Mini Meatloaf Muffins

I’m convinced everything tastes better when it is mini.  Meatloaf included.  I’m generally not a big fan of meatloaf because of the texture of the inside.  I prefer the crispier ends.  These mini meatloaf muffins solve that!  Try these for dinner one night soon.  I can’t promise there will be any leftover for lunch the next day.  I know there weren’t any left from our dinner tonight!

1 lb ground turkey (you can also use ground beef or chicken if you’d like)

1/4 package of chopped frozen spinach, thawed, or a handful of fresh spinach chopped

1 small onion, diced

1/2 cup Italian seasoned breadcrumbs

1/4 cup parmesan cheese

1 glove of garlic, minced

1 Tbsp Dijon mustard

Ketchup

Salt and pepper to taste

Muffin tin

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Start by preheating the oven to 375 degrees.  Spray the muffin tin very well with oil to make sure the meatloaves don’t stick.

Add the ground turkey and all of the other ingredients to a large bowl.

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Mix everything together really well with your hands. Make sure you break up the spinach because it tends to clump together if you use frozen. Try not to overmix it to avoid the meatloaves getting too dense.  Once all of the ingredients are incorporated and well distributed, you’re ready for the next step.

Take even portions of the meat mixture and fill the muffin tins.  1 lb of meat will make 6 meatloaves.  You want each muffin to be level with the top of the tin.

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Before baking, add a squirt of ketchup to the top of each muffin.

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Bake the muffins at 375 degrees for about 20 minutes.  When you take them out of the oven, be sure to take them out of the muffin tin to avoid them soaking up an excess grease from the meat.

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Enjoy these mini meatloaves right away or prepare them, refrigerate them and have a weekday dinner ready to go.

 

 

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