Mini meatloaves return! After discovering that I actually like meatloaf if prepared in a miniature form (and therefore less squishy), I wondered if it was only due to the texture of if it had something to do with the flavor variations I have tried. So this time I tried out a more classic flavor.
And the verdict? I gobbled these up too! After an entire life of shunning meatloaf, it’s as if a whole new world has been opened up. Sure enough it’s the size that matters.
What’s your favorite kind of meatloaf? I want to try other variations in mini form!
CHEDDAR-BBQ TURKEY MEATLOAF MUFFINS
Serves 4-6 (makes 12 mini meatloaves)
1 lb. lean ground turkey
2 tsp steak seasoning
2 tsp Worcestershire sauce
1/2 small onion, grated
1/2 cup Panko breadcrumbs
8 oz. grape tomatoes, diced small
3 oz. sharp cheddar cheese, shredded
2 Tbsp honey
1/2 cup BBQ sauce
1 tsp mustard
- Preheat oven to 375 degrees.
- Add all the ingredients for the meatloaf mixture into a large bowl and gently combine. Spray a 12-cup muffin pan with nonstick spray. Press meatloaf mixture evenly among cups.
- In a small bowl, combine honey, barbecue sauce and mustard. Spoon or brush evenly over meatloaf muffins. Bake for 20-25 minutes until you see the muffins bubbling and start to slightly separate from sides of muffin pan. Turn broiler on for 2-4 minutes to get the tops nice and browned.
Source: Adapted slightly from Aggie’s Kitchen.