Mini-Meatloaf in a Muffin Tin
Ingredients
- 1-pound ground turkey or ground beef
- ⅓ cup oatmeal
- ⅓ cup Parmesan cheese
- 1 egg
- 1 8-ounce can tomato sauce or ketchup (see notes)
- ½ tsp. garlic powder
- Salt and pepper, to taste
- 1 tsp. Worcestershire sauce
- A couple of handfuls of vegetables, of choice (i.e. onions, mushrooms, zucchini, broccoli, carrots, spinach, lentils, etc.)
Instructions
- Pre-heat oven to 350°F.
- In a large bowl, mix all the ingredients together; however, only use about ¼ of the tomato sauce in the meat mixture; reserve the rest for the tops of the meatloaf muffins.
- Press the meat into the muffin cups.
- Top with a dollop of tomato sauce on each one.
- Place in pre-heated oven and bake for 30 – 35 minutes.
Notes
Instead of the tomato sauce, substitute with around 1/4 cup of ketchup in the meat mixture and at least another 1/4 cup for the top. My personal choice to use the ketchup vs. tomato sauce as I prefer the taste of ketchup and the extra sweetness it provides.
To freeze, follow the recipe, as specified, and let the mini-meatloaves cool completely; add to a freezer bag, or airtight container, and freeze for up to 6 months.
To thaw, place in the refrigerator overnight; either re-heat in the microwave, at about a minute per muffin, or all at once in the oven for about 20 minutes; use a thermometer to make sure the muffins are fully warm in the center.
This meatloaf muffin recipe is the perfect recipe for doubling; make a double batch to freeze for later.
