This muffin tin meatloaf with brown sugar-ketchup glaze is a quick and easy meal solution for those busy weeknights! It is so delicious that it is sure to please even the pickiest eaters!
So today we decided on having something American for lunch, and what better than the classic meatloaf accompanied with sour cream mashed potatoes, perhaps one of America’s most loved comfort foods! I think these meatloaf cupcakes are the perfect size for individual serving, and I think they look cute too!!
I’ve added an Indian touch to these muffin meatloaves with the addition of Kashmiri chilli powder, ginger, garlic and cilantro, some of the big guns of Indian cuisine. The brown sugar tomato glaze balances the little heat in the meatloaf.
This fast and easy meatloaf recipe made in the muffin tin hardly requires about 10 minutes of your hands-on work. While the meatloaf muffins are baking, you can prep up the mashed potatoes. And in about 45 minutes, you have a delicious meal ready. Meatloaf muffins with mashed potatoes! Yes, please!!
- How to make mini meatloaf in a muffin pan?
- How long to cook meatloaf muffins?
- Step by step instructions to make easy muffin tin meatloaf
- HOW TO MAKE MEATLOAF IN A CUPCAKE PAN?
- Muffin Tin Meatloaf | Meatloaf Cupcakes
How to make mini meatloaf in a muffin pan?
Combine your ingredients in a bowl, as you would for a regular meatloaf. Then simply scoop the mixture in a greased muffin tin or in greased liners. I prefer to use silicone liners if at all I’m using it. The basic ingredients for meatloaf are onions, eggs, salt, pepper and the meat, of course, use whatever you like, beef, chicken, turkey, pork, or lamb, all work great! You can play around with the rest of the ingredients, swap the milk for another liquid, herbs, seasoning etc
How long to cook meatloaf muffins?
30 – 35 minutes is usually enough. The internal temperature should reach 160 degrees F. Brush the muffins with glaze midway through baking and then repeat once more when you have about 5 minutes left.
That is pretty much it bout this quick, simple and easy meatloaf muffin. Serve these individual meatloaf muffins with some mashed potatoes for a wholesome and hearty meal. So skip the drive-thru and enjoy a fresh, fantastic home-cooked meal instead!
Step by step instructions to make easy muffin tin meatloaf
1.Preheat oven to 350 degrees F.
2.Line a muffin tin with silicone liners. Spray the liners with oil spray. If you do not have silicone liners, you may fill the meatloaf mixture directly in the muffin cup. Spray the nonstick muffin tin with cooking spray.
3.In a mixing bowl, combine the beef, chopped onion, ginger, garlic, chilli powder, breadcrumbs, milk, beaten eggs, hot sauce, salt, pepper, and cilantro, mix well.
4.In another bowl, mix the ingredients for the glaze and set aside.
5.Using an ice cream scoop or a large spoon, gently scoop the meat mixture into the muffin liners
6.Bake the meatloaf muffins for about 20 minutes. Brush with the glaze and return to the oven to bake for another 10-15 minutes or until the internal temperature is 160 degrees F, brushing it once again in between with the glaze.
7.Transfer the muffin tin pan to a wire rack, let it rest for 5 minutes, before serving.
NOTES:
1.Make sure to use lean ground beef to avoid the excess grease drippings from the muffin tin.
2.You may keep a baking sheet below the muffin pan to catch the drippings.
HOW TO MAKE MEATLOAF IN A CUPCAKE PAN?
Muffin Tin Meatloaf | Meatloaf Cupcakes
Ingredients1x2x3x
- 1 lb lean ground beef
- 1 small red onion finely chopped
- 1- inch ginger finely minced
- 1 tbsp minced garlic
- 2 teaspoons Kashmiri chilli powder/ paprika
- 2/3 cup breadcrumbs I used Panko
- 1 tsp Sriracha or any other hot sauce
- 1/2 cup milk
- 2 eggs beaten
- 1/4 cup cilantro
- Salt and pepper to season
For the glaze
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 1 tsp Worcestershire sauce
Instructions
- Preheat oven to 350 degrees F.
- Line a muffin tin with silicone liners. Spray the liners with oil spray. If you do not have silicone liners, you may fill the meatloaf mixture directly in the muffin cup. Spray the nonstick muffin tin with cooking spray.
- In a mixing bowl, combine the beef, chopped onion, ginger, garlic, chilli powder, breadcrumbs, milk, beaten eggs, hot sauce, salt, pepper, and cilantro, mix well.
- In another bowl, mix the ingredients for the glaze and set aside.
- Using an ice cream scoop or a large spoon, gently scoop the meat mixture into the muffin liners
- Bake the meatloaf muffins for about 20 minutes. Brush with the glaze and return to the oven to bake for another 10-15 minutes or until the internal temperature is 160 degrees F, brushing it once again in between with the glaze.
- Transfer the muffin tin pan to a wire rack, let it rest for 5 minutes, before serving.
Notes
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Regards,
Freda
Muffin Tin Meatloaf | Meatloaf Cupcakes
Ingredients
- 1 lb lean ground beef
- 1 small red onion finely chopped
- 1- inch ginger finely minced
- 1 tbsp minced garlic
- 2 teaspoons Kashmiri chilli powder/ paprika
- 2/3 cup breadcrumbs I used Panko
- 1 tsp Sriracha or any other hot sauce
- 1/2 cup milk
- 2 eggs beaten
- 1/4 cup cilantro
- Salt and pepper to season
For the glaze
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 1 tsp Worcestershire sauce
Instructions
- Preheat oven to 350 degrees F.
- Line a muffin tin with silicone liners. Spray the liners with oil spray. If you do not have silicone liners, you may fill the meatloaf mixture directly in the muffin cup. Spray the nonstick muffin tin with cooking spray.
