After my buffaloaf last week, Isaac started asking me to go to the store to buy ingredients to just make a regular meatloaf, like the kind they have at school. Never one to shy away from a challenge, especially when it comes from a 4-year-old, I gladly accepted. This evening, we made mini meatloaf together. It has far fewer ingredients, takes about 3 minutes of prep time, and Isaac and Aaron (9 months old) both devoured it for dinner. And to be honest, so did we. I mean, don't get me wrong, I still prefer buffaloaf, but this is a fantastic recipe for something quick that kids can help you cook.
Mini Meatloaf
Ingredients:
- 1½ pounds lean ground beef (90/10)
- ¾ cup bread crumbs
- 1 egg
- ⅓ cup ketchup, plus extra for glaze
- Generous dash of garlic powder
- Generous dash of onion powder
- Generous dash of Worcestershire sauce
Directions:
- Preheat oven to 350ºF.
- In a large mixing bowl, mix all ingredients until just combined.
- Grease a muffin pan and fill each cup with just enough meatloaf mix to almost reach the top.
- Flatten the top of each mini-loaf and then squirt a little ketchup on each one. Spread ketchup to cover the top of each mini-loaf.
- Cook for 30-40 minutes, until meatloaf pulls away from the side of the cups.
- Serve and enjoy!
Notes:
I based this on this recipe, but replaced the onion soup mix with the spices and Worcestershire sauce and replaced the cracker crumbs with bread crumbs.
Hmmm, I think I will try this with veggie burgers and quinoa flakes. What a creative way to use a muffin tin!. Thanks Judah.
Posted by: Nancy Parlette | September 30, 2012 at 05:07 PM