Meatloaf Muffins for the week
- Yield 5 servings
- Prep 15 minutes
- Cook 30 minutes
Meatloaf Muffins for the week sits in the Snacks section of Regbie. The card serves 5 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 5 servings
- 1 tablespoon extra virgin olive oil, and extra for greasing the muffin tin if not using muffin liners
- ¾ cup finely chopped onions
- ½ cup finely diced button mushrooms
- ½ cup finely diced green bell pepper
- ¼ cup tomato paste
- 1 tablespoon ground mustard
- 2 teaspoons worcestershire sauce
- 1 teaspoon finely minced fresh rosemary
- 2 garlic cloves, peeled and minced
- ¼ teaspoon freshly ground black pepper
- 1½ pounds ground beef
- 1 large egg
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ¼ cup carrot juice
- ¼ cup water
Method
Warm the oven to 350°F. Grease the wells of a 12-cup muffin tin with olive oil or line with parchment muffin liners.
Warm 1 tablespoon olive oil in a medium skillet over a medium burner and sauté the onions, mushrooms and peppers for about 2 minutes. Lift from the heat and allow the vegetables to cool.
In a small bowl, combine the tomato paste, mustard, Worcestershire sauce, rosemary, garlic and pepper.
In a large bowl, mix together the beef, the reserved sautéed vegetables, eggs, thyme and garlic powder. Stir in half of the tomato mixture and combine well.
Spoon the meat mixture into the greased muffin tin and bake for 10 minutes.
While the muffins are baking, combine the remaining tomato mixture, carrot juice and warer in a small saucepan. Raise to a quick boil over a medium-hot burner, and then reduce the heat and gently bubble, covered, until the muffins are removed from the oven.
Lift the muffins from the oven and spoon or brush the sauce on each muffin. Set the muffins back in the oven and bake for another 15 minutes, or until the internal temperature is 160°F. Allow the muffins to stand for about 5 minutes before eating.
Kitchen notes
- Reprinted with permission from Quick and straightforward Paleo Comfort Foods .
