I can actually hide extra vegetables in the meat and the kids seldom realize it. When they do, it is too late, they have already eaten them. You can try a variety of meatloaf flavors by using the muffin tins also.

Flavors such as philly cheesesteak, Taco, vegetable or simple meatloaf. Offering a variety gets the family more excited about meatloaf. You can serve these mini meatloaves with Au Gratin potatoes or basically anything.

Frequently Asked Questions:

            Doesn’t offering separate flavors cause fighting over food?

Maybe, but what a meal to fight over. The loaves could be split in half and shared.

            Can I freeze the mini meatloaves?

Of course you can! Allow the meat to completely cool. They can be placed into a freezer safe bag and kept in the freezer for 6 months.

            Can I double the recipe?

You can double or triple. You can multiply however many times you need.

            How long do I cook the mini meatloaves?

Since they are so much smaller than a regular meatloaf, 30 minutes should be plenty of time. Check to ensure that the inside temperature is at least 160* before serving.

            Do I have to use the glaze on top?

Most certainly not! These loaves can be eaten plain or topped with shredded cheese. You could use just barbecue sauce, or just ketchup. You decide if you want any topping on the mini loaves.

What do you need to make Mini Muffin Pan Meatloaves

            1 ½ pounds ground beef, lean

            ½ white onion, chopped

            ½ green bell pepper, chopped

            2 tbsp fresh parsley

            2 tsp yellow mustard, or dijon

            2 tsp Worcestershire Sauce

            ⅔ cup finely chopped bread crumbs

            1 tsp garlic powder

            1 tsp Italian Seasoning

            1 large egg

            Salt and pepper to taste

Glaze

            ¼ cup honey

            ¼ cup BBQ sauce

            ¼ cup ketchup

How to make Mini Muffin Pan Meatloaves

FIRST STEP:

Preheat the oven to 350*

Grease the muffin tins

SECOND STEP:

In a large bowl, combine the ground meat, egg, bread crumbs, onion, peppers, worcestershire sauce, mustard, barbecue sauce.

Mix and knead together with your hands to fully combine.

THIRD STEP:

Divide the meat into 9 or 12 equal portions and put one in each muffin tin cup

In a small bowl, combine the three ingredients for the glaze. Stir to combine

FOURTH STEP:

Brush the tops of each mini meatloaf with the sauce

Bake for 20 to 25 minutes or until the temperature is at least 160* internally

FIFTH STEP:

You can brush the glaze over the tops once more in the last 5 minutes of cooking.

Allow to sit for a few minutes, then remove from the muffin tins and set onto a serving plate.

Enjoy!

YUM!

Mini Muffin Pan Meatloaves

Mini Muffin Pan Meatloaves

Yield: 12
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

  • 1 ½ pounds ground beef, lean
  •             ½ white onion, chopped
  •             ½ green bell pepper, chopped
  •             2 tbsp fresh parsley
  •             2 tsp yellow mustard, or dijon
  •             2 tsp Worcestershire Sauce
  •             ⅔ cup finely chopped bread crumbs
  •             1 tsp garlic powder
  •             1 tsp Italian Seasoning
  •             1 large egg
  •             Salt and pepper to taste
  • Glaze
  •             ¼ cup honey
  •             ¼ cup BBQ sauce
  •             ¼ cup ketchup

Instructions

FIRST STEP:

Preheat the oven to 350*

Grease the muffin tins

SECOND STEP:

In a large bowl, combine the ground meat, egg, bread crumbs, onion, peppers, worcestershire sauce, mustard, barbecue sauce.

Mix and knead together with your hands to fully combine.

THIRD STEP:

Divide the meat into 9 or 12 equal portions and put one in each muffin tin cup

In a small bowl, combine the three ingredients for the glaze. Stir to combine

FOURTH STEP:

Brush the tops of each mini meatloaf with the sauce

Bake for 20 to 25 minutes or until the temperature is at least 160* internally

FIFTH STEP:

You can brush the glaze over the tops once more in the last 5 minutes of cooking.

Allow to sit for a few minutes, then remove from the muffin tins and set onto a serving plate.

Enjoy!

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 120Total Fat: 22gSaturated Fat: 12gUnsaturated Fat: 10gCholesterol: 180mgSodium: 28mgCarbohydrates: 140gSugar: 18gProtein: 12g