Everyday Mom's Meals: Classic Cut in Half {A Post for Earth Fare}

Monday, September 14, 2015

Classic Cut in Half {A Post for Earth Fare}

I love meatloaf. Wait, let me start over. I love my mom's meatloaf. It is the best, and one of my favorite things on the face of the Earth. (Really only topped by her Beef n Noodles.)

For a long time, I could never make it to the level of perfection she does, but I finally mastered it, thank goodness. (But it still always tastes better when she makes it!) It is a favorite of my husband and son as well, so it shows up on our dinner table as much as possible.

Unfortunately though, it hasn't been able to make an appearance in a while. Why? Because of our crazy schedule! We are so busy there are days I don't know if I am coming or going; and days like that don't lend themselves to the time I need to give mom's perfect recipe the attention it deserves.

However, now I can take that recipe and cut the time by over half and have the flavor I adore in an even easier meal! Kids will love these, they are just their size! I think they would be fantastic at a party too, or even tailgating at the big game!

Nothing will ever take the place of mom's meatloaf in my heart. The original will always be the best, but at least this way I can enjoy it more often in today's busy world!

Meatloaf Muffins
2 lbs. ground beef
2 eggs, beaten
1 medium white onion, finely minced
1 cup. bread crumbs*
Salt and Pepper to taste
1/4 c. ketchup
Dried Parsley for garnish

Preheat oven to 350. Spray a muffin tin with nonstick spray. In a large bowl combine beef, eggs, bread crumbs, onion, salt and pepper. Using hands, combine well. Fill each well of muffin tin to top with a meat ball. Press down a little to obtain muffin shape. Place ketchup in plastic bag. Snip one edge. Pipe ketchup on top of muffins. Bake for 25 minutes. Increase heat to 400. Bake 10-15 minutes more until internal temp reaches 165. Let sit 2 minutes before removing. Garnish with parsley. *NOTE* If mixture doesn't seem to be coming together with 1 cup breadcrumbs, feel free to add more. It will depend on the moisture level of your mix. 

Shared at Weekend Potluck

Disclaimer: I received a gift card in exchange for this post. All thoughts, opinions and the recipe are all mine.


MaryKY said...

Your meatloaf muffins look amazing! I never would have thought of this but I think my family would love to have these on their plates. Before I try it, I wanted to ask if you line your muffin tin with parchment paper, cupcake liners, or anything beside spray? Yours turned out absolutely beautifully! Thanks for posting your recipe.

Unknown said...
This comment has been removed by a blog administrator.
Unknown said...

Tried this recipe tonight and it turned out wonderfully. It made enough for 1 pan of Cupcakes and 1 pan of mini muffins. The only thing I changed was to top them with a mixture of 2 tbsp of yellow mustard, 2 tbsp of brown sugar, and 1/3 cup of ketchup. My husband, 10 month old, and I gobbled them up. Thanks for the recipe.

Krista said...

Hi Meghan! I'm so glad you enjoyed them as much as we do! Thanks for stopping by to let me know!

Unknown said...

How many does this make?

Krista said...

About 8-10

Carlson's Deal said...

What's the reason for increasing the oven temp to 400 for another 10 minutes?

Krista said...

We like our meatloaf a little crispy and nice and browned on top.

Sarah said...

Hi! I am in the process of making this recipe. I struggle when it reads salt and pepper to taste because I'm not tasting the raw meat! Ha! What is a general suggestion of what you use?

Krista said...

Hi Sarah! I would say prob a 1/2 tsp Of each!