13 Convenient Make-Ahead Meatloaf Muffins for Family Dinners

Make-ahead meatloaf muffins are a handy way to get dinner ready before the busy part of the day begins. They’re easy to portion, simple to reheat, and just right for family meals. Here are 13 practical recipes with a variety of flavors and ingredients to help make weeknight dinners easier.

Helpful Tips Before You Start

A few simple steps can make make-ahead meatloaf muffins easier to prep, bake, and serve.

Choose the Right Pan

A standard muffin tin makes individual portions that cook more quickly than a full-size meatloaf. Grease the cups well or use silicone liners to help the muffins release cleanly.

Keep the Mixture Tender

Mix the ingredients just until combined. Overworking the meat can make the muffins dense, so use a light touch when shaping the mixture into the cups.

Prep Ahead Safely

Mix and portion the meatloaf mixture, then cover and refrigerate it until you’re ready to bake. For best quality, bake it within a day.

Check for Doneness

Cooking time can vary with the meat and muffin tin size. Use a food thermometer to check that the centers reach 160°F for ground beef or pork, or 165°F for ground poultry.

Store and Reheat

Cool leftovers promptly and refrigerate them in an airtight container for up to 3 to 4 days. Reheat until steaming hot, adding a little sauce if the muffins seem dry.

Classic Beef Meatloaf Muffins with Garlic Mashed Potato Topping

These individual beef meatloaves bake in a muffin tin, making them easy to portion and convenient to prepare ahead for family dinners. A simple ketchup glaze gives them a familiar, savory finish.

Creamy mashed potatoes with garlic make a cozy topping that turns each muffin into a complete, comforting bite. Pipe or spoon the potatoes on just before serving, or add them after baking for a meal that’s easy to reheat.

Classic Beef Meatloaf Muffins with Garlic Mashed Potato Topping

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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
• 2 tablespoons ketchup, divided
• 1 teaspoon Worcestershire sauce
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 1 pound russet potatoes, peeled and cut into chunks
• 2 cloves garlic, peeled
• 3 tablespoons butter
• ¼ cup milk, for the mashed potatoes
• ¼ teaspoon salt, for the mashed potatoes

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease eight cups of a standard muffin tin.
• In a large bowl, combine the ground beef, egg, breadcrumbs, first ¼ cup of milk, diced onion, 1 tablespoon of ketchup, Worcestershire sauce, salt, and black pepper. Mix gently until combined, taking care not to compact the beef.
• Divide the mixture among the eight muffin cups. Press it in lightly, then spread the remaining tablespoon of ketchup over the tops.
• Bake for 20 to 25 minutes, until the meatloaf muffins are cooked through. Let them rest in the tin for a few minutes, then carefully lift them out.
• While the meatloaves bake, place the potato chunks and garlic cloves in a saucepan. Cover with water, bring to a boil, and cook until the potatoes are fork-tender, about 15 to 20 minutes. Drain well.
• Mash the potatoes and garlic with the butter, the second ¼ cup of milk, and the remaining ¼ teaspoon of salt. Spoon or pipe the mashed potatoes onto the cooked meatloaf muffins and serve warm.

merknader

For a make-ahead dinner, bake the meatloaf muffins and prepare the mashed potatoes separately, then refrigerate them in covered containers. Reheat the muffins until hot and warm the potatoes gently with a small splash of milk if needed before topping. Keeping the topping separate helps it stay creamy.

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

BBQ Turkey Meatloaf Muffins with Sweet Potato Mash

These turkey meatloaf muffins bake in individual portions and get a tangy barbecue glaze. A creamy sweet potato mash makes each serving feel like a complete family dinner.

The muffins are tender and savory, while the sweet potato adds a naturally sweet, smooth contrast. Make them ahead for an easy weeknight meal, or pack leftovers for lunch.

