Meatloaf Muffins
These Meatloaf Muffins are a fun, easy twist on classic meatloaf. A seasoned ground beef mixture with onion and bell pepper is baked in a muffin pan and brushed with a tangy BBQ glaze. They cook in half the time of a traditional loaf and are perfect for portioning out dinners or packing into lunches.
Servings: 12 meatloaf muffins
Calories: 159kcal
Ingredients
Meatloaf Mixture
- 1 large egg
- ½ cup Italian seasoned panko breadcrumbs
- ½ cup finely diced yellow onion
- ½ cup finely diced green bell pepper
- ¼ cup BBQ sauce
- 1 teaspoon Italian seasoning
- 1 ½ pounds 85% lean ground beef
Glaze
- 2 tablespoons ketchup
- 2 tablespoons BBQ sauce
- 1 teaspoon Dijon mustard
Instructions
- Preheat oven to 375 degrees F. Coat the wells of a 12-cup muffin pan with nonstick cooking spray.
- In a large bowl, whisk the egg, then add the breadcrumbs, BBQ sauce, and Italian seasoning. Stir to combine. Add the onion and bell pepper and crumble the beef over the top. Mix just until combined, being careful not to overmix (it can help to start with a spoon and finish with your hands).
- Use a ⅓-cup dry measure to portion the meat mixture (packed), roll into neat balls, and place in the prepared muffin pan.
- Bake for 15 minutes.
- Meanwhile, in a small bowl, combine the glaze ingredients.
- Remove the muffin pan from the oven and top each meatloaf muffin with 1 teaspoon of glaze, spreading it evenly over the tops.
- Return to the oven and bake an additional 6 to 8 minutes, or until a thermometer inserted in the center of the meatloaves registers 160 degrees F,
- Remove from the oven and let them rest for about 5 minutes, then use a fork to lift them from the muffin pan.
Nutrition
Serving: 1meatloaf muffin | Calories: 159kcal | Carbohydrates: 6g | Protein: 12g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 168mg | Potassium: 222mg | Fiber: 1g | Sugar: 2g | Vitamin A: 78IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 2mg