Meatloaf Muffins

By Diana Rattray

Meatloaf Muffins

Photo of Meatloaf Muffins © Diana Rattray

These tasty meatloaf muffins are a nice change from the everyday meatloaf, and kids love them. Make sure you use very lean ground beef to keep grease to a minimum. Feel free to use 1 teaspoon of Italian herb blend instead of the oregano and thyme.

Cook Time: 30 minutes

Total Time: 30 minutes

Yield: Makes 1 Dozen Meatloaf Muffins

Ingredients:

• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 1 teaspoon finely minced garlic
• 1 1/2 pounds extra lean ground beef
• 1/2 cup soft fine bread crumbs
• 1 cup ketchup, divided
• 1 teaspoon Worcestershire sauce
• 1 large egg, beaten
• 1/2 teaspoon dried leaf thyme
• 1/2 teaspoon dried leaf oregano
• 1/2 teaspoon ground black pepper
• 3/4 teaspoon salt

Preparation:

Heat the oven to 350°. Lightly grease 12 muffin cups or spray them with nonstick cooking or baking spray.

In a large skillet, heat the olive oil over medium heat. Add the onion to the pan and saute until lightly browned and tender. Add the finely minced garlic and cook, stirring, for 1 minute longer.

Combine the ground beef with the bread crumbs, 1/2 cup of the ketchup, the Worcestershire sauce, the beaten egg, thyme, oregano, ground black pepper, and salt. Add the sauteed 

vegetables and mix until well blended. Pack the meat mixture into the prepared muffin cups.

Bake the meatloaf muffins for 20 minutes. Top each meatloaf muffin with a few teaspoons of 

the remaining ketchup. Return to the oven and bake for about 5 to 10 minutes longer. The meatloaves should register at least 160° on an instant read thermometer inserted into the 

center of one.

Note: If the muffin cups are a little over filled, put a baking pan or foil under the muffin tin to catch any drips.