- 2 large eggs, lightly beaten
- 3/4 cup shredded Mexican cheese blend
- 1 tablespoon chili powder
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves, minced
- 1-1/2 teaspoons hot pepper sauce
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 pound lean ground beef (90% lean)
- 3/4 pound ground turkey
- 1/2 cup ketchup
- 3 tablespoons brown sugar
- 1 teaspoon prepared mustard
- Preheat oven to 375°. In a large bowl, combine the first nine ingredients. Add beef and turkey; mix lightly but thoroughly. Place 1/3 cup mixture into each of 12 ungreased muffin cups, pressing lightly.
In a small bowl, mix topping ingredients; spoon over meat loaves. Bake, uncovered, 15-20 minutes or until a thermometer reads 165°.
Freeze option: Bake meat loaves without topping. Cool meat loaves, and freeze, covered, on a waxed paper-lined baking sheet until firm. Transfer meat loaves to resealable plastic freezer bags; return to freezer. To use, partially thaw in refrigerator overnight. Place meat loaves on a greased shallow baking pan. Prepare topping as directed; spread over tops. Bake in a preheated 350° oven until heated through. Yield: 6 servings.
Reviews forMuffin-Pan Meat Loaves
"This is a very good recipe. Very tasty, easy to make & the muffin pan idea is genius. Also, packs easily for your lunch box. I used Westbrae Organics unsweetened ketchup & 2 tbsps. brown sugar & left out salt (worchestershire sauce is salty enough) because of dietary issues. But everyone I've served them to has really enjoyed the flavor & their size."
"My family loves these - always some onhand in the freezer. Add a few sides for a quick meal on busy nights or great to take to work for lunch."
"These were delicious but a bit greasy. That's not usually a problem but when I made them I took them to my husbands work for a "truck picnic" and they were a bit messy. Wonderful taste though, I was skeptical about no breadcrumbs but I vowed to try each recipe as is before I tweaked it. I probably won't do that with this recipe. They were lighter and I didn't have as much "repeat" as usual meatloaf. Very good idea and very tasty!"
"Review by volunteer field editor: I have a party coming up, and decided these mini meatloaves just might be the ticket. Make ahead, freeze and just reheat for the party = goo party idea. I took it one step further and used the mini muffin tins, twice, so I will have 48 mini loaves for the event. I already had a meat loaf mixture of ground beef and ground pork so I used that instead of the ground turkey, with the same excellent result.. PS, I just had to sneak one to taste test before I put them in the freezer! I rate this recipe a nice five stars."
"This recipe has been enjoyed by many, many people! I had a part-time catering business - my specialty menu items were ?comfort-food? inspired. There was one job that I cooked for our church once a week - every week for a couple of years straight. This group varied from 75 people to 200 people weekly. When cooking for number of people and the same people week after week - it was difficult to be creative. In addition, I was challenged with several people in the group each week that had a gluten intolorance. That?s how this recipe was inspired. In place of the breadcrumbs in a typical meatloaf - cheddar cheese is replaced as a binder. Which allows this dish to be completely gluten free. In my opinion & the opinion of those who enjoy it - the cheddar cheese rocks this dish!! Instead of it being a firm meatloaf - it?s extremely moist & satisfying! = YUM!Another twist is the chili powder & instead of Cheddar Cheese - use a Mexican blend cheese - that gives it another depth of flavor with a little kick - but not too much that the most pickiest of eaters can still enjoy.Not only is it delicious - it?s SUPER SIMPLE! Just throw it all into one bowl?mix?bake! Another tip to make your preparation even easier - is to use liquid eggs!This recipe can also to cut in half or doubled?tripled or more to accommodate any size dinner."