Simple GAB

I have been told if you make meatloaf in a muffin tin it looks more appealing to kids, so I thought I would give it a try.  Bubba is not too fond of meatloaf at all so I searched high and low for a recipe I thought he would enjoy.  The one I found has both broccoli and cheddar cheese in it,  two of his favorite things. Besides adding cheese to meatloaf makes it a little more like a cheeseburger, don’t you agree?

We had just gotten a great deal on ground turkey so I decided to sub in the turkey for ground beef in this recipe from the website of my local grocery store, Hannaford.   Bubba was very excited to help make Muffins (a favorite food).  He measured and mixed, but when reading the nutrition info said ” there is not very much sugar in this, that is healthy, and there is a lot of protein”. Of course later when he tasted them he said “these are not like regular muffins!  I thought they were very tasty eating just plain, but the boys chose to try dipping in various condiments like Ranch dressing, A-1 steak sauce, and Barbeque sauce.  Hey as long as they eat them they can dip away!

The best thing about having any leftovers is they make a great grab & go breakfast!  Mr B&W took a few to work on a hurried morning and said they definitely hit the spot.   We are going to make a double batch and freeze them.

Cheddar and Broccoli Meat Loaf Muffins

Directions:

What Kids Can Do to Help
* Crack and beat eggs.
* Measure ingredients and mix together.
* Scoop mixture into muffin cups.

1. Preheat oven to 350°F. Spray a 12-cup muffin pan with vegetable cooking spray.
2. In a large mixing bowl, use a fork or whisk to beat eggs until yolk and white are completely mixed. Add all remaining
ingredients and use a wooden spoon or fork to mix until well combined.
3. Divide mixture among muffin cups, about ½ cup mixture in each cup. Press mixture into cups.
4. Bake at 350°F for 25 minutes, until cooked through and browned on top. Let muffins rest in pan for 5 minutes. To serve,
run a knife around edge of each muffin. Use a fork to lift muffins out of pan and transfer to a plate. Serve warm.

May be refrigerated for up to 2 days, or frozen. Reheat in 350°F oven, 5 minutes for refrigerated, 12 minutes for frozen muffins.  (or you can reheat in microwave for 30-50 seconds depending on the power of your microwave)

Recipe courtesy of Hannaford fresh magazine March/April 09.

Click here for  a printable copy that includes nutrition information (when made with ground beef)

Let me know if you try these.

Have you made meatloaf in muffin tins? What recipe do you use?

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Category: Cooking and recipes, General Stuff by Mary