13 Savory BBQ Meatloaf Muffins With a Rich Barbecue Glaze

These BBQ meatloaf muffins bring the comfort of classic meatloaf to the table in easy-to-serve portions. Each one gets a rich barbecue glaze, and the smaller size makes them handy for weeknight dinners or meal prep. Here are 13 savory recipe ideas with simple ingredients and plenty of ways to make them your own.

Helpful Tips Before You Start

A few simple steps help your BBQ meatloaf muffins bake evenly and hold their shape.

Use a Light Touch

Mix the meatloaf ingredients just until combined. Overmixing can make the muffins dense.

Portion Evenly

Divide the mixture evenly among the muffin cups so each portion cooks at the same rate. A cookie scoop makes this easier.

Leave Room for Glaze

Brush on the barbecue glaze near the end of baking to keep it from getting too dark. Add another light layer after baking for extra flavor.

Check the Center

Use an instant-read thermometer to check that the center reaches 160°F for ground beef or pork. Let the muffins rest briefly before removing them from the pan.

Grease the Pan Well

Coat the muffin cups generously or use silicone liners to make serving easier and reduce sticking.

Classic Beef BBQ Meatloaf Muffins with Rich Barbecue Glaze

These beef meatloaf muffins bring classic barbecue flavor to individual portions. A savory, tender beef mixture bakes in a muffin pan, then gets a glossy finish from a rich, tangy-sweet glaze.

They work well for an easy family dinner, casual cookout, or meal prep when you want meatloaf that cooks and serves neatly. Pair them with mashed potatoes, corn, or a crisp green salad.

Classic Beef BBQ Meatloaf Muffins with Rich Barbecue Glaze

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup finely chopped yellow onion
• 1/4 cup milk
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup barbecue sauce
• 1 tablespoon ketchup
• 1 teaspoon apple cider vinegar
• 1 teaspoon brown sugar

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin pan.
• In a large bowl, whisk the egg, milk, Worcestershire sauce, garlic powder, smoked paprika, salt, and black pepper. Stir in the breadcrumbs and chopped onion.
• Add the ground beef. Mix gently with your hands or a fork just until combined. Avoid packing or overmixing the meat, which can make the muffins dense.
• Divide the mixture evenly among the 8 prepared muffin cups. Press it in lightly, leaving the tops slightly rounded.
• In a small bowl, stir together the barbecue sauce, ketchup, apple cider vinegar, and brown sugar. Spoon about half of the glaze over the meatloaf muffins.
• Bake until the centers reach 160°F on an instant-read thermometer, about 20 to 25 minutes. Brush the remaining glaze over the tops during the last 5 minutes of baking.
• Let the muffins rest in the pan for 5 minutes, then carefully lift them out and serve.

merknader

For moist, tender muffins, mix the beef only until the ingredients come together and check the centers with a thermometer to avoid overbaking. If your barbecue sauce is already very sweet, reduce the brown sugar to 1/2 teaspoon. Refrigerate leftovers promptly and reheat them gently, covered, until warmed through.

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

Smoky Bacon-Cheddar BBQ Meatloaf Muffins

Smoky bacon, sharp cheddar, and barbecue sauce give these individual meatloaves a savory flavor with a rich, sticky glaze. Baking them in a muffin pan makes portions easy to serve and helps each one develop a nicely browned edge.

They work well for a weeknight dinner, casual cookout, or make-ahead lunch. The centers stay tender, while crisp-cooked bacon and melted cheddar add smoky, cheesy bites throughout.

Smoky Bacon-Cheddar BBQ Meatloaf Muffins

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 4 slices bacon
• 1 cup shredded sharp cheddar cheese
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1/4 cup finely diced yellow onion
• 1/3 cup barbecue sauce, divided
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin pan.
• Cook the bacon in a skillet over medium heat until crisp. Transfer it to a paper towel-lined plate. Once cool, crumble it into small pieces.
• In a large bowl, combine the ground beef, crumbled bacon, cheddar, panko, egg, diced onion, smoked paprika, garlic powder, salt, pepper, and 2 tablespoons of the barbecue sauce. Mix gently just until combined.
• Divide the mixture among the 8 prepared muffin cups. Press it in lightly, leaving the tops rounded rather than packing the meat tightly.
• Bake for 20 minutes. Remove the pan and spoon the remaining barbecue sauce over the tops of the muffins.
• Return the pan to the oven and bake for 8 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

For the best texture, mix the beef just until the ingredients come together and avoid pressing the portions firmly into the pan. If the muffins release liquid as they bake, carefully drain it before adding the final barbecue glaze so the tops stay sticky rather than watery.

