Easy Meatloaf Muffins Recipe
Individual meatloaf muffins made in a muffin pan and topped with BBQ sauce. Can be made with ground beef, ground turkey, or ground chicken.
Servings: 12 servings
Ingredients
Ingredients
- 3 poundsground beef or ground turkey or ground chicken
- 2 largeeggs
- 1 cupbread crumbs or cracker crumbs
- 2 tablespoonsWorcestershire sauce or coconut aminos
- 1/3 cupketchup
- 1 tablespoonbrown sugar
- 1 teaspoonStone House Seasoning
- BBQ sauce store-bought or homemade
- 1/2 mediumonion diced and cooked until tender
- 1/2 mediumgreen pepper diced and cooked until tender
Instructions
Instructions
- Preheat oven to 375ºF. Brush the muffin pan indentations with olive oil and set the pan aside.
- Cook the diced 1/2 medium onion and the diced 1/2 medium green pepper in a skillet over medium heat, stirring occasionally, until tender (about 5–7 minutes). Remove from heat and let cool slightly.
- In a medium mixing bowl, combine 3 pounds ground beef (or ground turkey or ground chicken), 2 large eggs, 1 cup bread crumbs (or cracker crumbs), 2 tablespoons Worcestershire sauce (or coconut aminos), 1/3 cup ketchup, 1 tablespoon brown sugar, 1 teaspoon Stone House Seasoning, and the cooked onion and green pepper. Mix until just combined.
- Portion the mixture into the prepared muffin pan, filling each cup about three-quarters full.
- Bake in the preheated oven until the meatloaf muffins register the safe internal temperature for the meat you used: 160ºF for ground beef or 165ºF for ground turkey/chicken. This will be about 20–25 minutes; check doneness with an instant-read thermometer inserted into the center of a muffin.
- Remove the muffin pan from the oven and spread BBQ sauce over the top of each meatloaf muffin.
- Return the pan to the oven and bake 5 more minutes to set the glaze.
- Remove the pan from the oven, let the meatloaf muffins rest in the pan for about 5 minutes, then remove from the pan and serve.
Equipment
- muffin pan
- Mixing Bowl
Notes
Notes
Recipe Variations:
Egg-Free Meatloaf Muffins
– Mix 1 tablespoon chia seeds + 3 tablespoons water and allow to rest for five minutes before using in place of the egg in the meatloaf mixture. You can use whole or ground chia. You can also use your favorite egg replacement for one egg.
Gluten-Free Meatloaf Muffins
– Use certified gluten-free bread crumbs for the bread crumbs in the recipe.
Sugar-Free Meatloaf Muffins –
Use sugar-free ketchup in the meatloaf mixture and as the topping for the meatloaf.
Storage Tips:
To store.
Store baked and cooled meatloaf within two hours of cooking in an airtight container in the refrigerator for up to 3 days.
To freeze baked.
Store baked and cooled meatloaf within two hours of cooking in an airtight, freezer-safe container in the freezer for up to 3 months. Thaw in the refrigerator overnight, reheat, and serve.
To freeze unbaked.
Form the meatloaf muffins in the muffin pan without adding the glaze, cover with freezer-safe wrap, and freeze overnight. Remove the individual meatloaf muffins from the muffin pan and store them in an airtight, freezer-safe container in the freezer for up to 3 months. To serve, remove one or more from the freezer and place into a muffin pan or on a baking sheet. Bake as directed in the recipe instructions.
Recipe Variations:
Egg-Free Meatloaf Muffins
– Mix 1 tablespoon chia seeds + 3 tablespoons water and allow to rest for five minutes before using in place of the egg in the meatloaf mixture. You can use whole or ground chia. You can also use your favorite egg replacement for one egg.
Gluten-Free Meatloaf Muffins
– Use certified gluten-free bread crumbs for the bread crumbs in the recipe.
Sugar-Free Meatloaf Muffins –
Use sugar-free ketchup in the meatloaf mixture and as the topping for the meatloaf.
Storage Tips:
To store.
Store baked and cooled meatloaf within two hours of cooking in an airtight container in the refrigerator for up to 3 days.
To freeze baked.
Store baked and cooled meatloaf within two hours of cooking in an airtight, freezer-safe container in the freezer for up to 3 months. Thaw in the refrigerator overnight, reheat, and serve.
To freeze unbaked.
Form the meatloaf muffins in the muffin pan without adding the glaze, cover with freezer-safe wrap, and freeze overnight. Remove the individual meatloaf muffins from the muffin pan and store them in an airtight, freezer-safe container in the freezer for up to 3 months. To serve, remove one or more from the freezer and place into a muffin pan or on a baking sheet. Bake as directed in the recipe instructions.