This cooks super fast – much faster than a traditional meatloaf in a loaf pan!
1 lb. ground beef (I used ground bison)
1 c. chopped onion
1 c. breadcrumbs
1/4 t. onion powder
1/4 t. garlic powder
1/4 t. salt
1/4 t. pepper
Dash of Italian seasoning (optional)
Freshly grated parmesan cheese (optional)
Preheat oven to 350. Grease a muffin tin with cooking spray.
In a bowl, combine all the ingredients except the Marinara sauce (use your hands!).
Shape 1/4 c. mixture into a ball and put it into each cup in a muffin tin.
Top each loaf with some Marinara Sauce.
Bake for 20 minutes and it’s done!
This had great taste but it was a bit dry – I think I really need to watch the timing on this and not overcook it.
1 1/2 lb. ground beef
1 pkg. sliced cremini mushrooms
1 c. chopped onions
4 cloves of garlic, minced
1/4 cup white wine
1/2 c. bread crumbs
1/3 c. ketchup or tomato sauce
1 T. Dijon mustard
1 cup chicken broth
1 T. flour
Preheat the oven to 350.
Saute the mushrooms in some olive oil for about 5 minutes. Add the onions, garlic, oregano and thyme. Cook for another 5 minutes. Add the wine and cook until the liquid has almost all evaporated.
Chop half the mushrooms and add them into a bowl. Add in the beef, egg, breadcrumbs, ketchup and mustard. Season with salt and pepper. Mix it with your hands until it’s all combined.
Grease a loaf pan. Add the meat mixture and place it in the oven for about 35 minutes.
While the meatloaf is cooking, add the broth to the mushrooms in a pan. Make a slurry with the flour and a little water and add that to the pan, too. Cook on low until the liquid is thickened.
When the meatloaf is done, cool it for about 5 minutes. Cut some slices and place the mushroom gravy on top.
This meatloaf was so easy to make and really delicious and moist. The only problem is what to do with the rest of the evaporated milk! Any suggestions? This would freeze really well, too!
1 lb. ground beef
1/2 chopped onion
10 oz. chopped mushrooms
3 oz. chopped pancetta
1/2 c. breadcrumbs
1/4 c. evaporated milk
6 oz. grated mozzarella cheese, divided
Preheat the oven to 350.
In a small pan, cook the pancetta until starting to crisp. Remove from pan, leaving some of the pancetta grease behind.
Add the onions and the mushrooms. Cook until all are softened.
Combine everything (but only half of the cheese) in a bowl and mix well (I use my hands for this! They are the best mixers around!).
Season with salt and pepper.
Place in a meatloaf pan and cook for about an hour.
Sprinkle the remaining cheese on top and place back in the oven until the cheese has melted.