MUFFIN-PAN MEAT LOAVES

Muffin-Pan Meat Loaves image

I used to have a catering business, and my specialty was comfort food. I once needed a gluten-free meat loaf, and my clients went nuts over this recipe. I often use an 8x8-in. pan or a loaf pan, but a muffin tin really cuts the cooking time. -Vangie Panagotopulos, Moorestown, New Jersey

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 1 dozen.

Number Of Ingredients 15

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Ingredients

2 large eggs, lightly beaten
3/4 cup shredded Mexican cheese blend
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1-1/2 teaspoons hot pepper sauce
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 pound lean ground beef (90% lean)
3/4 pound ground turkey
TOPPING:
1/2 cup ketchup
3 tablespoons brown sugar
1 teaspoon prepared mustard

Steps:

Preheat oven to 375°. In a large bowl, combine the first 9 ingredients. Add beef and turkey; mix lightly but thoroughly. Place 1/3 cup mixture into each of 12 ungreased muffin cups, pressing lightly., In a small bowl, mix topping ingredients; spoon over meat loaves. Bake, uncovered until a thermometer reads 165°, 15-20 minutes. Freeze option: Bake meat loaves without topping. Cool meat loaves, and freeze, covered, on a waxed paper-lined baking sheet until firm. Transfer meat loaves to an airtight container; return to freezer. To use, partially thaw in refrigerator overnight. Place meat loaves on a greased shallow baking pan. Prepare topping as directed; spread over tops. Bake in a preheated 350° oven until heated through.

Nutrition Facts : Calories 304 calories, Fat 15g fat (6g saturated fat), Cholesterol 147mg cholesterol, Sodium 706mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 27g protein.