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Friday, March 2, 2012

Mealoaf Cups

Another sweet recipe for portion control!  Meatloaf cups.  Using again your muffin tins!  Told you there are your friend!  Fun, easy to make and great when your only cooking for one or two people.  Also good to freeze for another meal.








In a medium sized bowl, whisk together the egg, bell pepper, onion, Worcestershire sauce, 1 tablespoon of tomato sauce, salt and pepper.  Add in the meat and bread crumbs, using your hands, mix the meat, bread crumbs and egg mixture together until well combined.

Pre-heat oven to 375º.  Spray muffin tins with cooking spray.  Take 1/4 of the meat and press into each muffin hole.  Push an indentation into the center of each muffin (keeps it from puffin up while cooking).



Place in oven and bake for 20 minutes, then spoon tomato sauce over the top of each meatloaf cup, return to oven and cook for another 10 minutes.



Happy Eating!


The Recipe:




Meatloaf Cups

3/4 lb of lean ground beef (93 percent lean)
1 egg
1 tablepsoon finely chopped red, orange or yellow bell pepper
1 tablepoon onion finely chopped
1 tablespoon Worcestershire sauce
1 can tomato sauce (8 ounce) divided
1/2 teaspoon salt
1/4 teaspoon of black pepper
1/3 cup Panko bread crumbs


Serves 4


In a medium sized bowl, whisk together the egg, bell pepper, onion, worcestershire sauce, 1 tablespoon of tomato sauce, salt and pepper.  Add in the meat and bread crumbs, using your hands, mix the meat, bread crumbs and egg mixture together until well combined.


Pre heat oven to 375º.  Spray muffin tins with cooking spray.  Take 1/4 of the meat and press into each muffin hole.  Push an indentation into the center of each muffin (keeps it from puffin up while cooking).  Place in oven and bake for 20 minutes, then spoon tomato sauce over the top of each meatloaf cup, return to oven and cook for another 10 minutes.




Happy Eating!



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