Muffin-Pan Meat Loaves Recipe

By ldelmas

Ingredients

• TOPPING:
• 2 large eggs, lightly beaten
• 3/4 cup shredded Mexican cheese blend
• 1 tablespoon chili powder
• 1 tablespoon Worcestershire sauce
• 2 garlic cloves, minced
• 1-1/2 teaspoons hot pepper sauce
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 pound lean ground beef (90% lean)
• 3/4 pound ground turkey
• 1/2 cup ketchup
• 3 tablespoons brown sugar
• 1 teaspoon prepared mustard

Details

Servings 6
Preparation time 15mins
Cooking time 30mins
Adapted from tasteofhome.com

Preparation

Step 1

Preheat oven to 375°. In a large bowl, combine the first nine ingredients. Add beef and turkey; mix lightly but thoroughly. Place 1/3 cup mixture into each of 12 ungreased muffin cups, pressing lightly.

In a small bowl, mix topping ingredients; spoon over meat loaves. Bake, uncovered, 15-20 minutes or until a thermometer reads 165°.
Freeze option: Bake meat loaves without topping. Cool meat loaves, and freeze, covered, on a waxed paper-lined baking sheet until firm. Transfer meat loaves to resealable plastic freezer bags; return to freezer. To use, partially thaw in refrigerator overnight. Place meat loaves on a greased shallow baking pan. Prepare topping as directed; spread over tops. Bake in a preheated 350° oven until heated through.
Yield: 6 servings.

Originally published as Muffin-Pan Meat Loaves in Simple & Delicious
August/September 2014