Name: Mini Meatloaf Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 lb (450g) ground beef (or halal ground lamb, chicken, or turkey); 1 large egg; ½ cup breadcrumbs (use gluten-free breadcrumbs for a gluten-free option); ¼ cup finely chopped onion; 2 cloves garlic, minced; ½ teaspoon dried oregano; ½ teaspoon dried thyme; 1 teaspoon ground cumin; 1 teaspoon ground paprika; ¼ teaspoon black pepper; 1 teaspoon salt; 2 tablespoons Worcestershire sauce (ensure it’s alcohol-free and Halal); ½ cup milk (use dairy-free milk for a non-dairy option); ½ cup ketchup (for the glaze); 2 tablespoons brown sugar (for the glaze); 1 tablespoon apple cider vinegar (for the glaze); Ground Meat: You can use any halal ground meat that suits your taste, from beef to chicken or turkey. The ground beef provides a rich, savory flavor that holds together well in muffin form.; Breadcrumbs: Breadcrumbs give these mini meatloaf muffins a tender, slightly crumbly texture. If you prefer a gluten-free version, simply swap them out for gluten-free breadcrumbs or oats.; Worcestershire Sauce: This adds a savory, umami flavor to the meatloaf muffins. Make sure to check the label for Halal certification, or substitute with a Halal alternative.; Ketchup Glaze: The sweet and tangy glaze gives the mini meatloaf muffins a delicious, caramelized finish. You can adjust the sweetness and tanginess based on your personal preferences.

Ingredients

1 lb (450g) ground beef (or halal ground lamb, chicken, or turkey)
1 large egg
½ cup breadcrumbs (use gluten-free breadcrumbs for a gluten-free option)
¼ cup finely chopped onion
2 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon ground paprika
¼ teaspoon black pepper
1 teaspoon salt
2 tablespoons Worcestershire sauce (ensure it’s alcohol-free and Halal)
½ cup milk (use dairy-free milk for a non-dairy option)
½ cup ketchup (for the glaze)
2 tablespoons brown sugar (for the glaze)
1 tablespoon apple cider vinegar (for the glaze)

Ingredient Highlights

Ground Meat: You can use any halal ground meat that suits your taste, from beef to chicken or turkey. The ground beef provides a rich, savory flavor that holds together well in muffin form.
Breadcrumbs: Breadcrumbs give these mini meatloaf muffins a tender, slightly crumbly texture. If you prefer a gluten-free version, simply swap them out for gluten-free breadcrumbs or oats.
Worcestershire Sauce: This adds a savory, umami flavor to the meatloaf muffins. Make sure to check the label for Halal certification, or substitute with a Halal alternative.
Ketchup Glaze: The sweet and tangy glaze gives the mini meatloaf muffins a delicious, caramelized finish. You can adjust the sweetness and tanginess based on your personal preferences.

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Meatloaf Muffin Mixture:

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners to prevent sticking.
Mix the Wet Ingredients: In a large mixing bowl, crack the egg and whisk it together with the milk, Worcestershire sauce, and ground cumin. Stir in the chopped onion and minced garlic.
Combine the Dry Ingredients: Add the breadcrumbs, dried oregano, dried thyme, ground paprika, salt, and black pepper into the wet mixture. Stir well until combined.
Add the Ground Meat: Gently fold in the ground meat (beef, lamb, chicken, or turkey) and mix until all ingredients are evenly incorporated. Be careful not to overmix to avoid a dense texture.

Form the Muffins:

Fill the Muffin Tin: Using your hands or a spoon, divide the meat mixture evenly among the 12 muffin cups. Press the mixture lightly into each cup, shaping them into a rounded muffin shape. Make sure not to compact the mixture too much.
Make the Glaze: In a small bowl, mix the ketchup, brown sugar, and apple cider vinegar until smooth. Spoon a small amount of glaze over each mini meatloaf muffin. You can use a spoon or brush to spread it evenly.

Bake the Meatloaf Muffins:

Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes or until the meatloaf muffins are cooked through and the tops are golden brown.
Check for Doneness: To ensure the muffins are fully cooked, insert a meat thermometer into the center of one of the muffins. It should read 160°F (71°C) for beef or 165°F (74°C) for poultry.

Cool and Serve:

Rest the Muffins: Allow the mini meatloaf muffins to cool in the pan for 5-10 minutes before transferring them to a plate or serving platter.
Serve: Serve these mini meatloaf muffins as they are, or with a side of mashed potatoes, roasted vegetables, or a simple salad.

Prep Time: 15minutes
Cook Time: 30minutes

Nutrition

Serving Size: 12
Calories: 250
Fat: 10g
Carbohydrates: 15g
Protein: 20g