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–+ servings

Easy Meatloaf Muffins with Barbecue Glaze

Rose McAvoy
Meatloaf is one of the great American family favorites. This recipe has a few adaptations to make it even easier to prepare and quicker to cook. Use dehydrated onions in both the meatloaf and the sauce for a no chop preparation. A combination of lean ground beef and ground turkey gives the meatloaf muffins a nice tenderness.
Cooking in a muffin pan significantly reduces the cooking time compared to traditional meatloaf. It also creates pre-measured portions. Kids will love having their own muffin shaped loaf calorie watching parents will love the assistance with portion control. Adapted from Pioneer Woman: BBQ Meatballs
5 from 1 vote
Print Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 18
Calories 117 kcal

Ingredients
  

Barbecue Glaze

  • 1 8oz can of no salt added tomato sauce
  • 2 tablespoon Molasses
  • 3 tablespoon Cider Vinegar
  • 2 tablespoon Worcestershire
  • 3 tablespoon Diced Dehydrated Onion
  • ½ teaspoon Salt

Meatloaf

  • 1 pound 93% Lean Ground Beef very cold
  • 1 pound 93% Lean Ground Turkey very cold
  • 1 cup Old Fashion Oats
  • 1 ¼ cup Low Fat Milk
  • 3 tablespoon Diced Dehydrated Onion
  • 1 teaspoon Smoked Paprika
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Salt
  • ½ teaspoon Ground Black Pepper or more to taste

Instructions
 

  • Preheat oven to 375F.
  • Combine all the sauce ingredients and set the sauce aside.
  • Combine all the ingredients for the meatloaf - work just enough to evenly combine everything. Divide the meatloaf mixture evenly between 18 muffin cups.
  • Spoon 1 tablespoon of sauce over each meatloaf.
  • Bake for 20 minutes until the edges have a slight crust. Allow the meatloaves to rest in the pan for 5-10 minutes before serving warm with the side dishes of your choice.

Notes

Picky eaters may prefer a plain meatloaf muffin with sauce on the side. If serving the sauce on the side simmer the ingredients in a small pan over medium heat for 5-10 minutes until the sugars caramelize and the sauce darkens from bright to deep red - stir frequently, do not let the sauce boil.
You may use all ground beef or all turkey for this recipe. Using all beef makes a firmer meatloaf while an all turkey meatloaf will be softer.
Leftovers or double batches will freeze very well for several months.

Nutrition

Serving: 1gCalories: 117kcalCarbohydrates: 8gProtein: 12gFat: 4gSaturated Fat: 1gSodium: 248mgFiber: 1gSugar: 4g
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