Meatloaf Muffins

Posted Friday, June 29th 2012 at 2:24pm

By Kelli Bamforth
What can I say? I’m obviously on a cupcake/muffin kick these days, but for good reason – the possibilities are endless, the built-in portion control is convenient, and they’re just so darn cute.
I was a little hesitant to try these, since pretty much everyone I know swears by their parent’s meatloaf and shuns other varieties. My dad’s meatloaf growing up was amazing, and now I get to enjoy the occasional meatloaf dinner made by my partner’s mother, who definitely gives my dad’s dish a run for the money.
But the thought of such comfort food was enough to make me forge ahead, and I’m so glad I did. These were delicious! I changed slightly the recipe from to include the onion soup mix (a staple of my dad’s meatloaf) and milk (as I was afraid the muffins would dry out). What followed were moist, tasty muffins with a savory brown sugar and ketchup glaze on top.
The dish was fairly easy to make, save for the yucky feeling of mixing everything together by hand. I served these with Simply Potatoes garlic mashed potatoes (yup, premade – I haven’t yet mastered made-from-scratch mashed potatoes). Next time I’ll add in a side of green beans or roasted cauliflower for a more well-rounded meal, but the meat-and-potatoes combination was definitely comforting on its own.
These will definitely make it into my kitchen again. I hope you enjoy!
Meatloaf Muffins (makes 12 muffins)
Source: Adapted from Emily Bites
1 tsp oregano
1 tsp minced garlic
½ tsp black pepper
½ tsp salt
1 cup ketchup, divided
¼ cup brown sugar
1 ½ lbs 96 percent lean ground beef, raw
20 finely crushed saltine crackers
1 packet Lipton onion soup mix
½ cup milk
2 tbsp mustard
1 tsp Worcestershire sauce
2 large eggs
Cooking spray
Preheat the oven to 350°F. In a large bowl, combine all ingredients and mix well.
Spray a 12-cup muffin pan with cooking spray and spoon meatloaf mixture evenly into the 12 cups. For the topping, mix ½ cup of ketchup and ¼ cup brown sugar and spoon evenly over the 12 muffins.
Bake for 25 minutes. Let cool five minutes before removing from muffin tin.


Aidan Mcwell's picture

Very impressive recipe here. I cant wait to try this one. And i bet that this recipe will be very deliciouso. I remember before that i also have my own recipe and name it a bio-oil which it needs coconut oil and mandelmel which very delicious.

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