Tag: chili sauce

Mini Meatloaf
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Meatloaf muffins are a fun and fast twist on a classic.

This mini meatloaf recipe turns ground beef into a quick weeknight meal that the whole family will love.
They are easy to prepare for a great weeknight meal.

Mini meatloaves cook in less than 30 minutes.

You can prepare these ahead of time and bake them before serving.

They reheat and freeze well for meal prep.
What You’ll Need For Mini Meatloaves

Ground Beef: I use lean ground beef (80/20), which has just enough fat to be flavorful. You can also use ground turkey or ground chicken or replace ⅓ of the ground beef with ground pork.

Breadcrumbs: Breadcrumbs bind the meatloaf together and keep it nice and juicy. Use seasoned bread crumbs in this recipe. If using plain breadcrumbs, season them with extra garlic powder, onion powder, and Italian seasoning.

Egg: Eggs also help the meatloaf muffins to hold together.

Flavor: I add green bell pepper, onion, and a bit of bbq sauce for flavor. Since these cook quickly, the onion should be softened or replaced with ¾ teaspoon onion powder.

Mini Meatloaf Topping Variations
- Zesty Topping: ⅓ cup ketchup, ⅓ cup chili sauce, 1 tablespoon brown sugar
- Brown Sugar Topping: ⅓ cup ketchup, 2 tablespoons brown sugar, 1 tablespoon vinegar, 1 teaspoon dry mustard
- BBQ Topping: combine equal parts BBQ sauce and ketchup
How to Cook Meatloaf in Muffin Tins
1. Prep: Soften the onion according to the recipe below. Combine the ingredients in a bowl.
2. Glaze: Prepare the glaze by whisking ketchup, chili sauce, and brown sugar.
3. Bake: Divide the mini loaves among a muffin pan, top with glaze, and bake.
Remove when done and allow to rest for several minutes before serving.

Holly’s Tips

Muffin tin meatloaf cooks quickly, and everyone loves them. Here are my tips for perfection.
- Use cooking spray or parchment liners to ensure the meatloaves don’t stick.
- Mix just until combined, overmixing can cause dense meatloaves.
- These bake for about 22 – 26 minutes at 425°F. Use an instant read thermometer to ensure they reach 160°F.
Storage & Freezing

This mini meatloaf recipe is practically tailor-made for the freezer, either as a make-ahead meal or for leftovers.
- After Baking: Bake as directed and cool completely. Freeze in freezer bags or a freezer-safe container.
- Freezing Raw: You can freeze raw meatloaf muffins for cooking later. Prepare as directed and freeze in the pan. Once frozen, transfer to freezer bags or an airtight container and freeze for up to 4 months. If the meatloaves are frozen to the pan, dip the bottom of the pan in hot water for a few seconds to release them.
- To bake, place the muffins back into the muffin tin, cover with plastic wrap, and thaw in the refrigerator overnight. Bake as directed adding 3 to 4 minutes to the baking time.
More Delicious Meatloaf Recipes

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Mini Meatloaf Muffins

These easy meatloaf muffins are the perfect snack or quick dinner idea. They’re great for making ahead and freezing!

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Cook ModePrevent your screen from going dark

Preheat oven to 425°F. Grease a muffin pan or spray with cooking spray and set aside.
To make the glaze, in a medium bowl, combine ketchup, chili sauce, and brown sugar, and set aside.
In a small skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and cook until tender, about 3 to 4 minutes. Cool completely.
In a large bowl, combine beef, cooled onion, bell pepper, bread crumbs, Worcestershire sauce, egg, parsley, salt, and pepper. Add ¼ cup of the glaze mixture. Mix just until combined.
Divide the meat mixture over 10 muffin wells. Divide the glaze over the tops of the meatloaves.
Bake uncovered for 22-26 minutes or until cooked through, and the loaves reach an internal temperature of 160°F. Rest for 5 minutes.

You can replace the onion with ¾ teaspoon onion powder. Mini meatloaves can be frozen before or after cooking.

To freeze raw meatloaf muffins, prepare as directed and freeze in the pan. Once frozen, transfer to freezer bags or an airtight container and freeze for up to 4 months. If the meatloaves are frozen in the pan, dip the bottom of the pan in hot water for a few seconds to release them. To bake, place the muffins back into the muffin tin, cover with plastic wrap, and thaw in the refrigerator overnight. Bake as directed, adding 3 to 4 minutes to the baking time.

Calories: 227 | Carbohydrates: 15g | Protein: 15g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 63mg | Sodium: 457mg | Potassium: 340mg | Fiber: 1g | Sugar: 7g | Vitamin A: 250IU | Vitamin C: 8.5mg | Calcium: 39mg | Iron: 2.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Snack

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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July 27, 2024
Oven Baked Ribs
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These have been dubbed the “best ribs ever” by almost everyone who has tried them.

Making baked ribs in the oven ensures they are fall-off-the-bone tender and literally, perfect every single time.

