Meatloaf Muffins

These were a bit of an experiment as I’ve not made Meatloaf for many years and I don’t have good memories of it growing up, it was always dry and just hard to swallow (literally). I figured that doing them as muffins would be easier to serve but I didn’t quite consider the meat juice issue….


Ingredients (Makes 8)

  • 500g of 5% lean beef mince
  • 1 egg
  • 1 small onion diced,
  • 1 tsp of Very Lazy Garlic
  • 1 tsp of worcestershire sauce
  • 12 tbsp of passata
  • Pinch of dried herbs
  • Pinch of black pepper

    Method

    Fry off the onion, garlic and herbs for about 5 minutes until softened then leave to cool slightly. Meanwhile, pop the mince in a large mixing bowl and add 4 tbsp of passata, the pepper, worcestershire sauce and egg, mix well. When the onion has cooled, add that to the mince too and mix well again. Line a muffin tray with 8 silicone cases and add a good spoonful of the meat mix to each case and flatten down slightly so the mould the the cases. Add a tbsp of passata on top of each muffin then pop them in the oven for 25 minutes on 180ยฐ. Be careful when taking them out of the oven as they will be sitting in their own juices, I found the easiest way to remove them was to stab a fork in the top and place on a plate.

    I served them with mashed potatoes, kale and sweetcorn but you could serve them with pretty much anything.

    Enjoy xx

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