Husbands Choice Meatloaf Muffins Recipes

HUSBAND'S CHOICE MEATLOAF MUFFINS

Steps:

• TO MAKE MINI-MEATLOAF MUFFINS: Preheat oven to 375°. Combine stuffing and milk to let the stuffing moisten. Once the stuffing is moist, combine the ground beef, sausage, eggs, minced onion, and stuffing until mixed through.
• Spray your muffin tins with cooking spray.
• Fill muffins tins to the top and press in evenly.
• Make a small indentation in the middle of each "muffin" with the back of a spoon.
• Bake at 375° for 18-20 minutes.
• Meanwhile, mix the ketchup glaze according to directions.
• Fill the indentation with the ketchup mixture and spread it around a little. Bake 10 minutes longer or until meat is no longer pink and a meat thermometer reads 160°.
• Let stand 10 minutes before removing from the baking pan.
• TO FREEZE MINI-MEATLOAF MUFFINS: Remove meatloaf muffins from baking pan and let cool. Open freeze "muffins" on a cookie sheet until firm.
• Once they are frozen, transfer to labeled freezer bags. Seal and freeze for up to 3 months.
• TO USE FROZEN MINI-MEATLOAF MUFFINS: Completely thaw in the refrigerator. Place loaves in a greased baking dish. Bake at 350° for 30 minutes or until heated through, or cover and microwave on High for 1 minute or until heated through.

EASY MEATLOAF MUFFINS RECIPE

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. Lightly spray a 12-cup muffin pan with nonstick cooking spray or grease with shortening or melted butter.
• In a medium skillet, heat the olive oil over medium heat. Add the onion to the pan and sauté until lightly browned and tender, about 3 minutes.
• Add the finely minced garlic and cook, stirring, for 1 minute longer.
• In a bowl, combine the ground beef with 1/2 cup of ketchup, breadcrumbs, beaten egg, Worcestershire sauce, salt, black pepper, oregano, and thyme.
• Add the sautéed vegetables and mix until blended, being careful not to overmix.
• Pack the meat mixture into the prepared muffin cups.
• Bake the meatloaf muffins for 20 minutes.
• Top each meatloaf muffin with about a tablespoon of the remaining ketchup. Return to the oven and bake for about 5 to 10 minutes longer.
• Cook until an instant-read thermometer registers at least 160 F when inserted into the center of a muffin.

MEATLOAF MUFFINS WITH BBQ SAUCE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Brush a 12-cup muffin tin with vegetable oil.
• Combine onion and bell pepper in a food processor. Pulse until finely chopped.
• Whisk egg and milk together in a small bowl. Mix barbecue sauce, salsa, and Worcestershire sauce together in a separate bowl.
• Combine ground sirloin, onion-pepper mixture, bread crumbs, and steak seasoning in a large bowl. Add egg mixture and 1/2 of the barbecue mixture. Mix with your hands until well combined.
• Use an ice cream scoop to fill the prepared muffin cups with the meat mixture. Top each mini loaf with a spoonful of the remaining barbecue mixture.
• Bake in the preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).