Erins Meatloaf Muffins Recipes

MEAT LOAF MUFFINS

Steps:

• Preheat oven to 375°. Mix the first 5 ingredients. Add beef; mix lightly but thoroughly. Press about 1/3 cupful into each of 12 ungreased muffin cups., Bake 15 minutes. Brush tops with 3 tablespoons ketchup; bake until a thermometer reads 160°, 5-7 minutes. If desired, serve with additional ketchup. , Freeze option: Bake meat loaves without ketchup; cover and freeze on a waxed paper-lined baking sheet until firm. Transfer meat loaves to an airtight freezer container; return to freezer. To use, partially thaw in refrigerator overnight. Place meat loaves on a greased shallow baking pan. Spread with ketchup. Bake in a preheated 350° oven until heated through.

ERIN'S MEATLOAF "MUFFINS"

Steps:

• Mix the first 4 ingredients with your hands.
• Evenly distribute into cups of a muffin tin, I used a jumbo tin, so I got 4"muffins".
• Pour barbeque sauce on top of each.
• Bake at 350F for 15-20 minutes.
• Serve with mashed potatoes or mac and cheese.

MEATLOAF MUFFINS

Steps:

• Combine all ingredients in a large bowl& mix until well blended- do not over mix.
• Place a 2 inch wide parchment strip across each mould of the muffin tin, coming up from each side by about 2 inches.
• This will be used for unmoulding after they are cooked.
• Using an ice cream scoop or a large spoon, generously fill each section of the muffin tin with meat, rounding the top to obtain a muffin shape.
• Brush with BBQ sauce& bake in a preheated 350F oven for 15- 20 mins (or until meat thermometer reaches 160F), brushing occasionally with more BBQ sauce.

BAKLAVA MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C), with a rack in the middle. Grease a 12-cup muffin pan.
• Make the shells: In a small saucepan, melt the butter over medium heat. Stir in the honey and lemon zest and take the pan off the heat.
• Unfold the phyllo sheets and cover them with damp paper towels. Lay one sheet of phyllo on a work surface (keep the remaining sheets covered). Brush the sheet evenly with the butter mixture. Top with another sheet of phyllo and brush with butter. Repeat with the remaining phyllo, using all but a few tablespoons of the butter mixture.
• Use a pastry wheel or knife to cut the stack of phyllo into 12 equal rectangles. Press each rectangle into a muffin cup. Crumple the edges a bit so the phyllo doesn't lie flat but instead looks like ruffles around the edges of the muffin cups.
• Bake the shells until they just begin to turn golden brown, 5 to 7 minutes. Cool completely.
• Make the muffins: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand mixer), cream the butter and granulated honey on medium-low speed until light and fluffy, 4 to 5 minutes. Add the eggs one a time, mixing until each is fully incorporated before adding the next. Scrape the bowl well. Add the vanilla and almond extracts and mix to combine.
• In a medium bowl, whisk the flour, baking powder, salt, cinnamon, cardamom, and cloves to combine. Add one third of the mixture to the butter mixture and mix to combine. Add half of the buttermilk and mix to combine. Repeat with another third of the flour and the remaining buttermilk, and then mix in the remaining flour.
• In a medium bowl, stir together the nuts. Remove 50 grams (1/3 cup) of the mixed nuts and set aside. Stir the remaining nuts into the batter.
• Scoop the batter evenly into the cooled shells (I use a No. 16 (1/4-cup) scoop, but you can also just eyeball it). Use the reserved butter mixture to brush the tops of the muffins, then sprinkle a few teaspoons of the reserved nuts on top of each one.
• Bake the muffins until the phyllo is very crisp and golden and a toothpick inserted into the center comes out clean, 22 to 25 minutes. Cool for 10 to 15 minutes in the pan, then turn out onto a wire rack, turn right side up, and cool completely.

MEATLOAF MUFFINS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan.
• Mix ground beef, soup, onion, bread crumbs, eggs, salt, and pepper in a bowl. Scoop mixture evenly into prepared muffin cups.
• Bake 1 hour in the preheated oven to a minimum temperature of 160 degrees F (70 degrees C). If desired, remove from oven after 50 minutes, drizzle ketchup on the top of each muffin, and return to oven for an additional 10 minutes.