Meatloaf muffins with stuffing bring the comfort of a family dinner in handy individual portions. They’re a practical choice for busy weeknights, easy meal prep, or serving a crowd. These recipe ideas offer a few simple ways to make them, with options to suit different tastes. Find a new favorite to add to your dinner rotation.
Helpful Tips Before You Start
A few simple steps can help your meatloaf muffins bake evenly and stay moist.
Choose the Right Stuffing
Use prepared stuffing or stuffing mix according to its package directions before adding it to the meat mixture. If the mixture feels dry, add a little broth.
Mix Gently
Combine the ingredients just until they come together. Overmixing can make the muffins dense.
Portion Evenly
Divide the mixture among the muffin cups using a spoon or scoop. Even portions cook at the same rate and are easier to serve.
Check for Doneness
Bake until the centers reach 160°F for ground beef or pork, or 165°F for ground poultry. A meat thermometer gives the most reliable reading.
Rest Before Serving
Let the muffins rest in the pan for a few minutes after baking. They’ll firm up slightly and be easier to remove.
Classic Savory Stuffing Meatloaf Muffins with Brown Gravy
These savory meatloaf muffins combine seasoned stuffing with ground beef for a tender, hearty dinner in easy-to-serve portions. Baking them in a muffin pan gives each one browned edges and helps them cook evenly.
A simple brown gravy adds a cozy finishing touch. Serve the muffins with mashed potatoes or green beans for a comforting family meal.
Classic Savory Stuffing Meatloaf Muffins with Brown Gravy
Ingredienser
- 1 cup dry seasoned stuffing mix
- ½ cup beef broth
- 1 pound ground beef
- 1 large egg
- ¼ cup finely diced yellow onion
- 1 tablespoon Worcestershire sauce
- ½ teaspoon black pepper
- 1 packet brown gravy mix
- 1 cup cold water
fremgangsmåte
- Preheat the oven to 375°F. Lightly grease eight cups of a standard muffin pan.
- In a large mixing bowl, combine the stuffing mix and beef broth. Let the mixture stand for 2 minutes so the stuffing softens.
- Add the ground beef, egg, diced onion, Worcestershire sauce, and black pepper. Mix gently until combined, taking care not to pack the meat mixture too firmly.
- Divide the mixture among the eight prepared muffin cups. Press it in lightly, leaving the tops slightly rounded.
- Bake for 20 to 25 minutes, until the muffins are cooked through. Let them rest in the pan for 5 minutes before removing.
- While the muffins bake, whisk the brown gravy mix and cold water in a small saucepan. Bring it to a simmer over medium heat, stirring often, and cook according to the packet directions until thickened.
- Spoon the warm brown gravy over the meatloaf muffins just before serving.
merknader
Turkey Meatloaf Muffins with Cornbread Stuffing and Cranberry Glaze
These turkey meatloaf muffins pair lean ground turkey with soft, savory cornbread stuffing for a comforting dinner with built-in portions. A sweet-tart cranberry glaze gives each muffin a festive finish without making the dish feel fussy.
They work well for weeknight family meals or a holiday-inspired dinner any time of year. The muffins bake up tender, with a lightly browned top and a flavorful cranberry coating.
Turkey Meatloaf Muffins with Cornbread Stuffing and Cranberry Glaze
Ingredienser
- 1 pound ground turkey
- 1 cup prepared cornbread stuffing, cooled
- 1 large egg
- 1/4 cup finely diced yellow onion
- 1/4 cup milk
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup whole-berry cranberry sauce
- 1 tablespoon ketchup
- 1 teaspoon Dijon mustard
fremgangsmåte
- Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin pan.
- In a large bowl, combine the ground turkey, prepared cornbread stuffing, egg, onion, milk, Worcestershire sauce, sage, salt, and black pepper. Mix gently until evenly combined, taking care not to compact the mixture.
- Divide the mixture among the 8 prepared muffin cups. Press it in lightly so the tops are level, but do not pack it tightly.
- In a small bowl, stir together the cranberry sauce, ketchup, and Dijon mustard. Spoon the glaze over the tops of the turkey muffins.
- Bake for 22 to 27 minutes, until the muffins are cooked through and reach 165°F in the center. Let them rest in the pan for 5 minutes before lifting them out to serve.
merknader
Cuisine: American
Equipment: Muffin Pan, Mixing Bowl, Small Bowl, Meat Thermometer
BBQ Meatloaf Muffins with Cheddar-Stuffed Centers and Mashed Potatoes
These individual meatloaf muffins have a tender ground beef center, a pocket of melted cheddar, and a tangy barbecue glaze. A little stuffing mix helps hold the muffins together and adds comforting savory flavor.
