The other night I was in the mood for meatloaf, but really *not* in the mood for the hour+ it takes to cook. So I swapped out my loaf pan for my muffin tin and made these cute little meat muffins. Perfect. They cut the cook time in more than half!
And I don't know what led me to this next thought (probably the million eggs in the fridge), but I wondered how it would work if I baked an egg atop each little meatloaf. Well, the answer to that question is "Awesome. Tasty and awesome." How is this not a thing already? They're fantastic. And so stinkin cute. It's pictured here over some sautéed chard, with a little hot sauce. Thad ate them with ketchup. Dress them up however you like or eat them as-is, I think you'll love them too.
YIELD 4-6 servings
INGREDIENTS
1 pound beef
1/4 onion, diced (1/3 cup)
1 carrot, grated (1/2 cup)
2 large mushrooms, diced
2 teaspoons coconut aminos
1 teaspoon salt
1/2 teaspoon pepper
Eggs: If you cook an egg on top of each one, you'll need 13 eggs (one to mix into the meat). When I did this, I cooked eggs on about half - totally up to you.
Coconut oil for sautéing
INSTRUCTIONS
- Preheat oven to 350F
- Heat skillet on medium with a little coconut oil and sauté onions, carrots and mushrooms for a few minutes, until onions begin to get tender and translucent
- When veggies are done sautéing, use hands to combine all ingredients with one beaten egg
- Oil muffin tin and use a 1/4 cup measuring cup to scoop meat mixture into tins - amount should be just less than 1/4 cup, filling each little tin about 3/4 of the way (leave room for the eggs) and bake for 10 minutes
- Next take them out and add the eggs - I find it works best to break an egg into a cup, and from there pour the egg onto the meat, one by one - it should come up just to the top of the tin, but don't worry if it overflows a tad. No biggie.
- Put them back in the oven for 15 more minutes, until meat is no longer pink inside