14 Classic Meatloaf Muffin Recipes Built Around Ground Beef

Meatloaf muffins bring the comfort of classic meatloaf to the table in easy, portion-sized servings. Made with ground beef, these recipes offer practical options for weeknight dinners, meal prep, and family meals. Here are 14 classic ideas with familiar flavors and simple ways to make meatloaf muffins your own.

Helpful Tips Before You Start

A few simple steps can help your ground beef meatloaf muffins cook evenly and hold together.

Choose the Right Ground Beef

Ground beef with some fat, such as 80/20, helps keep the muffins moist. Leaner beef works too, but avoid overbaking it.

Mix Gently

Combine the beef with the other ingredients just until evenly mixed. Packing or overworking the mixture can make the muffins dense.

Use a Muffin Pan

Divide the mixture evenly among the cups so the portions cook at the same rate. A light coating of cooking spray can make cleanup easier.

Check for Doneness

Cooking time varies with the size of the portions and your oven. Use a food thermometer to check that the centers reach 160°F.

Let Them Rest

Rest the muffins for a few minutes after baking. They’ll firm up slightly and be easier to lift from the pan.

Classic Ketchup-Glazed Meatloaf Muffins with Mashed Potato Centers

These individual meatloaves have a familiar ketchup glaze and a creamy mashed potato center in every portion. Ground beef, onion, and breadcrumbs make them tender and savory, while the potatoes add a comforting, hearty finish.

Serve them for a family dinner or make them for a casual gathering where easy-to-portion food is welcome. Baking the meatloaves in a muffin pan gives each one a browned edge and keeps the mashed potato centers neatly tucked inside.

Classic Ketchup-Glazed Meatloaf Muffins with Mashed Potato Centers

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/3 cup plain breadcrumbs
• 1/4 cup milk
• 1 large egg
• 1/4 cup finely chopped yellow onion
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup ketchup, divided
• 1 pound russet potatoes, peeled and cut into chunks
• 2 tablespoons butter
• 1/4 cup warm milk
• 1/4 teaspoon salt, for the potatoes

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin pan.
• Put the potatoes in a saucepan and cover them with water. Bring to a boil, then cook until the potatoes are fork-tender, about 15 minutes. Drain well and return them to the pan.
• Mash the potatoes with the butter, warm milk, and 1/4 teaspoon salt until smooth. Set aside while you prepare the meat mixture.
• In a large bowl, combine the breadcrumbs and 1/4 cup milk. Let them stand for 2 minutes. Add the ground beef, egg, onion, Worcestershire sauce, garlic powder, salt, and black pepper. Mix gently until just combined.
• Divide the beef mixture among the 8 greased muffin cups. Press it into the bottoms and up the sides of each cup, leaving a hollow in the center. Spoon mashed potatoes into each hollow.
• Spread the remaining ketchup over the exposed meat around the potato centers. Bake for 25 to 30 minutes, until the beef is cooked through.
• Let the muffins rest in the pan for 5 minutes. Carefully loosen the edges with a spoon and lift them out to serve.

merknader

Keep the beef mixture loosely packed so the muffins stay tender, and make the potato centers level with the tops of the meat for more even baking. If the mashed potatoes become firm while you shape the muffins, stir in a small splash of the listed warm milk before filling the centers.

Course: Main Course
Cuisine: American
Equipment: Muffin Pan, Saucepan, Mixing Bowl, Potato Masher

Barbecue Cheddar Meatloaf Muffins with Sweet Corn

These ground beef meatloaf muffins bring together tangy barbecue sauce, sharp cheddar, and sweet corn in handy individual portions. A little extra sauce brushed on top gives each muffin a sticky glaze, while the corn adds pops of sweetness and texture.

They work well for a family dinner or a casual gathering, and they’re easy to serve alongside a simple salad or roasted vegetables. Let them rest briefly after baking so the muffins hold their shape when lifted from the pan.

