I'm so excited about finding a new recipe for meatloaf. This is a new recipe for me but also the way they are cooked...in a muffin pan. These little "muffin meatloaves" were so cute.....they held their shape perfectly after I took them out of the pan, you see. They even received complements from my husband.
This recipe was in last week's HyVee's grocery flier in the paper . "Quick" caught my attention right away and then "Mini". If you follow my blog, you know how much I love portion-controlled recipes.
I thought these "muffin-meatloaves" would also be easy to reheat and easy for my husband to take to "work" at Fort Leavenworth for his lunch. (BTW, He's enjoying doing the taxes for the service men and women.) Another great thing is you can freeze the leftover ones if you like. That way you can spread out your enjoyment.
What you need:
1 can (8-oz) tomato sauce
3 tablespoons firmly packed brown sugar
1 tablespoon spicy brown mustard
1 pound ground chuck beef (I used 1/2 ground turkey and 1/2 ground beef)
1 can (14.5-oz) petite diced tomatoes, drained
1/3 cup finely chopped yellow onion
3/4 cup Italian-style bread crumbs (I used my homemade bread crumbs and added 1/2 teaspoon Italian seasoning)
1 large egg, beaten
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Make it:
Preheat oven to 400 degrees F. Lightly spray 6 medium muffin cups with cooking spray; set aside.
Combine the tomato sauce, brown sugar, and mustard in a small bowl and set aside.
Combine all remaining ingredients in a large bowl.
Add 1/4 cup reserved sauce mixture to meat mixture and mix in.
Divide the meat mixture evenly and place into prepared muffin cups. They will peak like ice cream cones.
Place muffin pan on a baking sheet.
Bake for 25 - 30 minutes or until no longer pink in centers. (I cooked mine 30 minutes)
Top each "muffin" with 1 tablespoon sauce.
Bake 5 more minutes or until sauce is set.
Serve with remaining sauce.
This recipe was in last week's HyVee's grocery flier in the paper . "Quick" caught my attention right away and then "Mini". If you follow my blog, you know how much I love portion-controlled recipes.
I thought these "muffin-meatloaves" would also be easy to reheat and easy for my husband to take to "work" at Fort Leavenworth for his lunch. (BTW, He's enjoying doing the taxes for the service men and women.) Another great thing is you can freeze the leftover ones if you like. That way you can spread out your enjoyment.
QUICK MINI MEATLOAVES
What you need:
1 can (8-oz) tomato sauce
3 tablespoons firmly packed brown sugar
1 tablespoon spicy brown mustard
1 pound ground chuck beef (I used 1/2 ground turkey and 1/2 ground beef)
1 can (14.5-oz) petite diced tomatoes, drained
1/3 cup finely chopped yellow onion
3/4 cup Italian-style bread crumbs (I used my homemade bread crumbs and added 1/2 teaspoon Italian seasoning)
1 large egg, beaten
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Make it:
Preheat oven to 400 degrees F. Lightly spray 6 medium muffin cups with cooking spray; set aside.
Combine the tomato sauce, brown sugar, and mustard in a small bowl and set aside.
Place muffin pan on a baking sheet.
Bake for 25 - 30 minutes or until no longer pink in centers. (I cooked mine 30 minutes)
Bake 5 more minutes or until sauce is set.
Serve with remaining sauce.
This recipe is very similar to mine....mine has equal parts brown sugar and vinegar. My husband won't let me try any other meatloaf recipes... :)
ReplyDeleteCute idea to make mini meatloaves in muffin tins...but boy...I hate to wash muffin tins! :)
Funny Mary. It wasn't hard to wash the tin. Spray the cups and then I just let it soak in the sink for a bit and it cleaned up easily.
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