Course: Main Course
Cuisine: American
Equipment: Muffin Pan, Skillet, Mixing Bowl, Meat Thermometer

Sweet-and-Spicy Chipotle BBQ Meatloaf Muffins

These individual meatloaves pair smoky chipotle with a sweet barbecue glaze. A little brown sugar softens the heat, while the muffin-pan portions cook evenly and are easy to serve.

They’re a cozy choice for weeknight dinners, casual cookouts, or a make-ahead lunch. Each muffin stays tender inside with a tangy, lightly sticky glaze on top.

Sweet-and-Spicy Chipotle BBQ Meatloaf Muffins

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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
• 1/3 cup barbecue sauce, divided
• 1 tablespoon finely chopped chipotle peppers in adobo sauce
• 1 tablespoon adobo sauce
• 1 tablespoon brown sugar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin pan.
• In a small bowl, stir together the remaining barbecue sauce, chipotle peppers, adobo sauce, and brown sugar. Set aside half of this glaze for brushing on the meatloaf muffins.
• In a large bowl, combine the ground beef, egg, breadcrumbs, onion, 2 tablespoons of the barbecue sauce, Worcestershire sauce, garlic powder, salt, and black pepper. Mix gently just until combined, taking care not to compact the meat.
• Divide the mixture evenly among the 8 prepared muffin cups. Shape each portion lightly so it fills the cup without packing it down.
• Bake for 15 minutes. Carefully spoon or brush the reserved glaze over the tops, then bake for another 10 to 15 minutes, until the centers reach 160°F.
• Let the muffins rest in the pan for 5 minutes before removing them. Spoon any remaining glaze from the bowl over the tops, if desired.

merknader

For milder muffins, use less chopped chipotle while keeping the adobo sauce for smoky flavor. If you prefer a stickier top, brush on the glaze during the final 5 minutes of baking. Serve warm with the rest of the meal’s barbecue sauce on the side.

Course: Main Course
Cuisine: American
Equipment: Muffin Pan, Mixing Bowl, Small Bowl, Meat Thermometer

Tangy Carolina Mustard BBQ Meatloaf Muffins

These meatloaf muffins bring Carolina-style tang to a cozy barbecue favorite. A mustard-forward glaze adds a bright, savory bite that balances the rich beef and tender crumb.

Their individual portions cook in a muffin tin, making them easy to serve at weeknight dinners, casual cookouts, or potlucks. Brush on the glaze near the end so it stays glossy without burning.

Tangy Carolina Mustard BBQ Meatloaf Muffins

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• 1/2 cup plain breadcrumbs
• 1/4 cup finely chopped yellow onion
• 2 tablespoons milk
• 1 teaspoon garlic powder
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup yellow mustard
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon Worcestershire sauce

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin tin.
• In a large bowl, combine the ground beef, egg, breadcrumbs, chopped onion, milk, garlic powder, salt, and black pepper. Mix gently just until evenly combined, taking care not to pack the meat mixture too firmly.
• Divide the mixture among the 8 prepared muffin cups. Press it in lightly, leaving the tops rounded rather than tightly packed.
• In a small bowl, whisk together the yellow mustard, honey, apple cider vinegar, and Worcestershire sauce until smooth. Spoon about half of the glaze over the meatloaf muffins.
• Bake for 20 minutes. Spoon the remaining glaze over the tops, then bake for about 10 more minutes, until the centers reach 160°F.
• Let the muffins rest in the tin for 5 minutes before carefully lifting them out and serving.

merknader

For a sharper Carolina-style tang, use the full amount of apple cider vinegar and keep the honey as written. If making the mixture ahead, cover and refrigerate it before shaping the muffins, then bake as directed and check that the centers reach 160°F.

