Best 5 Maple Meatloaf Muffins Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the tantalizing flavors of maple-infused meatloaf muffins, a delightful twist on the classic comfort food. These individual-sized muffins boast a moist and savory interior nestled within a crispy, caramelized crust. The secret lies in the harmonious blend of ground beef, pork, and veal, seasoned to perfection with a symphony of herbs and spices. A touch of pure maple syrup adds a subtle sweetness that elevates the overall taste experience. Accompanying the meatloaf muffins are three delectable sauces: a tangy and sweet maple glaze, a rich and creamy mushroom sauce, and a zesty and herbaceous salsa verde. Each sauce complements the meatloaf muffins beautifully, offering a unique flavor dimension that caters to diverse palates. Prepare to embark on a culinary journey that will leave your taste buds craving more.

Here are our top 5 tried and tested recipes!

MEAT LOAF MUFFINS



Meat Loaf Muffins image

Serve these tangy meat loaf muffins for dinner or slice them up for a take-along sandwich lunch. They're just as flavorful after freezing. -Cheryl Norwood, Canton, Georgia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1 large egg, lightly beaten
1/2 cup dry bread crumbs
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1/4 cup barbecue sauce
1-1/2 pounds lean ground beef (90% lean)
3 tablespoons ketchup
Additional ketchup, optional

Steps:

  • Preheat oven to 375°. Mix the first 5 ingredients. Add beef; mix lightly but thoroughly. Press about 1/3 cupful into each of 12 ungreased muffin cups., Bake 15 minutes. Brush tops with 3 tablespoons ketchup; bake until a thermometer reads 160°, 5-7 minutes. If desired, serve with additional ketchup. , Freeze option: Bake meat loaves without ketchup; cover and freeze on a waxed paper-lined baking sheet until firm. Transfer meat loaves to an airtight freezer container; return to freezer. To use, partially thaw in refrigerator overnight. Place meat loaves on a greased shallow baking pan. Spread with ketchup. Bake in a preheated 350° oven until heated through.

Nutrition Facts : Calories 260 calories, Fat 11g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 350mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 1g fiber), Protein 24g protein.

MAKE-AHEAD MEATLOAF MUFFINS



Make-Ahead Meatloaf Muffins image

A quick, portioned dinner perfect for meal prepping. We have this almost every week, and the leftovers are great for my husband to take to work the next day. The serving size is 1 muffin, but we usually eat 2.

Provided by OtterMommy

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 50m

Yield 12

Number Of Ingredients 12

cooking spray
1 pound extra-lean ground beef
1 cup diced petite-cut tomatoes
1 cup seasoned bread crumbs
¼ cup egg substitute
4 tablespoons ketchup, divided
2 tablespoons dried minced onion
1 tablespoon Worcestershire sauce
1 teaspoon salt
¾ teaspoon ground black pepper
2 tablespoons packed brown sugar
1 tablespoon apple cider vinegar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray.
  • Combine beef, tomatoes, bread crumbs, egg substitute, 3 tablespoons ketchup, dried onion, Worcestershire sauce, salt, and pepper in a bowl. Fill muffin cups with the beef mixture.
  • Mix remaining 1 tablespoon ketchup with brown sugar and vinegar in a small bowl to create a glaze. Brush or spoon glaze over the muffins.
  • Bake in the preheated oven until muffins are no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 131 calories, Carbohydrate 11.9 g, Cholesterol 22.1 mg, Fat 5 g, Fiber 0.8 g, Protein 9 g, SaturatedFat 1.9 g, Sodium 499.3 mg, Sugar 4.8 g

MORNING MAPLE MUFFINS



Morning Maple Muffins image

Maple combines with a subtle touch of cinnamon and nuts to give these muffins the flavor of a hearty pancake breakfast. But you don't have to sit down to enjoy them. Our 2-year-old comes back for seconds, and even my husband-who doesn't normally like muffins-likes these. -Elizabeth Talbot, Lexington, Kentucky

Provided by Taste of Home

Categories     Breakfast     Brunch     Snacks

Time 30m

Yield 16 muffins.

Number Of Ingredients 16

2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2% milk
1/2 cup butter, melted
1/2 cup maple syrup
1/4 cup sour cream
1 large egg, room temperature
1/2 teaspoon vanilla extract
TOPPING:
3 tablespoons all-purpose flour
3 tablespoons sugar
2 tablespoons chopped nuts
1/2 teaspoon ground cinnamon
2 tablespoons cold butter

Steps:

  • Preheat oven to 400°. In a large bowl, combine flour, brown sugar, baking powder and salt. In another bowl, combine milk, butter, syrup, sour cream, egg and vanilla. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. For topping, combine flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

Nutrition Facts : Calories 212 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 211mg sodium, Carbohydrate 30g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

MEATLOAF MUFFINS



Meatloaf Muffins image

Easy to make meatloaf in individually sized muffins.

