Meatloaf Muffins

Better With Sugar’s Meatloaf Muffins, approx 10 carbs per serving

I share recipes how I always want them to be shared online – recipe first, dialog afterwards. Enjoy!

Special Tools:
-6 Muffin Baking Tin

Ingredients:
-Appox 1 lb ground beef
-2 eggs
-1/2 c. milk
-1/4 c. breadcrumbs
-1/4 c. white or yellow onion, finely diced
-2 cloves garlic, finely diced
-1 t. garlic powder
-1 t. black pepper
-1/2 t. salt
-1 + 1 t. mustard powder
-Several Dashes Worcestershire Sauce
-1/4 c. ketchup
-2 t. brown sugar

Recipe Details, Pictures, and Tips

Special Tools:
-6 Muffin Baking Tin – non-stick if possible

Ingredients:
-Appox 1 lb ground beef – I use 80/20, but get whatever you prefer
-2 eggs
-1/2 c. milk
-1/4 c. breadcrumbs – I use Italian Seasoned Breadcrumbs for extra flavor
-1/4 c. white or yellow onion, finely diced – This is one of those “little of this” items. My husband likes grilled onions on burgers and raw onions on tacos or other meals, so we often end up with random remainders of onion. I’d say use at least one thick slice of onion, even if that’s not a full 1/4 cup (or even if it is a little more).
-2 cloves garlic, finely diced
-1 t. garlic powder
-1 t. black pepper
-1/2 t. salt
-1 + 1 t. mustard powder – more or less is okay
-Several Dashes Worcestershire Sauce – more or less is okay
-1/4 c. ketchup
-2 t. brown sugar

Directions:
-Preheat oven to 350 degrees F.
-Combine liquid ingredients (eggs, milk, 3-4 dashes Worcestershire) in a small bowl and beat lightly with a fork
-Combine dry ingredients in large bowl (breadcrumbs, onion, garlic, garlic powder, salt, pepper, 1 t. mustard powder), and then stir in wet ingredients

-Add meat and mix well – I just put on kitchen gloves and mix it by hand for ease; but go ahead and stir if you prefer

-Divide meat mixture evenly between all 6 muffin cups and pat down tops

-Bake for 30 minutes
-Make topping by mixing ketchup, brown sugar, remaining mustard powder, and 2-3 dashes Worcestershire – sometimes the mustard has small clumps, don’t worry about getting all of these out, you won’t notice once everything is cooked. Start making your dinner sides once the topping is mixed.
-After 30 minutes, use a thermometer to check if muffins are cooked through (160 degrees). If not, bake 5 minutes and check again – I’ve cooked this so many times in my oven that I don’t check it anymore, I know that 30 minutes is good for my kitchen, but it could take up to 40 minutes elsewhere.
-Once cooked, blot any excess grease from tops of muffins, and divide topping among all 6 muffins – the grease blotting is optional, I usually only do this if the cups are close to overflowing. Spread the topping so it covers most of the tops, it won’t really expand on its own.

-Bake 5-10 more minutes until edges of muffins are browned – bake 10-15 if you’re bold, I think the extra crispy version is delicious! Once the muffins with the topping are back in the oven, if your other sides are done, and if you have gestational diabetes and need to take insulin 10-15 minutes before you eat like I do, this is the time to take it.

-Let cool for a few minutes before serving – I run around the edges with a small spatula and then use the spatula to lift them up. If you just try a knife or a fork, the muffins may not come out in once piece.
-Store leftovers in refrigerator up to 3 days
-Note: You can make this as a traditional meat-LOAF. Bake in loaf pan at 350 degrees for about an hour, and then an additional 5-10 minutes once topping is on. I would still consider it 6 servings at approximately 10 carbs a serving.