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

Korean-Inspired Gochujang BBQ Meatloaf Muffins

These meatloaf muffins bring together savory beef, ginger, and gochujang for a Korean-inspired twist on BBQ. A sweet, tangy glaze balances the chili paste, while the muffin-pan portions cook up with browned edges and tender centers.

They’re a handy choice for a weeknight dinner or a casual gathering, since individual servings are easy to portion. Serve them with rice or a simple vegetable side to make a satisfying meal.

Korean-Inspired Gochujang BBQ Meatloaf Muffins

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Rett Main Course

Kategori Korean-inspired

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup panko breadcrumbs
• 1 large egg
• 2 scallions, thinly sliced, divided
• 2 teaspoons finely grated fresh ginger
• 2 cloves garlic, minced
• 2 tablespoons soy sauce, divided
• 1 tablespoon gochujang
• 1/4 cup ketchup
• 1 tablespoon honey
• 1 teaspoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon 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, panko, egg, most of the sliced scallions, ginger, garlic, 1 tablespoon of the soy sauce, and 1 teaspoon of the gochujang. Mix gently just until combined.
• Divide the mixture among the 8 prepared muffin cups. Press it in lightly, leaving the tops slightly rounded rather than packing the meat tightly.
• In a small bowl, stir together the ketchup, honey, rice vinegar, sesame oil, remaining 1 tablespoon soy sauce, and remaining 2 teaspoons gochujang.
• Spoon about half of the glaze over the meatloaf muffins. Bake until the centers reach 160°F, about 20 to 25 minutes.
• Spoon the remaining glaze over the muffins. Let them rest in the pan for 5 minutes, then carefully remove them. Finish with the sesame seeds and the reserved scallions.

merknader

For a milder glaze, use 1 teaspoon of gochujang in the glaze instead of 2. Mix the meat gently to keep the muffins tender, and check the center temperature with an instant-read thermometer since muffin pans can vary.

Course: Main Course
Cuisine: Korean-inspired
Equipment: Standard Muffin Pan, Mixing Bowl, Small Bowl, Instant-Read Thermometer

Hawaiian Pineapple BBQ Meatloaf Muffins

These individual meatloaf muffins pair savory ground beef with sweet pineapple and a tangy barbecue glaze. Chopped pineapple keeps the centers tender, while a little reserved juice adds a bright note to the meat mixture.

They’re easy to portion for a weeknight dinner, potluck, or casual cookout. Serve them warm, with extra barbecue glaze for anyone who likes a sweeter, saucier finish.

Hawaiian Pineapple BBQ Meatloaf Muffins

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1/4 cup finely chopped yellow onion
• 1/2 cup finely chopped pineapple, patted dry
• 2 tablespoons pineapple juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup barbecue sauce, divided

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, panko, egg, onion, chopped pineapple, pineapple juice, salt, pepper, and 2 tablespoons of the barbecue sauce. Mix gently until just combined.
• Divide the mixture evenly among the 8 prepared muffin cups. Press it in lightly, leaving the tops slightly rounded.
• Bake for 20 minutes. Carefully spoon off any excess liquid that has collected around the muffins.
• Brush the tops with the remaining barbecue sauce. Bake for another 8 to 10 minutes, until cooked through.
• Let the muffins rest in the pan for 5 minutes, then loosen the edges and lift them out to serve.

merknader

Patting the pineapple dry helps keep the muffins tender without making them watery. For a stronger pineapple flavor, brush each muffin with a little extra barbecue sauce just before serving.

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

Italian-Style BBQ Meatloaf Muffins with Mozzarella

These savory meatloaf muffins bring together Italian-style herbs, marinara, and melty mozzarella with a rich barbecue glaze. Individual portions bake neatly in a muffin tin, making them easy to serve at a family dinner or casual get-together.

The centers stay tender while the edges brown, and a little mozzarella tucked inside gives each muffin a gooey middle. Serve them with a simple salad or roasted vegetables for a satisfying meal.

