Meatloaf is one of my husband’s favorite dishes. So we frequently make meatloaf for special occasions like Father’s Day or his birthday. I can never figure out how long to cook it – either the edges are dried out or the center is soggy. So we started making meatloaf in muffin pans. The cooking time is cut in half, and you can easily freeze and microwave the leftovers. My husband will microwave a single muffin and place it in pita bread for a quick lunch. Best of all, this recipe is gluten free and healthy heart, since it uses oatmeal and lean ground beef.
2 lbs ground beef, 93% lean
2 t Montreal Steak Seasoning
2 eggs, beaten
2/3 cup oatmeal
Preheat the oven to 350 degrees. Grease muffin cups with olive oil, very important for easy clean up later. Mix together all other ingredients, substituting your favorite blend of beef seasoning if you like. Fill muffin cups to top and cook for 30-40 minutes, until browned. Let sit about 5 minutes before removing from muffin cups. Makes 12 muffins, each with only 1/6 lb beef. Serve with mashed potatoes and green beans.
Meatloaf recipes vary from family to family. Some of us love to add ketchup to the meat mixture; others can’t imagine using ketchup at all. Perhaps you are cooking for small children, and hot spices aren’t usually an option. Why not vary the recipe a bit, with some plain, some spicy? Even the ketchup dispute has hope of being resolved! It’s easy to experiment if you only risk spoil one or two muffins.