Sweet And Sour Muffin-Tin Meatloaves – a delicious recipe with ketchup, brown sugar, vinegar, ground chuck, egg, onion. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 400 degrees and spray a 12-muffin tin.
2
Mix 1/2 Cup of the ketchup, brown sugar, and vinegar in a small bowl.
3
In a large bowl, combine the ground beef, egg, onion, bread crumbs, and the other 1/2 cup ketchup; season with salt and pepper. Combine ingredients well, but don't overwork the meat.
4
Place 2 1/2 teaspoons of the sauce in the bottom of the prepared muffin tin. Form the meat mixture into 12 equal balls and place in the muffin tin, pressing down to smooth the top of meat.
5
Cook the meat loaves until no longer pink in the middle and juices bubble around the edges, about 20 minutes.
6
Remove from the oven and rest 5 minutes before removing from the muffin tins. I find this is easiest if you place a platter on top of the muffin tin, grab it with oven mits, then flip, like you would a round cake. Most all of the sauce should come out with the meat if you let the tin sit upside down on the platter for a minute or two. Scoop out any of the sauce left and smear it on the loaves.
204
kcal
Calories
3
g
Fat
39
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup ketchup, 1/4 cup brown sugar, 2 tablespoons vinegar, 2 lbs ground chuck (not as fatty as regular ground beef!!) or 2 lbs ground sirloin (not as fatty as regular ground beef!!), and more.
Yes, Sweet And Sour Muffin-Tin Meatloaves falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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