Mini Meatloaf Muffins from thrivinghomeblog.com

 

Mini Meatloaf Muffins

These mini meatloaf muffins are a kid and parent favorite! Kids love the delicious taste. Parents love the healthy additions of sneaky nutrition.

4.92 from 12 votes

Yield: 12 meatloaf muffins (4-6 servings)

Prep Time:20minutes mins

Cook Time:20minutes mins

Total Time:40minutes mins

 Print Pin Rate Email

INGREDIENTS

 

• ▢ 1 tablespoon olive oil (sub: avocado oil)
• ▢ 1/2 medium onion (finely diced or grated)
• ▢ 1 medium carrot (finely diced or grated)
• ▢ 2 cloves garlic (minced)
• ▢ 3/4 teaspoon salt
• ▢ 1/4 teaspoon freshly ground black pepper
• ▢ 1/4 cup chicken broth (sub: beef broth)
• ▢ 1 tablespoon Worcestershire sauce (Gluten-Free: Look for a version labeled gluten-free.)
• ▢ 1 tablespoon tomato paste
• ▢ 1 1/4 pounds ground beef (preferably lean; sub: ground turkey)
• ▢ 2 tablespoons fresh parsley (minced; sub: 2 teaspoons dried parsley)
• ▢ 1 large egg (beaten with a splash of water)
• ▢ 1 cup whole wheat bread crumbs (Gluten-Free Sub: almond meal or gluten-free breadcrumbs)
• ▢ 1/2 cup ketchup (for topping; preferably organic)

INSTRUCTIONS

 

1. Preheat oven to 450° F. Generously spray a 12-cup muffin tin with cooking spray.
2. Heat oil in a medium sauce pan over medium-high heat. Saute the onion and carrot until vegetables are softened, about 3-4 minutes. Add the garlic for another 30-60 seconds. Remove from the heat. Stir in the salt, pepper, chicken stock, Worcestershire sauce, and tomato paste and allow the mixture to cool.
3. In a large bowl, use your hands to combine the cooled veggie mixture, ground beef, parsley, egg, and bread crumbs. Do not over mix. 
4. Use a spoon or ice cream scoop to fill each muffin tin hole to the top. Gently press to fit into muffin tin mold.
5. Top each mini meat loaf with a spoonful of ketchup and spread it around with the back of the spoon.
6. Bake about 20-25 minutes. Cut open a muffin to test that the middle is cooked through (no more pink or registers 165°F internally). Sprinkle with a little chopped parsley at the end, as garnish.

FREEZER INSTRUCTIONS

Freeze For Later:

– Method #1 – Uncooked: Follow instructions through Step 5 but DO NOT bake. Wrap the muffin tin with plastic wrap and a layer of foil and freeze.

– Method #2 – Fully Cooked: Fully cook and cool the muffins. Place in a flat gallon-sized freezer bag in a single layer. Squeeze out excess air, seal and freeze flat.

Prepare From Frozen:

– Method #1 – Uncooked: Thaw in the refrigerator for 24-48 hours. Set muffin tin out on the counter for about 20 minutes before baking. Bake according to directions, but increase baking time if muffins are still partially frozen or really cold. They register 160° F internally when done or have no more pink inside.

– Method #2 – Fully Cooked: Wrap in a moist paper towel. Warm in the microwave using the defrost setting or by microwaving in 30 seconds increments, until warmed through.

NOTES/TIPS

• We recommend using a large cookie dough scoop to help transfer the meatloaf mixture into the tins in even amounts. The scoop helps release the mixture easily.
• You can use whatever kind you have on hand, whether metal or silicone. The metal pan will produce a little more of a crunchy texture around the sides and bottom, but either pan works great. Silicone may cook a little longer. Just be sure to spray the muffin tins with cooking spray to help them release easily.
• If you need a muffin pan, we recommend either this non-stick metal muffin pan OR this silicone pan (with metal frame) that’s even dishwasher safe.

