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Meatloaf Muffins

1 lb. uncooked ground beef

1 lb. uncooked regular (or hot) sausage

2 eggs, beaten

3/4 c. bread crumbs

¼ c. quick oats

¼ c. grated parmesan cheese

½ c. chopped onion (or 2 T. dried onion)

½ c. barbecue sauce

½ c. milk

¼ c. ketchup

1 t. salt

1 t. pepper

1 t. dried thyme

1 t. dried sage


In a large bowl, mix the dry ingredients. Add wet ingredients. Add meat, and mix well. I use my hands to really squish it all together.

Distribute meatloaf mixture into 12-18 greased muffin tins. Cover with plastic wrap. Flash freeze.

When meatloaf muffins are frozen, knock out of tins and store in large Ziploc bags labeled with cooking instructions.

When ready to eat, place desired number of muffins in a greased baking dish. (If baking a lot, a broiler pan with the grate on top works well, so that the grease can drain off.) Bake at 350 degrees for about an hour. Spoon barbeque sauce (or ketchup, if you prefer) over top of meatloaf. Return to oven and bake for about 20 minutes or until meatloaf is done (not pink in the middle).

You can also hide shredded vegetables in this meatloaf, such as carrots, zucchini or squash.

 

I’ve modified this recipe from the “Missionary Meatloaf” recipe found in “The Essential Mormon Cookbook,” which every Mormon-food-loving person should own. I highly recommend it.

 

One batch usually makes three dinners for my family of three. However, I usually mix up a triple or quadruple batch of the mixture, depending on the price of meat and how much room I have in my freezer.

 

You can make meatloaf muffins using any meatloaf recipe. This is the one I use, and it works well.

 

Meatloaf Muffins is a perfect freezer meal for smaller families, because you can pull out exactly how many muffins you need for the number of people you’ll be having for dinner, and how hungry they are.

 

“How many meat muffins do you want tonight, hunny?”

 

One drawback, they take more than an hour to bake. But it’s easy enough that younger kids could through it in the oven after school.

 

I’ve been making these for several years. They were great to freeze ahead before I had major surgery. And my sister-in-law filled her freezer with them before she had her last two babies.

Meatloaf is comfort food to me, and these really hit the spot post-surgery.

I complete the meal using Church Distribution potato pearls. Even my husband can add water and heat potato pearls up in the microwave. These are also good with corn. I usually have frozen bags of corn in my freezer, which can also be heated in the microwave. So, this is a complete (comforting) meal I almost always have on hand.

It’s absolutely the best!

 

Carli

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