Italian-Style BBQ Meatloaf Muffins with 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 marinara sauce
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 ounces mozzarella, cut into 8 small cubes
• 1/3 cup barbecue sauce

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin tin.
• Add the ground beef, egg, breadcrumbs, Parmesan, marinara, Italian seasoning, garlic powder, salt, and black pepper to a mixing bowl. Mix gently until just combined.
• Divide the mixture into 8 portions. Press half of each portion into the bottom of a prepared muffin cup, making a small space in the center. Place one mozzarella cube in each space, then cover with the remaining meat mixture and seal the edges around the cheese.
• Spoon the barbecue sauce over the tops of the muffins, spreading it into an even layer.
• Bake until the muffins are browned and cooked through, about 25 to 30 minutes. Let them rest in the tin for 5 minutes before removing, so the melted mozzarella settles slightly.

merknader

Keep the meat mixture loosely packed for tender muffins, and make sure the mozzarella is fully enclosed to help prevent it from leaking out as it melts. For a more pronounced barbecue flavor, brush a little extra sauce over the tops just before serving.

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

Turkey BBQ Meatloaf Muffins with Apple Slaw

These turkey meatloaf muffins bring smoky barbecue flavor to a lighter, tender meatloaf. Baking them in a muffin pan makes individual portions that are easy to serve on a weeknight or bring to a casual get-together.

A crisp apple slaw adds a fresh, tangy contrast to the sweet-savory glaze. Spoon it on just before serving to keep the apples and cabbage crunchy.

Turkey BBQ Meatloaf Muffins with Apple Slaw

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup finely diced yellow onion
• ⅓ cup barbecue sauce, divided
• 1 teaspoon Worcestershire sauce
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 cup thinly sliced green cabbage
• 1 medium apple, cored and cut into matchsticks
• 2 tablespoons mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin pan.
• In a large bowl, combine the ground turkey, egg, breadcrumbs, diced onion, 2 tablespoons of the barbecue sauce, Worcestershire sauce, garlic powder, smoked paprika, salt, and black pepper. Mix gently until just combined.
• Divide the mixture among the 8 prepared muffin cups. Press it in lightly, leaving the tops rounded rather than packed down.
• Bake for 15 minutes. Remove the pan and brush the tops with the remaining barbecue sauce. Return the pan to the oven and bake for about 10 minutes more, until the muffins are cooked through and reach 165°F in the center.
• While the muffins bake, whisk the mayonnaise, apple cider vinegar, and honey in a medium bowl. Add the cabbage and apple, then toss until evenly coated.
• Let the muffins rest in the pan for 5 minutes. Serve warm with the apple slaw alongside or spooned on top.

merknader

Mix the turkey gently so the muffins stay tender, and add the slaw just before serving to preserve its crunch. For a sharper slaw, use a tart apple and taste before serving, adding a little more apple cider vinegar if needed.

Course: Main Course
Cuisine: American
Equipment: Muffin Pan, Mixing Bowls, Whisk

Beef and Pork BBQ Meatloaf Muffins with Crispy Onion Topping

These individual meatloaf muffins combine ground beef and pork for a tender, savory center with a rich barbecue glaze. A sprinkle of crispy fried onions adds a crunchy finish to every portion.

They are a handy choice for weeknight dinners, casual gatherings, or meal prep. Bake them in a muffin pan for easy serving, and brush on the glaze near the end so it stays glossy without overpowering the meat.

Beef and Pork BBQ Meatloaf Muffins with Crispy Onion Topping

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 8 ounces ground beef
• 8 ounces ground pork
• 1 large egg
• 1/3 cup plain breadcrumbs
• 1/4 cup finely diced yellow onion
• 1/4 cup milk
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup barbecue sauce, divided
• 1/2 cup crispy fried onions

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease eight cups of a standard muffin pan.
• In a large bowl, whisk the egg, milk, Worcestershire sauce, garlic powder, smoked paprika, salt, pepper, and 2 tablespoons of the barbecue sauce.
• Add the ground beef, ground pork, breadcrumbs, and diced onion. Mix gently with your hands or a fork just until combined. Avoid packing the mixture tightly so the muffins stay tender.
• Divide the mixture evenly among the eight prepared muffin cups. Press it in lightly, leaving the tops slightly rounded.
• Bake for 20 minutes. Remove the pan and brush the tops with the remaining barbecue sauce.
• Return the pan to the oven and bake for another 8 to 12 minutes, until the centers reach 160°F. Sprinkle the crispy fried onions over the muffins during the final 2 minutes of baking.
• Let the muffins rest in the pan for 5 minutes, then carefully remove them and serve.

merknader

For the best crunch, add the crispy fried onions near the end rather than before the first bake. If making the meat mixture ahead, cover and refrigerate it, then shape and bake the muffins just before serving. Leftovers reheat well in a 325°F oven, though the onion topping will be crispest when freshly added.

