These tangy meat loaf 'muffins' are fun for dinner, supper or a take-along lunch. They're just as flavorful after freezing. Plus, they're the perfect size for sandwich slices. My husband, Mike, is happy to eat these leftovers...if there are any left over, that is.—Cheryl Norwood, Canton, Georgia
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped green pepper
- 1/2 cup dry bread crumbs
- 1/4 cup barbecue sauce
- 1 egg
- 1-1/2 pounds lean ground beef
- In a large bowl, combine the first five ingredients. Add the beef and mix well. Press 1/3 cupfuls into six ungreased muffin cups Top with ketchup. Bake at 375° for 18-20 minutes or until meat is no longer pink. Yield: 6 servings.
Originally published as Mini Meat Loaves in Country Woman November/December 1999, p37
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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