Saturday, June 9, 2012

Parmesan Meatloaf Muffins


This recipe was very good. I was actually very surprised how moist and tender the  mini meatloaves turned out. Mine actually came out of the oven looking like big meatballs but they were good just the same. The original recipe calls for ground chicken, but I actually used ground beef because I didn’t have ground chicken. These are very easy and would be a great meal to freeze for later.



Ingredients: 
  • 1/3 cup plus 1/2 cup panko
  • 1/3 cup plus 1/2 cup finely grated Parmesan cheese (about 2 ounces)
  • 1 tablespoon olive oil
  • 1 large egg
  • 2 pounds ground beef
  • 1/2 cup minced yellow onion (from about 1/2 medium onion)
  • 1/4 cup finely chopped fresh basil leaves
  • 2 medium garlic cloves, minced
  • 1 tablespoon kosher salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 6 ounces whole-milk mozzarella cheese, medium dice
  • 3 cups Basic Tomato Sauce or marinara sauce

Directions:
  1. Heat the oven to 400°F and arrange a rack in the middle. Line a baking sheet with aluminum foil. Place a 12-well muffin pan on the baking sheet and coat the wells and the top of the pan with cooking spray (alternatively you can use olive oil to coat the pan); set aside.
  2. Using your fingers, combine 1/3 cup of the panko, 1/3 cup of the Parmesan, and the measured olive oil in a small bowl until evenly moistened; set aside.
  3. Place the egg in a large bowl and beat it with a fork to break it up. Add the remaining 1/2 cup panko and 1/2 cup Parmesan, the chicken, onion, basil, garlic, salt, oregano, and pepper. Using clean hands, mix everything until combined (don’t squeeze or overwork the mixture).
  4. Divide the mixture among the wells of the muffin pan. Evenly divide the mozzarella pieces among the wells, nestling them into the center of the chicken mixture and making sure to enclose them. Smooth out the tops of the “muffins.”
  5. Sprinkle the reserved panko-Parmesan mixture evenly over the tops of the meatloaf muffins and gently press to adhere.
  6. Place the baking sheet with the muffin pan on it in the oven and bake until the meatloaf muffins are cooked through, about 20-25 minutes. Meanwhile, heat the tomato or marinara sauce and keep it warm.
  7. When the meatloaf muffins are done cooking, set the oven to broil and broil until the panko topping is golden brown, about 3 to 4 minutes. Remove the baking sheet to a wire rack and let cool for 5 minutes. Run a small knife around the perimeter of each well to loosen and remove the meatloaf muffins. Serve immediately with the tomato or marinara sauce.
Original Recipe Source


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2 comments:

Teresa Moore said...

Sounds so yummy!

Julie said...

It has been so long since I've stopped by and that was long before challenges. It is awesome to see you in this challenge. Do you suppose you could add a calorie count to your recipe? It's just a thought. Some of them look so yummy and stuff my daycare kids would eat too.
Good luck with this Summer Sizzle challenge. Blessings!!