I made this up for our freezer meal swap and cooked some of it up tonight. That pic only shows HALF of the meat I used for these!Anyway, they are really, really yummy!! I originally found this recipe in a Taste of Home Book. LOVE those!!
Enjoy!
Meat Loaf Miniatures
2 1/4 C Ketchup
1/3 C Packed Brown Sugar
2 ½tsp Ground Mustard
2 Eggs, beaten
2tsp Worcestershire Sauce
3C Crispix cereal, crushed (I use store-brand!)
3tsp Onion Powder
3/4tsp Seasoned Salt
1/2tsp Garlic Powder
1/2tsp Pepper
3 Pounds 85/15 Ground Beef (Do not use extra lean, they are dry!)
Combine Ketchup, Brown Sugar and Mustard in a large bowl. Remove ½ for topping and set aside. Add the rest of the ingredients but beef and mix well. Let sit for 5 minutes. Crumble beef over mixture and mix well with hands.
Form about 1/3 C mixture into a ball and freeze individually on waxed paper. Each recipe makes about 18 of these.
To Cook: Place frozen balls in a muffin tin and thaw in refrigerator. Bake at 375 for 18-20 minutes. Drizzle with reserved topping and bake 10 more minutes or until meat thermometer reads 160.
2 1/4 C Ketchup
1/3 C Packed Brown Sugar
2 ½tsp Ground Mustard
2 Eggs, beaten
2tsp Worcestershire Sauce
3C Crispix cereal, crushed (I use store-brand!)
3tsp Onion Powder
3/4tsp Seasoned Salt
1/2tsp Garlic Powder
1/2tsp Pepper
3 Pounds 85/15 Ground Beef (Do not use extra lean, they are dry!)
Combine Ketchup, Brown Sugar and Mustard in a large bowl. Remove ½ for topping and set aside. Add the rest of the ingredients but beef and mix well. Let sit for 5 minutes. Crumble beef over mixture and mix well with hands.
Form about 1/3 C mixture into a ball and freeze individually on waxed paper. Each recipe makes about 18 of these.
To Cook: Place frozen balls in a muffin tin and thaw in refrigerator. Bake at 375 for 18-20 minutes. Drizzle with reserved topping and bake 10 more minutes or until meat thermometer reads 160.
2 comments:
I LOVE your recipes. If you ever need a fill in for you dinner club, count me in! All I have to say is Saltine Toffee Bars!
This sounds great! I'm going to add it to my FB recipe notes so I can find it for later. :)
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