Muffin Tin Meatloaf
These mini meatloaves are made in a muffin tin for quick cooking!
Ingredients
- 2 lbs ground beef
- 1 cup old fashioned oats
- 1 egg, beaten
- 1½ cups ketchup, divided
- 1 yellow onion, finely diced
- 1 green pepper, finely diced
- 1½ teaspoons salt
Instructions
- Preheat oven to 350°F.
- Reserve ½ cup of ketchup for the top. Place the remaining 1 cup ketchup and the rest of the ingredients in a large bowl. Mix gently with your hands to combine.
- Divide the mixture into muffin tins. I got 18–20 mini meatloaves from this recipe.
- Bake the meatloaves for 25 minutes.
- Remove from the oven and divide the reserved ½ cup ketchup among the meatloaves. Bake for an additional 5 minutes.
- Remove from the oven and let cool for 5 minutes. Run a butter knife around the edges of each loaf to loosen them from the pan. Serve immediately.
Notes
Avoid over mixing the ground beef mixture, which will make the meatloaf tough.
The meatloaf should be cooked to an internal temperature of 160°F.
Freezing instructions: bake the meatloaves as directed through step #4. Don't put the ketchup on yet. Let the meatloaves cool and place in a single layer in a resealable freezer bag. Freeze for up to 2 months. Let the meatloaves defrost in the refrigerator for at least 8 hours. Place them back into the muffin tin and bake for 10 minutes. Top with ketchup and bake for an additional 5 minutes.
Want to use breadcrumbs instead of oats? Substitute ¾ cup of breadcrumbs for the old fashioned oats.
Nutrition
Calories: 349kcalCarbohydrates: 21gProtein: 24gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 98mgSodium: 928mgPotassium: 567mgFiber: 2gSugar: 11gVitamin A: 316IUVitamin C: 15mgCalcium: 37mgIron: 3mg
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