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Muffin-Pan Meat Loaves

 Muffin-Pan Meat Loaves
I used to have a catering business, and my specialty was comfort food. I once needed a gluten-free meatloaf and my clients went nuts over this. I often use an 8x8 pan or a loaf pan, but a muffin tin really cuts the cooking time. —Vangie Panagotopulos, Moorestown, New Jersey
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 eggs, lightly beaten
  • 3/4 cup shredded Mexican cheese blend
  • 1 tablespoon chili powder
  • 1 tablespoon Worcestershire sauce
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons hot pepper sauce
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 3/4 pound ground turkey
  • TOPPING:
  • 1/2 cup ketchup
  • 3 tablespoons brown sugar
  • 1 teaspoon prepared mustard

Directions

  • Preheat oven to 375°. In a large bowl, combine the first nine
  • ingredients. Add beef and turkey; mix lightly but thoroughly. Place
  • 1/3 cup mixture into each of 12 ungreased muffin cups, pressing
  • lightly.
  • In a small bowl, mix topping ingredients; spoon over meat loaves.
  • Bake, uncovered, 15-20 minutes or until a thermometer reads
  • 165°. Yield: 6 servings.

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Muffin-Pan Meat Loaves (continued)

Freeze option: Bake meat loaves without topping. Cool meat loaves and freeze, covered, on a waxed paper-lined baking sheet until firm. Transfer meat loaves to resealable plastic freezer bags; return to freezer. To use, partially thaw in refrigerator overnight. Place meat loaves on a greased shallow baking pan. Prepare topping as directed; spread over tops. Bake in a preheated 350° oven until heated through.