Meatloaf Muffins

Meatloaf is one of our favorite comfort foods. Whether eating it with potatoes or slicing a piece for a sandwich, meatloaf is always satisfying. Here's a take on this traditional dish, cooking meatloaf in a muffin pan. The finished product looks great and should be wonderful for snacking.

Any meatloaf recipe would do. The submitter prefers the Alton Brown recipe with a slice of jalapeño topping off each meatloaf muffin.

Meatloaf Muffins
submitted by Diana Casillas

Ingredients (source):

• 6 ounces garlic-flavored croutons
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 1/2 onion, roughly chopped
• 1 carrot, peeled and broken
• 3 whole cloves garlic
• 1/2 red bell pepper
• 18 ounces ground chuck
• 18 ounces ground sirloin
• 1 1/2 teaspoon kosher salt
• 1 egg
• 6 slices jalapeño (optional)

Direction:

Heat oven to 325 degrees F.

In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Now, instead of packing the meatloaf mix into a loaf pan, use a 6 slot muffin pan. Top each muffin with a slice of jalapeño if you prefer.

Place in oven for 30-35 minutes or until fully cooked.

Let cool before serving.