Photo: Cheddar BBQ Meatloaf Muffins Recipe
These meatloaf muffins--a cross between a meatball and a mini meatloaf--are easy to freeze in individual portions. Make a double batch now and freeze half for dinner next week.
Ingredients
- 2/3 cup milk
- 1/2 cup plain dry breadcrumbs
- 2 pounds meatloaf mix (ground beef, pork and veal)
- 1 1/4 cups shredded Cheddar (about 5 ounces)
- 1/2 cup barbecue sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 4 small green onions, finely chopped (about 1/3 cup)
- 2 cloves garlic, minced
- 1 large egg
- Serving suggestions: mashed potatoes and a green salad
Directions
Preheat the oven to 375 degrees F. Pour the milk over the breadcrumbs in a large bowl and stir to combine. Add the meatloaf mix, 1 cup of the cheese, 1/4 cup of the barbecue sauce, the salt, pepper, green onions, garlic and egg and mix with your hands until just combined.
Divide and shape the mixture into 6 balls and arrange the balls in a 6-cup nonstick muffin pan. Place the muffin pan on a rimmed baking sheet and brush the remaining 1/4 cup barbecue sauce on top of the meat.
Bake for 40 minutes, rotating the pan halfway through cooking. Sprinkle with the remaining 1/4 cup cheese. Continue to bake until the meatloaf muffins are cooked through to an internal temperature of 165 degrees F, about 5 minutes more; the interior muffins may take a little longer to cook. Cool 5 minutes in the pan.
Arrange on a serving platter and serve with mashed potatoes and a green salad.
Cook's Note: This recipe may be doubled and frozen for future meals. After baking, remove the meatloaf muffins from the pan to cool. Wrap each individual portion with aluminum foil and freeze.
To reheat: Thaw overnight in the refrigerator or on your counter for about 4 hours. Preheat the oven to 375 degrees F. Place the thawed muffins on a baking sheet in their foil packets and bake for 25 minutes. Carefully open the foil and continue to bake for 5 minutes until warmed through.
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By sure-sure
Northern California
on February 11, 2013
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I really liked this version of meatloaf, but my husband didn't dig the BBQ flavor as much. I'll definitely be tweaking this one to suit us both and freezing batches.
By mhein13
on September 12, 2012
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The flavor was good here, but the muffin idea just didn't work well for me. Maybe it's because I like my meatloaf to have crispier edges, but I found this to stay very mushy at the bottom even after extending the baking time. I ended up removing them from the muffin tray and baking on parchment paper for an additional 10 minutes. When I make them again, I'd probably just cook as meatballs on a parchment-paper lined tray. You can still easily freeze the leftovers and get the little individual portions that the muffin tray would provide, but I believe the baking will be more consistent. Plus, clean up will be easier since you will only need to throw away parchment paper and rinse the baking sheet! Here, I had to clean the muffin tray and baking sheet.
I also added some Worcestershire sauce to this. Great flavor!
By anthoan
Omaha, NE
on September 04, 2012
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This was very good, and I will probably make it again. The meatloaf muffins were moist and flavorful. I didn't give it 5 stars because it wasn't a recipe I will talk about around the water cooler tomorrow, but the flavor was very good. One recommendation is to put the muffin pan on a sheet tray because there are a lot of drippings and you probably don't want to clean the oven!
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