Muffin Pan Meatloaf
This delicious meatloaf in a muffin is easy to make and makes a great freezer meal! Just pop it in the oven and dinner is served... not to mention everything is better as a mini!
Servings: 12
Calories: 100kcal
Equipment
- 12-cup muffin pan
- 3-Tablespoon Cookie Scioop
Ingredients
- 1 lb lean ground beef
- ½ cup finely diced sweet yellow onion
- ½ cup panko bread crumbs plain
- ½ cup bread crumbs plain
- 1 8-oz can tomato sauce
- 2 large eggs slightly beaten
- 1 tablespoon worcestershire sauce
- 2 teaspoons fresh minced garlic
- 2 teaspoons dried parsley flakes
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- ½ teaspoon ground mustard seed
- ¼ cup ketchup for the meatloaf glaze
Instructions
- Preheat the oven to 375 degrees. Lightly spray the muffin pan with nonstick spray, and set aside.
- In a large mixing bowl, combine the ground beef, onion, bread crumbs, tomato sauce, eggs, worcestershire sauce, minced garlic, dried parsley flakes, kosher salt, black pepper and ground mustard seed.
- Using either a large wooden spoon, or gloved hands (I usually choose this option), mix together all the ingredients until they are completely incorporated.
- Spoon the ground beef mixture into a standard size muffin pan. Completely fill each muffin cup to the top line of the cup. (I used a 3-tablespoon cookie scoop).
- Using a teaspoon, top each muffin with ketchup for the glaze.
- Bake for 30 minutes.
Video
Notes
- Any leftovers can be kept in an airtight container in the refrigerator.
- You can frost these meatloaf muffins with your favorite mashed potato recipe.
- You can use either a decorator’s icing piping bag and a large #8 icing tip. Or, if you do not have either the piping bag or the large tip, you can use a quart (or gallon) size ziplock bag.
- If using the piping bag and tip, place the coupler and tip into the bag.
- Fill the piping bag half full. Be sure to twist the bag above the potatoes to help keep even pressure and ensure no air pockets in the piping bag.
- Starting on the outside edge and following around toward the center, hold the tip just above the muffin and evenly squeeze out the potato frosting in a swirl pattern. Allow the “frosting” to spread out just a bit as you go, until you reach the center.
- If you are using a Ziploc bag, fill the bag ½ full. Zip the baggie closed, making sure to remove any extra air.
- Using scissors, snip off a small corner tip of the ziploc. The size of the snip depends on how large you want your “frosting” to be.
- Follow the same directions as described if you were using a piping bag.
- You can also sprinkle minced chives on top of your potato frosting.
Nutrition
Calories: 100kcal | Carbohydrates: 7g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 51mg | Sodium: 438mg | Potassium: 190mg | Fiber: 1g | Sugar: 2g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg