Made in a cupcake/muffin tin.
Because my husband Ed once said he would file for divorce if I ever made him meatloaf and so, when I want some meatloaf I make it only for me. And it occurred to me that it might be better to make a small amount as muffins rather than make a big meatloaf, have a slice or two and freeze the rest. I know it’s okay to freeze meatloaf but I like it better fresh.
Ed is the only man I know who doesn’t like meatloaf. He says he never did and when he was a kid and went to visit his grandma she would hide a slice of it under spaghetti and he’d find it when he ate up the spaghetti and she made him finish the meat too.
Hence, his “never make me meatloaf” thing.
Btw, I never did. We are married for 42 years.
Last night I made this meatloaf muffin for me. He looked at it and said it smelled great but was more interested in his different dinner.
I think he was tempted. I’ll see today whether he nibbles at the leftovers.
2/3 cup packed fresh breadcrumbs
1/4 cup chicken or vegetable stock
2 large eggs
16-20 ounces ground beef such as chuck (or mixture of beef/turkey/veal)
1 very small onion, very finely chopped
1/4 cup chopped fresh parsley
salt and freshly ground black pepper to taste
4-6 tablespoons ketchup or bottled chili sauce
Preheat the oven to 350 degrees. In a bowl, mix the breadcrumbs, stock and eggs together until well blended. Add the meat, onion, parsley and salt and pepper to taste and gently mix to combine the ingredients. Lightly oil 6-8 muffin tins. Bake for 25 minutes. Brush each top with 2-3 teaspoons ketchup or bottled chili sauce. Bake for another 15-20 minutes or until well browned. Makes 4 servings