Meatloaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
36 oz ground beef1/4 onion1 red bell pepper1 cup corn2 medium carrots3 cloves of garlic1/2 tsp black pepper1/2 tsp cayenne pepper1/2 tsp chili powder1 tsp thyme4 tbsp A1 steak sauce2 tbsp mayonnaise1 cup panko or other breadcrumbsGlaze1/2 cup A1 steak sauce1/4 cup honey1/2 tsp cumin1 tsp worcestershire sauce
Preheat the oven to 325 degrees. Grate, chop or process your vegetables to your liking. Mix the spices together and put the beef in a bow and sprinkle the spices over the top. Add your vegetables to the bowl followed by the rest of the ingredients. (excluding the ingredients for the glaze)
Mix all the ingredients (excluding the ingredients for the glaze) well until they are well combined. Portion out the meatloaf into a muffin tin using the muffin "cup" as a guideline for the amount. The meat should fill the cup, but not overflow it. Turn out your "meat muffins" onto a cooking sheet lines with aluminum foil upside down so that the wider part of the "Muffin" is on the foil. Use this portioning technique to portion out all of your meatloaf mixture until you have about 20 mini meat muffins all upside down on a cookie sheet (or two)
mix together all four glaze ingredients with a fork, and use a pastry brush to brush the glaze on the meat muffins. Put the cookie sheets in the oven and bake about 15 min. Take the meat muffins out, drain off the excess liquid and hit them with another brush of glaze. Put them back in the oven for another ten to fifteen minutes. They are done when the internal temperature reaches 155 degrees. Depending on your oven and the density of your meatloaf mixture, your time may vary a little.
***Side Note: The reason I make them in tiny muffin sizes is because I like to properly portion them out, and this is a very convenient way to do it. Also, by taking them out of the muffin pan and allowing them to bake as little meat towers, it allows the excess fat to drain off AND gives each little tower a nice amount of crust.***
Serving Size: Makes 20 muffin sized mini meatloafs or one large meatloaf
Mix all the ingredients (excluding the ingredients for the glaze) well until they are well combined. Portion out the meatloaf into a muffin tin using the muffin "cup" as a guideline for the amount. The meat should fill the cup, but not overflow it. Turn out your "meat muffins" onto a cooking sheet lines with aluminum foil upside down so that the wider part of the "Muffin" is on the foil. Use this portioning technique to portion out all of your meatloaf mixture until you have about 20 mini meat muffins all upside down on a cookie sheet (or two)
mix together all four glaze ingredients with a fork, and use a pastry brush to brush the glaze on the meat muffins. Put the cookie sheets in the oven and bake about 15 min. Take the meat muffins out, drain off the excess liquid and hit them with another brush of glaze. Put them back in the oven for another ten to fifteen minutes. They are done when the internal temperature reaches 155 degrees. Depending on your oven and the density of your meatloaf mixture, your time may vary a little.
***Side Note: The reason I make them in tiny muffin sizes is because I like to properly portion them out, and this is a very convenient way to do it. Also, by taking them out of the muffin pan and allowing them to bake as little meat towers, it allows the excess fat to drain off AND gives each little tower a nice amount of crust.***
Serving Size: Makes 20 muffin sized mini meatloafs or one large meatloaf
Nutritional Info Amount Per Serving
- Calories: 213.1
- Total Fat: 14.8 g
- Cholesterol: 43.9 mg
- Sodium: 237.1 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 0.6 g
- Protein: 9.3 g
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