Barbecue Cheddar Meatloaf Muffins with Sweet Corn

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound lean ground beef
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/3 cup barbecue sauce, divided
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup corn kernels, thawed if frozen
• 1/4 cup finely diced yellow onion
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 wells of a standard muffin pan.
• In a large mixing bowl, combine the ground beef, breadcrumbs, egg, 2 tablespoons of the barbecue sauce, cheddar, corn, onion, garlic powder, smoked paprika, salt, and black pepper. Mix gently until just combined.
• Divide the mixture evenly among the 8 greased muffin wells. Press it in gently without packing it tightly.
• Brush the remaining barbecue sauce over the tops of the muffins.
• Bake for 20 to 25 minutes, until the centers reach 160°F. Let the muffins rest in the pan for 5 minutes, then lift them out carefully.

merknader

For tender muffins, stop mixing as soon as the ingredients come together, and drain thawed corn well so it does not add extra moisture. If you prefer a sweeter barbecue finish, brush on a little more of the reserved sauce during the last few minutes of baking.

Course: Main Course
Cuisine: American
Equipment: Muffin Pan, Mixing Bowl, Pastry Brush

Italian Meatloaf Muffins with Marinara and Mozzarella

These ground beef meatloaf muffins bring Italian-inspired flavor to an easy, individual-size dinner. Parmesan, garlic, and Italian seasoning season the beef, while marinara and melted mozzarella make each muffin feel like a mini meatloaf topped with classic pasta-night flavors.

They work well for weeknight meals or casual family dinners, and the muffin-pan portions are easy to serve. Expect tender, savory centers with a cheesy top and a little tang from the marinara.

Italian Meatloaf Muffins with Marinara and Mozzarella

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Rett Main Course

Kategori Italian-American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• 1/3 cup plain breadcrumbs
• 1/4 cup finely grated Parmesan cheese
• 1/4 cup finely chopped yellow onion
• 1 garlic clove, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup marinara sauce, divided
• 1/2 cup shredded mozzarella cheese

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin pan.
• In a large mixing bowl, combine the ground beef, egg, breadcrumbs, Parmesan, onion, garlic, Italian seasoning, salt, black pepper, and 2 tablespoons of the marinara sauce. Mix gently until evenly combined. Avoid packing the mixture tightly.
• Divide the beef mixture among the 8 prepared muffin cups. Press it in lightly, leaving the tops slightly rounded.
• Bake for 20 minutes. Spoon the remaining marinara sauce over the muffins, then sprinkle the mozzarella evenly on top.
• Return the pan to the oven and bake for about 5 minutes more, until the cheese is melted and the centers are cooked through. Let the muffins rest in the pan for 5 minutes before serving.

merknader

For a neater serving, loosen each muffin around the edges with a small spatula before lifting it from the pan. If your marinara is especially thick, spread it gently over the tops so it covers each muffin without pressing down on the beef.

Course: Main Course
Cuisine: Italian-American
Equipment: Standard Muffin Pan, Mixing Bowl, Measuring Cups and Spoons, Spatula

Mexican-Style Meatloaf Muffins with Black Beans and Salsa

These ground beef meatloaf muffins bring together black beans, salsa, cumin, and chili powder for a hearty Mexican-inspired flavor. The beans add a tender, hearty bite, while the muffin-pan portions cook evenly and are easy to serve.

They work well for a weeknight dinner, casual gathering, or make-ahead lunch. A little shredded cheese on top melts as the muffins bake, and extra salsa at the table keeps each serving bright and savory.

Mexican-Style Meatloaf Muffins with Black Beans and Salsa

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Rett Main Course

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/2 cup drained and rinsed black beans, lightly mashed
• 1/3 cup salsa, plus extra for serving
• 1/2 cup shredded cheddar cheese, divided
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease a 12-cup muffin pan.
• In a large bowl, combine the ground beef, breadcrumbs, egg, mashed black beans, salsa, 1/4 cup of the cheddar, cumin, chili powder, salt, and black pepper. Mix gently until evenly combined, taking care not to overwork the meat.
• Divide the mixture among 8 muffin cups, filling each about three-quarters full. Gently press the tops to make them level.
• Bake for 20 minutes, then sprinkle the remaining 1/4 cup cheddar over the muffins. Return the pan to the oven and bake for about 5 to 10 minutes more, until the beef is cooked through.
• Let the muffins rest in the pan for 5 minutes before removing them. Serve with extra salsa.

merknader

Lightly mashing the beans helps them blend into the beef mixture while leaving a few pieces for texture. If your salsa is especially watery, drain off some of the liquid first so the muffins hold their shape. Store leftovers covered in the refrigerator and reheat until hot.

