The poor meatloaf. Through the years, it has been the brunt of almost as many jokes as fruitcake. When I was a kid and the school lunchroom was serving up meatloaf, I made sure I brought a sack lunch!
If you aren’t afraid of a hunk of ground meat mixed with spices and veggies, then stay around and you can have my recipe. It is easy to make and takes only half an hour to cook because this recipe uses muffin tins. As I was looking around the web at some meatloaf photos I found there are lots of other people who cook them this way (and I thought my momma was the genius who made it up, ha ha! I think SHE found the idea in Better Homes and Gardens back in the 60’s). Even Rachel Ray has her version but it is a bit more involved to make.
This week, make up a nice pot of creamy mashed potatoes and have a green vegetable side to go along with your meatloaf “muffin balls.” This is true comfort food. Enjoy!
Simple and Fast Meatloaf in Muffin Tins
- 2 lbs of lean ground beef
- 2 eggs
- 1 onion diced fine
- 1/2 cup of ketchup
- 10 saltine crackers, crushed (NOTE: My husband says “No crackers!”)
- pepper to your liking (I like a LOT)
- 1 tsp salt
- bell pepper cut into strips (optional)(NOTE: My husband says “Use lots. Chop it and put it in”)
- extra ketchup for the tops
Preheat the oven to 350 degrees. Mix ground beef, eggs, 1/2 c. ketchup, salt, pepper, and onion together in a medium bowl. Make balls about the size of a tennis ball and place in lightly oiled muffin tins. Spoon or squeeze more ketchup on the tops of each meatloaf ball and then put strips of bell pepper across each. I place my muffin pan inside another cookie sheet just in case some of the meat grease runneth over. If I am making this recipe in my meatloaf pan, there is a rack with holes in the bottom and I don’t have to worry about any run-overs. If you do make this meatloaf in a loaf pan or corning ware, just be sure to cook it throughly and it may take an hour or more at the same temperature.