When I think comfort food, meatloaf and a loaded baked potato are easily at the top of the list, but not everyone feels that way, including Baby. When looking to add excitement and creativity to everyday dishes, I head to Pinterest. This time DH found a recipe and used a muffin tin to add a little pizazz to our usual recipe, and made these delicious Meatloaf Muffins.
DH was so proud of his creativity, I didn’t have to heart to tell him baking everything in a muffin tin is all over Pinterest. And if I did tell him, his reply would more than likely be, “What’s Pinterest?”
2 pounds lean ground beef
1 (10.5 ounce) can condensed vegetable soup
1/2 cup chopped onion
1 cup dry bread crumbs
1 teaspoon salt
1 pinch ground black pepper
3/4 cup ketchup (optional)
1. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan.
2. Mix ground beef, soup, onion, bread crumbs, eggs, salt, and pepper in a bowl. Scoop mixture evenly into prepared muffin cups.
3. Bake 1 hour in the preheated oven to a minimum temperature of 160 degrees F (70 degrees C).
If desired, remove from oven after 50 minutes, drizzle ketchup on the top of each muffin, and return to oven for an additional 10 minutes.
Of course, a recipe wouldn’t be posted here on In The Kitchen without modifications. DH decided to omit the condensed vegetable soup, and a little piece of cheese into the center of each meatloaf muffin. That little molten gem of cheesy goodness was the perfect size for the muffins to give them an extra special twist.
This updated meatloaf was exactly what the doctor ordered to add some fun to dinner for the kids. Baby likes meatloaf normally, but this version was more fun for dinner time. Plating the meatloaf muffin next to Baby’s favorite garlic and parmesan green beans and a buttery, baked potato was a great combination. The dish was licked clean in no time flat. So was her father’s. 🙂
What is your favorite way to jazz up everyday meatloaf?