So that appetite that left me about 2 weeks ago with the start of the crud? Well, it’s come back with a vengeance. I CAN. NOT. get enough food in my body. And not healthy food. Food of the jelly bean and chocolate variety. ugh.
Last night for dinner, I tried something new: meatloaf muffins. The original recipe comes from Pampered Chef and was completely cluttered with reference to their kitchen tools. I knew I had some of the ingredients on hand, and that I could make do with others.
The premise is mini-meatloaves in a muffin tin, topped with mashed potatoes. Can’t ever go wrong with mashed potatoes chez Sato. The original recipe cooked everything in the microwave (do people still do that?). My muffin tin is metal, so that wasn’t happening.
Here’s the process:
(did you know it’s wicked hard to take a photo of food in an oven? How ’bout that?) First I made the meatloaf mixture, and then divided it into 6 large lumps. I added the meatloaf to the muffin tin, and submerged a chunk of cheddar cheese (because meatloaf is not fattening enough) in the middle of each. The original recipe calls for topping the meatloaves with mashed potatoes at the very end. I switched this up a bit and topped the meatloaves about half-way through the baking process, and then put the tin under the broiler to get the mashed potatoes a little browned (the Things like mashed potatoes that way).
Okay, these were freakin’ scrumptious. Epic win–everyone like them in the house! And served with a simple salad–easy peasy japanesey.
Here’s my take on the original:
- 1 1/2 lb ground meat, veal, pork mixture (or whatever ground meat you have on hand)
- 1/4 cup panko (or other coarse bread crumbs)
- 1 egg
- 1/2 onion and a couple cloves of garlic chopped fine
- 1/3 cup parsley chopped fine
- 6 cubes of cheddar cheese (or whatever melty cheese makes you happy)
- salt, pepper, rosemary to taste
- 1 1/2 cup precooked mashed potatoes
- 1 tbsp heavy cream (added to the mashed potatoes
I baked in a 350F oven for 30 minutes, topping the muffins with mashed potatoes about halfway through, and then 2 minutes under the broiler. Voila.
As you can tell, I’m not a recipe writer, but unlike baking where precision is everything, cooking is a bit more flexible. Which is good. Cuz that’s what you need at the end of a long day.