Serve them with creamy mashed potatoes for a hearty family dinner. The muffin shape makes portions easy to serve, while the cheesy centers bring a fun surprise to the plate.
BBQ Meatloaf Muffins with Cheddar-Stuffed Centers and Mashed Potatoes
Ingredienser
- 1 pound lean ground beef
- 1 cup dry herb-seasoned stuffing mix
- 1 large egg
- 1/4 cup milk
- 1/4 cup finely chopped yellow onion
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 4 ounces cheddar cheese, cut into 8 small cubes
- 1/3 cup barbecue sauce, divided
- 1 1/2 pounds russet potatoes, peeled and cut into chunks
- 1/4 cup milk, for the potatoes
- 2 tablespoons butter
- 1/2 teaspoon salt, divided
fremgangsmåte
- Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin pan.
- Put the potato chunks in a saucepan and cover them with water. Add 1/4 teaspoon of the salt. Bring to a boil, then simmer until the potatoes are tender when pierced with a fork, about 15 to 20 minutes.
- While the potatoes cook, combine the ground beef, stuffing mix, egg, 1/4 cup milk, onion, garlic powder, black pepper, and remaining 1/4 teaspoon salt in a bowl. Mix gently just until combined.
- Divide the meat mixture among the 8 prepared muffin cups. Press a small well into the center of each portion. Place one cheddar cube in each well, then cover the cheese with the meat mixture and gently seal the tops.
- Brush the tops with half of the barbecue sauce. Bake until the meat is cooked through, about 20 to 25 minutes. Spoon the remaining barbecue sauce over the muffins during the last 5 minutes of baking.
- Drain the cooked potatoes and return them to the saucepan. Add the butter and 1/4 cup milk for the potatoes. Mash until creamy, then serve alongside the meatloaf muffins.
merknader
Cuisine: American
Equipment: Muffin Pan, Saucepan, Mixing Bowl, Potato Masher
Italian Meatloaf Muffins with Herb Stuffing, Marinara, and Parmesan
These Italian-inspired meatloaf muffins bring together seasoned ground beef, savory herb stuffing, and marinara in individual portions. A sprinkle of Parmesan adds a salty finish, while the muffin-pan shape helps each serving cook evenly.
They work well for a cozy family dinner or a simple meal-prep lunch. The centers stay tender, and the marinara keeps the tops moist without hiding the familiar meatloaf flavor.
Italian Meatloaf Muffins with Herb Stuffing, Marinara, and Parmesan
Ingredienser
- 1 pound lean ground beef
- 1 cup dry herb-seasoned stuffing mix
- 1 large egg
- 1/3 cup milk
- 1/2 cup marinara sauce, divided
- 1/3 cup grated Parmesan cheese, divided
- 1 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
fremgangsmåte
- Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin pan.
- In a large bowl, whisk the egg and milk. Stir in the dry stuffing mix and let it sit for 2 minutes so the crumbs begin to soften.
- Add the ground beef, Italian seasoning, black pepper, and 1/4 cup of the Parmesan. Add 1/4 cup of the marinara. Mix gently until combined, taking care not to pack the meat mixture too tightly.
- Divide the mixture among the 8 prepared muffin cups. Press it in lightly, leaving the tops slightly rounded.
- Spoon the remaining 1/4 cup marinara over the muffins. Bake for 25 to 30 minutes, until the centers reach 160°F.
- Sprinkle the remaining Parmesan over the tops. Let the muffins rest in the pan for 5 minutes before serving.
merknader
Cuisine: Italian-American
Equipment: Standard Muffin Pan, Mixing Bowl, Measuring Cups, Instant-Read Thermometer
Bacon-Wrapped Meatloaf Muffins with Apple Stuffing and Roasted Vegetables
These individual meatloaf muffins pair savory ground beef and crisp-edged bacon with a sweet, herby apple stuffing center. Roasted carrots and potatoes cook alongside them, making this a cozy family dinner with the main dish and vegetables on one pan.
The small portions are easy to serve, and the apple adds a gentle sweetness that balances the smoky bacon. This recipe is a good fit for a relaxed weeknight meal or a comforting Sunday dinner.
