Description
Quick and easy mini meatloaf muffins cooked in muffin tins, perfect for kid-friendly meals and portion control.
Ingredients
- 1½ pounds lean ground beef (or ground turkey)
- ⅔ cup panko breadcrumbs
- ½ cup chopped onion
- 1 tablespoon barbecue sauce
- 1 tablespoon mustard
- 1 egg, lightly beaten
- 1½ teaspoons chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup ketchup
- ⅓ cup light brown sugar
- 2 teaspoons Dijon mustard
- ¼ teaspoon ground nutmeg
Instructions
- Preheat your oven to 350°F and prepare a standard 12-cup muffin tin.
- In a small bowl, whisk together the ketchup, brown sugar, Dijon mustard, and nutmeg until smooth. Set aside.
- In a large bowl, combine the ground beef, breadcrumbs, chopped onion, barbecue sauce, mustard, egg, chili powder, garlic powder, salt, and pepper. Mix until evenly distributed.
- Divide the mixture evenly among the muffin cups, pressing down firmly.
- Bake for 15 minutes.
- Remove from the oven, blot excess grease, and spoon sauce over each meatloaf.
- Return to the oven for another 10-15 minutes, until the internal temperature reaches 160°F.
- Let rest for 2-3 minutes and serve warm.
Notes
These muffins can be made ahead and stored in the refrigerator for 3-4 days, or frozen for later use. Serve with creamy mashed potatoes or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American