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Friday, July 8, 2011

Mini Muffin Meatloaves

I've had a photocopy of this recipe for years.  I think it was from Cooking Light magazine, but I'm not entirely sure where it came from.  It's a really simple but tasty recipe.  Having the meatloaf already divided into pre-measured portions makes it easier to serve, and makes for a nice presentation.  It's also easy to freeze any leftover meatloaf muffins.

Serves 8| Total Time: 40m

1 ½ lbs lean ground beef, turkey and/or pork
1 large egg, beaten
¼ cup quick-cooking oatmeal
2-4 tsp dried parsley
¼ cup ketchup, divided
3 Tbsp milk
1 small onion, chopped (3/4 cup)
¼ tsp salt
1/8 tsp pepper
2 tsp Worcestershire sauce

1. Preheat oven to 375. Coat muffin pan with cooking spray.

2. Mix meat, egg, oatmeal, parsley, 2 tbsp ketchup, milk, onion, salt & pepper in a large bowl.

3. Form the mixture into 8 balls & place in prepared muffin cups.

4. Combine 2 Tbsp of ketchup & Worcestershire sauce & spread ½ tsp over each mini meatloaf.

5. Bake the meatloaves until their internal temp reaches 160 degrees, about 25-30 minutes.

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