Quick and Easy Mini Meatloaf Muffins Recipe (Sweet and Zesty)

A delightful and playful variation on our go-to meatloaf dish is little mini meatloaf muffins.

They cook quickly and are excellent for packing in your lunchbox, making them ideal for a weekday dinner.

The mini meatloaf muffins recipe found here is simple to prepare and goes great with your favorite recipe for mashed potatoes. It is topped with an outstanding sweet and zesty glaze.

For a meatloaf glaze

I like tomato-based toppings with a lot of zest and a little sweetness. A small amount of mild chili sauce is used in this dish. It’s incredible if you’ve never tried it; it tastes like really zesty ketchup. It is my favorite component of meatloaf!

Favorite toppings for meatloaf:

• Zesty Topping: 1 tablespoon brown sugar, 1/3 cup ketchup, and 1/3 cup chili sauce.
• Dark Sugar Topping: 1 teaspoon dry mustard, 2 tablespoons vinegar, 1 tablespoon brown sugar, and 1/3 cup ketchup.
• BBQ Topping: mix equal parts of ketchup and barbecue sauce.

Meatloaf in Muffin Tins: How to Prepare?

Meatloaf in muffin tins is easy to prepare. Ground turkey or chicken can be substituted for ground beef, and the preparation is the same.

1. Glaze: Ketchup, chili sauce, brown sugar, and ketchup should be whipped together to make the glaze.
2. Prepare the dish by dicing the vegetables and thoroughly combining all of the ingredients, saving half of the glaze mixture for the topping.
3. Bake: Distribute the mixture among the muffin tins, then top with the glaze.

When finished, remove from the heat and let rest before serving.

How long a mini meatloaf muffin need to cook

Muffin tin meatloaf cooks much more quickly than traditional meatloaf, which is another reason why people adore it. In an oven set to 425°F, it ought to cook for between 22 and 26 minutes.

When cooking ground meat or poultry, it’s a good idea to use a meat thermometer. When the centers of meatloaf muffins read 160°F for ground beef or 165°F for ground poultry, they are finished.

Can mini meatloaf muffins Be Freeze?

This recipe for little meatloaves is practically made to be frozen as a make-ahead dish or for leftovers.

• Cooked meatloaf that has been baked in a muffin tin can be frozen once it has cooled. You can then take out as many freezer bags as you need whenever you want a quick supper or snack.
• Muffin pan meatloaf can also be frozen raw and cooked at a later time. Put the meatloaf pan in the freezer so it can solidify. Transfer into freezer bags or containers once it has hardened.
• Defrosting: Thaw food thoroughly before reheating for the best results, either in the refrigerator or by placing it in a sealed freezer bag in a cold water bath. The water should be changed every half-hour. They can then be quickly placed back into the muffin tins, covered with foil, and heated for 20 minutes at 350°F.

The fact that these quick freezer meals may be stored for up to three months is their best feature. To prepare a lot, save some for a busy day.

Meatloaf-shaped mini meatloaf muffins

The ideal quick dinner or snack, these meatloaf muffins are simple to prepare. They freeze beautifully when prepared ahead of time!

Ingredients

• ½ onion finely diced
• 1 tablespoon olive oil
• 1 ½ pounds lean ground beef
• ½ green pepper finely diced
• ¾ cup seasoned bread crumbs
• ¼ cup barbecue sauce
• 1 tablespoon Worcestershire sauce
• 1 egg
• 2 tablespoons parsley
• salt & pepper to taste

glaze

• ⅓ cup ketchup
•  cup chili sauce
• 1 tablespoon brown sugar

Instructions

1. Set the oven to 425 °F. Muffin tin greased, set aside.
2. Combine the glaze’s components. Place aside.
3. 5 minutes or until soft, cook onion in 1 tablespoon olive oil over medium heat (this step is optional but produces a milder onion flavor). Complete cooling.
4. Add all the ingredients to the 1/4 cup glaze mixture. Combine thoroughly after mixing.
5. Spread the mixture among the 10 muffin tins. Add 1 tablespoon of the glaze mixture to the top of each meatloaf.
6. Bake for 22–26 minutes, or until beef is well heated through (160°F). 5 minutes should pass before serving.

Notes

For up to four days, leftovers can be kept in the refrigerator in an airtight container.

For up to three months, freeze.

Nutrition information

Calories: 227 | Carbohydrates: 15g | Protein: 15g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 63mg | Sodium: 457mg | Potassium: 340mg | Fiber: 1g | Sugar: 7g | Vitamin A: 250IU | Vitamin C: 8.5mg | Calcium: 39mg | Iron: 2.3mg