When you have a hankering for a dinner that’s quick, easy, economical, and appealing to those from 1 to 99, it doesn’t get any better than meatloaf.
I’ll be keeping my rambling and excessive photo sharing to a minimum today because this week marks back-to-school and turning six for our biggest big boy. So to say that it’s going to be an
exhausting exciting, busy week would be an understatement. Yes, this week I’ll be falling back on recipes (and blog posts) that can be whipped up in a jiffy! And these meatloaf muffins fit the bill.
This recipe has been a standby of mine for years now when I need to get a quick, tasty meal on the table. In fact, I can’t even remember the last time I cooked a meatloaf that wasn’t in muffin form. Not only do meatloaf muffins bake up faster than the traditional loaf shape — meaning that dinner is ready in a snap — but they also stay really moist and have a perfect ratio of glaze to-meat. That, plus they’re already nicely portioned and so dang cute, which is always a bonus when feeding persnickety children.
Now y’all know that I’m a fan of sneaking in veggies every chance I get, and on past occasions making these, I’ve added one cup of finely grated carrots into this meatloaf mixture with great success. Alternatively, you could also mince up some onions, celery, and/or bell peppers in the food processor and toss those in. And, of course, you can fine-tune the flavor of this recipe by using a spicy salsa and/or barbecue sauce for a kick, or something milder if kids or non-spice lovers will be eating these.
So there you have it! A speedy, yummy dinner for hectic nights that will not only be well-received by your hungry family, but will also be requested time and time again.
Adapted from Rachel Ray
♥More easy ground beef dinners…