BBQ Turkey Meatloaf Muffins with Sweet Potato Mash

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup finely diced yellow onion
• 1/3 cup barbecue sauce, divided
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 pounds sweet potatoes, peeled and cut into chunks
• 2 tablespoons unsalted butter
• 1/4 cup milk

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease eight cups of a standard muffin tin.
• Add the ground turkey, breadcrumbs, egg, diced onion, 2 tablespoons of the barbecue sauce, Worcestershire sauce, garlic powder, smoked paprika, salt, and black pepper to a bowl. Mix gently until just combined.
• Divide the turkey mixture among the eight prepared muffin cups. Shape each portion loosely, then spread the remaining barbecue sauce over the tops.
• Bake for 20 to 25 minutes, until the muffins are cooked through and reach 165°F in the center.
• While the muffins bake, put the sweet potato chunks in a saucepan and cover them with water. Bring to a boil, then simmer until fork-tender, about 15 to 20 minutes. Drain well.
• Return the sweet potatoes to the saucepan. Add the butter and milk, then mash until smooth. Serve the mash with the barbecue turkey muffins.

merknader

For meal prep, bake the muffins and mash the sweet potatoes ahead, then refrigerate them in separate airtight containers. Reheat the muffins until hot throughout and warm the mash gently, stirring in a small splash of milk if it has thickened.

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

Italian Meatloaf Muffins with Marinara and Mozzarella

These Italian-style meatloaf muffins bring together seasoned beef, marinara, and a melty mozzarella topping in easy-to-serve portions. They’re a handy make-ahead choice for family dinners, with savory flavor and tender centers.

Bake them in a muffin pan for quick, even portions. A little marinara goes into the meat mixture, and each muffin gets another spoonful and a sprinkle of cheese on top.

Italian Meatloaf Muffins with Marinara and Mozzarella

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Rett Main Course

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound lean ground beef
• 1 large egg
• ½ cup Italian-style breadcrumbs
• ¼ cup finely grated Parmesan cheese
• ⅓ cup marinara sauce, divided
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley

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, 2 tablespoons of the marinara, Italian seasoning, garlic powder, salt, and black pepper. Mix gently just until combined.
• Divide the mixture evenly among the 8 prepared muffin cups. Press it in lightly, leaving the tops level.
• Bake for 18 minutes. Spoon the remaining marinara over the muffins, then sprinkle the mozzarella evenly on top.
• Bake for another 5 to 7 minutes, until the cheese is melted and the meat is cooked through. Let the muffins rest in the pan for 5 minutes, then lift them out and finish with chopped parsley.

merknader

For make-ahead dinners, bake the muffins without the mozzarella topping, cool them, and refrigerate in a covered container. Reheat until hot, then add the marinara and mozzarella for the final few minutes so the cheese melts fresh. Serve with pasta or a simple green salad.

Course: Main Course
Cuisine: Italian
Equipment: Muffin Pan, Mixing Bowl, Measuring Cups and Spoons

Teriyaki Chicken Meatloaf Muffins with Sesame Rice

These chicken meatloaf muffins bring sweet-savory teriyaki flavor to a family-friendly dinner. Baking them in a muffin tin creates individual portions that cook evenly and are easy to serve.

Pair them with sesame rice for a satisfying meal that works well on busy weeknights or for make-ahead lunches. The muffins stay tender, while the rice adds a gentle toasted sesame flavor.

Teriyaki Chicken Meatloaf Muffins with Sesame Rice

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Rett Main Course

Kategori Asian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 cup uncooked jasmine rice
• 1¾ cups water
• 1 tablespoon toasted sesame oil, divided
• 1 tablespoon sesame seeds
• 1 pound ground chicken
• ½ cup panko breadcrumbs
• 1 large egg
• 2 green onions, thinly sliced
• ⅓ cup teriyaki sauce, divided
• 1 teaspoon grated fresh ginger
• ¼ teaspoon black pepper

