Here is a fun take on a classic. Meatloaf is something I “loafed” (haha- punnyJ) growing up as a child- it was something I refused to eat (just ask my mom). I didn’t single out meatloaf as one despised meal, it was a whole category of food! All the weird, mushy textures – even French toast (!!!), was not something I enjoyed to eat, and because of this “food issue” a whole slew of amazing foods just fell off my radar. Don’t get me wrong- I like the idea of meatloaf: hamburger- love, ketchup- love, bread- love, egg- love. But mix this all together and yuck!
All of this changed when my taste buds did a 180- take yellow mustard for example, something that would’ve make me gag 10 years ago, but now it is a staple on my hotdog! So I thought heck- let’s give this meatloaf thing a try. The first time I attempted to kindle some love for this homey, mid-west dish, I added double the bread crumbs. This definitely helped with the mushy texture, and I actually LIKED the meatloaf! Since I was pleasantly surprised by my sudden liking I continued to make meatloaf and weaned myself off the extra bread crumbs until the dish became something I truly enjoy eating- and making. I make all of my meatloaf recipes in a muffin tin with silicone liners. This helps with the texture AND it is easier to store leftovers to take to work the next day.
So, in the end I am happy to have found my appreciation for meatloaf, which I have come to enjoy many different ways- traditional, Italian, taco, barbecue, topped with mashed potatoes- whatever you fancy, I’m sure you can turn it into a delicious main course. So, here is one of my meatloaf renditions:
Cheese-Stuffed Mini Meatloaves.
Yield 12 mini meatloaves
Ingredients:
Meat Mixture
1 lb. ground beef
1 c. bread crumbs (I used gluten-free bread- which is already dry so it works great as bread crumbs!)
1 large egg
2 Tbsp. Worcestershire sauce
4-6 oz asiago & parmesan cheese mix (mozzarella would also work)
1 Tbsp parsley flakes
1 Tbsp. onion flakes
1 tsp. garlic flakes
Salt and Pepper
Glaze
¾ ketchup
2 Tbsp. Worcestershire sauce
1 Tbsp. yellow mustard
1 Tbsp. brown sugar
Salt and Pepper
Parsley (to sprinkle on top, if desired)
Directions:
Preheat the oven to 350 degrees and line a 12-cup muffin tin with silicone muffin cups.
In a large mixing bowl combine all ingredients for the meat mixture.Knead until well combined (get in there and get your hands dirty!)
Fill muffin cups 1/3 full, leaving a “divot” in the middle for the cheese.Add about 1 to 1-1/2 Tbsp of cheese to the muffin cups (just think of the gooey cheesiness…) and top each cup with the remaining meat mixture.
In 2-cup measuring cup or small mixing bowl, combine the glaze ingredients.
Scoop 1-2 Tbsp. (depending on how saucy you like your meatloaf) on the top of each muffin cup and spread with a brush or spoon.
Bake for 35 min or until the meat is cooked through.
Now get in there in mush this all together!
Make your divots and fill 'em up with cheese.
The more you add, the more ooey, gooey they will be!
(please don't judge my dirty pans :( )
Sauced and ready to pop in the oven. T minus 30 minutes to deliciousness!