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

Stuffed BBQ Meatloaf Muffins with Pepper Jack and Jalapeño

These individual meatloaf muffins hide a warm, melty center of pepper jack and jalapeño. A tangy barbecue glaze coats the tops, giving each one a savory, smoky finish.

They’re easy to portion for a weeknight dinner and handy for casual gatherings, too. The ground beef stays tender, while the cheese adds richness and the jalapeño brings a gentle kick.

Stuffed BBQ Meatloaf Muffins with Pepper Jack and Jalapeño

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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 finely diced yellow onion
• 1 teaspoon garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ cup barbecue sauce, divided
• 4 ounces pepper jack cheese, cut into 8 small cubes
• 1 medium jalapeño, seeded and finely diced

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin pan.
• In a large bowl, combine the ground beef, egg, breadcrumbs, onion, garlic powder, salt, black pepper, and ¼ cup of the barbecue sauce. Mix gently until combined, taking care not to compact the meat.
• Divide the mixture into 8 equal portions. Press half of each portion into a muffin cup, making a small well in the center.
• Place one pepper jack cube and a little diced jalapeño in each well. Cover with the remaining meat mixture and pinch the edges together so the filling is enclosed.
• Spoon the remaining ¼ cup barbecue sauce over the tops. Bake for 20 to 25 minutes, until the muffins are cooked through and the centers reach 160°F.
• Let the muffins rest in the pan for 5 minutes before lifting them out. This helps the cheese settle and makes them easier to serve.

merknader

For a milder bite, remove all the jalapeño seeds and use a smaller amount in each muffin. If the tops brown before the centers are done, loosely cover the pan with foil for the rest of the bake. Serve warm so the pepper jack center stays soft.

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

Mini BBQ Meatloaf Muffins with Mac and Cheese Centers

These mini meatloaves hide a creamy macaroni and cheese center inside tender, barbecue-seasoned beef. A tangy glaze gives each muffin a rich finish, while the individual portions make them easy to serve.

They’re a fun choice for a family dinner, game-day spread, or casual gathering. Each bite brings together savory meatloaf, cheesy pasta, and sweet-smoky barbecue flavor.

Mini BBQ Meatloaf Muffins with Mac and Cheese Centers

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 cup elbow macaroni
• 1 tablespoon butter
• ¼ cup milk
• ¾ cup shredded sharp cheddar cheese, divided
• 1 pound ground beef
• ½ cup plain breadcrumbs
• 1 large egg
• ¼ cup finely diced yellow onion
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup barbecue sauce, divided

fremgangsmåte

 

• Heat the oven to 375°F. Grease 8 cups of a standard muffin pan.
• Cook the macaroni according to the package directions until just tender. Drain it, then return it to the pot. Stir in the butter and milk until the butter melts. Add ½ cup of the cheddar and stir until creamy. Set the macaroni and cheese aside.
• In a mixing bowl, combine the ground beef, breadcrumbs, egg, diced onion, garlic powder, smoked paprika, salt, pepper, and ¼ cup of the barbecue sauce. Mix gently until just combined.
• Divide about two-thirds of the beef mixture among the 8 greased muffin cups. Press it across the bottom and up the sides of each cup to make a small well.
• Spoon the macaroni and cheese into the wells, dividing it evenly. Cover the filling with the remaining beef mixture and gently seal the edges so the centers are enclosed.
• Brush the tops with the remaining ¼ cup barbecue sauce. Bake until the meat is cooked through, about 20 to 25 minutes. Let the muffins rest in the pan for 5 minutes before carefully lifting them out.

merknader

Keep the beef mixture loosely packed so the muffins stay tender, and seal the meat around the filling to help keep the creamy centers inside. For easy serving, loosen each muffin around the edge with a small knife before lifting it from the pan.

