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Meat Loaf Muffins

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

Serve these tangy meat loaf muffins for dinner or slice them up for a take-along sandwich lunch. They're just as flavorful after freezing. —Cheryl Norwood, Canton, Georgia
Meat Loaf Muffins Recipe photo by Taste of Home
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Ingredients

  • 1 large egg, lightly beaten
  • 1/2 cup dry bread crumbs
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped green pepper
  • 1/4 cup barbecue sauce
  • 1-1/2 pounds lean ground beef (90% lean)
  • 3 tablespoons ketchup
  • Additional ketchup, optional

Directions

  1. Preheat oven to 375°. Mix the first 5 ingredients. Add beef; mix lightly but thoroughly. Press about 1/3 cupful into each of 12 ungreased muffin cups.
  2. Bake 15 minutes. Brush tops of loaves with 3 tablespoons ketchup; bake until a thermometer reads 160°, 5-7 minutes. If desired, serve with additional ketchup.
  3. Freeze option: Bake muffins without ketchup; cover and freeze on a waxed paper-lined baking sheet until firm. Transfer muffins to an airtight freezer container; return to freezer. To use, partially thaw in refrigerator overnight. Place muffins on a greased shallow baking pan. Spread with ketchup. Bake in a preheated 350° oven until heated through.

Nutrition Facts

2 mini meat loaves: 260 calories, 11g fat (4g saturated fat), 102mg cholesterol, 350mg sodium, 15g carbohydrate (7g sugars, 1g fiber), 24g protein.

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