Make-Ahead Meat Loaf Muffins

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  • Makes: 6 servings
  • Serving Size: 2 muffins
  • Makes: 12 muffins
  • Prep: 40 mins
  • Bake: 35 mins 350°F
  • Freeze: Up to 1 month

Make-Ahead Meat Loaf Muffins

Directions

  1. Preheat oven to 350 degrees F. In a large bowl combine eggs, bread crumbs, mushrooms, carrot, onion, 2 tablespoons ketchup, mustard, Worcestershire sauce, and garlic. Add ground beef; mix well.
  2. Lightly press about 1/3 cup of the meat mixture into each of twelve 2 1/2-inch muffin cups. Place muffin pan on a baking sheet. Spoon barbecue sauce onto meat mixture. Bake about 30 minutes or until done (160 degrees F).
  3. Meanwhile, heat potatoes according to package directions. Spoon a rounded tablespoon of potatoes onto each muffin. Sprinkle with cheese. Bake about 5 minutes more or until cheese is melted.
  4. Cool muffins in pan on a wire rack for 10 minutes. Using a slotted spoon, transfer muffins to wire rack; cool completely.
  5. Place muffins in a single layer in a freezer container; seal and freeze for up to 1 month.
  6. To serve, thaw desired number of muffins in the refrigerator overnight. Microwave muffins, two at a time, on 100% power (high) for 1 to 1 1/2 minutes or until heated through.

From the Test Kitchen

*Tip:

Cover the remaining mashed potatoes and store in the refrigerator for up to 3 days. Use as a side dish with another meal. Or use 1 1/4 cups leftover mashed potatoes.

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Nutrition Facts (Make-Ahead Meat Loaf Muffins)

  • Per serving:
  • 277 kcal ,
  • 10 g fat
  • (5 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 102 mg chol. ,
  • 693 mg sodium ,
  • 23 g carb. ,
  • 2 g fiber ,
  • 10 g sugar ,
  • 25 g pro.

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