Tuesday, June 16, 2009

Meatloaf Muffins

This may not be a new idea to many of you, but I thought it was ingenious. One of Mary's friends recommended making meatloaf in a muffin tin.

The other day I tried it and it was tasty. I liked that there was a lot of crispy crust. Plus, it baked so quickly. Rachael Ray recommended baking for 20 minutes on 450. (edited to note: the first time I did these, I baked at 350 for 20 minutes... they actually needed a few minutes more. The second time I did it at 450 for 20 minutes and they got a bit burned. So - just watch them. Maybe 20 minutes at 400 would be perfect)

I basically used my mom's recipe with a few changes. I added a little green pepper, with a sauce of A1, Worcestershire, tomato sauce, and a wee bit of ketchup. I used Italian bread crumbs which I had on-hand. I also put a little extra sauce on top before baking.

Here's the original that was in the family cookbook:
Meat Loaf (Shari Price)

1 pound ground beef
1 egg, beaten
Salt and pepper
1/2 cup sauce (ketchup, barbeque sauce, tomato or chili sauce)
3/4 cup dry bread cubes (some wheat and some white)
1/2 cup quick oats
1 Tbsp grated onion
just under 1/4 cup finely chopped celery

Beat egg, sauces and spices together. Add remaining ingredients. Form into 1 or 2 loaves.

Bake in 350 oven for about 1 to 1 1/2 hours with foil or sauce spread on top for last 10 minutes.

Here are some other tasty-looking meatloaf recipes posted on this bloggie too.


elizabeth said...

Thanks Heather, I think we will do this tomorrow. We are trying to clear the beef out of the freezer so this will help.

Amy D. said...

This looks so good! My favorite part of the meatloaf is the crusty part--so that's awesome.

Angie said...

I love this idea!! MIne are cooking right now - I can't wait!!

Tricia said...

I just tried these tonight w/ the sweet & sour meatloaf recipe. They are perfect! 400 degrees for 20 minutes.