These are merely a love child of my need to use up the food in the freezer and the things I normally keep in my pantry. It’s super-fast, which is good for a dinner you actually want to make, but want to have on the table in under an hour. I’m too excited about this invention to make it again before posting so, roll with the notes and feel free to make your own changes/tweaks!
p.s. I don’t really understand why people feel the need to put bread crumbs and eggs into meatloaf?
- 1 lb ground meat (chicken or turkey…It really doesn’t matter)
- 1 egg
- 1/2 cup bread crumbs
- 1/4 cup hot sauce (would probably do more like 1/3 or more next time)
- 1/3 onion, finely chopped (to keep the chicken from drying out!)
- 3-4 shakes Worcestershire sauce
- Salt and pepper
- Pre-heat oven to 350 degrees
- Combine all ingredients in bowl (you know, traditional meatloaf style)
- Spoon into ungreased muffin tin (we split this into eight cups)
- Bake for 40 minutes
- Remove from oven, allow to cool briefly, serve. You know, with blue cheese and carrots and celery 🙂
Note: Given that I have never made a meatloaf before in my life, I just kind of threw in things that I perceive you would put in a meatloaf. While we baked them for 35 minutes, they were still like uber-moist so I would definitely be in favor of baking them for at least another five minutes (so, 40). However, I would be of another mind to simply eliminate the egg (because the hot sauce provides moisture) because I really don’t know what flavor that actually adds. Finally, I have no idea of how to get them out of the tin to maximize the presentation value. C’est la vie.