You can follow this recipe or use your own favourite meatloaf recipe and divide the meat into muffin cups instead of a loaf-pan. It’s a great way to pre-portion food for a family dinner, a pot-luck or for stashing in the freezer.
Makes 12 “muffins” or 6 larger portions. The photo is of the 12 portion size. 1 lb ground beef 1 egg ½ can tomato paste (2 ½ ozs.) 1 Tbsp or to taste of dried thyme, oregano or your favourite herb ½ tsp salt ¼ tsp ground black pepper or ¼ tsp hot sauce ½ cup rolled oats ½ onion, finely chopped For the topping 2 Tbsp brown sugar 2 Tbsp ketchup 1 ½ tsp mustard 1 ½ tsp prepared horseradish Preheat oven to 375° F. Lightly oil or spray a muffin tin. Lightly whisk the egg in a large bowl. Whisk in the tomato paste and seasoning. Add the ground beef, oats and onions. Use your hands or a spoon to blend everything together. (Use a light touch to avoid over-working the meat which can make the meatloaf tough.) Evenly spoon the seasoned ground beef into the muffin cups. Whisk together the topping ingredients and spoon or brush evenly over the meat. Bake until cooked through and glazed; about 20-30 minutes.
Adapted from Chef Michael Smith’s Fast Flavours Cookbook.
Farming season # 29 has begun for me here at 10825 Ninth Line, Markham. Now that the weather has finally warmed up and the fields have dried off we are “on the land”. This week we planted all of our early sweet corn which we expect will be ready around July 21. We also got the fields prepared to plant next year’s strawberries.
Speaking of strawberries, this year’s fields are coming along nicely with the earliest variety growing under the floating row cover (a huge reusable piece of perforated plastic to warm the plants and give us berries a week sooner). There are no strawberry flowers yet, but there will be soon and they’ll give us strawberries about June 20.
It’s an exciting time of year with lots of work and lots of rewards too. Here is hoping that year 29 is a great one. I hope you have a great season too!
We’re looking forward to welcoming you back to Reesor Farm Market on Thurs. June 12 at 9:00 a.m. marking the beginning of the Ontario growing season. if you haven’t been to our farm market we think you will enjoy shopping in the fresh air at our farm on the 9th Line near Elgin Mills Rd., Markham.
At Reesor Farm Market we offer only fruits, vegetables, baking, and preserves from Ontario. So, if you are trying to eat local you can be assured that everything at our farm market is the best of Ontario.
On opening day you can look forward to being greeted by our friendly staff who will be happy to see you again and who are happy to be back working at the farm. You’ll also find the first of Ontario strawberries from southwestern Ontario, greenhouse vegetables, lots of Reesor’s baking and beautiful hanging baskets.
Are you ready to add fresher and livelier flavours to your cooking and eating after the long winter? Fresh rhubarb has already arrived and asparagus and strawberries will soon follow.
Fans of our Rhubarb Streusel Muffins will find them every Saturday during May and June on our muffin racks. You’ll also find Ruthie’s Rhubarb Coffee Cake on our bakery shelves.
Check out The Rhubarb Compendium:for all things rhubarb including main course recipes such as Persian Beef & Rhubarb.
Asparagus Growers of Ontario give tips here about selecting, storing, and nutrition info about asparagus. Did you know asparagus is a good source of protein and low in calories? Just 20 calories per serving (8 medium spears).
How about planting and growing some fresh flavours in your garden? Jay brought in some really nice potted rhubarb plants that will take off in your garden and provide earthy Ontario flavour for you for years to come. We also have kale and lettuce seedlings, herbs and lovely hanging strawberry plants that will give you fruit this July if you put them in a sunny spot.
Plant rhubarb in your garden and you’ll harvest it for the next decade or more.