We have a new favorite meal/snack here at our home….meatloaf muffins.
Until about a month ago I had never made meatloaf and most of my children had never tasted it. Why? Because Carl doesn’t like it. Now, this is huge because with the expection of pickles and mustard, Carl will pretty much eat anything. It’s one of those things I’m most grateful to my mother in law for.
But in my quest to fill teenage boy bellies and their never ending protein and calorie requirements I’m finding myself losing the battle. Yes, I’ve written several posts about high protein healthy snacks for them ( you can find some of them here and here) and I still keep a freezer full of those things. But something is happening in my home and these things are not quite cutting it any more, sometimes teens just need pure protein to really feel content.
One day as I was making hamburger patties, I thought, “I wonder if I could make these in the muffin tin?” Then I saw this post by Jami at An Oregon Cottage and I knew I wanted to make these. I made a couple of minor changes to the recipe and used our homemade bbq sauce instead of chipotle sauce. My family loves them, even Carl. One of his complaints with meatloaf is the texture – the bready texture. These don’t have that.
So, here is my version (be sure to click over to Jami’s blog and see her recipes- especially the chipotle sauce)
Meatloaf Muffins (makes 24 muffins)
2 lbs of ground beef (we buy locally from Augustus Ranch – and they ship)
1 lb of sausage (I use pastured chicken sausage)
1 1/2 cups rolled oats
2 tsp real salt
1 tsp pepper
1 large onion – minced
2 heads of garlic – you can use less if you want, we really like garlic
Preheat oven to 350 degrees. Put all ingredients in large bowl and mix. I use my hands, you can use a big spoon if you want. I use an ice cream scoop to scoop the meat mixture and put it into the muffin tins. Bake for 20-25 minutes at 350 degrees. I bake it without the sauce since some of my family doesn’t like sauce.
Homemade BBQ Sauce
1 1/4 cup ketchup
1/3 cup red win vinegar
1/2 cup honey
1 Tbps molasses
1 Tbsp Worcestershire sauce
1 tsp ground mustard (I like a little more so this is a compromise – you can use up to 2 1/2 tsp)
2 tsp paprika
1 1/2 tsp real salt
1 tsp pepper
Put all ingredients in a quart size mason jar. Put lid on and shake. Store in the refrigerator. The flavor develops more the longer is sits.
I like to serve this with potatoes and onions and salad or swiss chard.