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Meatloaf Muffins

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“Yummy!! Hubby and I both grew up hating meatloaf -- the ones our Moms made and even the ones Grandma made too. I came across this recipe on Food Network and it looked cute how they were made in muffin tins. I thought okay, I gotta give this a try, so I tweaked it a bit to make it my own and to fit to what we like and it is absolutely delicious. I don't have children, but I went to a family friend's house and I cooked this for three young kids. They all gobbled it right up and wanted more even. Good thing I had another muffin tin staying warm in the oven. :)”
READY IN:
40mins
SERVES:
4-6
YIELD:
12-16 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Throw onions, celery, and bell pepper in a food processor and finely chop. If you don't have a food processor, chop them really small with a knife.
  2. Mix barbecue sauce, salsa and Worcestershire sauce in a medium bowl, divide it into halves.
  3. In a big bowl put beef, chopped vegetables, egg, bread crumbs, McCormick grill seasoning, and one half of the barbecue sauce mixture.
  4. Mash everything up with your hands.
  5. Grease the muffin pans; I use extra virgin olive oil (EVOO).
  6. Use a big spoon or an ice cream scooper to scoop meatloaf mixture into each tin.
  7. Top the meatloaves with a spoonful of the remaining barbecue sauce mixture.
  8. Bake for 20 minutes in a 450 degree Fahrneheit oven.
  9. Note: Makes about 12-16 muffins. It depends on how big you want each of them to be; the bigger you make them the less you'll have.

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