Editors' Pick
Meatloaf Muffins
"Another good one from Toronto Chef Michael Bonacini. Not your ordinary meat loaf, its great with his Macaroni & Cheese and a green vegetable for a "retro" dinner!!!!"
photo by anniesnomsblog
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
12 muffins
ingredients
- 680.38 g ground beef
- 295.73 ml finely chopped onions
- 236.59 ml breadcrumbs
- 157.80 ml ketchup
- 0.25 ml hot sauce
- 0.25 ml Worcestershire sauce
- 157.80 ml finely chopped fresh parsley
- 3 large eggs, lightly beaten
- 2.46 ml thyme
- 4.92 ml salt
- 2.46 ml pepper
- barbecue sauce, for glaze
directions
- Combine all ingredients in a large bowl& mix until well blended- do not over mix.
- Place a 2 inch wide parchment strip across each mould of the muffin tin, coming up from each side by about 2 inches.
- This will be used for unmoulding after they are cooked.
- Using an ice cream scoop or a large spoon, generously fill each section of the muffin tin with meat, rounding the top to obtain a muffin shape.
- Brush with BBQ sauce& bake in a preheated 350F oven for 15- 20 mins (or until meat thermometer reaches 160F), brushing occasionally with more BBQ sauce.
Questions & Replies
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Any ideas on how tho freeze this?
Reviews
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Now this was a neat way to do meatloaf!! I made the whole recipe (there are just two of us) we ate three of them and I froze the rest for future reference. They will be very handy in the freezer. I added a couple of cloves of garlic, smashed and was quite generous with the hot sauce. Excellent taste and nice presentation. Thanks for sharing. -
Delicious! I made mine in jumbo muffin tins lined with large paper muffin liners, and that worked out well. The only thing I did differently was added in some half and half cream (for a softer texture) and 1 heaping tbsp minced garlic. I baked mine for 40 minutes, as they were quite large. This is a fast, simple and very tasty recipe for ground beef, we really enjoyed them with mashed potatoes and salad. Marg, thanks for another tasty recipe! ....Kitten:) -
Meatloaf can have so many variations, which is one of the things I LOVE about it. Cardinal rule of experimentation with meatloaf is CONSISTENCY before you bake. I used 1# ground beef because that's what I had thawed. Used leftover raw cabbage and onion finely minced. 2 eggs, tossed in probably 1/2-3/4 c of plain bread crumbs. Salt, pepper, just a touch of rosemary and oregano. Bottled bbq sauce to get that consistency. Sprayed non stick into only 6 muffin pans. Made 6 good sized minis, topped with grated cheese, baked at 350 deg for a FULL 25 mins (sit that muffin tin on a cookie sheet). Let them sit 10 mins before serving. Also made homemade mashed potatoes and a mixed frozen vegetable (basic Fiesta blend). The original recipe sounds great but I was missing a few things. My husband really prefers brown gravy on meatloaf so we'll see what happens with the BBQ version. Should taste like a really good cheeseburger.
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The ingredients are not complex and there is simple preparation. Easy to make and serve. They look charming and taste good too. I made it exactly as written and liked that the thyme was not overwhelmed by other spices. They complimented each other instead. I did not use any parchment strips and they came out easily with just spraying the pans with Pam. The family gave it high praise and asked to have it again. Thanks for sharing a nice recipe for an old standard. -
These have been great to have in the freezer for my toddler. He eats them up and are perfect size for him! Thanks for posting; so glad I gave them a try! Will make again once he eats them all up.
see 26 more reviews
Tweaks
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I lined the inner sides of the muffin tin with long strips of frying peppers. -
This is a delicious and easy recipe. I used salsa instead of catsup, and oatmeal instead of bread crumbs which helps up the fiber content. I only used one egg, also. Thank you for such an inspirational recipe. -
The bake time on this recipe is dangerously wrong. 15 (FIFTEEN???) - 20 minutes at only 350 degrees F is not remotely close to enough time to safely cook these meatloaf muffins. These are mostly solid hunks of meat. They need a higher temp or a longer cook time. I cooked mine for 25 minutes and they will still mushy and raw on the top. Looking at similar recipes shows everybody else is using temps of 425-450 and baking for 20-25 minutes. At 350 I think you would need at least 30-40 minutes.
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seasonings were tweaked. was out of Worcestershire, thyme.
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This is such a wonderful idea and so convenient for the brown bag too. I made the mixture 4 days ago using 2 kgs of mince. I thought I'd freeze half and use another time. But no I sent the last 6 with Josh for his lunch today. Meatloaf as you know is one of his favourite lunch options. I added ginger, garlic, green chillies and cilantro instead of parsley. Followed the rest of the instructions. The presentation was also so cute. Will make this over and over again! Thank you! :) Fay
RECIPE SUBMITTED BY
In the words of Tracy Byrd, "I'm from the country & I like it that way"!!
On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges!
We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006.
I've participated in many contests & events here on Zaar but this is the first banner that I've posted. My thanks to Dreamgoddess for hosting the contest & SusieD for the banner design!
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