Monday, April 25, 2011

Meatloaf Muffins

You will love this mini version of a classic comfort food. These muffins are fast to re-heat and make perfect leftovers. We often reheat them with marinara sauce and make meatball subs.
Muffin Ingredients:
3 slices of bread torn into pieces
3/4 cup milk
2 eggs, beaten
2 lbs ground beef
1/2 cup onion, diced
1/2 cup tomato, seeded & diced
1/4 cup minced fresh parsley
2 Tbls Worcestershire sauce
1 Tbls garlic, minced
1 Tbls kosher salt
2 tsps black pepper
Sauce Ingredients:
1/2 cup ketchup
1/3 cup brown sugar
1 Tbls lemon juice
1 tsp mustard powder
Preheat oven to 450 degrees. Line a cookie sheet with tin foil, leaving some hanging over. 

Combine all topping ingredients in a bowl and set aside.

Combine bread, milk and eggs in a large bowl; mash into a paste consistency. Add remaining ingredients and mix just until blended. Using a 1/2 cup measure portions into a 12-cup muffin tin. Top with 1 Tbls of sauce. Place muffin tin on top of the lined baking sheet. 

Roast until cooked through, 25-30 minutes.


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