meatloaf real name
However typical store-bought Worcestershire sauce. Top with meatloaf sauce.
Eggs and breadcrumbs are the secret to keeping meatloaf moist.
. Some people also call these mini-meatloaves meatloaf muffins or meatloaf cupcakes but Id like to pass on the whole muffins association. However several of my kids are anti-taste-any-chunks-of-onions type of humans. Bake at 350ºF about 30 minutes.
Remove meatloaf from oven use a paper towel to soak up grease around the edges of the pan if theres a lot of it and spread sauce on top. Meanwhile make the meatloaf sauce by combining all ingredients in a bowl. I always found turkey meatloaf to be quite disappointing.
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Meatloaf regularly finds its way on my weekly meal plan for several reasons not only because its delicious and one of my favorite comfort foods but its also easy to make ahead freezes well both raw and fully cooked and its a more economical way to get grass-fed beef into our diet because ground meat is way less expensive than steak but you already knew that. My brother couldnt even tell that it wasnt beef. The flavor is usually lacking as well as the texture.
While I would normally tell them to grin and bear it all in the name of trying to raise adventurous eaters I figured in this case if I could come up with a meatloaf recipe I loved just as much without the onion pieces and requiring less work than that original recipe it would be a success. You can use tomato sauce instead. So Ill never refer to muffin pan meatloaf as meatloaf muffins or cupcakes that just doesnt sound appealing.
I find Worcestershire sauce is crucial for that classic Moms meatloaf flavor. This is usually added on top either before or after baking but I love to add a little bit right into the meatloaf. Well I have developed this version that has a great texture and a surprisingly good flavor.
It adds flavor and moisture. I like my muffins and cupcakes to be traditional sweet baked goodies and Id like to have them stay that way. The secret is the quinoa which adds wonderful texture and is much nuttier than breadcrumbs Andrew Benoit says.
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