If you’re looking for an easy recipe to satisfy the hungry bellies at home, look no further. This spin on a comfort food classic is quick, simple, and can be paired with tons of side-dish options, from rice, to mashed potatoes, to mac and cheese, or my personal fave, Kimberly’s sweet jalapeno mozzarella cornbread muffins. The personal-sized meatloaf portions make it easy to serve and store left-overs, and the juicy gravy left in the pan can be used for a delicious dipping sauce. Throw in a veggie like corn on the cob or steamed cauliflower, and you’ve got yourself a hearty dinner that any picky-eater would have a hard time turning down.
How to make Meatloaf muffins:
-Preheat your oven to 400ºf
-In a big bowl mix together:
2 large eggs
1 pound of ground meat (beef or turkey)
1/4 cup bread crumbs (or gluten free substitute)
3 stalks chopped green onion
1 tsp garlic chopped
1/2 tsp salt
1 tsp Montreal steak spice
1 tbsp ketchup or bbq sauce
1 tsp of Dijon mustard
2 tsp vegetable oil (I recommend avocado)
-Form into meatballs to fit your muffin tray
-Generously Paint the tops with ketchup or BBQ sauce
-Bake for 25 minutes on middle rack
-Make sure they are cooked in the middle (oven times vary)
-Enjoy!
