Meatloaf Muffins

7 02 2014

Picture via Food Network

Obviously, we love the classic comfort food meatloaf around here, especially as the weather begins to cool, and suppertime needs to be just a little richer with a coolness in the air. As a variation on the classic loaf, next time make your mixture and place into muffin tins. Just be sure to cut your baking time in about half (they cook much quicker, usually in about 20 minutes) and are perfect for individual portions to use as leftovers.

This way, everyone gets their own variation. Some can cover in ketchup, others in gravy, bbq, or another sauce.

(You can also double these as meatballs for your italian sub!)

Anything small is infinitely more edible and appealing!

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Yummy Healthy Meatloaf

8 01 2010

Image from Health Magazine

Comfort food. Nothing better, right?

Mashed potatoes, mac and cheese, meatloaf. Mmm!

But they’re not usually known for their health factor. While I usually celebrate indulging every now and again, right after the holidays is so not the time.

So as a take on the traditional meatloaf, we make it around our house with turkey. This recipe is a staple in my house, and I promise, it’s just as moist. And super fast to assemble. Just add a little side salad, and you’ve got a meal!

(P.S. – As a tip, if you freeze and dethaw your turkey or meat in a zipper bag, don’t throw it out… you can mix the mixture in the bag. Just add all the ingredients and knead until mixed. there now, you haven’t dirtied an extra bowl!)

Preheat oven to 375°. Heat 1 tablespoon oil in medium skillet over medium heat. Add 1 large chopped onion (1 ½ cups, if you’re using frozen) and cook, stirring frequently, until soft, about 5 minutes. Add 2 minced garlic cloves, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring, 1 minute. Stir in 1 ½ tablespoons Worcestershire sauce, 1/3 cup fat-free (least sodium you can find) chicken broth, and 1 tablespoon ketchup; transfer mixture to a large bowl, and cool.

Add 1 ¾ pounds turkey (look for at least 97% lean), ¾ cup dry breadcrumbs, 1 large egg, 1 large egg white (lightly beaten), and 1/2 teaspoon salt and 1/4 teaspoon pepper to mixture in bowl, and mix well. (Mixture will be very moist.) I usually throw in a handful or two of shredded carrots, just to add extra veggies, but those are optional.

Cover a baking sheet with aluminum foil, and coat lightly with cooking spray. Form the turkey mixture into a loaf, and place on the pan. Brush meatloaf evenly with 2 tablespoons ketchup. Bake 1 hour or until thermometer inserted into center registers 170°. Let meatloaf stand 5 minutes before serving.

(And, if there’s anything better than meatloaf, it’s the leftover meatloaf sandwiches the next day!)