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin tin.
• Rinse the jasmine rice under cool water. Add it to a saucepan with the water and ½ tablespoon of the sesame oil. Bring to a boil, then cover and reduce the heat to low. Cook until the water is absorbed and the rice is tender, following the rice package timing. Let it rest, covered, for 5 minutes.
• While the rice cooks, combine the ground chicken, panko, egg, sliced green onions, ¼ cup of the teriyaki sauce, grated ginger, and black pepper in a bowl. Mix gently just until combined.
• Divide the chicken mixture among the 8 prepared muffin cups. Bake until the centers reach 165°F, about 20 to 25 minutes.
• Brush the tops of the muffins with the remaining teriyaki sauce during the final 5 minutes of baking.
• Fluff the rice with a fork. Stir in the remaining ½ tablespoon sesame oil and sesame seeds, then serve alongside the chicken muffins.

merknader

For make-ahead dinners, bake the muffins and cook the rice, then refrigerate them separately in airtight containers. Reheat the muffins until hot throughout and add a small splash of water to the rice before warming so it stays tender.

Course: Main Course
Cuisine: Asian
Equipment: Muffin Tin, Saucepan, Mixing Bowl, Instant-Read Thermometer

Tex-Mex Meatloaf Muffins with Black Beans and Corn

These Tex-Mex meatloaf muffins bring ground beef, black beans, corn, and taco-inspired seasoning together in handy individual portions. A little salsa keeps them tender, while shredded cheddar adds a savory finish.

They make a practical family dinner and are easy to prepare ahead for busy evenings. Serve them with rice or a simple green salad for a filling meal with a mild, zesty flavor.

Tex-Mex Meatloaf Muffins with Black Beans and Corn

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Rett Main Course

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound lean ground beef
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/2 cup salsa, divided
• 1/2 cup canned black beans, rinsed, drained, and patted dry
• 1/2 cup corn kernels, thawed if frozen
• 1/2 cup shredded cheddar cheese, divided
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 2 tablespoons chopped fresh cilantro

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin pan.
• In a large bowl, whisk the egg with 1/4 cup of the salsa. Add the ground beef, breadcrumbs, black beans, corn, 1/4 cup of the cheddar, chili powder, cumin, garlic powder, and salt.
• Mix gently with your hands or a fork just until combined. Avoid packing the mixture tightly, which can make the muffins dense.
• Divide the mixture among the 8 greased muffin cups. Press it in lightly, then spoon the remaining salsa over the tops.
• Bake until the muffins are cooked through, about 20 to 25 minutes. Sprinkle the remaining cheddar over them during the last 3 minutes of baking.
• Let the muffins rest in the pan for 5 minutes, then lift them out carefully. Sprinkle with the chopped cilantro before serving.

merknader

For make-ahead dinners, mix and portion the meatloaf mixture into the muffin pan, cover, and refrigerate until ready to bake. Pat the black beans dry before mixing so the muffins hold their shape, and let baked muffins rest briefly before removing them from the pan.

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

Greek-Style Lamb Meatloaf Muffins with Lemon Orzo

These individual lamb meatloaves bring Greek-inspired flavors to an easy family dinner. Crumbled feta, oregano, garlic, and fresh parsley keep the centers savory and tender, while the muffin-pan portions are simple to serve.

Lemon orzo makes a bright, comforting side that cooks while the meatloaf muffins bake. Make the meat mixture ahead, then shape and bake it when you’re ready for a weeknight meal.