Course: Main Course
Cuisine: Mexican
Equipment: 12-Cup Muffin Pan, Mixing Bowl, Measuring Cups and Spoons

Greek-Inspired Meatloaf Muffins with Feta and Spinach

These ground beef meatloaf muffins bring together salty feta, tender spinach, and bright Greek-inspired herbs in easy individual portions. A little lemon zest adds freshness without overpowering the savory flavors.

They work well for a weeknight dinner, meal prep, or a casual gathering. The centers stay tender, while the muffin-shaped portions develop lightly browned edges.

Greek-Inspired Meatloaf Muffins with Feta and Spinach

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 cup fresh spinach, finely chopped
• 1/2 cup crumbled feta cheese
• 1/3 cup plain breadcrumbs
• 1 large egg
• 1/4 cup finely chopped red onion
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• 1 teaspoon finely grated lemon zest
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon olive oil, for greasing the muffin pan

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin pan with the olive oil.
• In a large mixing bowl, combine the ground beef, chopped spinach, feta, breadcrumbs, egg, red onion, garlic, oregano, lemon zest, salt, and black pepper.
• Mix gently with your hands or a fork just until the ingredients are evenly combined. Avoid packing the mixture tightly, which can make the muffins firm.
• Divide the mixture evenly among the 8 greased muffin cups. Press it in lightly, leaving the tops rounded.
• Bake until the muffins are browned and cooked through, about 20 to 25 minutes. Let them rest in the pan for 5 minutes before carefully removing and serving.

merknader

Chop the spinach finely so it distributes evenly and the muffins hold together well. If your feta is especially salty, reduce or omit the added salt. Serve the muffins warm with a simple salad or roasted vegetables.

Course: Main Course
Cuisine: Mediterranean
Equipment: Standard Muffin Pan, Large Mixing Bowl, Measuring Cups, Measuring Spoons

Teriyaki Meatloaf Muffins with Pineapple and Rice

These ground beef meatloaf muffins bring together sweet-savory teriyaki, juicy pineapple, and tender rice in easy individual portions. A little ginger and garlic give the meat mixture a familiar teriyaki flavor, while a glossy sauce adds a finishing touch.

They work well for a weeknight dinner or a casual meal prep lunch. Serve them warm with extra rice or a simple green vegetable for a satisfying plate.

Teriyaki Meatloaf Muffins with Pineapple and Rice

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Rett Main Course

Kategori Asian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 cup cooked white rice, cooled
• 1 large egg
• 1/2 cup panko breadcrumbs
• 1/2 cup finely chopped pineapple, drained
• 1/4 cup finely chopped green onion, divided
• 1 teaspoon finely grated fresh ginger
• 1 garlic clove, minced
• 1/3 cup teriyaki sauce, divided
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame seeds

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin pan.
• In a large bowl, combine the ground beef, cooked rice, egg, panko, pineapple, half of the green onion, ginger, garlic, 2 tablespoons of the teriyaki sauce, and the rice vinegar. Mix gently until evenly combined. Avoid packing the mixture tightly, which can make the muffins dense.
• Divide the mixture among the 8 prepared muffin cups. Press it in lightly, leaving the tops slightly rounded.
• Bake until the meatloaf muffins are cooked through and reach 160°F in the center, about 20 to 25 minutes. Let them rest in the pan for 5 minutes, then lift them out carefully.
• While the muffins rest, stir the remaining teriyaki sauce with any juices collected in the muffin cups. Brush the sauce over the tops, then finish with the remaining green onion and sesame seeds.

merknader

Drain the chopped pineapple well so the mixture holds together, and let the rice cool before mixing it with the beef. For a stronger teriyaki finish, serve with a little extra teriyaki sauce alongside the muffins.

Course: Main Course
Cuisine: Asian
Equipment: Oven, Standard Muffin Pan, Large Mixing Bowl, Meat Thermometer

Bacon-Wrapped Meatloaf Muffins with Roasted Potatoes

These ground beef meatloaf muffins bake in a muffin tin with a strip of bacon around each one. A simple ketchup and brown sugar glaze adds a sweet, tangy finish while the bacon turns savory and crisp at the edges.

Roasted potatoes cook alongside the muffins for a hearty meal with little fuss. This recipe works well for a family dinner, and the individual portions are easy to serve straight from the pan.

Bacon-Wrapped Meatloaf Muffins with Roasted Potatoes

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup milk
• ¼ cup finely diced yellow onion
• 1 teaspoon Worcestershire sauce
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 8 slices thin-cut bacon
• ¼ cup ketchup
• 1 tablespoon brown sugar
• 1½ pounds baby potatoes, halved
• 1 tablespoon olive oil
• ½ teaspoon dried rosemary

fremgangsmåte

 

• Heat the oven to 400°F. Grease a 12-cup muffin tin. In a large bowl, combine the ground beef, egg, breadcrumbs, milk, onion, Worcestershire sauce, garlic powder, salt, and black pepper. Mix gently until just combined.
• Cut each bacon slice in half crosswise. Press one half-slice around the inside edge of each of eight muffin cups, with the ends slightly overlapping. Divide the beef mixture among those cups and press it in lightly.
• Stir the ketchup and brown sugar together in a small bowl. Spoon the glaze over the meatloaf muffins, spreading it across the tops.
• Toss the halved potatoes with the olive oil and dried rosemary. Spread them in a single layer on a rimmed baking sheet, cut sides down. Place the muffin tin on the same oven rack, if space allows, and bake both for 25 to 30 minutes. The potatoes should be tender and browned, and the beef should reach 160°F in the center.
• Let the muffins rest for 5 minutes before removing them from the tin. Serve with the roasted potatoes.

merknader

Use thin-cut bacon so it cooks through as the muffins bake. If the potatoes need more browning after the muffins are done, leave them in the oven for a few extra minutes. For easier cleanup, line the baking sheet with parchment before adding the potatoes.

Course: Main Course
Cuisine: American
Equipment: 12-Cup Muffin Tin, Rimmed Baking Sheet, Mixing Bowl, Small Bowl, Meat Thermometer

Mushroom Swiss Meatloaf Muffins with Garlic Mashed Potatoes

These ground beef meatloaf muffins pair savory mushrooms and melted Swiss cheese with creamy garlic mashed potatoes. Baking the meatloaf in a muffin tin gives each serving crisp edges and makes portioning simple.

This cozy meal works well for a family dinner or a make-ahead weeknight meal. The muffins are tender and savory, while the potatoes add a smooth, buttery side with mellow garlic flavor.

Mushroom Swiss Meatloaf Muffins with Garlic Mashed Potatoes

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 cup finely chopped cremini mushrooms
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup milk
• 1/4 cup finely diced yellow onion
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 3/4 teaspoon salt, divided
• 1/2 teaspoon black pepper
• 4 slices Swiss cheese, cut into quarters
• 1 1/2 pounds Yukon Gold potatoes, peeled and cut into chunks
• 2 garlic cloves, peeled
• 3 tablespoons unsalted butter
• 1/3 cup warm milk

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease eight cups of a standard muffin tin.
• In a large skillet over medium heat, cook the chopped mushrooms for 5 to 7 minutes, stirring occasionally, until their moisture has cooked off. Set them aside to cool slightly.
• In a large bowl, combine the ground beef, cooled mushrooms, breadcrumbs, egg, 1/4 cup milk, onion, Worcestershire sauce, Dijon mustard, 1/2 teaspoon salt, and black pepper. Mix gently until combined.
• Divide the mixture among the eight prepared muffin cups. Press it in lightly without packing it firmly. Bake for 20 minutes.
• While the muffins bake, place the potatoes and garlic cloves in a saucepan. Cover with cold water, bring to a boil, then reduce the heat and simmer for 15 to 20 minutes, until the potatoes are fork-tender. Drain well.
• Return the potatoes and garlic to the warm saucepan. Add the butter, warm milk, and remaining 1/4 teaspoon salt. Mash until smooth, adding a little more warm milk only if needed from the amount listed.
• Remove the muffin tin from the oven. Place one quarter-slice of Swiss cheese on each muffin and bake for 3 to 5 minutes, until the cheese melts and the beef reaches 160°F in the center.
• Let the muffins rest in the tin for 5 minutes. Serve with the garlic mashed potatoes.

merknader

Cooking the mushrooms until their moisture evaporates helps keep the beef mixture from becoming wet. For neat servings, let the muffins rest before lifting them from the tin, then spoon the potatoes alongside so the melted Swiss stays visible.

