Meatloaf Muffins
Looking to put a fun twist on a classic dish? Then try out our recipe for personal-sized meatloaf muffins! Making meatloaf in a muffin tin allows it to cook faster, and the resulting mini-loaves are great to serve fresh or make ahead and freeze.
- 2 pounds ground beef, 90% lean
- 2 large eggs
- 5 cloves of garlic, minced
- ¼ cup ketchup
- ¼ cup fresh parsley, chopped
- 2 cups onion, diced
- ½ cup milk
- 3/4 cup panko breadcrumbs
- 2 tsp. Italian seasoning blend
- ½ tsp. smoked paprika
- 2 tsp. salt
- ½ tsp. pepper
For Glaze:
- 1 ½ cups ketchup
- 3 tbsp. brown sugar
- 3 tsp. vinegar
- 1 tbsp. garlic powder
Mix together the meatloaf ingredients in a large mixing bowl. Lightly grease a 12-cup muffin tin, then portion out about a third of a cup of the meat mixture into each muffin cup. Bake at 375° for 15 minutes. Combine the glaze ingredients and brush onto the tops of the meatloaf muffins. Return the pan to the oven and bake for another 10 minutes.
