Yes, that’s right. We had muffins for dinner.
The grocery store I went to yesterday grinds their own ground beef, and when I’m lucky enough to get the super-lean stuff, I take advantage of it. Usually, I’ll throw it into some pasta sauce or a dish that features its great flavor. I decided yesterday that it was a meatloaf-and-potato kind of week when it was SNOWING!
Adam really likes the end pieces of meatloaf, and we usually end up with a bunch of middle pieces and no ends because of it. I tried making meatloaf muffins once before, and they were decent, but something was missing. I usually use oatmeal as a binder in my meatloaf, because it’s what my mom did. Today, I decided to try again, and do things a bit differently.
Meatloaf Muffins with Ketchup “Frosting”
1.5 lbs lean ground beef
1/2 c. dried bread crumbs
1/2 c. ketchup, divided
1 tbsp. garlic powder, divided
1 tsp. soy sauce
1 tsp. Worcestershire sauce
Preheat oven to 400*. In a large bowl, combine the meat, egg, bread crumbs, soy sauce, half the ketchup, Worcestershire sauce, and half the garlic powder. Mix well. Divide evenly into a 12-muffin tin, sprayed with cooking spray. Bake for about 20 minutes, or until juices run clear. Mix the remaining ketchup with remaining garlic powder, and spread on top of each muffin. Bake another 2-3 minutes.