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.
About Emily Roach
Green Boston mom of three young children. Focused on family nutrition, wholesome recipes, and an eco-friendly lifestyle.