Bacon-Wrapped Meatloaf Muffins with Apple Stuffing and Roasted Vegetables
Ingredienser
- 1 pound ground beef
- 1 cup dry bread stuffing mix
- 1 medium apple, peeled and diced small
- 1/2 cup finely chopped onion, divided
- 1/2 cup chicken broth
- 1 large egg
- 2 tablespoons ketchup, divided
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 thin slices bacon
- 2 medium carrots, cut into bite-size pieces
- 12 ounces baby potatoes, halved
- 1 tablespoon olive oil
fremgangsmåte
- Heat the oven to 400°F. Lightly grease a 12-cup muffin pan. Line a rimmed baking sheet with parchment paper for the vegetables.
- Make the stuffing filling. In a small bowl, combine the dry stuffing mix, diced apple, 1/4 cup of the onion, and chicken broth. Let it stand for 5 minutes so the stuffing can absorb the broth.
- In a large bowl, gently mix the ground beef, egg, 1 tablespoon of the ketchup, dried sage, salt, black pepper, and the remaining 1/4 cup onion. Stop mixing as soon as the ingredients are combined.
- Divide the beef mixture into 8 portions. Press each portion into a muffin cup and make a shallow well in the center. Spoon the apple stuffing into the wells. Wrap one slice of bacon around the edge of each muffin, tucking the ends into the beef. Brush the bacon and exposed beef lightly with the remaining tablespoon of ketchup.
- Put the carrots and potatoes on the prepared baking sheet. Toss them with olive oil and spread them in a single layer. Set the muffin pan on the oven rack beside the vegetables.
- Bake for 25 to 30 minutes, until the bacon is browned and the meatloaf muffins reach 160°F in the center. Stir the vegetables once during baking. If the bacon needs more color, broil the muffins briefly at the end, watching closely.
- Let the muffins rest for 5 minutes before removing them from the pan. Serve with the roasted carrots and potatoes.
merknader
Cuisine: American
Equipment: 12-Cup Muffin Pan, Rimmed Baking Sheet, Mixing Bowls, Meat Thermometer
Mexican-Style Meatloaf Muffins with Cornbread Stuffing, Black Beans, and Salsa
These individual meatloaf muffins bring together seasoned beef, tender cornbread stuffing, black beans, and salsa for a cozy dinner with a Mexican-inspired flavor. The muffin-pan portions are easy to serve and make a hearty option for busy family evenings.
The centers stay moist while the edges brown in the oven. Serve them with a simple salad or warm vegetables for a comforting meal that feels a little different from classic meatloaf.
Mexican-Style Meatloaf Muffins with Cornbread Stuffing, Black Beans, and Salsa
Ingredienser
- 1 pound lean ground beef
- 1 cup prepared cornbread stuffing cubes
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup chunky salsa, divided
- 1 large egg
- 1/4 cup finely chopped onion
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/2 cup shredded Monterey Jack cheese
fremgangsmåte
- Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin pan.
- Put the cornbread stuffing cubes in a large bowl and gently crush them into smaller pieces. Add the ground beef, black beans, egg, onion, chili powder, cumin, salt, and 1/4 cup of the salsa.
- Mix gently with your hands or a fork just until everything is combined. Avoid packing the mixture tightly, which can make the muffins dense.
- Divide the mixture among the 8 prepared muffin cups, pressing lightly to shape each portion. Spoon the remaining 1/4 cup salsa over the tops.
- Bake for 20 minutes. Sprinkle the shredded Monterey Jack over the muffins, then bake for 5 to 10 minutes more, until the centers reach 160°F.
- Let the muffins rest in the pan for 5 minutes before removing and serving.
merknader
Cuisine: Mexican
Equipment: Standard Muffin Pan, Mixing Bowl, Measuring Cups, Meat Thermometer
Mushroom Swiss Meatloaf Muffins with Wild Rice Stuffing and Green Beans
These meatloaf muffins bring together savory mushrooms, melted Swiss, and tender green beans in a cozy, individual-serving dinner. Wild rice stuffing adds a hearty, savory base that pairs naturally with the beef.
They’re a practical choice for a family weeknight meal, with the meatloaf and stuffing baked together in one muffin pan. Each serving has a tender center, browned edges, and a little melted cheese on top.
Mushroom Swiss Meatloaf Muffins with Wild Rice Stuffing and Green Beans
Ingredienser
- 1 cup wild rice stuffing mix
- 1 cup low-sodium chicken broth
- 1 tablespoon olive oil
- 1 cup finely chopped mushrooms
- 1 pound ground beef
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup finely chopped green beans
- 4 slices Swiss cheese, halved
fremgangsmåte
- Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin pan.
