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Sausage Meatloaf Muffins in muffin tin.

Sausage Meatloaf Muffins

Anne Murphy
Sausage meatloaf muffins - easy to make, because the seasoning is right in your meat! They freeze and reheat beautifully, and taste good cold as a terrific packed lunch. Perfect for meal planning.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main dish
Cuisine American, Gluten Free
Servings 6 servings

Ingredients
  

  • 3 eggs
  • 1 gluten free corn muffin
  • 1/2 c mirepoix
  • 1 lb. bulk country sausage meat
  • 1 lb. ground beef

Instructions
 

  • Preheat oven to 350.
  • Beat eggs in a bowl. Crumble muffin into egg mixture, and add mirepoix. Mix well.
  • Add both kinds of meat. Mix well with each other and the egg mixture.
  • Spoon into muffin tins.
  • Bake at 350 for 30 minutes.
  • Let cool five minutes in pans before removing.

Notes

These freeze and reheat well.
If you prefer a traditional loaf, bake for 50 minutes.