Mini Meatloaf Cupcakes (with vegetarian option)

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 When’s the last time YOU had cupcakes for dinner?
 
Individual Meatloaves

My wonderful neighbor Megan was telling me about these little meatloaf cupcakes she would have as a kid. As soon as she told me the story about them, I knew what I was making for dinner that night.

 

The original idea came from a Kraft recipe I got a while back, but I had to switch things up a bit to make a vegetarian friendly version for my hubby.

 

That being said, the pictures are of the vegetarian version using MorningStar Farms® Meal Starters® Grillers® Recipe Crumbles, but I give directions for both meat and meatless versions.

 

So yes, your meat will look different. For you “real meat” folks out there….you do use raw ground beef. Feel free to use your favorite meatloaf  recipe….this is just a quick and easy version you can whip up in no time!

 

Here is what you need For 12 individual meatloaves:

 

-1 lb. extra-lean ground beef (or vegetarian crumble as pictured)

 

– 1 package of stuffing mix

– 1 egg

– 1/2 cup of bbq sauce (divided)

– 1/2 cheddar cheese or cheese blend

– 1 tsp garlic powder

– 1 cup of water
– salt and pepper

For optional mashed potato topping

– 3 cups of prepared mashed potatoes and 1/4 cup of frozen peas.

 
 
 

1. Preheat oven to 375 degrees. Season beef to taste with salt and pepper. Mix beef (or veggie crumble), stuffing mix, egg, garlic powder, 1/4 cup of bbq sauce, and water in a large bowl. 

 

2. Spray muffin tin with non-stick cooking spray. Divide mixture into 12 muffin tin cups and use your finger to make an indentation in each muffin. 

 

3. Fill the indents evenly with the remaining 1/4 cup of bbq sauce. 

 

4. Bake for about 25-30 minutes (or for vegetarian version, for 20  minutes.) Top each evenly with shredded cheese and bake for 5 more minutes. 

 

5 Let cool for 5 minutes. This step is for those who are doing the optional mashed potato topping. I used a ziplock bag with a cut off tip to “frost” the meatloaves. Simply fill bag with mashed potatoes, cut off corner of the bag and frost

 

 

Top with peas and serve right away!
 
 
 
 
 
 
 
My family sure loved these little bundles of goodness! Hope you enjoy too! XO Corey

 
YUMMMMMMMM!
 
 
 
4.8 from 5 reviews
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 lb. extra-lean ground beef (or vegetarian crumble as pictured)
  • 1 package of stuffing mix
  • 1 egg
  • ½ cup of bbq sauce (divided)
  • ½ cheddar cheese or cheese blend
  • 1 tsp garlic powder
  • 1 cup of water
  • salt and pepper
  • For optional mashed potato topping
  • 3 cups of prepared mashed potatoes and ¼ cup of frozen peas.
Instructions
  1. Preheat oven to 375 degrees. Season beef to taste with salt and pepper. Mix beef (or veggie crumble), stuffing mix, egg, garlic powder, ¼ cup of bbq sauce, and water in a large bowl.
  2. Spray muffin tin with non-stick cooking spray. Divide mixture into 12 muffin tin cups and use your finger to make an indentation in each muffin.
  3. Fill the indents evenly with the remaining ¼ cup of bbq sauce.
  4. Bake for about 25-30 minutes (or for vegetarian version, 20 minutes.) Top each evenly with shredded cheese and bake for 5 more minutes.
  5. Let cool for 5 minutes. This step is for those who are doing the optional mashed potato topping. I used a ziplock bag with a cut off tip to "frost" the meatloaves. Simply fill bag with mashed potatoes, cut off corner of the bag and frost


 
 

 

Here is what I used to make these mini meatloaves! 
 

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Comments

  1. JenW says

    I’m interested to try the morning star meatless crumbles for this! Is your husband a vegetarian? Do you use an egg substitute or will he eat eggs? Awesome topper idea btw!

  2. JenW says

    Forget my last comment…except the last part. A friend just educated me on the difference between vegan and vegetarian:)

  3. Ashley says

    So I made these for my kids and fiancee tonight for dinner and it was a hit. EVERYONE loved it. This is such a cute idea and I will be making this again for sure!! Thanks!

  4. Ben Hain says

    These are awesome and I usually make the vegetarian version. They have totally become my partners favorite dish and turn out better than expected and are so damn cute. I want to continue to use the recipe but every time I make them, I find I have a few outstanding questions:

    1. When using the veggie crumblers, do you thaw them before using?
    2. I find that stuffing mix often has meat in it (dry broth of some sort), I have usually found other stuffing mix that omits meat but find that the mixture is very thick and very moist when adding all the other ingredients. I can typically make about a half of a muffin tin. I assume that I would just match the dry amounts when substituting? Your thoughts?

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