- Combine the wild rice stuffing mix and chicken broth in a bowl. Let it stand for 5 minutes, or until the stuffing has softened and absorbed most of the broth.
- While the stuffing rests, heat the olive oil in a skillet over medium heat. Add the mushrooms and cook for 5 to 7 minutes, stirring occasionally, until softened and their released moisture has evaporated. Let them cool briefly.
- In a large bowl, mix the ground beef, egg, Worcestershire sauce, thyme, salt, and pepper. Fold in the cooked mushrooms, chopped green beans, and prepared stuffing until just combined. Avoid packing the mixture tightly.
- Divide the mixture among the 8 prepared muffin cups, pressing it in gently. Bake for 20 minutes, until the meatloaf muffins are nearly cooked through.
- Place half a slice of Swiss cheese on each muffin. Bake for another 3 to 5 minutes, until the cheese melts and the beef reaches 160°F in the center.
- Let the muffins rest in the pan for 5 minutes before serving so they hold together more easily.
merknader
Cuisine: American
Equipment: Muffin Pan, Large Skillet, Mixing Bowl
French Onion Meatloaf Muffins with Onion Stuffing and Garlic Mashed Potatoes
These individual meatloaf muffins pair savory ground beef with onion stuffing, caramelized onions, and a tangy French onion glaze. Baking them in a muffin tin makes serving easy and gives each portion browned edges.
Garlic mashed potatoes turn the muffins into a comforting family dinner. The potatoes are creamy and buttery, while the meatloaf stays tender with plenty of sweet onion flavor.
French Onion Meatloaf Muffins with Onion Stuffing and Garlic Mashed Potatoes
Ingredienser
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced
- 1 pound ground beef
- 1 cup dry onion stuffing mix
- 1 large egg
- ½ cup beef broth, divided
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded Gruyère cheese
- 2 tablespoons ketchup
- 1 tablespoon Dijon mustard
- 1½ pounds Yukon Gold potatoes, peeled and cut into chunks
- 2 garlic cloves, peeled
- ¼ cup milk, warmed
- 3 tablespoons unsalted butter
fremgangsmåte
- Heat the olive oil in a skillet over medium-low heat. Add the sliced onions and cook, stirring often, until soft and deeply golden, about 20 to 25 minutes. If they begin to stick, stir in a tablespoon of the beef broth. Set the onions aside to cool slightly.
- Heat the oven to 375°F. Lightly grease a 12-cup muffin tin. In a large bowl, combine the ground beef, onion stuffing mix, egg, ¼ cup of the beef broth, Worcestershire sauce, thyme, salt, pepper, and half of the cooked onions. Mix gently until combined.
- Divide the beef mixture among eight muffin cups, packing it lightly. Stir together the ketchup, Dijon mustard, and remaining ¼ cup beef broth, then spoon the mixture over the muffins. Bake for 20 minutes.
- Remove the muffin tin from the oven. Top each meatloaf muffin with the remaining cooked onions and shredded Gruyère. Return the pan to the oven and bake for 8 to 10 minutes, until the cheese is melted and the meatloaf is cooked through.
- While the muffins bake, place the potatoes and garlic cloves in a saucepan and cover with water. Bring to a boil, then simmer until the potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain well.
- Mash the potatoes and garlic with the warmed milk and butter until creamy. Serve the meatloaf muffins hot with the garlic mashed potatoes.
merknader
Cuisine: American
Equipment: Skillet, 12-Cup Muffin Tin, Mixing Bowl, Saucepan, Potato Masher
Chicken Meatloaf Muffins with Spinach Stuffing and Lemon-Roasted Carrots
These chicken meatloaf muffins have a savory spinach-and-breadcrumb stuffing tucked inside each portion. They bake neatly in a muffin pan, making them easy to serve for a weeknight family dinner.
Lemon-roasted carrots add a bright, lightly sweet side to balance the tender chicken. Serve the muffins and carrots together for a comforting meal with plenty of flavor in every bite.
Chicken Meatloaf Muffins with Spinach Stuffing and Lemon-Roasted Carrots
Ingredienser
- 1 pound ground chicken
- 1 large egg
- ½ cup plain breadcrumbs, divided
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ¾ teaspoon salt, divided
- ¼ teaspoon black pepper
- 1 tablespoon olive oil, divided
- 2 cups chopped fresh spinach
- ¼ cup finely diced yellow onion
- 1 pound carrots, peeled and cut into sticks
- 1 lemon, zested and juiced
fremgangsmåte
- Heat the oven to 400°F. Lightly grease 8 cups of a standard muffin pan with ½ teaspoon of the olive oil.