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

Smoky Lentil and Mushroom BBQ Meatloaf Muffins

These savory meatloaf muffins use lentils and finely chopped mushrooms for a hearty, tender texture, with smoked paprika and barbecue sauce bringing plenty of smoky flavor. A glossy barbecue glaze on top makes them feel right at home in a lineup of BBQ meatloaf favorites.

They work well for an easy weeknight dinner or a casual cookout. The individual portions bake in a muffin tin, so they’re simple to serve and pair nicely with classic sides like coleslaw or roasted potatoes.

Smoky Lentil and Mushroom BBQ Meatloaf Muffins

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 cup cooked brown lentils, drained well
• 8 ounces cremini mushrooms, finely chopped
• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 large egg
• 1/2 cup plain breadcrumbs
• 1/3 cup barbecue sauce, divided
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease a 12-cup muffin tin or line 8 cups with paper liners.
• Warm the olive oil in a large skillet over medium heat. Add the mushrooms and onion, and cook for 8 to 10 minutes, stirring often, until the mushrooms have released their moisture and the pan is mostly dry. Stir in the garlic and cook for 30 seconds. Let the mixture cool slightly.
• Add the lentils to a mixing bowl and mash them with a fork until about half are broken down. Stir in the cooked mushroom mixture, egg, breadcrumbs, 2 tablespoons of the barbecue sauce, tomato paste, smoked paprika, thyme, salt, and black pepper. Mix until evenly combined.
• Divide the mixture among 8 muffin cups, pressing it down lightly. Spoon the remaining barbecue sauce over the tops.
• Bake for 25 to 30 minutes, until the muffins are set and the glaze looks sticky. Let them rest in the tin for 5 minutes before removing so they hold their shape.

merknader

For muffins that hold together neatly, cook the mushrooms until the skillet is nearly dry and let them cool before mixing. If the lentil mixture feels very soft, stir in an extra tablespoon of the listed breadcrumbs. Leftovers reheat well in the oven, which helps keep the barbecue-glazed tops from getting soggy.

Course: Main Course
Cuisine: American
Equipment: Large Skillet, Mixing Bowl, Muffin Tin, Fork

BBQ Meatloaf Muffins with Sweet Potato Mash Crowns

These individual BBQ meatloaf muffins have tender, savory centers and a glossy barbecue glaze. A crown of creamy sweet potato mash makes each one feel like a complete comfort-food serving.

They work well for a cozy weeknight dinner or a casual family meal. The sweet potatoes bring gentle sweetness that balances the tangy glaze, while baking the meatloaf in a muffin tin helps the portions cook evenly.

BBQ Meatloaf Muffins with Sweet Potato Mash Crowns

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1/4 cup finely diced yellow onion
• 1/3 cup barbecue sauce, divided
• 1 teaspoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 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
• 1/4 teaspoon salt, for the mash

fremgangsmåte

 

• Heat the oven to 400°F. Lightly grease 8 cups of a standard muffin tin.
• Put the sweet potato chunks in a saucepan and cover them with water. Bring to a boil, then cook until very tender, about 15 to 18 minutes. Drain well and return the sweet potatoes to the saucepan.
• Add the butter, milk, and 1/4 teaspoon salt to the sweet potatoes. Mash until smooth, then set aside.
• In a mixing bowl, combine the ground beef, panko, egg, onion, 2 tablespoons of the barbecue sauce, Worcestershire sauce, smoked paprika, garlic powder, 3/4 teaspoon salt, and black pepper. Mix gently just until combined.
• Divide the meat mixture among the 8 prepared muffin cups. Press it in lightly without packing it tightly. Brush the tops with the remaining barbecue sauce.
• Bake for 20 to 25 minutes, until the meatloaf muffins are cooked through. Let them rest in the tin for 5 minutes, then carefully lift them out.
• Spoon or pipe the sweet potato mash onto each muffin to make a crown. Serve warm.

merknader

Drain the sweet potatoes thoroughly before mashing so the crowns hold their shape. For neater portions, transfer the mash to a piping bag or a sturdy zip-top bag with one corner snipped off. If making the mash ahead, warm it gently and stir in a small splash of milk before topping the muffins.

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