Thursday, August 22, 2013

Meat Loaf 'Muffins'

A friend of mine loves meatloaf. His wife loves to bake, with a particular flair for muffins. Here is a recipe that gives us the best of both worlds.

Meat Loaf Muffins-serves 6
1 ½ lbs. ground beef
3 large eggs
1 cup plain unseasoned bread crumbs
1 medium onion, chopped
1 clove garlic, chopped
3 tbsp milk
3 tbsp ketchup
2 tbsp Dijon mustard (my friend uses Publix store brand, but Grey Poupon and French's are good too)
1 ¼ tsp salt
1 tsp fresh thyme, minced
1 tsp Worcestershire sauce
¾ tsp black pepper, freshly ground

Preheat the oven to 350F.  Lightly grease a 12-cup muffin pan.
In a small bowl, stir together the Worcestershire sauce, mustard and ketchup. In a large bowl, beat the eggs lightly. Then, add the beef, milk, garlic, onion, bread crumbs, thyme, salt and pepper. Stir until well combined. Spoon and press the beef mixture evenly into the cups. Bake muffin tin on a baking sheet for 20-25 minutes, or until the meat is nearly cooked through. Remove the 'muffins' from the oven, brush with the ketchup mix and bake until the meat is cooked through, about 10 minutes. Serve.

Like I said, best of both worlds. Their kids love this, and I'm sure yours will too.

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