Greek-Style Lamb Meatloaf Muffins with Lemon Orzo

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground lamb
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup crumbled feta cheese
• 2 tablespoons finely chopped red onion
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried oregano
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 cup uncooked orzo
• 2 cups chicken broth
• 1 teaspoon finely grated lemon zest
• 1 tablespoon lemon juice
• 1 tablespoon olive oil

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 wells of a standard muffin pan with some of the olive oil.
• In a large bowl, combine the ground lamb, egg, breadcrumbs, feta, red onion, garlic, parsley, oregano, salt, and black pepper. Mix gently just until everything is evenly distributed.
• Divide the mixture among the 8 prepared muffin wells. Press it in lightly, leaving the tops slightly rounded. Bake for 20 to 25 minutes, until the muffins are cooked through.
• While the lamb muffins bake, bring the chicken broth to a boil in a saucepan. Stir in the orzo, reduce the heat to a gentle simmer, and cook according to the package directions, stirring occasionally, until tender.
• Drain any excess broth from the orzo. Stir in the lemon zest, lemon juice, and remaining olive oil.
• Let the lamb muffins rest in the pan for 5 minutes, then loosen the edges and lift them out. Serve with the lemon orzo.

merknader

For a make-ahead dinner, mix the lamb mixture, cover it, and refrigerate it for up to one day before baking. If the orzo is ready before the muffins, keep it covered and stir in a splash of warm broth to loosen it before serving.

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

Mushroom Lentil Meatloaf Muffins with Brown Butter Gravy

These savory muffins combine tender lentils, finely chopped mushrooms, and classic meatloaf flavors in handy individual portions. They’re a comforting choice for family dinners, and the muffin shape makes leftovers easy to portion and reheat.

A nutty brown butter gravy brings extra richness to the earthy mushroom and lentil mixture. Make the muffins ahead, then warm them with the gravy for a cozy meal with mashed potatoes or a simple green salad.

Mushroom Lentil Meatloaf Muffins with Brown Butter Gravy

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 cup cooked brown or green lentils, drained and cooled
• 8 ounces cremini mushrooms, finely chopped
• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• 1 large egg
• ½ cup plain breadcrumbs
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1½ cups beef broth
• ¼ teaspoon salt, for the gravy
• ⅛ teaspoon black pepper, for the gravy

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease a 12-cup muffin pan.
• Heat the olive oil in a large skillet over medium heat. Add the mushrooms and onion, then cook for 8 to 10 minutes, stirring occasionally, until softened and most of the moisture has evaporated. Let the mixture cool for a few minutes.
• Add the lentils to a mixing bowl and mash about half of them with a fork. Stir in the cooked mushroom mixture, egg, breadcrumbs, ketchup, Worcestershire sauce, thyme, salt, and pepper until combined.
• Divide the mixture among 8 muffin cups, pressing it gently into each cup. Bake for 20 to 25 minutes, until the muffins feel set and their centers are hot. Let them rest in the pan for 5 minutes before lifting them out.
• While the muffins bake, melt the butter in a saucepan over medium heat. Cook, swirling the pan often, until the butter turns golden and smells nutty. Whisk in the flour and cook for 1 minute.
• Gradually whisk in the beef broth until smooth. Add the gravy salt and pepper, then simmer for 4 to 6 minutes, whisking often, until thickened. Spoon the brown butter gravy over the warm muffins.

merknader

For muffins that hold their shape, cook the mushrooms until the skillet looks nearly dry before mixing them with the lentils. You can bake the muffins ahead and refrigerate them, then reheat them covered in a 350°F oven until hot. Warm the gravy gently and whisk in a splash of beef broth if it thickens while chilling.

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

Bacon-Wrapped Pork Meatloaf Muffins with Roasted Vegetables

These individual pork meatloaves are wrapped in bacon, so each one bakes up savory with crisp edges and a tender center. Roasting the vegetables alongside them makes this a convenient family dinner with less cleanup.

The muffins are easy to portion and work well for a weeknight meal or make-ahead lunches. A little Dijon and Worcestershire add savory depth, while the roasted carrots and potatoes round out the plate.

