Cooking meatloaf in a muffin pan cuts the cooking time in half. Serve with mashed potatoes and green beans - retro yes, but it’s comfort food with a bit of a kick. If you have leftovers, chop and place in a tortilla with lettuce, cheese and a spoonful of salsa for a quick lunch. If desired, heat briefly in the microwave.
- 1 small Ontario Onion, chopped
- Half Ontario Sweet Yellow Pepper, chopped
- 2 tsp (10 mL) vegetable oil
- 1-1/2 lb (750 g) extra-lean ground Ontario Beef
- 1 Ontario Egg, lightly beaten
- 1-1/4 cups (300 mL) salsa (mild or medium)
- 1/3 cup (75 mL) cornmeal
- 2 tbsp (25 mL) puréed canned chipotle pepper with adobo sauce*
- 1/4 tsp (1 mL) salt
- Pinch pepper
In microwaveable bowl, combine onion, yellow pepper and oil. Cover and microwave on High for 1 minute to slightly soften.
In large bowl, combine meat, onion mixture, egg, 3/4 cup (175 mL) of the salsa, cornmeal, puréed chipotle, salt and pepper.
Divide meat mixture among 12 muffin cups, pressing down lightly. Spoon 2 tsp (10 mL) of the remaining salsa on each muffin. Bake in 350°F (180°C) oven for 20 to 30 minutes or until meat thermometer inserted in centre of each reaches 160°F (71°C). Let stand 5 minutes before removing from pan.
*Purée entire can of chipotles with adobo sauce until smooth. Transfer remainder to an airtight container and freeze to use later in chili, soup, barbecue sauce or with mayo for a spicy vegetable dip or sandwich spread.
Serving (1 Muffin):
- PROTEIN: 13 grams
- FAT: 6 grams
- CARBOHYDRATE: 7 grams
- CALORIES: 138
- FIBRE: 0.5 grams
- SODIUM: 390 mg