Muffin Tin Meatloaf | Meatloaf Cupcakes
This muffin tin meatloaf with brown sugar-ketchup glaze is a quick and easy meal solution for those busy weeknights! It is so delicious that it is sure to please even the pickiest eaters!
Servings 10 standard size meatloaf muffins
Ingredients
- 1 lb lean ground beef
- 1 small red onion finely chopped
- 1- inch ginger finely minced
- 1 tbsp minced garlic
- 2 teaspoons Kashmiri chilli powder/ paprika
- 2/3 cup breadcrumbs I used Panko
- 1 tsp Sriracha or any other hot sauce
- 1/2 cup milk
- 2 eggs beaten
- 1/4 cup cilantro
- Salt and pepper to season
For the glaze
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 1 tsp Worcestershire sauce
Instructions
- Preheat oven to 350 degrees F.
- Line a muffin tin with silicone liners. Spray the liners with oil spray. If you do not have silicone liners, you may fill the meatloaf mixture directly in the muffin cup. Spray the nonstick muffin tin with cooking spray.
- In a mixing bowl, combine the beef, chopped onion, ginger, garlic, chilli powder, breadcrumbs, milk, beaten eggs, hot sauce, salt, pepper, and cilantro, mix well.
- In another bowl, mix the ingredients for the glaze and set aside.
- Using an ice cream scoop or a large spoon, gently scoop the meat mixture into the muffin liners
- Bake the meatloaf muffins for about 20 minutes. Brush with the glaze and return to the oven to bake for another 10-15 minutes or until the internal temperature is 160 degrees F, brushing it once again in between with the glaze.
- Transfer the muffin tin pan to a wire rack, let it rest for 5 minutes, before serving.
Notes
Make sure to use lean ground beef to avoid the excess grease drippings from the muffin tin.
You may keep a baking sheet below the muffin pan to catch the drippings.
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml