So, last week I was in charge of the meat portion of dinner for my small group. We were doing a potluck, but since it’s always at our house, I always volunteer to do the meat as that’s the hardest thing to transport and keep the right temperature etc. I wanted to make meatloaf. I also wanted to make apple cake since I had tons of apples.
I got home from work and got the apple cake in the oven. Then, I looked at the clock. There was NO WAY meatloaf was going to be cooked in time for us to eat at 7. Panic! Then I remembered I had seen somewhere about cooking meatloaf in a muffin pan! Brilliant! That would seriously cut my cooking time!
Then, I got to thinking. (I do that sometimes.) If I made more than I needed for that night, I could put some in the freezer. I love putting stuff in the freezer for later. It makes me happy. So, I decided to pull out some more ground meat to make a bigger batch. I discovered that I only had ground pork. No more ground beef. I said, “Whatever,” and thawed it really quick. The result was AWESOME!
Here’s the recipe that evolved that night. It’s starting point was a Kraft Recipe that I had from FOREVER ago.
- 2 lbs ground beef
- 1 lb ground pork
- 1 box Stove Top Stuffing Mix
- 1/2 cup quick oats (or more if too wet)
- 1 cup water
- 2 eggs, beaten
- 1/2 cup + additional BBQ sauce (your favorite) – Could use ketchup
- Salt and Pepper to taste
Mix everything together in a big bowl. Using a scoop (I used the large Pampered Chef scoop), fill muffin cups almost to the top. Press the tops so they are flat. Add additional BBQ sauce to the top of each muffin cup.
Bake at 375 for 25 minutes.
Makes 24 Muffin Meatloaves
Muffin Meatloaves – they certainly worked for me! And, dinner was ready on time!!! Oh, and those extras I was going to put in the freezer. Ya, that didn’t happen. They were so good, they all got eaten except three for My Sweetie’s lunch the next day.
Linked to Works for Me Wednesday.