Provided by erica

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8

2 pounds lean ground beef
1 (10.5 ounce) can condensed vegetable soup
½ cup chopped onion
1 cup dry bread crumbs
2 eggs
1 teaspoon salt
1 pinch ground black pepper
¾ cup ketchup

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan.
  • Mix ground beef, soup, onion, bread crumbs, eggs, salt, and pepper in a bowl. Scoop mixture evenly into prepared muffin cups.
  • Bake 1 hour in the preheated oven to a minimum temperature of 160 degrees F (70 degrees C). If desired, remove from oven after 50 minutes, drizzle ketchup on the top of each muffin, and return to oven for an additional 10 minutes.

Nutrition Facts : Calories 464 calories, Carbohydrate 26.9 g, Cholesterol 165.3 mg, Fat 22.7 g, Fiber 1.4 g, Protein 36.9 g, SaturatedFat 8.4 g, Sodium 1285.3 mg, Sugar 10.2 g

MAPLE MUFFINS



Maple Muffins image

Sweetened entirely with maple syrup, these divine maple muffins fill your kitchen with the most intoxicating buttery-maple scent as they bake.

Categories     Breakfast & Brunch

Time 45m

Yield 12 muffins

Number Of Ingredients 11

2¼ cups all purpose flour, spooned into measuring cup and leveled-off with a knife
¾ cup whole wheat flour, spooned into measuring cup an leveled-off with a knife
1 tablespoon baking powder
½ teaspoon salt
1½ cups pure maple syrup, preferably Grade B (Grade A works fine too)
12 tablespoons (1½ sticks) unsalted butter, melted
½ cup whole milk
1 large egg
1 large egg yolk
1 cup coarsely chopped walnuts, toasted if desired (optional)
Softened unsalted butter, for greasing the pan

Steps:

  • Set a rack in the center of the oven and preheat to 400°F.
  • In a large bowl, whisk together the all purpose flour, whole wheat flour, baking powder and salt. Set aside.
  • In a medium bowl, whisk together the maple syrup and melted butter. Whisk in the milk, followed by the egg and egg yolk. Add to the dry ingredients and whisk until just smooth. Stir in the walnuts, if using. Let the batter rest for 5 minutes.
  • Meanwhile, grease the muffin pan generously with softened butter (see my note about the muffin pan below).
  • Spoon the batter evenly into the prepared pan. The cups will be almost full. Bake for 10 minutes, then reduce the temperature to 375°F and bake for about 15 minutes more, or until the muffins are golden and a cake tester inserted into the center of a muffin comes out clean.
  • Cool in the pan for 5 minutes, then remove muffins from the pan. Serve warm with butter, or place on a rack to cool.
  • Note: My only quibble with this recipe is that the muffins tend to stick to the pan. I found that letting them cool for only 5 minutes (instead of the recommended 10) helped them release more easily. If they stick, take a butter knife or offset spatula and run it around the edges; and instead of pulling the muffins out of the pan, turn the pan over and knock it gently on the counter until the muffins drop out. Or, use paper liners and call it a day (but still butter the top of the pan!). I also found that the recipe is perfect for 12 muffin cups without the nuts; when you add the nuts, the muffins run into each other a bit, making them difficult to remove. So, if you're adding the nuts, you might want to bake the muffins in two pans, filling 6 cups in one pan and 7 in the other, for a total of 13 muffins.
  • Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 - 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.

Nutrition Facts : Calories 332, Fat 13g, Carbohydrate 51g, Protein 5g, SaturatedFat 8g, Sugar 24g, Fiber 1g, Sodium 206mg, Cholesterol 62mg

Tips:

  • For a moist and flavorful meatloaf muffin, use a combination of ground beef and ground pork.
  • Add some chopped vegetables, such as onions, celery, and carrots, to the meatloaf mixture for added flavor and texture.
  • Use a variety of seasonings, such as garlic powder, onion powder, paprika, and cumin, to add flavor to the meatloaf.
  • For a sweet and tangy glaze, use a mixture of maple syrup, brown sugar, and Dijon mustard.
  • Bake the meatloaf muffins at a high temperature for the first 15 minutes, then reduce the heat to finish cooking them through.

Conclusion:

Maple meatloaf muffins are a delicious and easy-to-make meal that is perfect for a weeknight dinner. They are also a great way to use up leftover meatloaf. With their sweet and tangy glaze, these muffins are sure to be a hit with the whole family.

Related Topics