Feel free to add seasonings that your family enjoys to these simple meatloaf muffins such as Italian seasoning or ground cumin, but not together! Refrigerating before baking is a critical step to help the muffins hold their shape.
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Passive Time | 1 hour |
| Servings |
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Ingredients
- 1 1/2 lb Ground chuck
- 1/2 cup sweet onion diced
- 1 tsp extra virgin olive oil
- 1/3 cup ketchup
- 1 Tbsp mustard
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 eggs
- cooking spray
- ketchup
Ingredients
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Instructions
- Heat oil in small saute pan over low to medium heat.
- Add diced onions to oil and cook until translucent, approximately 4 minutes. Remove from heat and set aside.
- Place ground chuck, ketchup, mustard, salt, pepper and eggs in a large mixing bowl.
- Add sauteed onions to the mixture.
- Gently stir to combine ingredients. Do not overmix.
- Coat muffin pan with cooking spray.
- Scoop meatloaf mixture into each tin, careful to not overfill. Gently press down the mixture.
- Squeeze ketchup on top of each meat muffin. Spread with the back of a spoon.
- Place muffin pan in the refrigerator for at least one hour.
- Preheat oven to 350 degrees.
- Bake meatloaf muffins for 45 minutes until bubbly and brown on the sides.
- Remove from oven and allow to sit in pan for 10 minutes before serving.
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