Course: Main Course
Cuisine: American
Equipment: Standard Muffin Tin, Large Skillet, Large Bowl, Saucepan, Potato Masher

Buffalo Meatloaf Muffins with Ranch Slaw

These ground beef meatloaf muffins bring the tangy heat of Buffalo sauce to a familiar, easy-to-serve dinner. Baking them in a muffin tin gives each portion crisp edges and a tender center.

Cool, crunchy ranch slaw balances the spicy muffins and makes this a handy choice for weeknight dinners, game-day meals, or casual gatherings. Serve the slaw on the side so it stays crisp.

Buffalo Meatloaf Muffins with Ranch Slaw

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• ½ cup panko breadcrumbs
• ¼ cup finely diced yellow onion
• ⅓ cup Buffalo wing sauce, divided
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 cups thinly sliced green cabbage
• 1 cup shredded carrots
• ¼ cup ranch dressing
• 1 tablespoon chopped fresh chives

fremgangsmåte

 

• Heat the oven to 400°F. Lightly grease eight cups of a standard muffin tin.
• In a large bowl, combine the ground beef, egg, panko, onion, 2 tablespoons of the Buffalo sauce, garlic powder, salt, and pepper. Mix gently until combined, taking care not to pack the mixture too tightly.
• Divide the beef mixture among the eight prepared muffin cups. Press it in lightly, then spoon the remaining Buffalo sauce over the tops.
• Bake for 20 to 25 minutes, until the muffins are cooked through. Let them rest in the tin for 5 minutes before removing.
• While the muffins bake, toss the cabbage and carrots with the ranch dressing and chopped chives. Serve the slaw alongside the warm Buffalo meatloaf muffins.

merknader

For a milder bite, use less of the Buffalo sauce on top, while keeping some in the beef mixture for its tangy flavor. Toss the slaw just before serving so the cabbage and carrots stay crisp.

Course: Main Course
Cuisine: American
Equipment: Muffin Tin, Mixing Bowl, Oven

French Onion Meatloaf Muffins with Gruyère and Buttered Noodles

These ground beef meatloaf muffins pair the savory sweetness of caramelized onions with a little Worcestershire and a melted Gruyère topping. Baking them in a muffin tin gives each serving browned edges and keeps the portions easy to serve.

Buttered egg noodles make this a cozy weeknight meal, especially when you want the familiar flavors of French onion soup in a hearty dinner. Spoon some of the onion-rich pan juices over the muffins and noodles before serving.

French Onion Meatloaf Muffins with Gruyère and Buttered Noodles

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 2 large yellow onions, thinly sliced
• 1 tablespoon unsalted butter
• 1 pound ground beef
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup milk
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup beef broth
• ¾ cup shredded Gruyère cheese
• 8 ounces egg noodles
• 2 tablespoons unsalted butter, for the noodles

fremgangsmåte

 

• Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-low heat. Add the sliced onions and cook, stirring often, until soft and deeply golden, about 25 to 30 minutes. If the onions start to stick, stir in a small splash of the measured beef broth.
• Heat the oven to 375°F. Lightly grease a 12-cup muffin tin. Set aside about one-third of the cooked onions for topping the muffins.
• In a mixing bowl, combine the ground beef, egg, breadcrumbs, milk, Worcestershire sauce, dried thyme, salt, pepper, and the remaining cooked onions. Mix gently until just combined.
• Divide the beef mixture among eight cups of the muffin tin, pressing it in lightly without packing it tightly. Pour the remaining beef broth into the empty cups. Bake for 20 minutes.
• Carefully spoon the broth from the empty cups over the muffins. Top each muffin with some of the reserved onions and shredded Gruyère. Bake for another 8 to 10 minutes, until the cheese is melted and the beef is cooked through.
• While the muffins finish baking, cook the egg noodles according to the package directions. Drain them, then toss with the 2 tablespoons of butter.
• Let the meatloaf muffins rest for 5 minutes before removing them from the tin. Serve with the buttered noodles, spooning any remaining pan juices over the muffins.

merknader

Cook the onions slowly until they are well browned, since that is what gives these muffins their French onion flavor. For the neatest servings, let the muffins rest before lifting them from the tin, and keep the noodles covered briefly so the butter stays warm while you plate.

