I have been making meatloaves for a long time and my meatloaf has changed over the years. As a young wife, I used the recipe on the oatmeal box, but, at some point, I learned that Italian bread crumbs added more flavor to the meatloaf. I tweaked the recipe for my meatloaf until the flavor was great, yet I struggled with the serving of the meatloaf. Everyone (at least in our house) likes the crusty corners on the traditional loaf pan. Using the jumbo muffin pan to bake the meatloaf allows everyone to have a crusty-edge Muffin Pan Meatloaf of their own. I like pairing it with my Bacon-Onion Green Beans and mashed potatoes.
|Muffin Pan Meatloaf|
1.5-2 lbs ground beef (you may want to substitute ground sirloin, or ground turkey)
3/4 c. Italian bread crumbs
1 t. garlic salt
1/2 t. pepper
2 shakes of Worcestershire sauce
1 small onion chopped
1 egg, slightly beaten
3/4 c. tomato sauce (other options...tomato soup, ketchup, spaghetti sauce)
*Depending on the amount of ground beef you are using....the meatloaf should not be too moist (sticky) or too dry (fails to hold it's shape) - so adjust accordingly using bread crumbs or the tomato sauce.
|I use my vintage 1987 jumbo muffin pan for my meatloaf dinners.|
- Spray muffin pan with cooking spray. Preheat oven to 350°F.
- In a large bowl, add ground beef, onions, bread crumbs, garlic salt, pepper, egg, tomato sauce, and Worcestershire. Mix until ingredients are well blended (I use my hands).
- Form into mini meatloaf muffins and place in prepared muffin pan.
- I sprinkled each with salt and pepper prior to baking.
- Bake for 30-40 minutes. Meatloaf is done when it reaches 160°F internal temperature.
Makes 6 jumbo meatloaf muffins.
|A delicious dinner...Muffin Pan Meatloaf, Bacon-Onion Green Beans and Mashed Potatoes|
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