Does your meatloaf need a little wake-up call? I recently saw a few photos for cooking meatloaf in a muffin tin and gave it a try. If you remember from my Menu Plan Monday post this week, I mentioned being part of a recipe exchange with my playgroup peeps. Thanks to Aimee G., I got inspired to test out my own spin of Mini Meatloaf.
Makes 12 muffins
1 lb Ground Beef (or Turkey)
3 cups (1 bag) Broccoli Slaw
7 Tbls Ketchup
1 Tbl Worcestershire Sauce
1/2 Cup Chopped Onion
1 Cup Whole Wheat Panko Bread Crumbs
2 Garlic Cloves minced
1 Tsp Kosher Salt
1. Preheat oven to 350 degrees. Spray muffin tray with non-stick spray.
2. Chop Broccoli Slaw in food processor.
3. Combine all ingredients except 3 Tbl Ketchup in a bowl. Distribute evenly in muffin tray.
4. Brush remaining ketchup over the tops.
This is a great way to sneak in a little more veggies into dinner. Next time we are going to make it and mix half the recipe with Sriracha Sauce. We can label our spicy ones with muffin liners. I made this batch with 85% lean ground beef, which I feel cooks better (and tastes better) than the leaner versions. I happily found that there was no excess drippings at the bottoms of the muffins which I was worried about. They baked evenly and the veggies kept them moist. I am a huge meatloaf fan and this is a great way to make it quick, instead of in a loaf pan that takes an hour to cook. I may try to make this as mini muffins next time and serve as an appetizer.
How else do you sneak veggies into dinner?
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This post is shared with the Green Resource at The Greenbacks Gal.
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About Emily Roach
Emily Roach is a culinary nutrition expert and works with clients to create a healthy lifestyle design. She loves teaching her kids how to cook, playing tennis and inspiring women to take control of their health. Emily does one-on-one consulting, cooking workshops and speaking engagements.