Meatloaf Muffins with Barbecue Glaze Recipe

Introduction

Meatloaf muffins are a fun and easy twist on the classic comfort food that the whole family will enjoy. They cook faster than a traditional meatloaf and come in perfectly portioned servings, making dinner both convenient and delicious.

Ingredients

• Nonstick cooking spray or softened butter
• 1/2 white onion, coarsely chopped
• 1 medium carrot, peeled and coarsely chopped
• 1 stalk celery, coarsely chopped
• 2 tablespoons fresh parsley leaves
• 3 cloves garlic
• 1 pound 90% lean ground beef
• 1/2 cup breadcrumbs
• 1 large egg
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• For the glaze:
• 1/4 cup barbecue sauce or ketchup
• 1/4 cup brown sugar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon ground cumin

Instructions

1. Step 1: Preheat the oven to 400°F. Grease 8 cups of a muffin tin with nonstick cooking spray or softened butter.
2. Step 2: In a food processor, combine the onion, carrot, celery, parsley, and garlic. Pulse until the vegetables are very finely chopped. Alternatively, chop them finely by hand.
3. Step 3: In a medium bowl, mix the minced vegetables, ground beef, breadcrumbs, egg, Worcestershire sauce, salt, and pepper. Use your hands to combine gently without compressing the mixture too much.
4. Step 4: Divide the meatloaf mixture evenly among the 8 greased muffin cups. Pack them loosely, avoiding pressing the mixture firmly into the tin.
5. Step 5: Bake the meatloaf muffins for about 20 minutes, until they are just set.
6. Step 6: While baking, whisk together barbecue sauce or ketchup, brown sugar, Dijon mustard, and cumin in a small bowl to make the glaze.
7. Step 7: Remove the muffins from the oven and brush a generous layer of glaze over each one, using all of the glaze.
8. Step 8: Return the muffin tin to the oven and bake for another 10 to 15 minutes, until the muffins are well browned and reach an internal temperature of 165°F.
9. Step 9: Let the meatloaf muffins cool briefly before removing them from the tin. Serve warm with your choice of grain, pasta, or vegetables.

Tips & Variations

• Use finely minced vegetables to keep the texture smooth and prevent chunks in the muffins.
• Try mixing ground turkey or chicken instead of beef for a leaner option.
• Add a little shredded cheese to the mixture for extra moisture and flavor.
• Swap the barbecue sauce glaze for a classic tomato-based glaze by using ketchup and mustard only.
• Serve with mashed potatoes or steamed green beans for a complete meal.

Storage

Store leftover meatloaf muffins in an airtight container in the refrigerator for 3 to 4 days. To freeze, place them in a freezer-safe container or bag for up to 3 months. Reheat by microwaving or warming in a 350°F oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatloaf muffins ahead of time?

Yes, you can prepare the mixture and shape the muffins a day ahead. Store them covered in the fridge and bake just before serving for the best texture.

Can I use gluten-free breadcrumbs?

Absolutely. Substitute gluten-free breadcrumbs to make this recipe suitable for gluten-sensitive diets without affecting the flavor.

Meatloaf Muffins with Barbecue Glaze Recipe

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★★★★★

4.8 from 107 reviews

• Author: Mariam
• Total Time: 50 minutes
• Yield: 8 meatloaf muffins 1x

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Description

Meatloaf muffins offer a fun and convenient twist on traditional meatloaf, making them perfect for family dinners. These savory, perfectly portioned meatloaf bites are flavored with minced vegetables and topped with a tangy-sweet barbecue glaze, baked to juicy perfection. They’re easy to prepare, customizable, and great served with your favorite side dishes.

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Ingredients

Scale 1x2x3x

Meatloaf

• Nonstick cooking spray or softened butter, for greasing
• 1/2 white onion, coarsely chopped
• 1 medium carrot, peeled and coarsely chopped
• 1 stalk celery, coarsely chopped
• 2 tablespoons fresh parsley leaves
• 3 cloves garlic
• 1 pound 90% lean ground beef
• 1/2 cup breadcrumbs
• 1 large egg
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Glaze

• 1/4 cup barbecue sauce or ketchup
• 1/4 cup brown sugar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon ground cumin

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Instructions

1. Preheat and Prepare: Preheat your oven to 400°F (204°C). Grease 8 cups of a muffin tin with nonstick cooking spray or softened butter to prevent sticking.
2. Mince the Vegetables: Place the onion, carrot, celery, parsley, and garlic in a food processor. Pulse until finely chopped into small bits. Alternatively, finely mince by hand to ensure the vegetables are very well chopped.
3. Make the Meatloaf Mixture: In a medium bowl, combine the minced vegetables, ground beef, breadcrumbs, egg, Worcestershire sauce, salt, and pepper. Mix gently with your hands to combine thoroughly without compressing the mixture too much.
4. Shape Muffins: Evenly divide the meatloaf mixture among the prepared muffin tin cups. Avoid packing the mixture tightly—leave it loosely filled to keep the muffins tender.
5. Bake First Stage: Bake the meatloaf muffins for about 20 minutes until they are just set.
6. Prepare the Glaze: While baking, whisk together barbecue sauce (or ketchup), brown sugar, Dijon mustard, and ground cumin in a small bowl to create the glaze.
7. Glaze and Continue Baking: Remove the muffin tin from the oven and brush a generous layer of the glaze over each meatloaf muffin. Return the muffin tin to the oven and bake for an additional 10 to 15 minutes, until the muffins are well browned and reach an internal temperature of at least 165°F (74°C).
8. Cool and Serve: Allow the meatloaf muffins to cool briefly before removing them from the tin. Serve warm alongside grains, pasta, or vegetables for a complete meal.
9. Storage: Store leftover meatloaf muffins in the refrigerator for 3 to 4 days or freeze in an airtight container for up to 3 months.

Notes

• You can finely mince the vegetables by hand if you don’t have a food processor, but ensure they are chopped very small for the best texture.
• Don’t overpack the meatloaf mixture in the muffin cups to keep the muffins light and tender.
• Use a meat thermometer to check the internal temperature for food safety (165°F).
• Feel free to swap barbecue sauce for ketchup in the glaze according to your taste preference.
• Meatloaf muffins reheat well in the microwave or oven and make great meal prep options.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: meatloaf muffins, meatloaf recipe, easy dinner, ground beef recipe, baked meatloaf, family dinner, kid-friendly meatloaf