Another good one from Toronto Chef Michael Bonacini. Not your ordinary meat loaf, its great with his Macaroni & Cheese and a green vegetable for a "retro" dinner!!!!
- Ready In:
- 1 1⁄2 lbs ground beef
- 1 1⁄4 cups finely chopped onions
- 1 cup breadcrumbs
- 2⁄3 cup ketchup
- 1 dash hot sauce
- 1 dash Worcestershire sauce
- 2⁄3 cup finely chopped fresh parsley
- 3 large eggs, lightly beaten
- 1⁄2 teaspoon thyme
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- barbecue sauce, for glaze
- Combine all ingredients in a large bowl& mix until well blended- do not over mix.
- Place a 2 inch wide parchment strip across each mould of the muffin tin, coming up from each side by about 2 inches.
- This will be used for unmoulding after they are cooked.
- Using an ice cream scoop or a large spoon, generously fill each section of the muffin tin with meat, rounding the top to obtain a muffin shape.
- Brush with BBQ sauce& bake in a preheated 350F oven for 15- 20 mins (or until meat thermometer reaches 160F), brushing occasionally with more BBQ sauce.
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The bake time on this recipe is dangerously wrong. 15 (FIFTEEN???) - 20 minutes at only 350 degrees F is not remotely close to enough time to safely cook these meatloaf muffins. These are mostly solid hunks of meat. They need a higher temp or a longer cook time. I cooked mine for 25 minutes and they will still mushy and raw on the top. Looking at similar recipes shows everybody else is using temps of 425-450 and baking for 20-25 minutes. At 350 I think you would need at least 30-40 minutes.