Mix it up with Meatloaf Muffins

Does your meatloaf need a little wake-up call?  I recently saw a few photos for cooking meatloaf in a muffin tin and gave it a try.  If you remember from my Menu Plan Monday post this week, I mentioned being part of a recipe exchange with my playgroup peeps.  Thanks to Aimee G., I got inspired to test out my own spin of Mini Meatloaf.

Mini Meatloaf
Makes 12 muffins

Ingredients
1 lb Ground Beef (or Turkey)
3 cups (1 bag) Broccoli Slaw
7 Tbls Ketchup
1 Tbl Worcestershire Sauce
1/2 Cup Chopped Onion
1 Egg
1 Cup Whole Wheat Panko Bread Crumbs
2 Garlic Cloves minced
1 Tsp Kosher Salt

Instructions
1. Preheat oven to 350 degrees.  Spray muffin tray with non-stick spray.
2. Chop Broccoli Slaw in food processor.
3. Combine all ingredients except 3 Tbl Ketchup in a bowl.  Distribute evenly in muffin tray.

4. Brush remaining ketchup over the tops.

This is a great way to sneak in a little more veggies into dinner.  Next time we are going to make it and mix half the recipe with Sriracha Sauce. We can label our spicy ones with muffin liners.  I made this batch with 85% lean ground beef, which I feel cooks better (and tastes better) than the leaner versions.  I happily found that there was no excess drippings at the bottoms of the muffins which I was worried about.  They baked evenly and the veggies kept them moist.  I am a huge meatloaf fan and this is a great way to make it quick, instead of in a loaf pan that takes an hour to cook.  I may try to make this as mini muffins next time and serve as an appetizer.

How else do you sneak veggies into dinner?

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This post is shared with the Green Resource at The Greenbacks Gal.