Happy Friday everyone and welcome to the weekend! We are kicking off our spring sports seasons this weekend with lots and lots of soccer, along with the first baseball game. I'm planning on beautiful weather and will throw in lots of layers and rain gear, just in case.
Today I want to share with you a recipe for Mini Meatloaf(s).
Do you agree that there is just something so much tastier about mini...well, anything.
I've already told you how I feel about cupcakes, so cake pops would also fall into the same category.
As would mini-hot dogs, mini-cheesecakes, mini-burgers, mini-pizzas, mini-quiches...you get the picture.
They are inviting, as if to say "Here, I was made just for you!"
Despite a mom's night out for me earlier this week, I still wanted to leave the guys something equally tasty and comforting and the mini Meatloaves were just the answer.
These little Italian beefy bites are pretty quick and easy too! (Which is always welcome).
Started by adding 2 lbs of ground beef, 3/4 cup oatmeal (a gluten free alternative to bread crumbs), 2 tbsp of steak seasoning, 2 tbsp of Italian seasoning and 2 eggs to a mixing bowl.
I have no qualms about mixing this all up by hand, there is something therapeutic about getting my hands dirty, but do what you need to do.
However, if you choose to go the mini meatloaf route, I'm pretty sure you are going to have to, roll up your sleeves and dig in to make up about a dozen mini loaves, one for each reservoir in the muffin tin.
The mini version requires only about half of the cooking time as it's parental loaf. Just 20 minutes at 350 F.
Halfway through the cooking time, pull the pan out and spoon Italian seasoned tomatoes over the loaves, to cook down and soak in, for a little extra flavor and moisture. (Add a tablespoon of Italian seasoning to a can of diced tomatoes.)
2 lbs of ground beef
3/4 cup oatmeal (a gluten free alternative to bread crumbs)
2 tbsp of steak seasoning
2 tbsp of Italian seasoning
1 tbsp of Italian seasoning
1 can diced tomatoes
Combine the first 5 ingredients well in a mixing bowl.
Divide into 12 individual mini-meatloaves.
Place in sprayed muffin tins.
Baked at 350 F for 20 minutes.
Half way through, spoon the Italian Seasoned Diced tomatoes over top.