Description
Mini Meatloaf Muffins are a quick and delicious dinner solution, perfect for busy weeknights.
Ingredients
Scale
- 1 pound ground beef (80/20 blend)
- 1/2 cup onion, finely chopped
- 1/2 cup green bell pepper, finely chopped
- 1/2 cup breadcrumbs
- 1/2 cup milk
- 1 egg
- 1 cup shredded cheddar cheese
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup ketchup (for glaze)
- 1/4 cup brown sugar (for glaze)
- 1 teaspoon Dijon mustard (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with muffin liners for easy removal.
- In a large bowl, combine the ground beef, chopped onion, chopped green bell pepper, breadcrumbs, milk, egg, shredded cheddar cheese, Worcestershire sauce, salt, and black pepper. Mix until just combined.
- Divide the meatloaf mixture evenly among the muffin cups, pressing gently to fill each cup.
- In a small bowl, mix together the ketchup, brown sugar, and Dijon mustard until smooth. Spoon the glaze over the top of each meatloaf muffin.
- Bake in the preheated oven for 25-30 minutes, or until the meatloaf is cooked through and reaches an internal temperature of 160°F (71°C).
- Let the meatloaf muffins cool slightly in the pan before removing. Serve warm with your favorite side dishes.
Notes
- Do not over-mix the meatloaf mixture to keep it tender.
- These muffins can be frozen for later use.
- Feel free to customize the vegetables in the meatloaf mixture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 50mg