Course: Main Course
Cuisine: American
Equipment: Large Skillet, Mixing Bowl, 12-Cup Muffin Tin, Saucepan

Stuffed Pepper Meatloaf Muffins with Rice and Tomato Sauce

These ground beef meatloaf muffins bring together the familiar flavors of stuffed peppers in easy individual portions. Rice and diced bell pepper go right into the savory beef mixture, while tomato sauce keeps each muffin moist and adds a bright, tangy finish.

They work well for a weeknight dinner or a make-ahead lunch, and the muffin-pan portions are easy to serve. The texture is tender and hearty, with soft rice and pepper in every bite.

Stuffed Pepper Meatloaf Muffins with Rice and Tomato Sauce

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• ½ cup cooked white rice, cooled
• ½ cup finely diced green bell pepper
• ¼ cup finely diced yellow onion
• 1 large egg
• ⅓ cup plain breadcrumbs
• ½ teaspoon garlic powder
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• ¾ cup tomato sauce, divided
• 1 tablespoon ketchup

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin pan.
• In a large bowl, combine the ground beef, cooked rice, diced bell pepper, onion, egg, breadcrumbs, garlic powder, salt, black pepper, and ¼ cup of the tomato sauce. Mix gently until combined. Avoid overmixing so the muffins stay tender.
• Divide the mixture evenly among the 8 prepared muffin cups. Press it in lightly, leaving the tops rounded rather than packing the mixture tightly.
• Stir the ketchup into the remaining ½ cup tomato sauce. Spoon a little over each meatloaf muffin, spreading it across the top.
• Bake until the muffins are cooked through and the centers reach 160°F, about 25 to 30 minutes. Let them rest in the pan for 5 minutes before carefully removing and serving.

merknader

Dice the bell pepper and onion finely so they soften as the muffins bake, and cool the rice before mixing it into the beef. For a make-ahead dinner, shape the muffins in the pan, cover, and refrigerate before baking. Serve them with the remaining tomato sauce warmed on the side if you like extra sauce.

Course: Main Course
Cuisine: American
Equipment: Standard Muffin Pan, Large Mixing Bowl, Measuring Cups, Instant-Read Thermometer

Pesto Meatloaf Muffins with Sun-Dried Tomatoes and Parmesan

These individual meatloaves bring together savory ground beef, fragrant pesto, tangy sun-dried tomatoes, and Parmesan. Baking them in a muffin tin makes the portions easy to serve and helps them cook evenly.

They work well for a simple weeknight dinner or a casual meal with family. Each muffin stays tender inside, with a savory, lightly cheesy top and bright bursts of tomato in every bite.

Pesto Meatloaf Muffins with Sun-Dried Tomatoes and Parmesan

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Rett Main Course

Kategori Italian-American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/3 cup plain breadcrumbs
• 1 large egg
• 1/4 cup prepared basil pesto
• 1/3 cup chopped sun-dried tomatoes packed in oil, drained
• 1/3 cup finely grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons additional grated Parmesan cheese, for topping

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease eight cups of a standard muffin tin.
• In a large mixing bowl, combine the ground beef, breadcrumbs, egg, pesto, chopped sun-dried tomatoes, 1/3 cup Parmesan, salt, and black pepper. Mix gently with your hands or a fork just until the ingredients are evenly combined. Avoid packing the mixture tightly.
• Divide the mixture among the eight prepared muffin cups. Press it in lightly, leaving the tops slightly rounded rather than compacting the meat.
• Sprinkle the tops evenly with the remaining 2 tablespoons of Parmesan.
• Bake until the muffins are cooked through and their centers reach 160°F, about 20 to 25 minutes. Let them rest in the tin for 5 minutes, then carefully lift them out to serve.

merknader

Drain the sun-dried tomatoes well so their oil does not make the mixture too loose. If your pesto is especially salty, reduce or omit the added salt. Serve the muffins warm with a simple green salad or roasted vegetables.

