I have made Cheesy Meatloaf many, many times during the course of our marriage. It’s a recipe where my husband refuses to budge; all meatloaves made in our house MUST be this exact recipe. One time I tried to put in onions. EH [imagine big buzzer sound here]. Extra Worcestershire sauce? EH. Italian seasoning? EH. EH. EH.
Unfortunately with the whole cheese-less existence right now, I am not making a meatloaf that I cannot eat. And Mr. V is getting itchy for his meatloaf fix. So I decided I could interpret the recipe into meatloaf muffins and make half without cheese.
And since I can’t stop tinkering with recipes, ever, I added a little Dijon mustard and fresh thyme to my muffins. Don’t tell Mr. V, but I think I might like them better than the original.
Not that he’ll ever let me make a whole meatloaf that way.
Whisk egg, Worcestershire sauce, and 4 ounces of tomato sauce together in a mixing bowl. Add salt, a few grinds or sprinkles of pepper, and beef to the bowl; combine with hands. Add oats and mix together.
Take fists of mixture and spread out like a small hamburger patty. (About the size of your palm.) Put a sprinkling of cheese in the middle of the patty, then fold in all the edges to cover cheese and make a ball.
Place balls in greased muffin tins and flatten slightly.
Cook at 350 15 minutes. Pour about 2 teaspoons tomato sauce on top of each muffin. Sprinkle more cheese on top of muffins. Cook an additional 7-8 minutes. Let sit for a minute before serving.
Non-Cheesy Meatloaf Muffins Derivation:
To meatloaf mixture, add 1 T Dijon mustard and 1 T fresh thyme leaves. Omit cheese. Just form beef mixture into balls and place in muffin tins. Cook the same, omitting added cheese on top.