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.
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).
It’s almost a year since we moved our town market from Ringwood Dr. opening on Main St., Stouffville. After some renovations at our kitchen and bakery on Ringwood Dr. our team of bakers and cooks have been able to spread out and have more room for making food for you–all from scratch. We like to say that we cook and bake using the same ingredients that you use at home.
Remarkably, our wonderful bakers and cooks make over 60 kinds of cookies, cakes and muffins, and more than 50 kinds of entrees, soups and salads. Plus our bakers on Main St. make more than 20 kinds of pies, so that there are always good smells welcoming you as you walk in the door at Reesor’s.