Meatloaf Muffins make an easy, yummy, family-favorite dinner, and this flavorful recipe is glazed with a combo of barbecue sauce and salsa and cooks up in no time!
When you have a hankering for a dinner that’s quick, easy, economical, and appealing to those from 1 to 99, it doesn’t get any better than meatloaf.
I’ll be keeping my rambling and excessive photo sharing to a minimum today because this week marks back-to-school and turning six for our biggest big boy. So to say that it’s going to be an
exhausting exciting, busy week would be an understatement. Yes, this week I’ll be falling back on recipes (and blog posts) that can be whipped up in a jiffy! And these meatloaf muffins fit the bill.
This recipe has been a standby of mine for years now when I need to get a quick, tasty meal on the table. In fact, I can’t even remember the last time I cooked a meatloaf that wasn’t in muffin form. Not only do meatloaf muffins bake up faster than the traditional loaf shape — meaning that dinner is ready in a snap — but they also stay really moist and have a perfect ratio of glaze to-meat. That, plus they’re already nicely portioned and so dang cute, which is always a bonus when feeding persnickety children.
Now y’all know that I’m a fan of sneaking in veggies every chance I get, and on past occasions making these, I’ve added one cup of finely grated carrots into this meatloaf mixture with great success. Alternatively, you could also mince up some onions, celery, and/or bell peppers in the food processor and toss those in. And, of course, you can fine-tune the flavor of this recipe by using a spicy salsa and/or barbecue sauce for a kick, or something milder if kids or non-spice lovers will be eating these.
So there you have it! A speedy, yummy dinner for hectic nights that will not only be well-received by your hungry family, but will also be requested time and time again.
- 1 pound lean ground beef
- 1 egg
- 2/3 cup plain bread crumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Creole seasoning, such as Tony Chachere's
- 3/4 cup barbecue sauce
- 1/4 cup salsa
- 2 teaspoons Worcestershire sauce
- Preheat oven to 450°F. Spray a six-cup muffin tin with nonstick cooking spray.
- In a large bowl, combine ground beef, egg, bread crumbs, garlic powder, and Creole seasoning.
- In a 1-cup measuring cup, measure out barbecue sauce, salsa, and Worcestershire sauce; stir well. Pour half of the barbecue sauce mixture into the ground beef mixture and mix to combine.
- Using a large cookie scoop or ice cream scoop, evenly divide meat mixture into the six muffin cups, smoothing the tops of the mounds. Carefully spoon the remaining barbecue sauce mixture over the meatloaf muffins. Bake for 20 minutes of until meatloaf is cooked through. Use a spoon to help lift muffins out of the pan and drain on a paper towel-lined plate.
- If you don't have any Creole seasoning, just substitute some freshly ground black pepper instead.
- You may add 1 cup of finely minced/grated veggies (carrots, onions, celery, bell peppers) to the meat mixture, if you wish.
- This recipe feeds a small family, but you'll want to double it for a large family. I usually double this recipe to end up with 12 meatloaf muffins, which gives my family (two adults & three young children) enough leftovers for another meal or meatloaf sandwiches for lunch the next day.
Adapted from Rachel Ray