Bacon-Wrapped Pork Meatloaf Muffins with Roasted Vegetables

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground pork
• 1 large egg
• 1/3 cup plain breadcrumbs
• 1/4 cup finely chopped yellow onion
• 2 tablespoons ketchup
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 thin bacon slices
• 2 medium carrots, peeled and cut into 1-inch pieces
• 12 ounces baby potatoes, halved
• 1 tablespoon olive oil

fremgangsmåte

 

• Heat the oven to 400°F. Lightly grease a 12-cup muffin tin. Line a rimmed baking sheet with parchment paper.
• In a large bowl, combine the egg, breadcrumbs, onion, ketchup, Dijon mustard, Worcestershire sauce, garlic powder, salt, and black pepper. Add the ground pork and mix gently until just combined.
• Divide the pork mixture into 8 portions. Shape each portion into a small loaf and place it in a muffin cup. Cut the bacon slices in half crosswise and wrap one half around each loaf, tucking the ends underneath.
• Put the carrots and baby potatoes on the prepared baking sheet. Toss them with the olive oil and spread them out in a single layer. Place the muffin tin on a separate oven rack.
• Bake for 25 to 30 minutes, turning the vegetables once, until the vegetables are tender and the pork reaches 160°F in the center. If the bacon needs more browning, broil the muffins briefly while watching them closely.
• Let the muffins rest for 5 minutes before removing them from the tin. Serve with the roasted carrots and potatoes.

merknader

For make-ahead prep, shape and wrap the muffins, then cover and refrigerate them until ready to bake. Keep the vegetables separate and toss them with olive oil just before roasting so they brown well. Leftovers can be refrigerated and reheated until hot throughout.

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

Cheddar-Stuffed Meatloaf Muffins with Broccoli and Potatoes

These meatloaf muffins have a pocket of melted cheddar in the middle, with broccoli and tender potatoes baked right alongside them. Individual portions make dinner easy to serve, and the muffin tin helps the meatloaf cook evenly.

The savory beef and gentle tang of the tomato topping pair well with the vegetables for a hearty family meal. Make the components ahead, then assemble and bake when you’re ready for dinner.

Cheddar-Stuffed Meatloaf Muffins with Broccoli and 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 salt
• ¼ teaspoon black pepper
• 4 ounces cheddar cheese, cut into 8 small cubes
• 2 tablespoons ketchup
• 12 ounces baby potatoes, halved
• 2 cups small broccoli florets
• 1 tablespoon olive oil

fremgangsmåte

 

• Heat the oven to 400°F. Lightly grease 8 cups of a standard muffin tin.
• In a large bowl, combine the egg, breadcrumbs, milk, onion, Worcestershire sauce, salt, and pepper. Add the ground beef and mix gently until just combined.
• Divide the meat mixture into 8 portions. Press half of each portion into the bottom of a prepared muffin cup, leaving a small dip in the center. Place a cheddar cube in each dip, then cover with the remaining meat mixture and pinch the edges closed. Spread the ketchup over the tops.
• Toss the halved potatoes with the olive oil. Arrange them in a single layer on a rimmed baking sheet, cut sides down, and place the sheet in the oven.
• After the potatoes have roasted for 15 minutes, add the broccoli to the baking sheet and stir to coat it with the oil already on the pan. Put the muffin tin in the oven alongside the vegetables.
• Bake until the meatloaf muffins are cooked through and the potatoes are tender, about 20 to 25 minutes. The broccoli should be tender with lightly browned edges. Check that the centers of the muffins reach 160°F. Rest them for 5 minutes before removing from the tin, then serve with the potatoes and broccoli.

merknader

For easier prep, halve the potatoes and cut the broccoli ahead, then keep them chilled until dinner. Keep the cheddar cubes in the center of each muffin and seal the meat around them so the cheese stays tucked inside as it melts. Refrigerate leftovers promptly and reheat them with the vegetables until hot.

Course: Main Course
Cuisine: American
Equipment: Muffin Tin, Large Mixing Bowl, Rimmed Baking Sheet, Meat Thermometer

Buffalo Chicken Meatloaf Muffins with Celery Slaw

These make-ahead-friendly muffins bring Buffalo chicken flavor to an easy family dinner. Baking the mixture in a muffin tin creates individual portions that cook evenly and are simple to pack for lunches.

