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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.


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


1/2 c. packed brown sugar

1/3 c. ketchup


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.

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