Best. Meatloaf. Ever.
That’s what I thought when I first bit into this.
Meatloaf (the food, not the singer) and I have always had a sort of Like/Meh relationship. I like it, but it takes forever to cook and it can be kind of greasy, so… meh. Not worth the effort.
But now that I discovered the proper way to make it, meatloaf (the food, not the singer) and I are head-over-heels in love.
As for Meatloaf the singer, well, I’ve never met the man. But I own two copies of the Bat Out of Hell on CD. (Long story…)
Anyhow, back to the food…the key to fast and easy meatloaf, I’ve discovered, is largely a matter of what size pan you cook it in. Big pan = long time to bake and greasy. Small pan = short baking time and not greasy.
The absolute best pan to cook meatloaf in? Muffin tins.
Seriously. Dust off your favorite meatloaf recipe and follow the directions below for cooking. Thank me later.
Or use this recipe, lovingly referred to as “Meat Muffins” in my house.
Gluten-Free, Grain-Free Mini Meatloaf Muffins
makes 20-24 mini meatloaves
1 lb ground beef
1 lb ground pork
1 medium onion, finely diced
1 small to medium zucchini, shredded
salt and pepper to taste
In a large bowl, combine all the ingredients (plus any extra seasonings you like) and mix well. Grease up two muffin pans (12 muffins each) and fill the compartments 3/4 of the way full, gently tapping down the meat mixture to make it level. Bake in an oven preheated to 450 degrees for 20 minutes.
These can be topped with tomato or barbecue sauce before or after baking. They reheat well, and the leftovers would probably freeze well, but they’ve never lasted long enough for me to test that. You can use the leanest ground beef you want; the onion and zucchini will keep the mini loaves moist.
I’ve been on a plain meatloaf kick lately, but there are dozens of variations to the basic meatloaf recipe. How do you make yours?