Below is my mom’s step-by-step method that our family has used for years.
They come out super tender every time (check out the reviews!).

They are actually easy to make – the prep takes less than 10 minutes.

The rub is made from scratch, it’s packed with flavor and not just salt.

Slow-roasting ribs in the oven (instead of boiling) ensures they have lots of flavor.

No smoker or grill is required; since they’re made in the oven, they’re perfect all year.
Ingredients for Oven Ribs

Ribs: I always use Baby Back (or Pork Back Ribs) because they’re the most tender. They do cost a bit more but, in my opinion, it is worth the extra money if it is in your budget. You can use side ribs in this recipe, but you may need to add a little more cooking time.

Onion & Garlic: Onion and garlic are added to flavor the meat during roasting.

Seasonings: I use a homemade dry rub as I like to control the amount of salt in these ribs. You can change it up with other spices (try cumin, cayenne pepper, or dry mustard). Swap the homemade seasoning for salt & pepper or a prepared rub (this is our favorite pre-made rub).

Barbecue Sauce (or not!): Use your favorite bottled barbecue sauce, make your own, or opt out completely! My husband loves salt and pepper ribs, while I love barbecue sauce mixed with chili sauce for zesty and delicious sticky ribs.

How to Remove the Membrane from Ribs

The membrane does not have to be removed from the ribs, but I prefer the texture. On the back of a rack of ribs, there is a very thin layer of the membrane (photo above). If you don’t see it, it is sometimes it has already been removed at the store.

To remove the membrane, slip a knife under the edge of the thin skin on the back of the ribs on one end. Grip the edge of the membrane (use a paper towel if it’s slippery) and gently pull it away from the meat. Discard the membrane.

How to Make Ribs in the Oven
1. Prep Ribs: Remove the membrane if present and season the ribs (recipe below).
2. Bake: Place the ribs, meat side down, on a baking sheet, smother with onion and garlic, and seal with aluminum foil.
3. Bake (optional): Bake the ribs until tender and then grill or broil to brown a little bit if you’d like.
Our favorite side dishes with ribs are corn on the cob and of course classic coleslaw and beans!
Holly’s Top Tips

Use baby backs and ensure the pan is well sealed so the ribs steam with the onions. This will make them tender and add flavor.

Cook them low and slow in the oven until they become really tender.

These can be made with any sauce (my fave is below) or even just salt & pepper.

Once the meat is tender, broil or grill to get a little bit char.
Oven baked ribs will need at least 2 hours. After 2 hours, check the ribs by opening a corner of the foil (be careful; steam will escape) and pulling off a little bit of meat.

If the meat is not tender, it needs MORE time. Seal them back up, bake for an additional 20-30 minutes, and check again.

If the ribs are tender, they are ready to enjoy. You can either serve them immediately or turn the oven off and let them sit for up to 1 hour – don’t open the oven.

Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat them in the oven, microwave, or air fryer.

What to Serve with Ribs
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Tender Oven-Baked Barbecue Ribs

Ribs in the oven are easy to make and come out perfectly tender every single time.

Prep Time 15 minutes

Cook Time 2 hours 15 minutes

Total Time 2 hours 30 minutes

Cook ModePrevent your screen from going dark

Preheat the oven to 275°F. In a small bowl, combine the spice mix and set aside. Line a large rimmed baking sheet with foil.

If present, remove the white membrane from the back side of the ribs (see notes). Pat the ribs dry and check for little bone shards or pieces. Cut into 4 to 6 rib pieces.

Gently massage the seasoning mix (or salt and pepper) into both sides of the ribs.

Place the ribs on the prepared baking pan, meaty side down. Cover the ribs with onion and garlic.

Cover & seal with another piece of foil.

Bake the ribs for 2 hours. Carefully open the corner of the sealed foil and pull a small piece of meat off to ensure the ribs are tender. If they are not tender, bake for another 20-30 minutes and check again.

Meanwhile, combine BBQ Rib Sauce ingredients together.

Remove the ribs from the oven and discard the juices, onions, and garlic. Brush ribs with olive oil and brush generously with BBQ sauce.

Grill or broil over medium high heat 5-10 minutes or until charred.

Rub: A homemade rub can be substituted for a purchased rub, or salt and pepper can be used instead of a rub.

Sauce: Chili sauce is not spicy it tastes like zesty ketchup and is found with ketchup in the store. If you’d prefer, use all bbq sauce in this recipe.

Membrane: Some racks of ribs come with the membrane removed. It is on the side of the ribs with less meat. To remove the membrane, slip a knife under the edge of the thin skin on the back of the ribs. Grip the edge of the membrane (use a paper towel if it’s slippery) and gently pull it away from the meat. Discard the membrane.

Cutting the ribs into pieces (about 4-6 ribs) makes them easier to grill and serve.

Variations on Cook times/temps:

275°F – 2 hours to 2 ½ hours *preferred method

300°F – 1 ½ hours to 2 hours

350°F – 1 ¼ hours to 1 ½ hoursAfter cooking, if the ribs are not tender, they need MORE time. Seal them up and cook an additional 20-30 minutes if needed.