The chicken muffins are tender with a tangy, spicy kick, while a crisp celery slaw adds a cool, fresh crunch. Serve them warm with the slaw on the side or spooned over the top.

Buffalo Chicken Meatloaf Muffins with Celery Slaw

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground chicken
• 1 large egg
• ½ cup plain panko breadcrumbs
• ¼ cup Buffalo-style hot sauce, divided
• 2 tablespoons finely diced celery
• 2 tablespoons finely diced yellow onion
• ½ teaspoon garlic powder
• ¼ teaspoon kosher salt
• 2 cups thinly sliced celery
• 1 cup shredded carrots
• ¼ cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin tin.
• In a large bowl, combine the ground chicken, egg, panko, 2 tablespoons of the hot sauce, diced celery, diced onion, garlic powder, and salt. Mix gently until just combined.
• Divide the mixture among the 8 prepared muffin cups. Press it lightly into each cup, leaving the tops slightly rounded. Brush the remaining 2 tablespoons of hot sauce over the tops.
• Bake for 20 to 25 minutes, until the muffins are cooked through and the centers reach 165°F. Let them rest in the tin for 5 minutes before removing.
• While the muffins bake, whisk together the mayonnaise, apple cider vinegar, and honey in a medium bowl. Add the sliced celery and shredded carrots, then toss to coat.
• Serve the warm chicken muffins with the celery slaw on the side or spooned over the top.

merknader

For a make-ahead dinner, bake the muffins and prepare the slaw separately, then refrigerate them in separate airtight containers. Reheat the muffins until hot and add the slaw just before serving so it stays crisp. For a milder flavor, use less hot sauce in the chicken mixture.

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

Apple Sage Turkey Meatloaf Muffins with Wild Rice

These turkey meatloaf muffins combine tender ground turkey with nutty wild rice, sweet apple, and fragrant sage. A little Dijon mustard and Worcestershire sauce add savory depth, while the muffin-pan portions cook evenly and are easy to serve.

They’re a handy choice for family dinners or for preparing ahead when the week is busy. Serve them warm with a simple vegetable or salad for a comforting meal.

Apple Sage Turkey Meatloaf Muffins with Wild Rice

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 cup cooked wild rice, cooled
• 1 small apple, peeled and finely grated
• 1 large egg
• 1/3 cup plain breadcrumbs
• 1/4 cup finely diced yellow onion
• 1 tablespoon chopped fresh sage
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons ketchup

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin pan.
• In a large bowl, combine the ground turkey, cooked wild rice, grated apple, egg, breadcrumbs, diced onion, sage, Dijon mustard, Worcestershire sauce, salt, and black pepper. Mix gently until just combined.
• Divide the mixture evenly among the 8 prepared muffin cups. Shape each portion into a rounded top, then spread a little ketchup over each one.
• Bake until the muffins are cooked through and their centers reach 165°F, about 25 to 30 minutes. Let them rest in the pan for 5 minutes before lifting them out to serve.

merknader

Cook and cool the wild rice before mixing it in so it blends evenly without warming the turkey mixture. For make-ahead dinners, assemble the muffins, cover the pan, and refrigerate until ready to bake. Store cooked leftovers in the refrigerator and reheat until hot throughout.

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

Korean Beef Meatloaf Muffins with Cucumber Rice Bowls

These Korean-inspired beef meatloaf muffins pair savory, gently sweet beef with crisp cucumber and fluffy rice. Baking them in a muffin tin makes serving easy and gives each portion a tender center with lightly browned edges.

They work well for a family dinner when you want the beef and rice ready ahead of time. Serve the muffins over rice with cool cucumber and a sesame-soy drizzle for a balanced bowl with plenty of texture.

