Ingredients with Measurements:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1/4 cup ketchup
- 1 egg
- 1/2 onion, finely chopped
- 1 garlic clove, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- 12-cup muffin tin
- Cooking spray
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix together the ground beef, breadcrumbs, milk, ketchup, egg, onion, garlic, Worcestershire sauce, salt, pepper, and Parmesan cheese until well combined.
3. Divide the mixture evenly among the 12 cups of the muffin tin, pressing it down gently to fill the cups.
4. Bake the mini meatloaves for 25-30 minutes, or until they are cooked through and the internal temperature reaches 160°F (71°C).
5. Remove the muffin tin from the oven and let the mini meatloaves cool for a few minutes before removing them from the tin.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
12 mini meatloaves
Nutritional information:
Per serving:
Calories: 160
Fat: 8g
Carbohydrates: 7g
Protein: 15g
Sodium: 340mg
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Breadcrumbs can be substituted with crushed crackers or oats.
- Milk can be substituted with almond milk or soy milk.
- Ketchup can be substituted with barbecue sauce or tomato sauce.
- Parmesan cheese can be substituted with cheddar cheese or mozzarella cheese.
Variations:
- Add chopped vegetables such as carrots, celery, or bell peppers to the meatloaf mixture.
- Top the mini meatloaves with additional ketchup or barbecue sauce before baking.
- Add a tablespoon of chopped fresh herbs such as parsley, thyme, or rosemary to the meatloaf mixture for extra flavor.
Tips and tricks:
- Use lean ground beef to reduce the fat content of the mini meatloaves.
- Don't overmix the meatloaf mixture or it will become tough.
- Spray the muffin tin with cooking spray to prevent sticking.
- Use a meat thermometer to ensure that the mini meatloaves are cooked through.
Storage instructions:
Store the mini meatloaves in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the mini meatloaves in the microwave or oven until heated through.
Presentation ideas:
Serve the mini meatloaves on a platter with a garnish of fresh herbs or sliced vegetables.
Garnishes:
Fresh herbs such as parsley, thyme, or rosemary
Sliced vegetables such as cherry tomatoes or cucumber
Pairings:
Mashed potatoes, roasted vegetables, or a green salad
Suggested side dishes:
Mashed potatoes, roasted vegetables, or a green salad
Troubleshooting advice:
- If the mini meatloaves are too dry, add more milk or ketchup to the meatloaf mixture.
- If the mini meatloaves are sticking to the muffin tin, spray the tin with more cooking spray or use a non-stick muffin tin.
Food safety advice:
- Always wash your hands before handling raw meat.
- Use a meat thermometer to ensure that the mini meatloaves are cooked to a safe temperature of 160°F (71°C).
- Store the mini meatloaves in the refrigerator within 2 hours of cooking.
Food history:
Meatloaf is a classic American dish that dates back to the early 20th century. It became popular during the Great Depression as a way to stretch ground meat and use up leftover bread.
Flavor profiles:
Savory, meaty, slightly sweet
Serving suggestions:
Serve the mini meatloaves as a main dish for dinner or as a party appetizer.
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