Tuesday, December 27, 2005
One of my favorite cooking tips comes from Rachael Ray of 30-Minute Meals on Food Network. She calls them meatloaf muffins. I call them mini-meatloafs.
So, here's the tip:
Use your ice cream scooper to shape your meatloaf. For real! Use your favorite recipe, scoop into muffin (cupcake) pans, bake for 20 minutes at 450 degrees F. So easy, so yummy, so cute!
Finely shred vegetables and mix into the meatloaf mix. Carrots, broccoli, peppers, zucchini, all work.
Here is my base recipe (I usually double it):
2 lbs. ground sirloin
1 medium onion, cut into chunks
2 carrots, cut into chunks
1 green or red pepper, cut into chunks
1 egg, beaten
1 cup plain bread crumbs
1 1/2 cup spaghetti or barbecue sauce
salt and pepper to taste
Preheat oven to 450F.
Put ground sirloin into a big bowl. Finely chop vegetables in food processor and add to meat bowl. Add egg, bread crumbs, sauce, salt, and pepper. Mix it altogether with your hands. (Or, in my case, make the kids mix it with their hands.) Wash up and spray two muffin pans with Pam. Use an ice-cream scooper to fill each tin with meat mixture. Should be nicely rounded when you drop it in.
I like to then top each mini-meatloaf with an extra spoonful of sauce.
Bake for 20 minutes. To double check, just cut one open and make sure there is no pink.
If you like cheesy meatloaf, top each meatloaf with cheese in the last 5 minutes of cooking.