Try this Meatloaf Muffins recipe or contribute your own.
- Carbohydrate 20.8533570843613 g
- Cholesterol 52.2238019333333 mg
- Fat 12.1081491964175 g
- Fiber 0.742933970482888 g
- Protein 16.4764662554717 g
- Saturated Fat 4.6715422880916 g
- Serving Size 1 1 -18 (148g)
- Sodium 386.227890686237 mg
- Sugar 20.1104231138784 g
- Trans Fat 1.74809723591835 g
- Calories 259 calories
Step-by-step
- Preheat oven to 350°.
- Lightly spray muffin pan with cooking oil.
- Mix meats and other ingredients (except for the sauce ingredients) gently in a large bowl.
- You can saute the onions and green pepper in a little olive oil first if you want them to be completely tender.
- Place meatloaf mixture in muffin cups, mounding slightly above each cup.
- Place meatloaf in oven and bake for 25 minutes.
- Remove from oven.
- Mix the sauce ingredients and spread on the top of each meatloaf muffin.
- Bake for another 10 minutes and then remove from oven and let rest for fifteen minutes.
- Leftover muffins will freeze nicely in a gallon-sized freezer bag. I freeze them on a baking sheet first, then put the frozen muffins in the bag.
Standard ingredient lists omit structural physics. Dividing standard meatloaf batter into twelve individual portions drastically alters surface area relative to volume, which changes moisture retention during the bake. Ground chuck and lean ground beef require gentle handling in the mixing bowl to prevent dense protein bonds from forming before the heat hits them, yielding a tender crumb instead of a rubbery chew. Sautéing the finely chopped onions and green pepper beforehand removes excess water content that would otherwise steam the surrounding meat and compromise the exterior crust at 350 degrees Fahrenheit.
Staggering the glaze application protects the sugar and ketchup from burning during the initial twenty-five-minute bake. Brushing the brown sugar, ketchup, and yellow mustard topping on during the final ten minutes caramelizes the exterior sugars without scorching them into bitterness. Allowing the baked muffins to rest for fifteen minutes off the heat redistributes internal juices so the portions retain their shape when removed from the pan.
Portioning meat into individual cups creates exceptional utility for subsequent meals. Freezing individual portions on a flat baking sheet before transferring them to a gallon-sized freezer bag prevents the items from fusing into a solid block. Reheating single units in a toaster oven restores the outer crust much faster than thawing a massive traditional loaf block in a conventional oven.
