Tuesday, September 18, 2012

Recipe: Meatloaf "Muffins"

I used to make meatloaf occasionally.  It's easy to freeze, easy to serve, and my kid likes it.  Not to mention my husband.  The problem was that I found myself either shoving leftovers down their throats until the whole thing was done, or throwing out a chunk of the loaf at the end. 

I don't like throwing out food.  Call me cheap. 

Instead, I started baking my meatloaf in muffin tins.  I know, I'm a regular Martha.  I can hear everyone I know laughing their faces off already. 

This is not a more complicated way to do things.  It's easy, and it lets me freeze individual serving sizes that are easy to pop into lunches or defrost when only my son wants one. 

I've convinced him that they're actually muffins.  And muffins are a treat! 

Here's my recipe, but really any meatloaf recipe would work. 

Oven at 375F

1 package lean ground beef (around 450-500g)
1/2 cup GF oats (I use Bob's Red Mill)
1 egg
1 small onion, minced
1/2 cup ketchup (or BBQ sauce)
season with S & P, herbs of choice (I use 1 tsp. thyme and 1 tsp. parsley)

For top of muffins: 1/2 cup ketchup (or BBQ sauce) mixed with 1/4 cup of mustard


1- In a large mixing bowl, mix all ingredients thoroughly, reserving the topping. 

2- In a non-stick muffin tin, distribute the mixture evenly among the 12 moulds.  Shape to look like muffins, rounded at the top.  Brush ketchup and mustard mixture over the tops. 

3- Cook for approx. 45-55 minutes.  I check after 45 and they're usually done.  Let cool and remove.  I freeze them in freezer bags, removing the air from the bags before freezing. 

* I like to double or even triple the recipe and bake 24 or 36 at a time.  It's easy to mix a big batch together, and they freeze well for up to 6 months.  

** If you don't like of can't tolerate GF oats, substitute GF breadcrumbs instead.

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