Korean Beef Meatloaf Muffins with Cucumber Rice Bowls

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Rett Main Course

Kategori Asian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 cup uncooked jasmine rice
• 1 pound ground beef
• 1 large egg
• ⅓ cup panko breadcrumbs
• 3 tablespoons low-sodium soy sauce, divided
• 2 tablespoons gochujang, divided
• 1 tablespoon honey
• 2 teaspoons toasted sesame oil, divided
• 2 garlic cloves, minced
• 2 green onions, thinly sliced, divided
• 1 teaspoon grated fresh ginger
• 1 teaspoon rice vinegar
• 1 English cucumber, thinly sliced
• 1 teaspoon sesame seeds

fremgangsmåte

 

• Heat the oven to 400°F. Lightly grease eight cups of a standard muffin tin. Rinse the rice, then cook it according to the package directions.
• In a large bowl, combine the ground beef, egg, panko, 1 tablespoon soy sauce, 1 tablespoon gochujang, honey, 1 teaspoon sesame oil, garlic, ginger, and half of the sliced green onions. Mix gently until just combined.
• Divide the beef mixture among the eight prepared muffin cups. Press it in gently without packing it too firmly. Bake for 18 to 22 minutes, until the muffins are cooked through.
• While the muffins bake, stir together the remaining 2 tablespoons soy sauce, 1 tablespoon gochujang, 1 teaspoon sesame oil, and rice vinegar. Add the sliced cucumber and toss to coat.
• Fluff the cooked rice and divide it among four bowls. Add two beef muffins and a portion of cucumber to each bowl. Spoon any remaining cucumber dressing over the bowls, then finish with sesame seeds and the remaining green onions.

merknader

For easy make-ahead meals, cook the rice and bake the muffins ahead, then refrigerate them separately. Reheat the muffins and rice until hot, and add the cucumber just before serving so it stays crisp. For a milder bowl, use less gochujang in the cucumber dressing.

Course: Main Course
Cuisine: Asian
Equipment: Muffin Tin, Large Mixing Bowl, Saucepan, Small Bowl

Mediterranean Meatloaf Muffins with Couscous and Roasted Peppers

These individual meatloaf muffins bring Mediterranean flavors to an easy family dinner. Couscous adds a tender, hearty texture, while roasted red peppers, feta, and oregano give the beef a savory, lightly tangy flavor.

They’re handy for make-ahead meals because the portions are easy to chill and reheat. Serve them with a simple green salad or extra couscous for a filling dinner.

Mediterranean Meatloaf Muffins with Couscous and Roasted Peppers

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1/2 cup dry couscous
• 1/2 cup boiling water
• 1 pound lean ground beef
• 1/2 cup finely chopped jarred roasted red peppers, patted dry
• 1/3 cup crumbled feta cheese
• 1 large egg
• 1/4 cup finely chopped yellow onion
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons tomato paste
• 1 tablespoon olive oil, for greasing the muffin pan

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease the cups of a standard 12-cup muffin pan with the olive oil.
• Put the couscous in a small bowl and pour the boiling water over it. Cover and let it stand for 5 minutes, then fluff it with a fork and let it cool slightly.
• In a large bowl, combine the ground beef, couscous, roasted red peppers, feta, egg, onion, garlic, oregano, salt, and black pepper. Mix gently until evenly combined, taking care not to pack the mixture too tightly.
• Divide the mixture among 8 muffin cups, mounding it slightly. Spread a little tomato paste over the top of each portion.
• Bake until the centers reach 160°F, about 20 to 25 minutes. Let the muffins rest in the pan for 5 minutes before lifting them out.

merknader

Pat the roasted peppers dry so they add flavor without making the mixture wet. For make-ahead dinners, cool the baked muffins, refrigerate them in a covered container, and reheat until hot throughout. The feta is salty, so taste the mixture before adding any extra salt.

Course: Main Course
Cuisine: Mediterranean
Equipment: Small Bowl, Large Bowl, Fork, 12-Cup Muffin Pan, Instant-Read Thermometer