Dawww aren’t they cute? As cute as something inherently un-cute like meatloaf can be, I suppose. These went along with the potato salad on a picnic with my “little.” Meatloaf is her favorite food (not pizza or ice cream like every other 8-year-old… meatloaf. But I’m not complaining, I love the stuff) so I decided to make some fun, picnicy little “loaves.”
I’d seen a few recipes for meatloaves in muffin tins floating around Pinterest, but hadn’t flagged any (I couldn’t bring myself to pin something called a “meatloaf cupcake.” After some digging, I landed on this one. It’s a Cooking Light recipe and inspired me to load up these mini-loaves with veggies.
Like the potato salad, these guys were easy enough to put together that my 8-year-old pal helped and tasty enough (even loaded with veggies), that she gobbled ’em up and asked to take some home to her mom.
The original recipe called for cooking the veggies a bit first… I skipped that. The carrots maintained a little firmness, but I liked them better that way. Everything else cooked through just fine. Now, since I totally packed these things full of veggies, they don’t stick together as neatly as your regular meatloaf – they sort of fall apart as you eat them. But who cares? They’re mighty delicious.
- ½ an onion, chopped
- 2 carrots, diced
- ½ red bell pepper, diced
- 1 clove garlic, minced
- 6-8 crimini mushrooms, chopped
- About ½ tsp dried oregano
- ¾ lb ground lean beef
- About ⅔ c bread crumbs
- About 1 Tbsp yellow mustard
- ½ – 1 tsp Worcestershire sauce
- 1 egg
- Salt & pepper to taste
- Cooking spray
- Preheat oven to 350
- Spray muffin pan with cooking spray. If you use baking cups, I’d use either the tin or silicone kind. Paper would get gross.
- Mix the onion, carrot, pepper, garlic, mushrooms, oregano, beef, bread crumbs, mustard, Worch, egg, and salt & pepper together in a big bowl.
- Press into greased and/or lined muffin tin. They should be packed down and mounded on top.
- Top with ketchup and bake 25-30 minutes until cooked through.