Meatloaf is one of those dishes that you either love or hate. There’s not really an in between. Our family LOVES meatloaf! I’ve eaten it many different ways, but my favorite way to eat it (and cook it) is in muffin form. We call this recipe the Miraculous Meatloaf Muffins for a reason. Try it, and you’ll understand!
When you’re adding ingredients, you can slip in just about any kind of veggie you want. I use carrot and onion. Onion for the flavor, carrot for the added vitamins. If you have picky kids that need vegetable intake, but won’t eat veggies (and will eat meatloaf), this is a great way to sneak them in.
Yes, I used a stainless steel scoop for the meatloaf. It dishes it our perfectly. Just plop the mixture into a muffin pan and bake. You get 12 evenly sized muffins this way
I put a quart sized zipper bag into a Mason jar to dish the mashed potatoes into. Squeeze out all of the air, cut one corner out, and you can pipe the mashed potatoes onto the meatloaf muffins like icing on a cupcake.
When you’re ready to add the topping to the meatloaf muffins, you can spoon it over or brush it with a basting brush. I usually just spoon it over the muffins, but if I’m making a full meatloaf, I’ll brush it over to get better coverage.
Applying the topping before the final 10 minutes of baking.
As always, I’ve got my iced tea. We usually have green beans with meatloaf, too. We’re creatures of habit, what can I say?