Meatloaf Muffins Two Ways

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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.

Bingo!


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.

Meatloaf Muffins Two Ways

Yield: 10 muffins

This is my mother-in-law's famous cheesy meatloaf recipe. My husband doesn't believe in meatloaf without cheese!

Ingredients

  • 1 egg
  • 1 T Worcestershire sauce
  • 8 oz. tomato sauce, divided
  • 1/2 tsp. salt
  • pepper
  • 1 lb. ground beef
  • 1 1/2 cups old-fashioned oats
  • 1/2 cup sharp shredded cheese
  • for non-cheesy muffins
  • 1 T Dijon mustard
  • 1 T fresh thyme, chopped
  • omit cheese

Instructions

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.

http://www.jessieweaver.net/2011/03/meatloaf-muffins-two-ways/

SNV30403

Added to Real Food Wednesday at Kelly the Kitchen Kop, Hunk of Meat Monday, Ingredient Spotlight: Oats, and Ultimate Recipe Swap (freezer friendly) at Life as MOM.

Weekend Bloggy Reading

6 thoughts on “Meatloaf Muffins Two Ways

  1. Meatloaf without onions? blarg. Though I could see that onion flavor might interfere with the cheese.

    I make a mini-Italian meatloaf (single serving size) to freeze. Same idea as your muffins, but formed into free-form loaves for baking. With a single person household, it is really nice to be able to take a single serving out to thaw and reheat – otherwise, no matter how small a meatloaf I make, I'm eating it for days.

  2. Thanks for sharing, this sounds like my house so I will have to try these tricks, especially the muffin tin! Great blog!

  3. I need to try meatloaf again. My last attempt failed miserably. I think T might be afraid to try it. 😉 Yours looks (and sounds) great!

    Thanks so much for joining my Weekend Bloggy Reading party! Have fun finding some new reads, and I hope you'll stop by Serenity Now again soon. 🙂

  4. Rolling them into balls before putting them into the muffin tin is smart. I've just smushed them into the tin before, and they fell apart after they were cooked.

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