Mom’s Meatloaf: Because Meat Muffin Sounds Weird
The idea of meatloaf always conjures up thoughts of “Leave it to Beaver” for me. I don’t know that I ever saw it being served on that show, but it just seems like such a 1950’s type dinner that it’s hard to not connect the two.
My mom made meatloaf with some regularity when I was a kid. I remember vividly the ketchup-based topping and the dill pickle spears she would run through the middle of it. I was a full on fan. It’s funny how some things like that stick in your head about childhood food. Most of my food memories of my younger years are pretty pleasant, my mother was a good cook, but there are a few that haunt me…can you say “liver and onions?” Meatloaf, however, has always stood out as a favorite.
Fast forward to the past few years and I’ve found a way to put my own spin on mom’s meatloaf. For one, I don’t actually make it into a loaf. I found with just two people in the house, the easiest way to make and serve meatloaf is in muffin tins. It gives you perfectly portioned serving sizes and makes eating the leftovers a bit more like eating the freshly made meal. I’ve experimented over the years with a variety of recipes, store bought spice mixtures, self made mixtures and have settled in with one that is reliable and our go-to recipe.
There’s nothing difficult about this meal and it’s relatively quick as well. Served with a leafy green salad or another green veggie you love, these little muffin sized meatloaves are the perfect weekday meal.
- Serves: 6
- Serving size: 1 muffin tin of meatloaf
- Calories: 216
- Fat: 14.2g
- Saturated fat: 5.5g
- Unsaturated fat: 7.0g
- Carbohydrates: 83mg
- Sugar: 1.7g
- Sodium: 232mg
- Fiber: 0.8g
- Protein: 16g
- Cholesterol: 83mg
- ½ cup breadcrumbs
- 1 cup chopped onion
- 3 garlic cloves, minced
- ¼ cup barbecue sauce (or ketchup)
- ¼ cup ketchup (or barbecue sauce)
- ¼ cup chopped parsley
- ¾ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 pound ground sirloin
- 1 large egg, lightly beaten
- Preheat oven to 400 degrees.
- Heat a medium pan over medium-high heat. Coat with cooking spray and add onions and garlic, sautéing for 3-4 minutes.
- In a large bowl, combine onions, garlic, breadcrumbs, ¼ cup barbecue sauce, and seasonings. Then add meat and egg. Blend well.
- In a muffin pan (sprayed with cooking spray), fill each muffin tin full. Top each with 2 teaspoons of ketchup.
- Bake at 400 degrees for 15-20 minutes or until done.
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