Thursday, September 24, 2015

Mini Mushroom Meatloaves

Cooking dinner these days has been a bit of a challenge. When it comes time for dinner, I can usually be found running between feeding the baby, trying to keep him from throwing all of the food on the floor and pleading with my toddler to eat what I made her for dinner. By the time my husband walks through the door, both kids are almost done and I'm ready for a breather. Nine times out of ten, we have about 30 minutes to cook and eat dinner before bedtime routine starts.

So, I've been looking for recipes I can either prep beforehand with little cook time or one pot meals. The recipe below is about a 35 minute meal. With 5 minutes of prep time and 30 minutes of cook time. The meatloaves were moist with a slight crisp around the edges, just how I like them. What I love about making meatloaf in the muffin tin is that it's a great way to portion control and they are easy to take for lunch the next day! Enjoy.

3 Tbsp olive oil
1 (12-oz) pkg sliced fresh mushrooms, chopped
1 clove garlic, minced
2 Tbsp tomato paste
3⁄4 cup whole-wheat breadcrumbs
1 Tbsp Italian seasoning
1 tsp salt, 1 tsp pepper
2 large eggs, lightly beaten
11⁄2 lb ground round or ground turkey

1. Preheat oven to 450°F. 
2. Heat oil in a large nonstick skillet over medium heat; add mushrooms and garlic. 
3. Cook 10 minutes or until vegetables are tender; transfer to a large bowl. 
4. Stir in tomato paste, breadcrumbs,seasoning, salt, pepper and eggs; add ground round, and gently combine. 
5. Divide mixture evenly among 12 muffin cups in a greased muffin pan. 
6. Bake 20 minutes or until done.

Recipe adapted from Emeals. 

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