If they are ready early, turn the oven off and let them sit for up to 1 hour in the warm oven.
Nutritional information does not include sauce and is based on 3lbs baby back ribs.

Calories: 447 | Carbohydrates: 4g | Protein: 44g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 167mg | Sodium: 145mg | Potassium: 763mg | Sugar: 2g | Vitamin A: 595IU | Vitamin C: 1.1mg | Calcium: 56mg | Iron: 2.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Entree, Main Course, Pork

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Sides to Serve with Ribs
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Holly Nilsson

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May 5, 2024
Easy Turkey Meatloaf
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Flavor-packed and fuss-free, our family loves this easy turkey meatloaf recipe.

Ground turkey is mixed with shredded veggies, seasonings, and breadcrumbs. It’s all topped off with a zesty homemade glaze.

Family-friendly and delicious, this twist on our classic meatloaf will be a regular in your rotation.

Our Favorite Turkey Meatloaf
- Flavor Favorite: Turkey meatloaf is kept moist with added shredded veggies and is flavor packed.
- Easy Ingredients: With simple ingredients and easy prep, turkey meatloaf is a stress-free dinner.
- Lean and Light: Ground turkey is a lean replacement for ground beef and in this recipe, it’s juicy and delicious.
- Customize It!: Swap veggies, add cheese, experiment with glazes – make it your own signature dish. Get creative!
Ingredients in Turkey Meatloaf

Turkey â Use fresh lean ground turkey as the base; don’t use extra lean as it doesn’t have enough fat. Replace turkey with ground chicken or add a little bit of turkey sausage or ground pork if you’d like.

Breadcrumbs â Italian breadcrumbs are already seasoned, but they can be replaced with plain bread crumbs, Â¼ teaspoon additional Italian seasoning, and Â¼ teaspoon salt.

Seasonings â This meatloaf is simply seasoned with Worcestershire sauce, onion, and Italian seasonings, but feel free to add garlic powder, oregano, or red pepper flakes if desired.

Other additions – Shredded zucchini keeps this recipe moist while eggs help bind the ingredients together.

Sauce for Turkey Meatloaf â The sauce on this recipe uses Heinz chili sauce, which is not spicy; it is a zesty ketchup-like sauce.

How to Make Turkey Meatloaf

This easy recipe for turkey meatloaf comes out moist and flavorful every time!
1. Cook the onions until softened and cool.
2. Combine with the meatloaf ingredients according to the recipe below and form into a loaf on a baking pan.
3. Bake, adding the sauce in the last 20 minutes. Let the meatloaf rest before slicing.
To make turkey meatloaf muffins, prepare the turkey meatloaf mixture as directed. Fill greased muffin tins 3/4 full with meatloaf mixture and bake 20-25 minutes or until 165Â°F.

Tips for Turkey Meatloaf
- For the best turkey meatloaf, use an instant read thermometer and cook to an internal temperature of 165Â°F. Remove from the oven at about 162Â°F as the temperature will rise a few degrees as it rests.
- Avoid overmixing the meat mixture; otherwise, the loaf will be dense and tough.
- Bake on a sheet pan instead of a loaf pan to get a nice crust, a loaf pan will cause it to steam instead.
- Let the meatloaf rest for 10 minutes before slicing; this will help keep it from falling apart.
Leftovers
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Leftovers make great meatloaf sandwiches or can be pan fried until crisp.
More Favorite Ground Turkey Recipes

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Easy Turkey Meatloaf

Lean ground turkey mixed with shredded zucchini and tomato sauce, seasoned and coated in a delicious glaze.

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes

Preheat the oven to 400Â°F. Line a pan with foil and spray with cooking spray.

In a small skillet, cook the onion and butter over medium heat until softened, about 5 minutes. Cool completely.

In a large bowl, add bread crumbs, eggs, tomato sauce, and Worcestershire sauce and stir well to combine. Let rest for 5 minutes.

Add turkey, zucchini, parsley, Italian seasoning, and salt & pepper. Gently mix just until combined, do not overmix.

Place the meat mixture on the prepared baking sheet and pat it into a loaf 4-inches wide x 8-inches long. Bake for 35 minutes.

Combine all meatloaf sauce ingredients. Spread on top and bake for an additional 20 to 30 minutes or until the center of the meatloaf reaches 165Â°F.

Rest 10 minutes before slicing.

Store meatloaf in an airtight container for up toÂ 4 days.Â
To freeze, tightly wrap in plastic wrap or foil and then in a freezer bag. Freeze for up to 4 months.Â

Calories: 245 | Carbohydrates: 17g | Protein: 31g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 563mg | Potassium: 572mg | Fiber: 2g | Sugar: 5g | Vitamin A: 440IU | Vitamin C: 9mg | Calcium: 54mg | Iron: 2.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Entree, Main Course, Turkey

Cuisine American

Â© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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February 19, 2024