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
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.