- Make the spinach stuffing. Heat the remaining ½ teaspoon olive oil in a skillet over medium heat. Add the onion and cook for 3 minutes, stirring until softened. Add the spinach and cook until wilted, about 2 minutes. Stir in ¼ cup of the breadcrumbs, then remove the skillet from the heat.
- In a bowl, combine the ground chicken, egg, remaining ¼ cup breadcrumbs, garlic powder, thyme, ½ teaspoon of the salt, and black pepper. Mix just until combined.
- Divide about half of the chicken mixture among the 8 greased muffin cups. Press it gently across the bottoms and slightly up the sides. Add a spoonful of spinach stuffing to each cup, then cover with the remaining chicken mixture. Press the tops lightly to seal in the stuffing.
- Place the carrot sticks on a rimmed baking sheet. Toss them with the remaining 1 tablespoon olive oil, lemon zest, 1 tablespoon lemon juice, and remaining ¼ teaspoon salt. Spread them in a single layer.
- Put the carrots on the oven’s lower rack and the muffin pan on the center rack. Roast the carrots for 25 to 30 minutes, turning them once. Bake the meatloaf muffins for 20 to 25 minutes, until cooked through and the centers reach 165°F.
- Let the muffins rest in the pan for 5 minutes before lifting them out. Serve warm with the lemon-roasted carrots.
merknader
Cuisine: American
Equipment: Muffin Pan, Skillet, Mixing Bowl, Rimmed Baking Sheet
Cajun Meatloaf Muffins with Andouille-Cornbread Stuffing and Dirty Rice
These Cajun meatloaf muffins pack seasoned ground beef around a savory stuffing made with Andouille sausage and cornbread. Baking them in a muffin tin gives each serving crisp, browned edges and a tender center.
Dirty rice adds a hearty, well-seasoned base, making this a cozy dinner for family nights or casual gatherings. The recipe brings together smoky sausage, a little Cajun heat, and comforting cornbread flavor in every bite.
Cajun Meatloaf Muffins with Andouille-Cornbread Stuffing and Dirty Rice
Ingredienser
- 1 cup crumbled cornbread
- 4 ounces Andouille sausage, finely diced
- 1 tablespoon butter
- 1/4 cup finely diced onion
- 1/4 cup finely diced celery
- 1/4 cup chicken broth
- 1 pound ground beef
- 1 large egg
- 1/3 cup breadcrumbs
- 1 tablespoon Cajun seasoning, divided
- 1/2 teaspoon garlic powder
- 1/4 cup ketchup
- 1 teaspoon Worcestershire sauce
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tablespoon vegetable oil
- 1/4 cup finely diced green bell pepper
- 1/4 cup finely diced onion
- 1/4 teaspoon dried thyme
- 2 tablespoons chopped green onions
fremgangsmåte
- Preheat the oven to 375°F. Lightly grease 8 cups of a standard muffin tin.
- Make the stuffing. Melt the butter in a skillet over medium heat. Add the diced Andouille sausage, onion, and celery. Cook for 4 to 5 minutes, stirring until the vegetables soften and the sausage is lightly browned. Stir in the crumbled cornbread and 1/4 cup chicken broth. Cook briefly, just until the cornbread is moistened, then remove the skillet from the heat.
- Prepare the meatloaf mixture in a bowl. Combine the ground beef, egg, breadcrumbs, 2 teaspoons Cajun seasoning, and garlic powder. Mix gently until just combined.
- Divide about two-thirds of the beef mixture among the greased muffin cups. Press it across the bottoms and up the sides to make small wells. Spoon the Andouille-cornbread stuffing into the wells, then cover each with the remaining beef mixture. Pinch the edges to seal the stuffing inside.
- Stir the ketchup and Worcestershire sauce together in a small bowl. Brush the mixture over the tops of the muffins. Bake for 25 to 30 minutes, until the centers reach 160°F. Let the muffins rest in the tin for 5 minutes before removing them.
- While the muffins bake, prepare the dirty rice. Heat the vegetable oil in a saucepan over medium heat. Add the green bell pepper and the second portion of diced onion. Cook for about 4 minutes, until softened. Stir in the rice, remaining 1 teaspoon Cajun seasoning, and dried thyme.
- Pour the 2 cups chicken broth into the saucepan and bring it to a boil. Cover, reduce the heat to low, and simmer until the rice is tender and the liquid is absorbed, following the rice package timing. Remove from the heat and let it stand, covered, for 5 minutes. Fluff with a fork and stir in the green onions.
