Meatloaf mix

By Carolanne

This recipe will yield enough meatloaf mix for both the Spaghetti and Meatballs recipe and the Muffin Tin Meatloaf recipe. If you plan on making only one of these meals, halve the ingredients in the meatloaf mix.

Ingredients

• 2 pounds lean ground beef
• 1 cup breadcrumbs
• 3 tablespoons chopped fresh flat-leaf parsley
• 1 1/2 medium onions, chopped
• 2 medium carrots, shredded
• 2 large eggs
• 2 teaspoons Dijon mustard
• 2 teaspoons reduced-sodium soy sauce
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper

Preparation

Step 1

In a large bowl, combine all of the ingredients until well mixed. The mixture can be stored in an airtight container in the refrigerator for 1 to 2 days, or freeze if necessary.

Muffin Tin Meatloaf: divide the meatloaf mix into 12 equal portions, shape into balls and press into lightly greased muffin cups; you can also divide the mixture into 4 equal portions, shape into 4 individual loaves and place on a baking sheet with edges. Top with a favorite barbecue or tomato sauce and bake at 400° for about 15minutes or until internal temperature reaches 165° F.