Blog Archives

Meatloaf Muffins

12/30/2020

One of the things I can honestly say I've missed but haven't even considered making until now is meatloaf. Quintessential diner food & familiar childhood favourite, I was always very fond of my mother's meatloaf. I loved the simplicity of it, the ketchupy glaze on top, and most of all, cold meatloaf sandwiches the following day. It might sound horrendous, but there's something quite fabulous about a cold meatloaf sandwich with just the right amount of yellow mustard. In fact, I believe that our whole family looked forward to the sandwiches the following day more than the actual loaf hot out of the oven.

Trust me, it's pretty amazing.

With how far plant based meat has come, we can recreate almost any meat based dish from our past. I've happily whipped up Shepherd's Pie, meat sauces, lasagnas, and everything in between thanks to the realistic plant based grounds available to us.

This brings us to meatloaf. I was craving my mom'
s meatloaf this holiday season and decided I was going to give it a whirl using Beyond Meat Beef. There were some concerns for me about how it would hold together or whether it would have an overwhelmingly synthetic taste but I was ready to give it a try regardless.

Happily, everything worked out perfectly. I made them individual sized by utilizing my muffin tin which made them easier to serve up. They were perfection and let me tell you, that meatloaf sandwich was quite literally the best thing to happen to my mouth in 2020.

Meatloaf Muffins

Prep Time: 20 Min

Cook Time: 25 - 30 Min

Preheat oven to 450 F

Begin heating a couple Tbsp. of EVOO in a small frying pan set to medium. Once heated, add the onion, celery, and pepper flakes. Season with sea salt & pepper, stir, and cook about 4 minutes. Stir in the garlic and continue to cook another 2 – 3 minutes. (Reduce heat slightly if needed to avoid burning). Once cooked, transfer the cooked veg to a plate to cool.

In a medium sized bowl, add the beyond beef, egg, breadcrumbs, cheddar, parsley, worc sauce, onion powder and flakes, garlic powder, salt, a few cracks of pepper and cooked veg. Stir together using your hands until everything is combined.

Spray the inside of 9 of the muffin tins on your muffin pan with cooking spray. Pack the meatloaf mix into a ¼ C measure followed by tapping it out into each of the greased tins. If you have any extra mixture, add a little to each of the tins. Now, using the flat side of your ¼ C measure, press the meat mixture into the pan to fit the muffin tin.

Place into the oven to bake for 10 minutes.

In the meantime, whisk together the brown sugar, ketchup, and worc sauce for the glaze. Remove the meatloaf muffins from the oven and glaze each individual loaf heavily. Return them to the oven for another 10 minutes.

Meatloaf muffins can be eaten immediately and should release from the tin without any hesitation. ENJOY!

Grocery List

EVOO
340g Package Beyond Beef
½ Yellow Onion, finely chopped
1 stalk Celery, finely chopped
4 cloves Garlic, crushed & minced
1 Large Free-Range Egg
½ C Italian Seasoned Breadcrumbs
1/3 C Marble Cheddar, shredded
2 Tbsp. Fresh Parsley, chopped
2 Tbsp. Worcestershire Sauce
1 Tsp. Onion Flakes
½ Tsp. Garlic Powder
½ Tsp. Onion Powder
½ Tsp. Sea Salt
Cracked Pepper

GLAZE

¼ C Ketchup
1 Tsp. Worcestershire Sauce
2 Tsp. Brown Sugar

R E C I P E S

Archives

Jonathan - Happy Veg

Categories