Meat Muffins
August 28, 2017
Meat Muffins
I use a 2-1/2 cup muffin cup pan but smaller muffin pans may be used by adjusting time. These meat muffins freeze well.
Ingredients:
1 large egg, beaten
1 c. milk
2 c. soft bread crumbs
1 tsp. salt
1 tsp. Worcestershire sauce
1/2 tsp. dried thyme
1/4 tsp. ground black pepper
2 lbs. ground beef
1 lb. ground pork
Topping
1/2 c. packed brown sugar
1/3 c. ketchup
Directions:
1. Preheat oven to 350 degrees F.
2. In a large bowl, combine egg, milk, bread crumbs, salt, Worcestershire sauce, thyme and pepper. Add beef and pork; mix well. Divide mixture into 16 equal portions.
3. Pat meat portions lightly into muffin cups. Bake for 25 minutes. Remove from oven and carefully drain.
4. In a small bowl, combine topping ingredients. Spoon topping over each meat muffin. Bake 10 minutes longer or until meat is fully cooked.