I have to admit that after two months of “Meatloaf Mondays” I am starting to lose my steam for YAM (Yet-Another-Meatloaf). While there are more variations on this classic dish to try, they are starting to sound all the same to me.
This week’s meatloaf was a perfect example. While the presentation was different – meatloaf muffins – the basic recipe was tried and true. I did like the ‘sweet and sour’ topping of brown sugar, ketchup and vinegar, as it added an interesting twist. And I definitely did like the presentation, as muffin sized loafs are great for portion control and make for easy to heat leftovers. So maybe “Meatloaf Monday” hasn’t totally run its course.
Note that in making these meatloaf muffins the challenge I had was dealing with the grease. I used very lean ground beef, but even that generates grease that sits in the muffin tin. If you make this you definitely want to put something under the muffin pan to catch the grease (and/or use ground turkey), otherwise your oven will look like mine (and trust me it ain’t a pretty sight right now). One other recommendation is to drain off the grease after cooking by tipping the pan before inverting it to remove the muffins. I found that I could pour most of it off, so the resulting muffins came out looking quite picturesque.