Super quick to mix together, these Mini Meat Muffins are the perfect entree to serve alongside some roasted broccoli and mashed potatoes.
One thing I’ve learned over the years of cooking for my children is that sometimes all you need to get them interested in something is a fun name … or a name change. Our oft-repeated recipe for Spinach Cheese Squares became hugely popular for Nick when he was younger when I started calling them Green Monster Squares. He couldn’t eat them fast enough. Fun name = fun food.
When it comes to something they flat-out think they don’t like, a name change is in order.
And here we are with tonight’s recipe.
If it was made in a loaf pan, I would have called it meatloaf.
But my kids hate meatloaf.
Or so they say.
I made this recipe and called it Mini Meat Muffins, and they gobbled it up.
Weirdos.
The recipe could not be simpler to make. Mix a bunch of ingredients in a bowl. Scoop into a muffin tin. Bake for 20 minutes.
Which makes it a perfect I-have-no-time weeknight meal.
I served it with roasted broccoli, the kids’ favorite vegetable (and preparation), and mashed potatoes (just for me, because no matter how I frame it or what I call it, they want no part of it).
Delicious.
Mini Meat Muffins
Recipe courtesy of Cate O’Malley
Ingredients
1 medium onion, diced
1 large egg plus a splash of milk, beaten
1 cup panko bread crumbs
1 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
1 teaspoon chili powder
1/2 cup tomato sauce
1 tablespoon Bragg’s Aminos
Directions
- Preheat oven to 450 degrees F.
- Put ground beef into a big bowl. Add diced onion, egg, milk, panko, grill seasoning, chili powder, tomato sauce, and Bragg’s Aminos. Mix the meatloaf together with your hands.
- Wash up.
- Spray a 12-muffin tin with non-stick cooking spray or olive oil spray.
- Use an ice cream scoop to help you fill meat into a each tin.
- Bake about 20 minutes.
Makes approximately 14 meat muffins (about six servings).
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