Husbands Choice Meatloaf Muffins Recipes

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.

CHEF

Steps:

• 1 Preheat oven to 350 degrees. 2 In a large skillet heat olive oil and saute onion, carrots, celery, red bell pepper over medium heat until softened. 3 Add the zucchini and continue to cook for about another minute. 4 Add in Worcestershire sauce, remove from heat and set aside. 5 In a large bowl, using your hands, mix well the meat, eggs, ketchup and bread crumbs. Add in the vegetables and season generously with salt and pepper. If the mixture seems too wet, add more breadcrumbs. 6 Form into balls, place in muffin tin, top with a little more ketchup. 7 Bake for about 45 minutes or until cooked through.

HUSBAND'S CHOICE MEATLOAF MUFFINS

Steps:

• TO MAKE MINI-MEATLOAF MUFFINS: Preheat oven to 375°. Combine stuffing and milk to let the stuffing moisten. Once the stuffing is moist, combine the ground beef, sausage, eggs, minced onion, and stuffing until mixed through.
• Spray your muffin tins with cooking spray.
• Fill muffins tins to the top and press in evenly.
• Make a small indentation in the middle of each "muffin" with the back of a spoon.
• Bake at 375° for 18-20 minutes.
• Meanwhile, mix the ketchup glaze according to directions.
• Fill the indentation with the ketchup mixture and spread it around a little. Bake 10 minutes longer or until meat is no longer pink and a meat thermometer reads 160°.
• Let stand 10 minutes before removing from the baking pan.
• TO FREEZE MINI-MEATLOAF MUFFINS: Remove meatloaf muffins from baking pan and let cool. Open freeze "muffins" on a cookie sheet until firm.
• Once they are frozen, transfer to labeled freezer bags. Seal and freeze for up to 3 months.
• TO USE FROZEN MINI-MEATLOAF MUFFINS: Completely thaw in the refrigerator. Place loaves in a greased baking dish. Bake at 350° for 30 minutes or until heated through, or cover and microwave on High for 1 minute or until heated through.

MAKE-AHEAD MEATLOAF MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray.
• Combine beef, tomatoes, bread crumbs, egg substitute, 3 tablespoons ketchup, dried onion, Worcestershire sauce, salt, and pepper in a bowl. Fill muffin cups with the beef mixture.
• Mix remaining 1 tablespoon ketchup with brown sugar and vinegar in a small bowl to create a glaze. Brush or spoon glaze over the muffins.
• Bake in the preheated oven until muffins are no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

MEATLOAF MUFFINS WITH BBQ SAUCE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Brush a 12-cup muffin tin with vegetable oil.
• Combine onion and bell pepper in a food processor. Pulse until finely chopped.
• Whisk egg and milk together in a small bowl. Mix barbecue sauce, salsa, and Worcestershire sauce together in a separate bowl.
• Combine ground sirloin, onion-pepper mixture, bread crumbs, and steak seasoning in a large bowl. Add egg mixture and 1/2 of the barbecue mixture. Mix with your hands until well combined.
• Use an ice cream scoop to fill the prepared muffin cups with the meat mixture. Top each mini loaf with a spoonful of the remaining barbecue mixture.
• Bake in the preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).