NUTRITION

Serving: 1 meatloaf muffin |  Calories: 145 kcal (7%) |  Carbohydrates: 12 g (4%) | Protein: 11 g (22%) |  Fat: 7 g (11%) |  Cholesterol: 45 mg (15%) |  Sodium: 360 mg(16%) |  Fiber: 1 g (4%) |  Sugar: 3 g (3%)

Garlic Lime Chicken

 

CROCKPOT FREEZER MEALS TIPS

Author: Over The Big Moon

Instructions

1. PREPARATION

• Review Recipes: Before you begin, familiarize yourself with each of the 7 recipes linked in this blog post. This will give you a clear understanding of the ingredients and steps involved.

  Print the Master Shopping List: Use the downloadable list to shop for everything you need. Organized by grocery store sections, this list ensures a smooth shopping experience. I’ve offered two versions: one if you’re making each recipe once and the other if you’re making each recipe twice.

  Gather Supplies: In addition to food items, you’ll need gallon-sized Ziplock bags, a permanent marker, and measuring utensils.

2. SETTING UP YOUR WORKSPACE

• Clean Your Counters: Start with a clean and sanitized workspace. This not only ensures food safety but makes the process more enjoyable.

  Group Ingredients: Group ingredients by recipe on the counter. This way, you’re not constantly searching for what you need.

  Label Bags First: Using a permanent marker, label each Ziplock bag with the recipe name, cooking instructions, and date. This step saves you from trying to label a full, potentially messy bag later.

3. EFFICIENT ASSEMBLY

• Support the Bag: Use a bag stand if you have one; if not, open a ziplock bag and set it inside a medium-to-large sized bowl, folding the top of the bag over the rim of the bowl. This will help keep the bag open and upright, preventing spills and making the process cleaner.

  Add Wet Ingredients: Pour the wet ingredients into the bag.

  Add the Chicken: Layer in the chicken pieces, ensuring they are submerged or well-covered by the wet ingredients.

  Mix: Once all ingredients are in, lift the bag from the bowl or stand. Before sealing it completely, use your hands to move the sauce around, ensuring all chicken pieces are well-coated in the marinade or sauce.

4. PACKING AND STORAGE

• Remove Air: Before sealing each Ziplock bag, press out as much air as possible. This will help prevent freezer burn and maximize storage space.

  Lay Flat to Freeze: Initially freeze bags flat on a tray or baking sheet. Once frozen, they can be stacked or stored upright to save space.

  Organize by Type: Group similar meals together in your freezer. This makes it easy to find what you’re looking for later.

5. PLANNING

• Plan: Plan your meals a day or two in advance. Shift your freezer meal to the refrigerator to thaw.

  Thaw Safely: Always thaw meals in the refrigerator for 24-48 hours before you plan to cook them. Avoid countertop thawing, as it can be a breeding ground for bacteria.

  Rotate Meals: Practice a first-in, first-out system. This ensures older meals get used before newer ones, keeping everything fresh.

6. COOKING FREEZER MEALS

• Thaw: As instructed, make sure your freezer meal is thawed prior to cooking.

  Pour the freezer meal contents into your crockpot. Make sure to get as much of the sauce out of the bag as possible!

  Cook the freezer meal on high for 3-4 hours or low for 6-7 hours. I have found that for these recipes, in my crockpot, chicken thigh recipes are falling apart at the 3 hour mark on high and 6 hr mark on low, but my chicken breast recipes need a little bit more time.

  Adjust Cooking Times: Every crockpot is a bit different. Monitor your meals the first time you cook them to adjust for your specific appliance.

TIPS WHILE ASSEMBLING:

• Avoid Cross-Contamination: If you’re handling raw meat, do it last to minimize contamination risk. Use separate cutting boards and utensils for meat and veggies.

  Use Measuring Tools: Even if you’re an experienced cook, using measuring tools ensures consistency, especially when doubling recipes.

  Batch Processes: Instead of preparing one meal at a time, batch similar tasks across all meals. For example, if three recipes require chopped garlic, chop the garlic for all three recipes at once. Trim and prepare all the chicken beforehand.
  This was okay.  Good for a night when you are craving something salty.