Monday, January 13, 2014

Mini Meatloaf Cups

Homestyle comfort food, anyone? Meatloaf certainly qualifies as one of those delicious, comforting meals that tastes particularly good on a cold winter evening. I loaded this meatloaf with sauteed peppers, onions and mushrooms, then portioned it out into individual servings by cooking it in muffin cups. The result is perfect meatloaf with lots of flavor that's easy to stock the freezer with for busy nights. Just package in portions and defrost what you need, when you need it, and you're good to go.

We hadn't had meatloaf in a while, but I had some veggies kicking around and decided to concoct something of my own. The meatloaf stays moist from an oatmeal binder (borrowed from my friend Kate's Buffalo Chicken and Blue Cheese Meatloaf) and gets an additional flavor kick from steak sauce and Worcestershire sauce. Delicious. Individual servings make for a quick and easy meal, and you can portion it out to defrost just what you need, loading your freezer with several nights worth of meals, but only needing to cook once. I served these with mashed potatoes and a salad, but I just need to figure out some other freezer friendly, portion controlled side dish, then I'll be all set.

Mini Meatloaf Cups


1 cup green pepper, diced
1 onion, diced
2 cloves garlic, minced (not shown) or garlic powder
4 ounce can sliced mushrooms, drained
2/3 cup oats
1/2 cup milk
1 pound ground beef
1 egg
3 Tablespoons steak sauce
1 Tablespoon Worcestershire sauce
salt and pepper, to taste

In a medium skillet, saute pepper, onion and minced garlic (if using) over medium heat, until softened. Add mushrooms and cook for about 2-3 minutes. Set aside.

In a large bowl, combine oats and milk and let sit for 5 minutes.

Add sauteed vegetables, beef, egg, steak sauce, Worcestershire sauce, salt and pepper. Mix by hand until combined.

Using an ice cream scoop, distribute mixture among greased muffin cups.

Bake at 450 degrees F for 20 minutes. You may want to cut one open to ensure doneness. Remove from oven and let sit in muffin tins for 5 minutes before serving.

Makes 12 individual meatloaf cups.

Happy Baking,
The Cookie Princess

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