Martha Stewart has a GREAT meat loaf recipe. I’ve altered the recipe slightly so that I can have individual sized meat loaves in the freezer to pop in the oven on those days I work late or am returning from a day trip.
You can find the recipe here: http://www.marthastewart.com/315282/all-american-meatloaf
You can find the recipe here: http://www.marthastewart.com/315282/all-american-meatloaf
Tips I’ve found useful:
I don’t top with onions or the remaining ketchup mix; rather, I use BBQ sauce.
If I don’t have any celery on hand, I’ll substitute half a yellow squash.
Don't pack the meatloaf tightly into the cups. They will be more tender if only loosely packed.
This will make 18 standard size muffins --OR-- 12 muffins and one mini-loaf.
These sometimes spill over the muffin tin. Place muffin tins on a lined cookie sheet for easy clean-up.
To freeze, remove from muffin tin and place on a baking sheet in the freezer until frozen. Then wrap each in plastic wrap and place in freezer bag.
If you make these, let me know how they turned out for you, or if you made them even better! :)
I don’t top with onions or the remaining ketchup mix; rather, I use BBQ sauce.
If I don’t have any celery on hand, I’ll substitute half a yellow squash.
Don't pack the meatloaf tightly into the cups. They will be more tender if only loosely packed.
This will make 18 standard size muffins --OR-- 12 muffins and one mini-loaf.
These sometimes spill over the muffin tin. Place muffin tins on a lined cookie sheet for easy clean-up.
To freeze, remove from muffin tin and place on a baking sheet in the freezer until frozen. Then wrap each in plastic wrap and place in freezer bag.
If you make these, let me know how they turned out for you, or if you made them even better! :)
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