- Serve the meatloaf muffins over the dirty rice.
merknader
Cuisine: Cajun American
Equipment: Muffin Tin, Skillet, Mixing Bowl, Saucepan
Greek Lamb Meatloaf Muffins with Spinach-Feta Stuffing and Couscous
These lamb meatloaf muffins have a savory spinach-and-feta center, with lemon, garlic, and oregano bringing bright Greek-inspired flavor. Baking them in a muffin tin gives each serving crisp edges and a tender middle.
Serve them with fluffy couscous for a filling family dinner that feels special without being complicated. The stuffing stays tucked inside each muffin, so every bite has a little tangy feta and greens.
Greek Lamb Meatloaf Muffins with Spinach-Feta Stuffing and Couscous
Ingredienser
- 1 cup dry couscous
- 1 cup boiling water
- 1 tablespoon olive oil, divided
- 1 small yellow onion, finely chopped
- 2 cups fresh spinach, roughly chopped
- 2 garlic cloves, minced
- ½ teaspoon dried oregano
- ½ cup crumbled feta cheese
- 1 pound ground lamb
- 1 large egg
- ½ cup plain breadcrumbs
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
fremgangsmåte
- Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin tin with a little of the olive oil.
- Put the couscous in a heatproof bowl. Pour the boiling water over it, cover, and let it stand while you prepare the muffins.
- Heat the remaining olive oil in a skillet over medium heat. Add the onion and cook until softened, about 4 minutes. Stir in the spinach, garlic, and oregano. Cook until the spinach wilts, then remove the skillet from the heat and let the mixture cool slightly. Fold in the feta.
- In a large bowl, combine the ground lamb, egg, breadcrumbs, lemon juice, salt, and black pepper. Mix gently just until combined.
- Divide about half of the lamb mixture among the 8 greased muffin cups. Press it into the bottoms and slightly up the sides, leaving a shallow space in the center. Spoon the spinach-feta mixture into the spaces, then cover with the remaining lamb mixture and gently seal the edges.
- Bake until the muffins are cooked through and the centers reach 160°F on an instant-read thermometer, about 20 to 25 minutes. Let them rest in the tin for 5 minutes.
- Fluff the couscous with a fork and divide it among 4 plates. Serve with two lamb muffins per plate.
merknader
Cuisine: Greek
Equipment: Standard Muffin Tin, Skillet, Mixing Bowl, Heatproof Bowl, Instant-Read Thermometer
Sweet-and-Sour Meatloaf Muffins with Vegetable Stuffing and Buttered Noodles
These tender meatloaf muffins pair savory ground beef with vegetable stuffing and a tangy-sweet glaze. Baking them in a muffin pan gives everyone an easy-to-serve portion, while the stuffing helps keep each bite moist and flavorful.
Serve them over buttered egg noodles for a cozy family dinner. The noodles balance the bright, sweet-and-sour topping and make the meal feel hearty without extra fuss.
Sweet-and-Sour Meatloaf Muffins with Vegetable Stuffing and Buttered Noodles
Ingredienser
- 1 pound lean ground beef
- 1 cup dry vegetable stuffing mix
- 1 large egg
- ½ cup milk
- ¼ cup finely diced yellow onion
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 8 ounces wide egg noodles
- 2 tablespoons butter
- 1 tablespoon chopped fresh parsley
fremgangsmåte
- Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin pan.
- In a large bowl, whisk the egg and milk. Stir in the vegetable stuffing mix and diced onion. Let the mixture stand for 5 minutes so the stuffing can soften.
- Add the ground beef, salt, and black pepper. Mix gently with your hands or a fork just until combined. Divide the mixture among the prepared muffin cups, pressing it in lightly without packing it tightly.
- In a small bowl, stir together the ketchup, brown sugar, and apple cider vinegar. Spoon the glaze over the meatloaf muffins, dividing it evenly.
- Bake for 22 to 26 minutes, until the centers reach 160°F. Let the muffins rest in the pan for 5 minutes before lifting them out.
- While the muffins bake, cook the egg noodles according to the package directions. Drain them well, return them to the pot, and toss with the butter until coated.
- Divide the buttered noodles among 4 plates. Add 2 meatloaf muffins to each plate and sprinkle with chopped parsley.
merknader
Cuisine: American
Equipment: Muffin Pan, Large Mixing Bowl, Small Bowl, Saucepan, Meat Thermometer
