You might already have a tried-and-true meatloaf recipe you swear by – that’s fine. The nice thing about this muffin tin tip is that it applies to any recipe you’re already making. As cooking light explains, all you have to do is take your meatloaf mixture and fill the cavities of a muffin pan, rather than placing the entire batch into a larger pan. Then, rather than waiting for the huge slice of meatloaf to cook completely, you insert the mini meatloaves for just about 15 minutes on a high temperature – Cooking Light recommends 450 F.
You can even save your favorite sauces or glazes if you have a meatloaf recipe that calls for one. For example, TV personality and cookbook author Rachael Ray shared a recipe for meatloaf muffins with Food Network which calls for drizzling barbecue sauce over each meatloaf muffin, which adds both flavor and moisture while baking.
Although a muffin tin helps speed up the meatloaf baking process and can even provide nice crispy edges, you should still avoid common meatloaf mistakes. For example, as The kitchen warns, you want to make sure you have enough fat in your ground meat mixture. To keep your meatloaf moist, you can also soak your bread or breadcrumbs before adding them to your meat mixture, for example Eat this, not that.
