Monday, August 26, 2013

Meatloaf muffins and roasted cauliflower


A Favorite in our house...
MEAT LOAF CUPCAKES


Ingredients:
1 tablespoon olive oil
1 cup onion, finely diced
1/2 cup carrots, finely diced
1/2 cup celery, finely diced
1 teaspoon dried oregano
2 garlic cloves, minced
1 cup ketchup, divided
1-1 1/2 pounds ground beef
1 cup Italian seasoned bread crumbs
2 tablespoons mustard
2 tablespoons Worcestershire sauce
1/4 teaspoon black pepper
2 eggs
2 cups mashed potatoes

Directions:
Preheat oven to 350 degrees.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add onion, carrot, celery, dried oregano, and minced garlic; sauté for 2 minutes.
Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients in a large bowl. I found that it was easiest to just use my hands to make sure that all the ingredients were completely incorporated.
Spoon the meat mixture into 12 muffin cups coated with cooking spray- each cup will be filled to the top. Top each meatloaf with about 2 teaspoons ketchup. Bake at 350 degrees for 25 minutes or until a thermometer registers 160 degrees.
Mash your potatoes with some butter, milk and dash of garlic and parmesan cheese, spread over the ops of the muffins like cupcakes!

We also love these with 
Roasted cauliflower!
INGREDIENTS:
2 tablespoons minced garlic
3 tablespoons olive oil
1 large head cauliflower, separated into
florets
1/3 cup grated Parmesan cheese
salt and black pepper to taste
1 tablespoon chopped fresh parsley
DIRECTIONS:
1.Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
2.Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
3.Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

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