Course: Main Course
Cuisine: Italian-American
Equipment: Muffin Tin, Mixing Bowl, Measuring Cups and Spoons, Instant-Read Thermometer

Smoky Chipotle Meatloaf Muffins with Sweet Potato Mash

These ground beef meatloaf muffins get a smoky kick from chipotle and a little sweetness from barbecue sauce. Baking them in a muffin tin gives each serving browned edges and helps them cook evenly.

A scoop of creamy sweet potato mash makes this a cozy, filling meal for weeknights. The chipotle adds warmth without overpowering the beef, and you can adjust the heat by using more or less adobo sauce.

Smoky Chipotle Meatloaf Muffins with Sweet Potato Mash

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• 1/3 cup plain breadcrumbs
• 1/4 cup finely diced yellow onion
• 1 tablespoon adobo sauce from canned chipotles
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup barbecue sauce, divided
• 1 1/2 pounds sweet potatoes, peeled and cut into chunks
• 2 tablespoons unsalted butter
• 1/4 cup milk

fremgangsmåte

 

• Heat the oven to 400°F. Lightly grease 8 cups of a standard muffin tin.
• Add the ground beef, egg, breadcrumbs, onion, adobo sauce, smoked paprika, salt, black pepper, and 2 tablespoons of the barbecue sauce to a mixing bowl. Mix gently until just combined.
• Divide the mixture among the 8 prepared muffin cups. Shape each portion into a loose mound, then spread the remaining barbecue sauce over the tops.
• Bake for 20 to 25 minutes, until the muffins are cooked through and browned at the edges.
• While the muffins bake, put the sweet potato chunks in a saucepan and cover them with water. Bring to a boil, then simmer until the potatoes are very tender, about 15 to 20 minutes. Drain well.
• Mash the sweet potatoes with the butter and milk until smooth. Serve the meatloaf muffins with a scoop of sweet potato mash.

merknader

For a milder result, use 2 teaspoons of adobo sauce instead of a full tablespoon. Drain the sweet potatoes thoroughly before mashing so the mash stays thick, and let the muffins rest for a few minutes before lifting them from the tin.

Course: Main Course
Cuisine: American
Equipment: Muffin Tin, Mixing Bowl, Saucepan, Potato Masher

Balsamic-Glazed Meatloaf Muffins with Roasted Vegetables

These ground beef meatloaf muffins pair a tangy balsamic glaze with tender roasted carrots and zucchini. Baking the portions in a muffin pan makes them easy to serve and helps them cook evenly.

This recipe works well for a family dinner or a casual meal with guests. The muffins are savory and moist, while the vegetables roast until lightly browned and the glaze adds a sweet-tart finish.

Balsamic-Glazed Meatloaf Muffins with Roasted Vegetables

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• 1/3 cup plain breadcrumbs
• 1/4 cup finely diced yellow onion
• 2 tablespoons milk
• 1 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup ketchup
• 2 tablespoons balsamic vinegar
• 1 tablespoon brown sugar
• 2 medium carrots, peeled and cut into small chunks
• 1 medium zucchini, cut into small chunks
• 1 tablespoon olive oil

fremgangsmåte

 

• Heat the oven to 400°F. Lightly grease 8 cups of a standard muffin pan.
• In a large bowl, combine the ground beef, egg, breadcrumbs, onion, milk, garlic powder, salt, and black pepper. Mix gently until just combined.
• Divide the beef mixture among the 8 prepared muffin cups. Press it in lightly, leaving the tops slightly rounded.
• In a small bowl, stir together the ketchup, balsamic vinegar, and brown sugar. Spoon about half of the glaze over the meatloaf muffins, reserving the rest.
• Toss the carrots and zucchini with the olive oil. Spread them in a single layer on a rimmed baking sheet.
• Put the muffin pan and baking sheet in the oven. Roast for 20 minutes, then brush the muffins with the reserved glaze. Continue baking until the beef is cooked through and the vegetables are tender, about 5 to 10 minutes more. The centers of the muffins should reach 160°F.
• Let the muffins rest in the pan for 5 minutes. Serve with the roasted vegetables.

merknader

Cut the carrots into smaller pieces than the zucchini so they become tender at about the same time. If the vegetables are crowded on the baking sheet, spread them across two pans to help them roast rather than steam.

Course: Main Course
Cuisine: American
Equipment: Muffin Pan, Rimmed Baking Sheet, Mixing Bowl, Small Bowl