- In a mixing bowl, combine the beef, chopped onion, ginger, garlic, chilli powder, breadcrumbs, milk, beaten eggs, hot sauce, salt, pepper, and cilantro, mix well.
- In another bowl, mix the ingredients for the glaze and set aside.
- Using an ice cream scoop or a large spoon, gently scoop the meat mixture into the muffin liners
- Bake the meatloaf muffins for about 20 minutes. Brush with the glaze and return to the oven to bake for another 10-15 minutes or until the internal temperature is 160 degrees F, brushing it once again in between with the glaze.
- Transfer the muffin tin pan to a wire rack, let it rest for 5 minutes, before serving.
Notes
This New York style Mini Cheesecake Cupcakes with graham cracker crust are creamy, rich, dense, sweet, and slightly tart!
I love an individual serving of dessert, first, they are portion controlled and secondly, I think they look cute, like a nice pick me up treat.
These cheesecake treats or little cheesecake bites, call it what you may, are just that!
Which brings us to today’s recipe- Mini cheesecake cupcakes!
I’m back with another recipe using my good ‘ol muffin pan, the use of which is apt here when it comes to overindulging in cheesecake, keeping the serving size under control.
Making a cheesecake recipe from scratch is so easy. Once you have a few tips and tricks up your sleeve, I bet you will always want to bake your own cheesecake at home.
- How to make cheesecake cupcakes?
- Step by step instructions to make cheesecake cupcakes
- How to make cheesecake cupcakes?
- Mini Cheesecake Cupcakes
How to make cheesecake cupcakes?
Making a cheesecake needs 2 elements-
- Cheesecake crust – an easy crust that combines crushed graham crackers or digestive biscuits, melted butter and sugar. You can add flavorings like ground cinnamon etc here.
- Cheesecake filling – You simply need to mix cream cheese, sugar, eggs and vanilla extract. I’ve added sour cream for that New York style cheesecake, making it smooth and creamy.
You can then add any toppings of your choice, like strawberry sauce, caramel, blueberry topping, cherry pie topping etc
Here’s my take on the classic cheesecake with refreshing flavors of strawberries and kiwis. I baked these miniature cheesecakes to celebrate my son’s 18th month birthday 😀
Instead of wondering where to buy mini cheesecakes, I hope you will try making it at home. This is the best mini cheesecake recipe that I have ever tried, for reasons mentioned above! I hope you guys will love it as much 🙂
Step by step instructions to make cheesecake cupcakes
1.Preheat the oven to 350 degrees F.
2.Line 2 muffin pans with silicone/ paper liners. (preferably silicone)
3.Combine the graham crackers with melted butter and sugar.
4.Gently scoop in about 2 tablespoons of the Graham cracker mixture in the muffin liners, and press it with the back of a spoon.
5.Bake for 5 minutes, during this time, prepare the filling. In a mixing bowl, beat the cream cheese and sugar on low speed until smooth with a hand blender or electric mixer.
6.Add the eggs, one at a time and beat well to mix.
7.Add the sour cream and beat well to mix.
8.Add the vanilla extract and mix everything well once again.
9.Pour about 2 tablespoons of filling in the prepared graham cracker crust.
10.Using a small spoon pour tiny drops of both the puree and swirl with the help of a toothpick/wooden skewer.
11.Bake until the cheesecake filling is almost set, about 20 to 25 minutes. Transfer to a wire rack and let it cool completely in the muffin tin. Refrigerate it at least for 2 hours before serving.
NOTES
1.Use low to medium speed the entire time whilst mixing ingredients.
2.Do not beat on high speed or over beat as that will incorporate air into the mixture.
3.Do not over bake as that will result in a dry cheesecake causing it to crack, remove it from the oven as soon as the filling is set.
4.It is important that all the ingredients should be at room temperature to avoid the formation of lumps in the filling.
5.Whilst pureeing the fruits, adjust the sugar according to the tartness of the fruit being used, You may use any other fruit.
6.I’ve mentioned ‘preferably silicone liners’ as I’ve tried this before with paper liners, and somehow I had a difficult time to unmold them, but this was far much easier with the use of silicone liners.
How to make cheesecake cupcakes?
Mini Cheesecake Cupcakes
Ingredients1x2x3x
For the crust
- 1 cup of finely crushed Graham crackers/ digestive biscuits.
- 4 tbsp melted butter
- 2 tbsp granulated cane sugar
For the cheesecake filling
- 1 pound cream cheese
- 1/2 cup sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 tsp pure vanilla extract
- Strawberry puree (puree 3 medium strawberries +2 tbsp sugar optional
- Kiwi puree (puree 1 kiwi with 1-2 tbsp of sugar optional
Instructions
- Preheat the oven to 350 degrees F.
- Line 2 muffin pans with silicone/ paper liners.(preferably silicone)
- Combine the graham crackers with melted butter and sugar.
- Gently scoop in about 2 tablespoons of the Graham cracker mixture in the muffin liners, and press it with the back of a spoon.
- Bake for 5 minutes, during this time, prepare the filling. In a mixing bowl, beat the cream cheese and sugar on low speed until smooth with a hand blender or electric mixer.
- Add the eggs, one at a time and beat well to mix.
- Add the sour cream and beat well to mix.
- Add the vanilla extract and mix everything well once again.
- Pour about 2 tablespoons of filling in the prepared graham cracker crust.
- Using a small spoon pour tiny drops of both the puree and swirl with the help of a toothpick/wooden skewer.
- Bake until the cheesecake filling is almost set, about 20 to 25 minutes. Transfer to a wire rack and let it cool completely in the muffin tin. Refrigerate it at least for 2 hours before serving.
Notes
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
