Meatloaf Muffins
For a quick alternative to meatloaf, this is an excellent recipe. It’s as easy as any other meatloaf to prepare, except you don’t have to worry about forming a perfect loaf or that it will fall apart. It has a classic meatloaf taste, and two muffins are good for one person.
1 Tbsp. extra-virgin olive oil
½ cup onion, finely chopped (~ 1 small onion)
1 medium clove garlic, finely minced
1½ lbs ground beef chuck
1 cup ketchup, divided
½ cup soft fine breadcrumbs
1 large egg, beaten
1 tsp. Worcestershire sauce
¾ tsp. sea salt
½ tsp. black pepper, freshly ground
½ tsp. dried oregano
½ tsp. dried thyme
Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Lightly grease a 12 cup muffin pan with melted butter.
In a medium skillet, heat the olive oil over medium heat. Add ½ cup finely chopped onion to the pan and sauté until lightly browned and tender, about 3 minutes.
Add 1 medium clove garlic and cook, stirring, for 1 minute longer.
In a bowl, combine 1½ lbs ground beef chuck with ½ cup of ketchup, breadcrumbs, beaten egg, Worcestershire sauce, sea salt, black pepper, dried oregano and dried thyme.
Add the sautéed vegetables and mix until blended, being careful not to overmix.
Pack the meat mixture into the prepared muffin cups. Bake the meatloaf muffins in the preheated oven for 20 minutes.
Top each meatloaf muffin with about a Tbsp. of the remaining ketchup. Return to the oven and bake for about 5-10 minutes longer.
Cook until an instant-read thermometer registers at least 160°F when inserted into the center of a muffin.
Makes 12 muffins, or 6 servings.
Cook's Notes:
- Ensure your muffins stay together - You don't want large pieces, so chop the onion and garlic as finely as possible.
- If the muffin cups are slightly overfilled - Place a rimmed baking pan or sheet of foil under the muffin tin to catch any overflow.
- Grease properly - When properly greased, the baked meatloaf muffins should be easy to remove from the tins. They will likely still be hot, so use a fork and a wooden spoon or spatula to carefully lift each out of the tins and transfer them to a serving platter.
How To Freeze and Reheat Meatloaf Muffins:
- Make a big batch of meatloaf muffins and freeze them for future lunches or dinners. When making ahead, bake the meatloaf muffins without a topping. After baking, place the muffins on a baking sheet and move them to the freezer. When they are frozen solid, transfer them to freezer bags. Label with the name and date and freeze for up to three months.
- Reheat meatloaf muffins in a preheated 350°F (180°C/160°C fan, Gas Mark 4) oven for about 20-25 minutes, or until they register 165°F (the minimum safe temperature for leftovers). If you like, add a ketchup topping just before they're ready and enjoy.
Variations:
- Add more veggies: Feel free to add some other finely minced veggies to the mix, such as ½ cup finely shredded carrots or diced bell peppers.
- Make it Italian: Add ¼ cup freshly grated Parmesan or Romano cheese to the mixture.
- No ketchup, no problem: Instead of ketchup, top the muffins with chili sauce (the mild variety found near ketchup at grocery stores).
- Make mini sliders: Serve the muffins as sliders on tiny rolls with extra ketchup on the side and oven-baked French fries.
- No breadcrumbs, no problem: Substitute finely ground crackers or rolled oats (pulse them in the food processor) for the breadcrumbs.