Print

Quick Brown Sugar Glazed Meatloaf Muffins: Easy 30-Minute Recipe

brown sugar glazed meatloaf muffins - featured image
Print Recipe

These Quick Brown Sugar Glazed Meatloaf Muffins are fast, forgiving, and feature a caramelized brown sugar glaze that makes a regular Tuesday dinner feel special. Ready in just 30 minutes, they’re perfect for busy weeknights.

Ingredients

Scale
  • 1 lb (450 g) ground beef (80/20 recommended)
  • 1/2 cup (60 g) breadcrumbs (plain or panko)
  • 1 large egg
  • 1/4 cup (60 ml) milk (whole or any milk)
  • 1/3 cup (80 ml) ketchup, divided
  • 1/4 cup (50 g) packed brown sugar
  • 1 tablespoon (15 ml) Worcestershire sauce
  • 1/4 cup finely diced yellow onion (about half a small onion)
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • For the glaze:
  • 2 tablespoons (25 g) packed brown sugar
  • 2 tablespoons (30 ml) ketchup
  • 1 teaspoon Dijon mustard (optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a small bowl, whisk together 2 tablespoons ketchup, 2 tablespoons packed brown sugar, and 1 teaspoon Dijon mustard (if using) for the glaze. Set aside.
  3. Optional: Sauté finely diced onion in a tiny drizzle of oil over medium heat for 2-3 minutes until softened. Let cool slightly.
  4. In a large bowl, combine ground beef, breadcrumbs, egg, milk, remaining 1/4 cup ketchup, Worcestershire sauce, sautéed or raw onion, minced garlic, salt, and black pepper. Mix gently with hands or a spatula until just combined. Do not overmix.
  5. Lightly grease a 12-cup muffin tin with cooking spray or oil. Divide meat mixture evenly among the 12 cups (about 1/3 cup each), pressing gently. Do not pack too tightly.
  6. Brush or spoon a generous layer of the brown sugar glaze over each meatloaf muffin.
  7. Bake for 20-25 minutes, until internal temperature reaches 160°F (71°C) and glaze is bubbling and caramelized.
  8. Let rest in the pan for 5 minutes, then gently lift out with a spoon or small spatula. Serve warm.

Notes

Don’t overmix the meat to avoid tough muffins. Use a meat thermometer for accuracy. Let muffins rest 5 minutes before serving to allow glaze to set. For freezing, freeze unbaked muffins in the tin, then transfer to a freezer bag; bake from frozen, adding about 10 minutes. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: meatloaf muffins, brown sugar glaze, quick meatloaf, 30-minute dinner, ground beef recipe, weeknight dinner, comfort food

Find it online: https://forkifyfun.com/quick-brown-sugar-glazed-meatloaf-muffins-easy-30-minute-recipe/