Description
These Meatloaf Muffins are a convenient and delicious way to enjoy classic meatloaf flavors in individual servings. Perfectly seasoned lean ground beef is combined with sautéed onions, bread crumbs, and a savory glaze made from brown sugar, mustard, and ketchup. Baked until juicy and flavorful, these muffins are great for quick weeknight dinners or meal prepping for the week.
Ingredients
Scale
Meatloaf Mixture
- 1 tablespoon butter
- 1 small onion, chopped
- 1 1/2 pounds lean ground beef
- 1 large egg, slightly beaten
- 1 cup milk
- 1 cup dried plain bread crumbs
- Salt and pepper, to taste
Glaze
- 3 tablespoons light brown sugar
- 3 tablespoons prepared yellow mustard
- 1/2 cup ketchup
Additional
- Vegetable oil or extra-virgin olive oil, for greasing muffin tin
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the meatloaf muffins.
- Sauté Onions: Melt the butter in a medium skillet over medium-high heat. Add the chopped onions and cook, stirring occasionally, until they soften and become translucent. Remove from heat and let cool slightly to avoid cooking the eggs in the mixture prematurely.
- Mix Meatloaf Ingredients: In a large mixing bowl, combine the cooked onions, lean ground beef, slightly beaten egg, milk, and dried plain bread crumbs. Season generously with salt and pepper to taste. Mix all ingredients thoroughly but gently to avoid compacting the meat too much.
- Prepare Muffin Tin: Lightly brush a 12-cup muffin tin (with 1/2-cup capacity each) with vegetable oil or extra-virgin olive oil to prevent sticking. Divide the meatloaf mixture evenly among the muffin cups, gently patting it down to fill the wells.
- Mix the Glaze: In a small bowl, stir together the light brown sugar, prepared yellow mustard, and ketchup until well combined. This will be used as a sweet and tangy topping for the muffins.
- Initial Bake: Bake the meatloaf muffins in the preheated oven for 10 minutes to start cooking the mixture through.
- Apply Glaze and Continue Baking: Remove the muffin tin from the oven and spoon or brush the glaze mixture generously over each meatloaf muffin. Return to the oven and bake for an additional 10 to 15 minutes or until the meat is fully cooked, no longer pink inside, and a meat thermometer inserted in the center reads 160°F (71°C).
- Rest and Serve: Allow the meatloaf muffins to stand for 5 minutes after baking to let the juices redistribute, then serve warm.
Notes
- Ensure the meat is cooked to a safe internal temperature of 160°F to prevent any risk of foodborne illness.
- You can substitute ground turkey or chicken for a leaner option, but adjust cooking times accordingly.
- For extra flavor, consider adding herbs like parsley or thyme to the meat mixture.
- These muffins can be refrigerated for up to 3 days or frozen for longer storage and reheated before serving.
- Using plain dried bread crumbs can be substituted with panko for a different texture.
