09 January, 2010

Mini Meatloaves

Ground beef is cheap and there are always bits of random veggies to use up in the fridge. Meatloaf freezes really well. This recipe makes bite-sized meatloaves, great for leftovers. Make a couple dozen at a time on a Sunday afternoon! Ok, no more attempts at convincing, just try 'em, they're really easy.

2 lbs Costco organic ground beef (comes in three square packs)
1/4 red onion
2 cloves minced garlic
2 TBS sun dried tomatoes, chopped (you can leave this out and just add more tomato paste)
3 TBS organic tomato paste (Trader Joes)
1+ cup almond meal or walnut meal (again, just threw whole nuts in the blender)
3 TBS horseradish
1 TBS worchester sauce
2 tsp cumin
2 tsp onion powder
2 green onions (optional)
1 TBS parsley
1 TBS thyme
salt and pepper

optional additions:
red pepper

Preheat oven to 350.
Saute starting with the red onion, then add the sun dried tomato, garlic, horseradish, worschester, and any other veggies(green onion, mushrooms, etc.) you want to throw in there.
Mix ground beef with the almond meal, tomato paste and spices (cumin, onion powder, thyme, basil, parsley, etc.)
Mini-muffin tins are what I used because you get about an ounce of meat at the end (like a meatball, perfect for a quick snack). Fill up mini-muffin tin and pop in the oven for about 20 minutes?? Just watch them so they don't get to done and dry out.

You'll end up with a bunch of these suckers so freeze them and use them for protein emergencies. =)

Notice no egg...I ran out and still haven't gotten to the store.

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